Guest guest Posted February 3, 2000 Report Share Posted February 3, 2000 * Exported from MasterCook * Raspberry-Pear Dessert Recipe By :Pillsbury Classic Cookbooks, Feb 2000, #228 Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 15 oz package refrigerated pie crusts 1 21 oz can raspberry pie filling or topping 3 medium ripe pears -- peeled and sliced 1 tablespoon sugar Let 1 pie crust pouch stand at room temperature for 15 to 20 minutes. Heat oven to 425F. Meanwhile, in large saucepan, combine pie filling and pear slices; stir gently to mix. Cook over medium heat about 15 minutes or until pears are tender, stirring occasionally. Keep warm. Unfold pie crust. Place crust on cutting board or pastry cloth; press out fold lines. With 2-inch cookie cutters (heart, diamond, club, and spade shapes), cut 16 shapes. Place on ungreased cookie sheet. Sprinkle with sugar. Bake at 425F for 4 to 6 minutes or until golden brown. To serve, spoon about 1/2 cup hot fruit mixture into each individual dessert dish. Top each with 2 pastry pieces. - - - - - - - - - - - - - - - - - - - Per serving: 326 Calories (kcal); 14g Total Fat; (37% calories from fat); 3g Protein; 48g Carbohydrate; 10mg Cholesterol; 235mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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