PEAR AMARETTI CRUMBLE
Make and share this Pear Amaretti Crumble recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 500°.
- Combine first 4 ingredients, tossing to coat.
- Divide pear mixture evenly among 4 (8-ounce) ramekins; drizzle each serving with 1 tablespoon Marsala.
- Spoon 1 tablespoon crumbs over each serving; top each serving with 1 teaspoon butter.
- Bake at 500° for 8 minutes or until filling bubbles and topping browns. Top each serving with 1/3 cup frozen yogurt.
Nutrition Facts : Calories 137.3, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.1, Sodium 37.3, Carbohydrate 24.6, Fiber 3.5, Sugar 17.8, Protein 0.5
LIMONCELLO-AMARETTI CRUMBLE PIE
Provided by Food Network Kitchen
Categories dessert
Time 6h
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Make the crust: Pulse the almonds, sugar and lemon zest in a food processor until finely ground. Add the flour and salt; pulse to combine. Add the butter and pulse until it is in pea-size pieces. Sprinkle in the almond extract and 4 tablespoons ice water; pulse until the dough holds together when pinched, adding up to 1 more tablespoon water if the dough is too dry. Turn the dough out onto a large piece of plastic wrap. Gently pat into a disk, using the plastic wrap to help you. Wrap and refrigerate until firm, at least 30 minutes and up to 24 hours.
- Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge with your fingers. Refrigerate until firm, about 30 minutes.
- Preheat the oven to 425 degrees F. Line the crust with foil and fill with dried beans or pie weights. Bake until the crust is lightly golden around the edge, 13 to 15 minutes. Reduce the oven temperature to 350° and remove the foil and beans. Continue baking until the crust is crisp and golden all over, 10 to 12 more minutes. Transfer to a rack and let cool completely.
- Make the filling: Whisk the sugar, cornstarch and salt in a medium saucepan until smooth. Whisk in the eggs, egg yolks and lemon zest and juice. Cook over medium-high heat, whisking constantly, until the mixture is thick like pudding, about 8 minutes. (Reduce the heat to medium if the mixture starts to boil.) Remove from the heat and whisk in the butter, 1 piece at a time; whisk vigorously until incorporated, about 15 seconds. Whisk in the limoncello. Pour the filling into the cooled crust. Cover loosely with plastic wrap and refrigerate until set, at least 4 hours.
- Make the topping: Preheat the oven to 325 degrees F. Combine the crushed amaretti cookies, almonds, sugar and melted butter in a large bowl. Spread on a baking sheet and bake until crisp and golden, 12 to 14 minutes. Transfer to a plate and let cool completely. Sprinkle on the pie just before serving.
PEAR CRUMBLE
ORIGINALLY a pear crumble pie, I shortened this to a crumble when I often was too short of time to make a pie crust. I've also found canned pears work as well as fresh, so that makes it even easier to prepare. -Kezia Sullivan, Sackets Harbor, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place pear slices in a greased 1-qt. baking dish. Sprinkle with lemon juice. In a large bowl, combine the sugar, oats, flour, cinnamon, ginger and nutmeg. , Cut in butter until crumbly; add nuts. Sprinkle over pears. Bake at 350° for 25-30 minutes or until bubbly.
Nutrition Facts : Calories 376 calories, Fat 12g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 59mg sodium, Carbohydrate 69g carbohydrate (45g sugars, Fiber 7g fiber), Protein 5g protein.
EASY BAKED PEARS WITH AMARETTI
A warming autumnal pud that's low fat, speedy and satisfying
Provided by Good Food team
Categories Dessert, Dinner, Snack, Supper
Time 25m
Number Of Ingredients 5
Steps:
- Cut each pear in half, then place on a large baking tray. Use a teaspoon to scoop out the cores and make a dip in the centre of each pear. If your pears are firm, you may need to use a sharp knife to do this. Dollop about 1 heaped tsp ricotta into each dip, then sprinkle over the cinnamon and drizzle with a little honey.
- Heat oven to 190C/fan 170C/gas 5, then roast the pears for 10 mins. Tip the biscuits into a food bag and use a rolling pin to lightly crush them. Remove the pears from the oven, then scatter the crumbs over each pear. Return to the oven for another 10 mins or until the pears are soft and the biscuit golden brown. Serve drizzled with honey.
Nutrition Facts : Calories 198 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 32 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.23 milligram of sodium
ROASTED PEARS WITH AMARETTI AND AMARETTO
Steps:
- Preheat oven to 425°F.
- Mix Amaretto and vinegar in a 13- by 9-inch baking dish. Put pears, cut sides down, in dish.
- Roast pears 15 minutes. Add water and roast until pears are tender but still hold their shape, 8 to 10 minutes more.
- Arrange pears, cut sides up, on a platter and spoon pan juices over them. Sprinkle with half of cookie crumbs, then baste with pan juices. Sprinkle with remaining crumbs and serve warm or at room temperature.
MINI PEAR-AND-CRANBERRY AMARETTI CRISPS
Sliced almonds and store-bought amaretti-cookies made from almond flour and egg whites-double the nutty flavor of these crisps, which each serve one or two people. Silky pears bring the sweetness, and cranberries keep things interesting with their mouth-puckering punch. A scoop of vanilla ice cream melting into the crags is, of course, a welcome addition.
Provided by Lauryn Tyrell
Categories Dessert & Treats Recipes
Time 1h10m
Yield Serves 2 to 4
Number Of Ingredients 13
Steps:
- For the Topping: Using your hands, mix together almonds, cookies, butter, brown sugar, and salt until butter is evenly distributed and mixture is crumbly. Refrigerate until cold, about 30 minutes.
- For the Crisp: Preheat oven to 375°F. In a bowl, mix together pears, cranberries, granulated sugar, cinnamon, salt, and lemon juice. Stir in cornstarch to combine. Transfer to a mini pie dish (about 6 to 7 inches across top) or 2 individual gratin dishes (about 2 cups each).
- Bake until juices reduce and mixture is beginning to bubble, about 15 minutes. Sprinkle evenly with amaretti mixture and continue to bake until topping is browned and crisp and mixture is bubbling in center, about 15 minutes more. Let cool 10 minutes, then serve warm with ice cream or crème fraîche.
ROASTED PEACHES WITH AMARETTI CRUMBLE
Provided by Cindy Mushet
Categories Food Processor Fruit Dessert Bake Roast Kid-Friendly High Fiber Backyard BBQ Peach Almond Summer Family Reunion Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Kosher Diabetes-Friendly Small Plates
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Butter 11 x 7 x 2- inch glass baking dish. Combine cookies, almonds, flour, and sugar in processor. Using on/off turns, process until cookies and almonds are coarsely chopped. Add 3 tablespoons chilled butter to processor. Using on/off turns, process topping mixture until moist clumps form.
- Place peach halves, cut side up, in prepared dish. Spread topping over surface of each peach half (about 1 generous tablespoon for each), pressing lightly to adhere and leaving 1/4-inch plain border.
- Bake peaches until tender when pierced with knife and topping is golden brown, about 35 minutes. Cool slightly. Transfer 1 warm roasted peach half to each of 6 plates. Serve with scoop of vanilla ice cream alongside.
- Available at some supermarkets and at Italian markets.
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