I need a recipe that will use up an excess amount of apples and pears. The easier and tastier, the better.?

Answer 1

Apple Pear Tartlet
Purchase deep pie frozen shell
Core and Slice pears and apples very thin soak in bowl of ice water with 1 teaspoon lemon juice
Drain and layer in pie shell
Top with 1/2 cup sugar (brown or white) and 1/2 teaspoon apple pie spice
Bake at 350 for 25-30 minutes serve warm with Ice cream.

Answer 2

Caramelized Apples and Pears with An Apple Sabayon

SABAYON
2 cup Calvados or other apple brandy
24 x egg yolks
2 cup sugar

CARAMELIZED APPLES AND PEARS
8 tbl butter
4 x pear peeled, cored,
and diced
8 x apples peeled, cored,
and diced
8 tbl brown sugar
2 tsp freshly grated nutmeg
4 tsp cinnamon
12 tbl apple brandy

Preheat the oven to 400 degrees.
For the Sabayon: In a double boiler, add the apple brandy. Add the eggs and begin whisking. Add the sugar and continue to whisk until the mixture is light and foamy, about 6 minutes. When the mixture is light and foamy and thickened, remove from the heat and set aside
For the Caramelized Apples And Pears: In a saute pan, melt the butter. Add the pears and apples, the brown sugar, the nutmeg and the cinnamon. Saute for 5 minutes, or until the fruit begins to soften. Remove the pan from the heat. Add the 3 tablespoons brandy. Carefully flambe the brandy.
When the flames go out, pour the apple mixture into a small baking dish. Top the mixture with the sabayon and place in the oven. Bake for 5 minutes, or until sabayon begins to turn golden brown. Remove from the oven and serve.

This is a great dessert. Makes 16 servings

Answer 3

Try my Apple Deadly. It takes a TON of apples and is always a hit. It's a lot easier than it looks!

APPLE COFFEECAKE (9 x 13)

CRUST
1¼ cups flour
1 stick butter
¼ t. salt

FILLING
3½ lbs. apple pieces (15 whole large apples)
¾ cup white sugar
¼ cup brown sugar
2 T. flour
2 t. lemon juice
1 T. cinnamon
1/8 t. salt

TOPPING
2/3-cup brown sugar
1/3-cup white sugar
1 stick butter
1½ cups flour

Mix crust and press into pan. Mix filling and add to pan. Mix topping using COLD butter and soft brown sugar. Sprinkle on top of cake. Pan should now be filled right to the very top and weigh a ton! Bake at 400 degrees for approximately 45 minutes or until apples in center are fork tender and top is nicely browned. Store covered tightly in refrigerator.

Serve cold or warm, topped with ice cream.

If you want to make it even easier you can use the pre-rolled pie crusts from your local grocer. Just use two and cover the entire bottom of the pan.

Answer 4

Pear and Apple Pie

4 ea Apples (4 cups sliced)
4 ea Firm Pears (4 cups sliced)
2 tb Lime Juice
2/3 c Brown Sugar, firmly packed
1/4 c Cornstarch
1/2 ts Cinnamon
1/4 ts Nutmeg
2 tb Butter
Pastry for a 9 inch pie

Instructions

1. Preheat oven to 350 degrees apples and pears. Place in large bowl and toss with lime juice. Combine brown sugar, cornstarch, cinnamon and nutmeg in small bowl. Toss with apple and pear slices until coated. Turn into a 9x1-1/2 inch deep dish pie plate. Dot with butter. Roll out pastry for top crust. Cut slits to vent steam during baking and place over filling. Seal and flute edges. Bake at 350 degrees for 45 to 50 minutes or until crust is lightly browned.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Apple and Pear Crumble

3 small apple(s), Granny Smiths, cored, chopped
2 medium pear(s), cored, chopped
1/4 cup raisins
3 Tbsp fresh lemon juice
2 1/2 tsp lemon peel
1/2 cup unpacked brown sugar
1/2 tsp ground allspice
1/2 cup Quaker Oats (U.S.) Old-Fashioned Oats, or other brand
1/4 cup almonds, ground
1/3 cup all-purpose flour, sifted
2 Tbsp reduced-calorie margarine, spread

Instructions
Preheat oven to 350°F. Coat a 6-cup casserole dish with cooking spray.

Arrange apples, pears, raisins, lemon juice and zest in bottom of prepared casserole dish.

Combine sugar and allspice in a small bowl; sprinkle over fruit. Combine oats, almonds and flour in same small bowl; rub in margarine using fingertips and then sprinkle the topping over the fruit mixture. Bake until the fruit is tender, about 25 to 30 minutes. Cut into 6 pieces and serve warm.

Enjoy=)

Answer 5

I'm sure to be taking a risk here - you're probably talking about cooked fruit, but here you go anyway...

"Fried Cheese" - 8 servings

1 egg
2 tbsp. milk
3/4 cup dried bread crumbs
1 lb. firm cheese; well chilled and cut into 1" cubes
1/4 cup all-purpose flour
Salad oil
Pear and apple slices or seedless grapes

1) In pie plate, beat egg with milk; place crumbs on waxed paper. Coat cheese with flour. Dip cheese in egg to coat; then coat with crumbs.
2) In 4-quart saucepan, heat 2" oil to 375*. Fry a few pieces at a time until coating is lightly browned, turning occasionally. Drain on paper towels.
3) To serve: Arrange cheese on serving plate with fruit; serve at once.
(TIP: Choose a firm cheese such as Cheddar, fontina, mozzarella, provolone, Colby or Muenster.)

Answer 6

make a nice pie

Answer 7

Caramel Apple Sundae Pie

3/4 cup Caramel Topping, divided
NILLA® Crumb Crust
1 qt. (4 cups) vanilla ice cream, softened
2 medium apples, peeled, cored and coarsely chopped
2 Tbsp. butter or margarine
2 Tbsp. firmly packed light brown sugar

DRIZZLE 1/2 cup of the caramel topping evenly onto bottom of prepared crust. Top with scoops of ice cream. Freeze 4 hours or until ready to serve.

COOK apples in butter and sugar in large skillet on medium heat 5 min. or until apples are tender, stirring frequently. Cool.

SPOON apples over ice cream; drizzle with remaining 1/4 cup topping just before serving. Cover and store leftover pie in freezer.

http://www.kraftfoods.com/recipes/CakesPiesCheesecakes/PiesFrozen/CaramelAppleSundaePie.html
-------------
Baked Apple Custard Cups
2 servings, one custard cup each

2 NILLA Wafers
1/3 cup finely shredded apples
1 Tbsp. PLANTERS Pecan Pieces
2 Tbsp. PHILADELPHIA Cream Cheese, softened
1 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. sugar
1 egg
1/4 cup milk
1/4 tsp. ground cinnamon
2 Tbsp. thawed COOL WHIP Whipped Topping

PREHEAT oven to 325°F. Spray two 6-oz. custard cups with cooking spray. Place 1 wafer in each cup. Combine apples and pecans; spoon evenly over wafers in cups. Set aside.

BEAT cream cheese, sour cream and sugar in small bowl until well blended. Add egg, milk and cinnamon; mix well. Pour evenly over apple mixture in cups. Place cups on baking sheet.

BAKE 20 to 25 min. or until center of each dessert is set. Cool slightly. Top each dessert with a dollop of the whipped topping just before serving.

http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=keyword&u2=apples&u3=**3*265&wf=9&recipe_id=95079
-----------

Apple Pecan Cheesecake
Makes: 16 servings, one piece each

1-1/2 cups HONEY MAID Graham Cracker Crumbs
1/4 cup butter, melted
2 Tbsp. brown sugar
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1-1/2 cups firmly packed brown sugar, divided
1 tsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
4 cups chopped peeled apples (about 3 medium)
3/4 cup PLANTERS Chopped Pecans
1 tsp. ground cinnamon

PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp. brown sugar; press firmly onto bottom of pan.

BEAT cream cheese, 1 cup of the brown sugar and the vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Mix remaining 1/2 cup brown sugar, the apples, pecans and cinnamon; spoon evenly over cheesecake batter.

BAKE 55 min. or until center is almost set. Cool. Refrigerate 4 hours or overnight. Let stand at room temperature 30 min. before serving. Lift cheesecake from pan, using foil handles. Cut into 16 pieces. Store leftover cheesecake in refrigerator.