Thursday, November 22, 2012

Pear-Cranberry Pieletts

These make great little holiday treats. Not too big, they’re perfect for dessert because you can share one or have one on your own and not feel too full. They’re delicious with vanilla ice cream, vanilla whipped cream or bourbon whipped cream {recipe to follow}


Food Processor
Non-stick fry pan
Small sauce pan
Mesh strainer
Large bowl
Small bowl
Muffin/cupcake pan
Wooden spoon
Non-stick cooking spray [I use canola oil]
Butter knife


½ cup dried, sweetened cranberries
2 slices of hearty white sandwich bread
1 tbsp of unsalted butter plus 4 tbsp of unsalted butter
3 Bartlett pears, cored, cut into 8th and then chopped finely
3 tsp plus 2 tsp granulated sugar
1 tbsp plus ½ cup flour
½ brown sugar
1 tsp ground cinnamon
¼ tsp baking powder
¼ tsp salt
tsp nutmeg
1 egg, beaten
1 tbsp sour cream
½ cup whole milk [approx]

  1. Heat oven to 325 degrees and place rack in the middle position. In small sauce pan, place cranberries and cover with just enough water. On medium heat, cook until the cranberries start to plump, about 5 min. Remove from heat and drain with mesh strainer.
  2. Tear bread into food processor and pulse until small crumbs are created. Melt 1 tbsp of butter into non-stick fry pan over medium heat. Add bread crumbs and gently toss to cover. Let toast for a couple minutes, making sure to stir every once in a while. Set aside in small bowl to cool.
  3. In Large bowl, combine pear and cranberries with 3 tsp granulated sugar and 1 tbsp flour. Gently toss to cover. In small sauce pan melt the remaining 4 tbsp butter. Take off heat.
  4. Grease muffin pan with cooking spray, evenly distribute the toasted crumbs evenly amongst the cups and press down into the bottom. Spoon the fruit mixture into each cup. 
  5. In large bowl, combine brown sugar, remaining ½ cup flour, cinnamon, baking powder, salt, nutmeg. Whisk in melted butter, egg and sour cream. Slowly add the milk while whisking until the consistency is pourable but not too thin.
  6. Pour batter evenly into all the cups. Sprinkle the remaining 2 tsp of sugar evenly over all the cups. Wipe up any spillage from the top of the try. Bake for about 40 min [the edges will be golden brown and the top will be solid to the touch]. Place on wire rack until cool. Allow to completely cool before removing the pies from the dish. Use butter knife to separate the sides. Serve with either ice cream or whipped cream. To serve warm, place pies on cookie sheet in a 350 degree oven for about 10 minutes.

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