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Posts Tagged ‘Pears’

Apple & Pear Puff Pancake

 

Ingredients:

3 Tbsp butter

4 eggs

1 C 2% milk

1 C all-purpose flour

1/4 tsp ground nutmeg

 

Topping:

3 Tbsp. butter

2 medium apples, sliced

3 medium pears, sliced

3 Tbsp. sugar

Maple syrup, optional

 

Directions:

  1. Preheat oven to 425°. Place butter in a 10-in ovenproof skillet; heat in oven 2-3 minutes or until butter melts.  Tilt pan to coat evenly with butter.
  2. Place eggs, milk, four, sugar and nutmeg in a blender; cover and process until smooth. Pour into hot skillet.  Bake 17-20 minutes or until puffed and browned.
  3. Meanwhile, for topping, heat butter in a large skillet over medium heat. Add apples, pears and sugar; cook 12-15 minutes or until fruit is tender, stirring occasionally.
  4. Remove pancake from oven; fill with topping and serve immediately. If desired, serve with syrup.

From TasteofHome.com

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Upside Down Pear Gingerbread Cake

Ingredients:

3 Tbsp butter

1/3 C packed dark brown sugar

2 med Bosc pears, peeled and thinly sliced

Cake:

1/2 cup milk

1 Tbsp cider vinegar

1 egg

1/2 C packed dark brown sugar

1/3 C molasses

1/4 C butter, melted

1 1/4 C all-purpose flour

2 tsp ground cinnamon

1 tsp baking soda

1 tsp ground ginger

1/4 tsp salt

1/4 tsp ground cloves

Whipped cream

 

Directions:

  1. Preheat oven to 350°. In a small sauce pan, melt butter over medium heat; stir in brown sugar.  Spread over bottom of a greased 9-in. baking pan.  Arrange pears over top.
  2. For cake, mix the milk and vinegar; let stand 5 mins. In a large bowl, beat egg, brown sugar, molasses, melted butter and milk mixture until well blended.  In another bowl, whisk the remaining ingredients (except whipped cream!); gradually beat into molasses mixture.  Spoon carefully over pears.
  3. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate.  Serve the cake warm or at room temperature with whipped cream.  (recipe from Taste of Home)

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Pears in a Blanket

 

Ingredients:

2 Tbsp sugar

1/4 tsp cinnamon

1 egg

1 Tbsp milk

2 pears

Puff pastry

Whipping cream, yogurt or ice cream (optional)

 

Directions:

  1. Heat the oven to 400°. In a small bowl, stir together sugar and cinnamon.  In another bowl, make an egg wash by whisking together 1 egg with 1 Tbsp milk.
  2. Peel, halve, and core 2 pears, leaving the stems intact. Sprinkle each half with the cinnamon sugar on both sides, then place the pears, cored side down, on a parchment-lined baking sheet, spacing them evenly.
  3. Roll out a sheet of puff pastry to remove its score marks. Cut the sheet into 4 rectangles.  Wrap each pear with a piece of pastry and trim away the excess.  Use the scraps to make a leaf shape for each pear.  Attach the pieces with the egg wash.
  4. Bake until the pastry is puffed and golden brown, about 20 minutes. Let the pears cool 10 minutes before flipping them over and serving with a dollop of whipped cream, ice cream or yogurt.

 

Recipe from FamilyFun Magazine, September 2015

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Poached Pears with Cardamom & Saffron

Ingredients:

1/2 tablespoon cardamom pods

2 cups dry white wine

3/4 cup sugar

1 1/2 tablespoons fresh lemon juice

1/4 teaspoon saffron threads

Pinch of kosher salt

4 firm pears, peeled, stems intact

1 6-ounce container crème fraiche

 

Gently crush cardamom with a rolling pin or the bottom of a skillet to slightly crack open pods without releasing seeds. Combine cardamom, wine, sugar, lemon juice, saffron, and salt in a medium saucepan over medium heat, stirring until sugar dissolves. Bring to a simmer. Add pears; add water if needed to completely submerge pears. Cover with lid slightly ajar and simmer, turning occasionally, until pears are tender but not mushy, about 30 minutes.

Using a slotted spoon, transfer pears to a plate. Increase heat and boil poaching liquid until reduced to 1 cup, 10–15 minutes.

DO AHEAD: Can be made 8 hours ahead. Cover and refrigerate pears. Let syrup stand at room temperature. Rewarm syrup before continuing.

Spoon some of syrup over cold or room-temperature pears. Serve with a dollop of crème fraîche; pass remaining syrup.

 

From Ottolenghi by Yotam Ottolenghi and Sammi Tamimi

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Caramelized Pear Ice Cream

Ingredients:

2 small ripe pears (any variety!)

7 tablespoons ounces granulated sugar

1 pinch coarse sea salt

Juice from half of a lemon

1 cup heavy cream

4 tablespoons full-fat milk

 

Directions:

Peel pears, de-core them and dice them into small cubes.

In a cast-iron pan (or another solid pan) heat sugar.

Wait for it liquefy, stirring not at first, only when you see patches of liquid sugar. Stir until smooth and amber colored. This should just take a few minutes.

Add the pears. The caramel will seize up and solidify, but keep on stirring and boiling the mixture. Try to dissolve and clumps. this will take around 10 minutes.

Then remove from heat, add milk, lemon juice and salt.

Stir in the cream.

Blend in food processor, until smooth.

Chill, then freeze in your ice cream maker according to your manufacturer’s instructions.

From David Lebovitz’s The Perfect Scoop

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Vanilla-Laced Pear Jam

This recipe is from Gretchen, one of our past employees.

Ingredients: 

  • About 3 1⁄2 pounds fully ripe pears
  • 1⁄4 cup bottled lemon juice
  • 2 teaspoons clear vanilla extract
  • 2 cinnamon sticks
  • 3 cups sugar, divided
  • 1 (1.75-ounce) box Sure-Jell Premium Fruit Pectin for less- or no-sugar-needed recipes

Directions:

Peel and core the pears. Finely chop the fruit. Measure exactly 7 cups prepared fruit into a 6- to 8-quart pot. Stir in the lemon juice, vanilla and cinnamon sticks.

Mix 1/4 cup of the sugar and the pectin in a small bowl.  Add to fruit in pot, mixing well. Over high heat, bring mixture to a full, rolling boil (that cannot be stirred down), stirring constantly. Stir in remaining sugar. Return to a full, rolling boil and boil exactly 1 minute, stirring constantly. Remove pot from heat. Skim off any foam with a metal spoon.

Ladle jam immediately into hot jars, leaving 1/8 inch head space. Process in a boiling-water canner for 10 minutes, adjusting time for altitude. Jam will set slowly and may take up to 1 week to set completely.

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Fresh Pear Ginger Crisp

Ingredients:

1 cup crushed gingersnap cookies (about 20 cookies)

1/2 cup old-fashioned oats

1/2 cup packed brown sugar

1/4 tsp ground ginger

1/4 tsp ground cloves

1/8 tsp salt

1/3 cup butter, softened

7 medium pears (about 2 1/2 pounds), peeled and thinly sliced

2 tablespoons all-purpose flour

Vanilla ice cream, optional

Directions:

In a small bowl, combine the first six ingredients.  With clean hands, work butter into oat mixture until well combined.  Refrigerate for 15 minutes.

Place pears in a small bowl; add flour and toss to coat.  Transfer to a greased 8-in square baking dish; sprinkle with oat mixture.

Bake, uncovered, at 350° for 35+-40 minutes or until topping is golden brown and fruit is tender.  Serve warm with ice cream if desired.

From Taste of Home’s 2013 Holiday Collection Book.

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