Best 2 Pear And Currant Streusel Rounds Recipes
Indulge in the delightful Pear and Currant Streusel Rounds, a symphony of flavors and textures that will tantalize your taste buds. These delectable treats combine the natural sweetness of ripe pears, the tangy burst of currants, and a crispy streusel topping that adds a satisfying crunch. With variations such as Orange-Scented Cranberry Rounds and Apple-Raspberry Streusel Bites, this article offers a trove of irresistible recipes that cater to diverse preferences.
Embark on a culinary journey as we unveil the secrets behind these delectable creations. Discover the art of crafting the perfect streusel topping, a harmonious blend of oats, flour, butter, and sugar that transforms into a golden-brown crown upon baking. Learn how to select the ripest pears and plumpest currants to ensure maximum flavor in every bite.
Prepare to be captivated by the Orange-Scented Cranberry Rounds, where the vibrant tang of cranberries complements the citrusy notes of orange zest. Experience a delightful fusion of flavors in the Apple-Raspberry Streusel Bites, where sweet apples and tart raspberries unite under a blanket of crunchy streusel.
Each recipe is meticulously detailed, providing step-by-step instructions that guide you through the baking process with ease. Whether you're a seasoned baker or just starting your culinary adventure, these recipes are designed for success.
So, gather your ingredients, preheat your oven, and embark on a delightful baking expedition. Treat yourself, your family, and your friends to the irresistible charm of Pear and Currant Streusel Rounds, along with the tantalizing variations that await you within this comprehensive guide.
PEAR AND CURRANT STREUSEL ROUNDS
Baked in individual ring molds, these little desserts feature caramelized pears, streusel topping and sweetened cream.
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- : Heat 2 heavy large skillets over medium heat. Melt 1 tablespoon butter in each skillet. Divide pears, currants, sugar, lemon juice and cinnamon between skillets. Scrape in seeds from vanilla bean; add bean halves to skillets. Cook until juices evaporate and pears caramelize, stirring often, about 35 minutes. Let fruit cool in skillets. Remove vanilla bean halves.
- : Preheat oven to 400°F. Blend almonds, flour and sugar in processor until almonds are finely chopped. Add butter. Using on/off turns, process until large moist clumps form. Sprinkle mixture onto heavy baking sheet. Bake until streusel is pale golden, stirring often and leaving mixture in clumps, about 10 minutes. Cool completely. (Can be prepared 1 day ahead. Store streusel airtight at room temperature. Cover and refrigerate fruit mixture.)
- Reduce oven temperature to 350°F. Arrange ring molds on large baking sheet. Divide fruit mixture evenly among molds, pressing to compact. Sprinkle streusel evenly over fruit.
- Bake until fruit is heated through, about 5 minutes for room-temperature fruit and 10 minutes for refrigerated fruit. Let cool 5 minutes. Slide metal spatula under ring molds and transfer to plates. Remove molds. Drizzle sweetened cream around fruit and serve.
- *Sold at most specialty cookware stores. If unavailable, substitute clean 8-ounce cans with bottoms and tops removed.
PEAR STREUSEL
Tart cranberries are mellowed by the addition of pears in this pie filling. An oatmeal-streusel topping adds sweet crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h30m
Yield Makes one 9-inch pie
Number Of Ingredients 17
Steps:
- Make the crust: Roll out dough to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Crimp edges. Freeze until firm, about 30 minutes.
- Meanwhile, make the cranberry sauce: Bring cranberries, granulated sugar, water, and cinnamon stick to a simmer in a pot. Cook until cranberries are tender and start to burst and sauce is thick, about 25 minutes. Discard cinnamon stick. Let cool completely.
- Preheat oven to 375 degrees. Make the streusel: Whisk together flour, brown sugar, oats, ground cinnamon, and 1/2 teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers until combined and mixture resembles coarse meal with some large pieces remaining. Refrigerate.
- Make the filling: Mix together pears, granulated sugar, 1/4 teaspoon salt, the flour, and lemon juice. Stir in cooled cranberry sauce.
- Transfer filling to crust; top with streusel. Bake until filling is bubbling in the center and top is golden, about 1 hour and 30 minutes. Let cool.
Tips:
- For the streusel topping, use cold butter. This will help to keep the streusel crumbly and prevent it from becoming greasy.
- If you don't have a pastry blender, you can use two forks to cut the butter into the flour.
- Be sure to chill the dough for at least 30 minutes before rolling it out. This will help to prevent the dough from sticking to your hands and make it easier to work with.
- When rolling out the dough, use a light touch. If you press too hard, the dough will become tough.
- To prevent the pears from browning, toss them with lemon juice before adding them to the filling.
- If you don't have any currants, you can use raisins or dried cranberries instead.
- Serve the streusel rounds warm with a scoop of vanilla ice cream or whipped cream.
Conclusion:
These pear and currant streusel rounds are a delicious and easy-to-make treat. They're perfect for breakfast, brunch, or dessert. The combination of sweet pears, tart currants, and crunchy streusel topping is sure to please everyone. So next time you're looking for a special treat, give these streusel rounds a try.
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