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Bake the pear crisp until the top is lightly golden and the pears are tender, 35 to 40 minutes. Remove from the oven and let the crisp cool for 15 minutes. Serve warm with a scoop of ice cream.
So, as this Thanksgiving gets closer, feel free to look through these delicious desserts (pumpkin pie, peach cobbler, pecan pie, cranberry pear tarts, silky chocolate pies, chocolate chunk cookies ...
Martha Stewart's Brioche Stuffing with Leeks, Apples and Pears. 2 lbs. brioche bread, cut into 1-in. cubes. ¾ cup (6 oz.) unsalted butter, plus more for baking dishes
Use the small herb leaves to make the “pear leaves.” The “pears” are best served the same day and can be made several hours before serving. Recipe courtesy of The Cheesemonger's Kitchen by Chester Hastings/Chronicle Books, 2011.
Baked in a cheesy, creamy sauce with crispy bacon, this 30-minute recipe is the holiday side your Thanksgiving (or any weeknight dinner, TBH) needs. Get the Brussels Sprout Casserole recipe ...
Using a slotted spoon, transfer the pears and prunes to a shallow serving bowl. Boil the poaching liquid over high heat until reduced to 1 1/2 cups, about 10 minutes. Strain the syrup over the pears.
Follow our recipe, and in 40 minutes, you’ll have a perfect warm dip to wow at your casual Thanksgiving get-together. Get the Corn Dip recipe . PHOTO: ANDREW BUI; FOOD STYLING: BROOKE CAISON
Top with the fruit. Sprinkle with the confectioners’ sugar. To make 12 larger pastries: Substitute 2 packages (10 ounces each) Pepperidge Farm® Puff Pastry Shells for the pastry sheets. Prepare the pastry shells according to the package directions. Spoon about 2 tablespoons pudding mixture into each pastry shell. Top with the fruit.