aki005/Recipes_json_vector_nbarbcone huggingface dataset:
388 Fresh Peach Cobbler I 30 mins 25 mins 55 mins 6 6 servings ½ cup white sugar, 1 tablespoon cornstarch, ¼ teaspoon ground cinnamon, 4 cups sliced fresh peaches, 1 teaspoon lemon juice Preheat oven to 400 degrees F (200 degrees C). Combine 1/2 cup sugar, cornstarch, and cinnamon in a saucepan and whisk to mix. Stir in sliced peaches (see Editor's Note) and lemon juice, tossing until peaches are evenly coated. Cook filling over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Pour mixture into an ungreased 2-quart casserole dish. Keep mixture hot in oven while you make the topping. In a medium bowl combine flour, 1 tablespoon sugar, baking powder, and salt. Mix thoroughly, then cut in shortening until mixture looks like fine crumbs. Add milk and stir until mixture is evenly moistened. Remove peach filling from oven and drop dough onto peaches in 6 equal-size spoonfuls. Return cobbler to oven and bake until topping is golden brown, 25 to 30 minutes. 4.2 https://www.allrecipes.com/recipe/15148/fresh-peach-cobbler-i/ /Desserts/Fruit Desserts/Peach Dessert Recipes/ Total Fat 7g 9%, Saturated Fat 2g 10%, Cholesterol 2mg 1%, Sodium 328mg 14%, Total Carbohydrate 43g 15%, Dietary Fiber 1g 2%, Total Sugars 25g, Protein 3g, Vitamin C 37mg 185%, Calcium 106mg 8%, Iron 1mg 7%, Potassium 83mg 2% Prep Time: 30 mins, Cook Time: 25 mins, Total Time: 55 mins, Servings: 6, Yield: 6 servings
389 Marie's Peach Dump Cake 10 mins 35 mins 45 mins 12 12 servings 1 (29 ounce) can sliced peaches in heavy syrup, undrained, 1 (18.25 ounce) box yellow cake mix, ¾ cup butter, sliced into pats, or more if needed Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with margarine. Pour peaches and heavy syrup into the prepared baking dish. Spread cake mix evenly over peaches. Arrange butter pats in even rows on the cake mix. Bake in the preheated oven until top of cake is golden brown, 35 to 40 minutes. 4.3 https://www.allrecipes.com/recipe/229004/peach-dump-cake/ /Desserts/Fruit Desserts/Peach Dessert Recipes/ Total Fat 17g 21%, Saturated Fat 8g 40%, Cholesterol 31mg 10%, Sodium 368mg 16%, Total Carbohydrate 42g 15%, Dietary Fiber 1g 5%, Total Sugars 26g, Protein 2g, Vitamin C 3mg 13%, Calcium 66mg 5%, Iron 1mg 4%, Potassium 125mg 3% Prep Time: 10 mins, Cook Time: 35 mins, Total Time: 45 mins, Servings: 12, Yield: 12 servings
390 Peachy Bread Pudding with Caramel Sauce 15 mins 1 hrs 10 mins 1 hrs 35 mins 10 1 - 9x13 inch baking dish 2 cups fresh peaches - peeled, pitted and halved, 1 (14 ounce) can sweetened condensed milk, 3 eggs, lightly beaten, 1 ¼ cups hot water, ¼ cup butter, melted, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, 4 cups French bread, torn into small pieces Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish. Chop the peaches and lightly mash them in a mixing bowl. Combine the sweetened condensed milk and the eggs; add them to the peaches and mix well. Stir in the hot water, melted butter, cinnamon, and vanilla. Stir the French bread into to the custard mixture until the bread is completely moistened. Turn the pudding into the prepared baking dish. Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes. While the pudding is baking, combine the brown sugar, 1/2 cup butter, corn syrup, and rum in a saucepan. Bring to a boil over medium heat and simmer for 3 to 4 minutes or until just slightly thickened. Let cool slightly. Remove the pudding from the oven and let it cool for about ten minutes before serving. Serve warm with the caramel sauce. Cool and cover any leftover pudding and store it in the refrigerator. 4.7 https://www.allrecipes.com/recipe/174599/peachy-bread-pudding-with-caramel-sauce/ /Desserts/Specialty Dessert Recipes/Bread Pudding Recipes/ Total Fat 20g 25%, Saturated Fat 12g 58%, Cholesterol 106mg 35%, Sodium 450mg 20%, Total Carbohydrate 61g 22%, Dietary Fiber 1g 4%, Total Sugars 36g, Protein 10g, Vitamin C 12mg 61%, Calcium 158mg 12%, Iron 2mg 11%, Potassium 249mg 5% Prep Time: 15 mins, Cook Time: 1 hrs 10 mins, Additional Time: 10 mins, Total Time: 1 hrs 35 mins, Servings: 10, Yield: 1 - 9x13 inch baking dish
392 Baked Peaches 10 mins 20 mins 30 mins 6 6 servings 1 (16 ounce) package frozen peach slices, ⅓ cup brown sugar substitute, ¼ cup pecans, 1 tablespoon all-purpose flour, 1 teaspoon vanilla extract Preheat oven to 350 degrees F (175 degrees C). Spread peach slices into a baking dish in a single layer. Stir brown sugar substitute, pecans, flour, and vanilla extract together; spread over the peach slices. Bake in preheated oven until the peaches are heated through, 20 to 30 minutes. 4.6 https://www.allrecipes.com/recipe/241987/baked-peaches/ /Desserts/Fruit Desserts/Peach Dessert Recipes/ Total Fat 3g 4%, Saturated Fat 0g 2%, Sodium 11mg 0%, Total Carbohydrate 21g 8%, Dietary Fiber 2g 6%, Total Sugars 18g, Protein 1g, Vitamin C 71mg 357%, Calcium 16mg 1%, Iron 1mg 3%, Potassium 120mg 3% Prep Time: 10 mins, Cook Time: 20 mins, Total Time: 30 mins, Servings: 6, Yield: 6 servings
393 Banana Peach Bread 20 mins 50 mins 2 hrs 10 mins 16 1 5x9-inch loaf ¾ cup white sugar, ½ cup butter, softened, 1 tablespoon brown sugar, 1 tablespoon instant hot chocolate mix, 3 bananas, peeled, 1 large fresh peach - peeled, pitted, and diced, ¼ cup milk, 2 eggs, 1 tablespoon vanilla extract, 2 cups all-purpose flour, ½ cup chopped walnuts (Optional), 1 teaspoon baking soda, 1 teaspoon salt Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 5x9-inch loaf pan. Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add brown sugar and hot chocolate mix; stir well. Place bananas, peach, milk, eggs, and vanilla extract in a blender; blend until smooth. Stir into butter mixture until well incorporated. Mix flour, walnuts, baking soda, and salt together in a separate bowl; stir into banana-butter mixture until flour mixture is just moistened. Pour batter into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted in the center of bread comes out clean, 50 to 60 minutes. Cool in pan for 5 minutes before transferring bread to a wire rack to cool completely. 4.7 https://www.allrecipes.com/recipe/229003/banana-peach-bread/ /Breakfast and Brunch/Breakfast Bread Recipes/ Total Fat 9g 12%, Saturated Fat 4g 21%, Cholesterol 39mg 13%, Sodium 279mg 12%, Total Carbohydrate 29g 11%, Dietary Fiber 1g 5%, Total Sugars 14g, Protein 3g, Vitamin C 6mg 28%, Calcium 19mg 1%, Iron 1mg 6%, Potassium 137mg 3% Prep Time: 20 mins, Cook Time: 50 mins, Additional Time: 1 hrs, Total Time: 2 hrs 10 mins, Servings: 16, Yield: 1 5x9-inch loaf
395 Grandma's Peach French Toast 9 hrs 45 mins 9 hrs 45 mins 8 8 servings 1 cup packed brown sugar, ½ cup butter, 2 tablespoons water, 1 (29 ounce) can sliced peaches, drained, 12 (3/4 inch thick) slices day-old French bread, 5 eggs, 1 tablespoon vanilla extract, 1 pinch ground cinnamon, or to taste In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently. Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with slices of French bread. In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight. Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F (175 degrees C). Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve. 4.5 https://www.allrecipes.com/recipe/72662/grandmas-peach-french-toast/ /Breakfast and Brunch/French Toast Recipes/ Total Fat 15g 19%, Saturated Fat 8g 42%, Cholesterol 147mg 49%, Sodium 276mg 12%, Total Carbohydrate 51g 19%, Dietary Fiber 2g 7%, Total Sugars 38g, Protein 7g, Vitamin C 4mg 19%, Calcium 60mg 5%, Iron 2mg 10%, Potassium 242mg 5% Prep Time: 9 hrs, Cook Time: 45 mins, Total Time: 9 hrs 45 mins, Servings: 8, Yield: 8 servings
398 Grandma's Peach Cobbler 10 mins 45 mins 1 hrs 5 mins 10 10 servings ¾ cup unsalted butter, softened, 1 (15 ounce) can peaches in heavy syrup, 1 ½ cups white sugar, divided, ½ cup brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, ¼ teaspoon vanilla extract, 1 cup milk, 1 cup all-purpose flour, 1 tablespoon baking powder, 1 pinch salt Preheat oven to 350 degrees F (175 degrees C). Place 1/2 cup butter in a casserole dish. Place casserole dish in the preheating oven until butter is melted. Remove. Mix remaining 1/4 cup butter, peaches, 1/2 cup white sugar, brown sugar, cinnamon, nutmeg, and vanilla extract together in a bowl. Spread over melted butter in the casserole dish. Mix remaining 1 cup white sugar, milk, flour, baking powder, and salt together in a bowl to make a smooth batter. Pour over peach mixture. Bake in the preheated oven until golden brown, about 45 minutes. Let stand for 10 minutes before serving. 4.5 https://www.allrecipes.com/recipe/257540/grandmas-peach-cobbler/ /Desserts/Fruit Desserts/Peach Dessert Recipes/ Total Fat 15g 19%, Saturated Fat 9g 46%, Cholesterol 39mg 13%, Sodium 133mg 6%, Total Carbohydrate 57g 21%, Dietary Fiber 1g 4%, Total Sugars 46g, Protein 3g, Vitamin C 2mg 8%, Calcium 105mg 8%, Iron 1mg 5%, Potassium 125mg 3% Prep Time: 10 mins, Cook Time: 45 mins, Additional Time: 10 mins, Total Time: 1 hrs 5 mins, Servings: 10, Yield: 10 servings
399 Homemade Peach Tea 5 mins 10 mins 50 mins 6 6 cups 1 cup water, 1 cup white sugar, 2 slices fresh peach, or more to taste Mix 1 cup water, sugar, and peach slices together in a saucepan; bring to a boil. Reduce heat to medium and simmer, crushing peach slices as you stir, until sugar is dissolved, about 5 minutes. Remove saucepan from heat, cover, and allow peaches to infuse syrup, about 30 minutes. Strain to remove peach slices. Bring 6 cups remaining water to a boil in a separate pot. Remove from heat, add tea bags, cover, and steep for about 5 minutes. Remove tea bags from the pot, pour in peach syrup, and cool to room temperature. Refrigerate until ready to serve. 3.6 https://www.allrecipes.com/recipe/245306/homemade-peach-tea/ /Drinks Recipes/Tea/Iced Tea Recipes/ Sodium 8mg 0%, Total Carbohydrate 34g 12%, Total Sugars 34g, Vitamin C 1mg 7%, Calcium 9mg 1%, Potassium 17mg 0% Prep Time: 5 mins, Cook Time: 10 mins, Additional Time: 35 mins, Total Time: 50 mins, Servings: 6, Yield: 6 cups
400 Spicy Peach Chutney 8 hrs 2 hrs 10 hrs 96 6 - 1/2 pints 4 pounds sliced peeled peaches, 1 cup raisins, 2 cloves garlic, minced, ½ cup chopped onion, 5 ounces chopped preserved ginger, 1 ½ tablespoons chili powder, 1 tablespoon mustard seed, 1 teaspoon curry powder, 4 cups packed brown sugar, 4 cups apple cider vinegar, ¼ cup pickling spice In a large heavy pot, stir together the peaches, raisins, garlic, onion, preserved ginger, chili powder, mustard seed, curry powder, brown sugar and cider vinegar. Wrap the pickling spice in a cheesecloth bag, and place in the pot. Bring to a boil, and cook over medium heat uncovered until the mixture reaches your desired consistency. It will take about 1 1/2 hours to get a good thick sauce. Stir frequently to prevent scorching on the bottom. Remove the spice bag, and ladle into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings, and process in a barely simmering water bath for 10 minutes, or the time recommended by your local extension for your area. The water should cover the jars completely. 4.4 https://www.allrecipes.com/recipe/75320/spicy-peach-chutney/ /Side Dish/Sauces and Condiments/Chutney Recipes/ Total Fat 0g 0%, Sodium 5mg 0%, Total Carbohydrate 13g 5%, Dietary Fiber 0g 0%, Total Sugars 11g, Protein 0g, Vitamin C 6mg 32%, Calcium 12mg 1%, Iron 0mg 1%, Potassium 42mg 1% Prep Time: 8 hrs, Cook Time: 2 hrs, Total Time: 10 hrs, Servings: 96, Yield: 6 - 1/2 pints
401 Pear Tarte Tatin 20 mins 50 mins 1 hrs 25 mins 8 8 servings 1 (15 ounce) package ready-to-use refrigerated pie crust, ⅛ teaspoon ground nutmeg, ½ teaspoon ground ginger, 2 tablespoons white sugar, 5 firm pears, 2 tablespoons good quality bourbon whiskey, 4 tablespoons unsalted butter, ⅔ cup white sugar, 1 pinch salt Remove refrigerated pie crust from package, and follow manufacturer's suggestions for unrolling crust. Set aside. Combine nutmeg, ginger, and 2 tablespoons sugar in a small bowl. Peel, quarter, and core 4 pears. Slice each quarter into 3 slices, from core end to bottom, and place in a large bowl. Cut remaining pear in half; peel, and core one half and add to the bowl. Peel, core, and slice the other half as directed above and add to the bowl. Drizzle pears with bourbon and sprinkle with spice-sugar mix, tossing to evenly coat. Melt butter in a 9-inch cast-iron skillet over medium heat. Add 2/3 cup white sugar and salt to the melted butter, stirring to combine until mixture bubbles, 2 to 3 minutes. Place the single pear half in the center of the skillet. Fan remaining pear slices around the center, core end to the outside of the skillet and stem end toward the center. If possible, turn the pieces in the same direction. Keep adding pear slices, filling in any gaps, until they are all in the skillet. Reduce heat to medium-low. Cook, undisturbed, until pears are fork-tender and color develops to the liquid, about 20 minutes. Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet on a rack in the lower third of the oven. Remove skillet from heat and place unbaked pie shell on top of the fruit, using a fork to tuck the edges of the pie shell toward the bottom of the skillet. Place skillet on the prepared baking sheet in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C). Bake until crust is brown, 28 to 30 minutes. Remove from oven. Place a heat-safe plate, larger than the skillet, upside down over the crust. Use oven mitts to grab the plate and skillet together and quickly flip the skillet contents onto the plate; this move is tricky and requires some forearm strength and dexterity. After the flip, if the contents are not centered on the plate, use a spatula to gently move to the center. Add any fruit that remained in the skillet, and drizzle any remaining liquid over the top of the tarte tatin. Allow to sit 15-20 minutes, then serve warm. 5 https://www.allrecipes.com/recipe/269514/pear-tarte-tatin/ /Cuisine/European/French/ Total Fat 22g 28%, Saturated Fat 8g 39%, Cholesterol 15mg 5%, Sodium 274mg 12%, Total Carbohydrate 58g 21%, Dietary Fiber 5g 18%, Total Sugars 30g, Protein 4g, Vitamin C 4mg 22%, Calcium 16mg 1%, Iron 2mg 8%, Potassium 158mg 3% Prep Time: 20 mins, Cook Time: 50 mins, Additional Time: 15 mins, Total Time: 1 hrs 25 mins, Servings: 8, Yield: 8 servings
402 Pear Sour Cream Pie 25 mins 45 mins 3 hrs 10 mins 6 1 to 9 - inch pie 1 (9 inch) pie crust pastry, ½ cup white sugar, 1 cup sour cream, ¼ cup all-purpose flour, 1 egg, beaten, 1 teaspoon vanilla extract, ¼ teaspoon salt, 4 large pears - peeled, cored and sliced Preheat an oven to 350 degrees F (175 degrees C). Roll out the pastry and transfer it to a 9-inch pie plate. Trim any extra dough and crimp the edge. Combine 1/2 cup sugar, sour cream, 1/4 cup flour, egg, vanilla, and salt in a bowl until blended. Fold in the pears. Pour the mixture into the pie plate and bake the pie for 15 minutes. While the pie is baking, prepare the topping: mix the 2/3 cup flour, 1/3 cup sugar, melted butter, and rolled oats together in a bowl. Remove the pie from the oven and sprinkle with the crumble topping. Return the pie to the oven and bake until the filling is set and the crust is brown, about 20 minutes more. Allow to cool and set before serving. 4.6 https://www.allrecipes.com/recipe/176287/pear-sour-cream-pie/ /Desserts/Pies/Fruit Pies/Pear Pie Recipes/ Total Fat 29g 38%, Saturated Fat 14g 70%, Cholesterol 73mg 24%, Sodium 355mg 15%, Total Carbohydrate 86g 31%, Dietary Fiber 7g 24%, Total Sugars 42g, Protein 8g, Vitamin C 6mg 31%, Calcium 75mg 6%, Iron 3mg 14%, Potassium 309mg 7% Prep Time: 25 mins, Cook Time: 45 mins, Additional Time: 2 hrs, Total Time: 3 hrs 10 mins, Servings: 6, Yield: 1 to 9 - inch pie
403 Sour Cream Pear Pie 15 mins 55 mins 1 hrs 10 mins 8 1 9-inch pie ¾ cup sugar, 1 tablespoon all-purpose flour, ¼ teaspoon ground cinnamon, 1 pinch salt, 1 egg, beaten, 1 cup sour cream, 2 (15 ounce) cans pears, drained and chopped, 1 (9 inch) graham cracker crust, ½ cup sugar, ⅔ cup butter, ⅔ cup all-purpose flour Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together 3/4 cup sugar, 1 tablespoon flour, cinnamon and salt. Mix in the egg and sour cream until smooth. Add pears, and stir gently until coated. Pour the mixture into a graham cracker crust. Bake for 25 minutes in the preheated oven. While the pie is baking, make the topping in a medium bowl. Stir together the sugar and flour. Cut in butter until the mixture resembles coarse crumbs. Sprinkle topping over the pie. Bake for an additional 30 minutes. Cool completely before serving. 4.5 https://www.allrecipes.com/recipe/54694/sour-cream-pear-pie/ /Desserts/Pies/Fruit Pies/Pear Pie Recipes/ Total Fat 30g 38%, Saturated Fat 15g 76%, Cholesterol 77mg 26%, Sodium 327mg 14%, Total Carbohydrate 74g 27%, Dietary Fiber 3g 9%, Total Sugars 53g, Protein 5g, Vitamin C 2mg 10%, Calcium 60mg 5%, Iron 2mg 9%, Potassium 195mg 4% Prep Time: 15 mins, Cook Time: 55 mins, Total Time: 1 hrs 10 mins, Servings: 8, Yield: 1 9-inch pie
405 Pear Pie III 15 mins 1 hrs 1 hrs 15 mins 8 1 to 9 - inch pie 1 (9 inch) unbaked pie crust, 2 pears - peeled, cored and cut in half, 1 cup white sugar, ¼ cup butter, ¼ cup all-purpose flour, 1 tablespoon vanilla extract, 2 eggs, beaten Preheat the oven to 350 degrees F (175 degrees C). Press the pie pastry into the bottom and up the sides of a 9 inch pie plate. Flute the edges. Place the pear halves cut side down in the pie crust with the small ends toward the center. In a medium bowl, mix the butter and sugar together until smooth, then beat in the eggs one at a time until light and fluffy. Stir in flour and vanilla. Pour over the top of the pears. Bake for 1 hour in the preheated oven, until pears are soft and custard is set in the center. Cool completely before slicing and serving. 4.5 https://www.allrecipes.com/recipe/91511/pear-pie-iii/ /Desserts/Pies/Fruit Pies/Pear Pie Recipes/ Total Fat 15g 19%, Saturated Fat 6g 30%, Cholesterol 62mg 21%, Sodium 176mg 8%, Total Carbohydrate 47g 17%, Dietary Fiber 3g 9%, Total Sugars 31g, Protein 4g, Vitamin C 2mg 11%, Calcium 16mg 1%, Iron 1mg 6%, Potassium 102mg 2% Prep Time: 15 mins, Cook Time: 1 hrs, Total Time: 1 hrs 15 mins, Servings: 8, Yield: 1 to 9 - inch pie
406 Rustic Autumn Fruit Tart 15 mins 30 mins 1 hrs 45 mins 8 1 8-inch tart ½ cup butter, chilled, ½ cup cream cheese, 1 ½ cups all-purpose flour, 2 apples - peeled, cored, and thinly sliced, 1 pear - peeled, cored and sliced, ¼ cup orange juice, ⅓ cup brown sugar, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cardamom, 1 ½ tablespoons cornstarch, ½ cup apricot jam, warmed Cut the cold butter and cream cheese into the flour with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter into the flour until the mixture resembles cornmeal; add the cream cheese and pulse until it's the size of small peas.) When you squeeze a handful of the mixture, it should form a ball. Shape the dough into a round disk, wrap it in plastic, and refrigerate for at least 1 hour. Toss the sliced apples and pear with the orange juice. Whisk together the brown sugar, cinnamon, nutmeg, cardamom, and cornstarch. Toss the fruit with the sugar-spice mixture and set aside. Preheat an oven to 375 degrees F (190 degrees C). Set out an 8-inch tart pan, or, if you'll be making a free-form tart (galette), lightly grease a baking sheet. Roll the pastry out on a lightly floured work surface to form a 10-inch circle. Transfer the dough to the tart pan or baking sheet. Arrange the fruit decoratively in the tart pastry. If you're baking the tart on a baking sheet, leave a 2-inch rim of dough and fold it up over the edge of the fruit (the pastry folds will overlap). Bake the tart in the preheated oven until the crust is browned and the filling is bubbly, about 30 minutes. Remove the tart from the oven and brush it with the apricot jam. 4.3 https://www.allrecipes.com/recipe/93779/rustic-autumn-fruit-tart/ /Desserts/Pies/Tarts/Fruit Tart Recipes/ Total Fat 17g 22%, Saturated Fat 11g 53%, Cholesterol 47mg 16%, Sodium 137mg 6%, Total Carbohydrate 51g 18%, Dietary Fiber 2g 8%, Total Sugars 24g, Protein 4g, Vitamin C 8mg 41%, Calcium 37mg 3%, Iron 2mg 9%, Potassium 152mg 3% Prep Time: 15 mins, Cook Time: 30 mins, Additional Time: 1 hrs, Total Time: 1 hrs 45 mins, Servings: 8, Yield: 1 8-inch tart
407 Cheddar Pear Pie 20 mins 45 mins 1 hrs 5 mins 6 1 to 9 - inch pie ½ cup all-purpose flour, ½ cup brown sugar, ½ cup shredded Cheddar cheese, ¼ cup butter Preheat the oven to 400 degrees F (200 degrees C). Combine the flour, 1/2 cup brown sugar, and Cheddar cheese. Cut in the butter until the mixture resembles coarse crumbs. Toss the sliced pears with the lemon juice. Combine the 1/2 cup brown sugar, cornstarch, and cinnamon in a separate bowl. Add the sugar mixture to the pears and toss to coat. Transfer the pears to the pie crust and top with the crumble mixture. Bake in the preheated oven until the top is golden brown, about 45 minutes. 4.7 https://www.allrecipes.com/recipe/176269/cheddar-pear-pie/ /Desserts/Pies/Vintage Pie Recipes/ Total Fat 21g 27%, Saturated Fat 9g 47%, Cholesterol 30mg 10%, Sodium 281mg 12%, Total Carbohydrate 87g 32%, Dietary Fiber 7g 24%, Total Sugars 52g, Protein 6g, Vitamin C 8mg 41%, Calcium 123mg 9%, Iron 2mg 11%, Potassium 291mg 6% Prep Time: 20 mins, Cook Time: 45 mins, Total Time: 1 hrs 5 mins, Servings: 6, Yield: 1 to 9 - inch pie
408 Hasselback Pear Tart 20 mins 35 mins 1 hrs 15 mins 8 1 10-inch square tart pan 1 sheet frozen puff pastry - thawed, unfolded, and lightly rolled, 2 Bartlett pears, halved and cored, 2 d'Anjou pears, halved and cored, 1 red pear, halved and cored, 2 tablespoons white sugar, ½ lemon, juiced, ½ (8 ounce) package cream cheese, softened, ½ cup confectioners' sugar, ½ teaspoon vanilla extract, 1 tablespoon turbinado sugar Preheat oven to 400 degrees F (200 degrees C). Fit puff pastry into a 10-inch square tart pan with removable sides. Place a pear half, cut-side down, onto a work surface. Place a chopstick above and below the pear half, so the pear is framed on the top and bottom. Thinly slice the pear half lengthwise, stopping when the knife hits the chopstick and leaving the bottom 1/4 inch of the pear intact. Repeat with the remaining pear halves. Place hasselbacked pears in a bowl; add white sugar and lemon juice and gently toss to coat. Let hasselbacked pears stand for 5 minutes. Mix cream cheese, confectioners' sugar, and vanilla extract together in a bowl; spread over puff pastry. Arrange hasselbacked pears over cream cheese layer, cutting some of the halves into quarters if needed to fit them in. Slightly fan out each pear and drizzle any accumulated juices from the pear bowl over pears. Sprinkle turbinado sugar over tart. Bake in the preheated oven until crust is puffed and lightly browned and juices are bubbling, about 35 minutes. Cool tart for 15 minutes before slicing. 4.6 https://www.allrecipes.com/recipe/255904/hasselback-pear-tart/ /Desserts/Pies/Tarts/Fruit Tart Recipes/ Total Fat 17g 21%, Saturated Fat 6g 30%, Cholesterol 15mg 5%, Sodium 118mg 5%, Total Carbohydrate 43g 16%, Dietary Fiber 4g 14%, Total Sugars 23g, Protein 4g, Vitamin C 10mg 49%, Calcium 29mg 2%, Iron 1mg 7%, Potassium 175mg 4% Prep Time: 20 mins, Cook Time: 35 mins, Additional Time: 20 mins, Total Time: 1 hrs 15 mins, Servings: 8, Yield: 1 10-inch square tart pan