Best 3 Pear Bubbly Recipes

OLD-FASHIONED PEAR DESSERT

Steps:

• In a large bowl, combine the flour, 3 tablespoons sugar and salt; cut in butter until crumbly. In a small bowl, whisk egg yolks and lemon juice; stir into dry ingredients with a fork. Remove 1 cup to another bowl; stir in the remaining sugar and set aside for the topping. , Press remaining crumb mixture onto the bottom and up the sides of a greased 8-in. square baking dish. Bake at 375° for 10-12 minutes or until edges are lightly browned., Meanwhile, for filling, combine the sugar, 2 tablespoons cornstarch, salt and cinnamon in a small saucepan; slowly stir in water and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; stir in butter and vanilla., Toss pears with remaining cornstarch; spoon over crust. Top with filling. Sprinkle with reserved topping. Bake for 35-40 minutes or until filling is bubbly and topping is lightly browned. Cool on a wire rack.

ANISE AND PEAR BUBBLY

Steps:

• In a small saucepan over moderate heat, add the nectar, pear liqueur and star anise. Bring up to a boil and turn heat off. Allow to steep for 5 minutes, then discard the star anise. Cool to room temperature and chill until ready to use.
• To serve, drop 1 cranberry to the bottom of each champagne coupe or flute. Add 2 tablespoons of the spiced pear mixture for coupe glasses and 3 tablespoons for the flute glasses. Top with Prosecco and enjoy!

BUBBLY PEAR CUPCAKES

Steps:

• Preheat oven to 350°F
• In a small bowl sift flour, baking soda and salt. Set aside.
• In mixer (or large bowl), cream butter and sugar until well mixed and airy.
• Add eggs, one at a time, making sure each one is full incorporated before adding next.
• Slowly add in flour mixture - I do it 1/3 at a time - making sure it is fully incorporated.
• Stir in vanilla and champagne.
• Stir in pears.
• Line a cupcake tin with cupcake liners.
• Scoop an even amount of dough into each cup - I filled them to the top. You should have enough for about 24 cupcakes.
• Bake for about 16 minutes. I started checking around 12 just to be safe. You want them to be golden in color.
• While cupcakes are baking, make frosting.
• Mix cream cheese and butter together.
• Add powdered sugar and whip until smooth.
• You can add more powdered sugar if desired.
• Remove cupcakes from oven and cool in tins for 2 minutes.
• Transfer to cooling rack.
• When cupcakes are completely cooled, top with frosting.
• Decorate if you have anything. (Author's note: I had planned on using diced candied ginger, but after tasting the cakes, I did not want to distract from the light champagne flavor.).