CLASSIC PEAR CRISP
Pears and crystallized ginger are baked under a crispy golden oat crust.
Provided by JAYDA
Categories Desserts Crisps and Crumbles Recipes Pear Crisps and Crumbles Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish or 9 inch square baking dish.
- In a medium bowl, stir together the oats, brown sugar, 1/2 cup flour, 1 teaspoon crystallized ginger, and cinnamon. Stir in the butter until the mixture is crumbly with pea sized lumps. Set aside.
- In a separate bowl, stir together the white sugar, 2 tablespoons flour and 2 teaspoons of crystallized ginger. Add the sliced pears, and toss to blend. Transfer to the prepared baking dish. Spread with the oat topping.
- Bake for 30 to 35 minutes in the preheated oven, until pears are soft and topping is golden brown. Cool slightly before serving with vanilla ice cream.
Nutrition Facts : Calories 449.1 calories, Carbohydrate 80.8 g, Cholesterol 39.7 mg, Fat 13.8 g, Fiber 9 g, Protein 5.6 g, SaturatedFat 8 g, Sodium 97 mg, Sugar 47.4 g
GOLDEN PEARS
Make and share this Golden Pears recipe from Food.com.
Provided by Diana Adcock
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Combine the maple syrup, sugar, butter, vanilla and cinnamon in a medium saucepan.
- Over medium heat cook the syrup, stirring constantly until sugar is dissolved.
- Set aside.
- Peel the pears, cut in half lengthwise and core.
- Place in a 3 quart baking dish.
- Pour on the syrup, turning pears to coat.
- Bake in the pre heated oven for 20-25 minutes or until pears are just soft.
- Turn the pears a few times to coat and remove to a baking sheet.
- Add a little water to thin the syrup and set aside.
- Place one slice of cheese on each pear half.
- Combine the 1/4 cup coconut with the brown sugar and butter.
- Mix well.
- Sprinkle on top of pears and cheese.
- Broil until the cheese is melted and the topping is a nice golden brown.
- Place two halves on a dessert plate and drizzle syrup on top.
- Repeat with the remaining halves.
- Serve warm.
PEAR CRISP
Since he's a livestock truck driver, my husband often starts work early in the morning. This pear crisp recipe will keep him going until breakfast. Our two boys love to have it for dessert and in their school lunches. -Joanne Korevaar, Burgessville, Ontario
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Toss pears with orange juice; place in a greased 13-in. x 9-in. baking dish. Combine the sugar, cinnamon, allspice and ginger; sprinkle over pears., For topping, in a small bowl, combine the flour, oats, brown sugar and baking powder; cut in butter until crumbly. Sprinkle over pears., Bake until topping is golden brown and fruit is tender, 35-40 minutes. Serve warm. If desired, garnish with mint.
Nutrition Facts : Calories 268 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 85mg sodium, Carbohydrate 49g carbohydrate (29g sugars, Fiber 5g fiber), Protein 2g protein.
GRILLED PEARS WITH GORGONZOLA AND DRIZZLED HONEY
Serve alone as appetizer or side dish. Serve over choice of greens for a starter dish. Arrange around entree for table centerpiece or around a mixture of blue cheese and nuts in a cheese dip or cheese ball. Try variations of nuts such as pecans, walnuts, etc. Also works with apples
Provided by GoldsmithLissa
Categories Apple
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare grill for direct and indirect heat cooking.
- Core and scoop out small cavity in each pear half. Brush both sides of each pear half with melted butter.
- Place pears, cut side down, over direct heat. Grill for about 2 minutes, or until blistered. Move to indirect heat, skin side down.
- Mound 1 Tbs. cheese in cavity of each half.
- Close lid and grill until pears are blistered and cheese is melted, about 8 minutes.
- Serve drizzled with honey. Garnish with crushed nuts.
GOLDEN PEAR CHUTNEY
Steps:
- Cook the pears in water to cover until they are medium-soft. Drain, saving the water, then make a syrup of the water in which the pears were cooked and the brown sugar by boiling in a large nonreactive pot until thick, about 20 to 30 minutes. While the syrup is boiling, add the remaining ingredients to the pears, then mix everything together and cook for about 30 minutes or until the raisins are softened, the onions are transparent, and the chutney has a good thick consistency. Transfer to sterilized jars and seal; process in a boiling water bath for 10 minutes.
GOLDEN PEAR CREAM PUFFS
Profiteroles with pear pastry cream and slices of fruit are drizzled with caramelized pear sauce, creating an elegant dessert.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 10
Steps:
- Peel and core pears, and cut into 1/2- inch pieces. Place in a steamer rack set over a pot of boiling water, and cook until soft, about 15 minutes. Let cool. Puree in a blender until completely smooth.
- Whisk egg yolks, sugar, and salt in a medium bowl. Whisk in cornstarch. Heat milk in a medium saucepan over medium- high heat just until bubbles begin to form, about 3 minutes. Using a ladle, gradually add hot milk to the yolk mixture, whisking constantly. Return mixture to pan; cook over medium heat, whisking constantly, until mixture begins to bubble and becomes very thick, about 8 minutes. Using a wooden spoon, scrape bottom and sides of pan occasionally as mixture thickens. Remove from heat.
- Pour through a large-mesh sieve into a bowl. Add butter; stir until butter has melted. Add pear puree; stir to combine. Place plastic wrap directly on surface; refrigerate until cold, about 30 minutes.
- Put heavy cream into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Fold whipped cream into pastry cream.
- Transfer to a pastry bag fitted with a 1/4-inch plain round tip (such as Ateco #802). Poke a small hole in the bottom of each pastry puff with a skewer. Fill puffs with pastry cream. Arrange 4 cream puffs on each plate in a pyramid. Spoon about 4 warm caramel pear slices over each serving, and drizzle with sauce.
GOLDEN SAFFRON PEAR CHUTNEY
A deep coloured, fruity and intensely flavoured chutney. I concocted this recipe last year, when we had lots of windfall pears......and, I slipped a bit of saffron in for good measure! This chutney is delicious with ALL cheeses, but especially strong hard cheeses such as Farmhouse Cheddar, Gruyere, Comte and Cantal. It also goes exceedingly well with cold meats and charcuterie - especially cold roast Ham. Dollop it in sandwiches, add it to curry & cooking sauces.....the list is endless for this fruity chutney! It is always best eaten after at least 1-2 months; the flavours are mature and mellow. (This recipe has been posted as a special dedication for two close friends, one on RecipeZaar and one who sadly passed away recently - may all your pears be saffron pears & all your days be golden.)
Provided by French Tart
Categories Pears
Time 1h20m
Yield 2 1lb jars
Number Of Ingredients 14
Steps:
- Put all the ingredients into a large preserving pan, except the pears and the tomatoes - leave them to one side for now.
- Simmer for about 30 - 45 minutes - stirring all the time until the mixture is reduced and syrupy.
- (It should be thick enough to coat the back of a spoon and not be too runny.).
- Add the pears and the tomatoes and continue to cook for 15-20 minutes, or until the pears are just soft.
- Pour into hot and sterilised jars - seal and then store the chutney in a cool, dark place.
- It is better eaten after 1-2 months.
- This chutney keeps for up to 2 years.
Nutrition Facts : Calories 1530.3, Fat 3.3, SaturatedFat 0.8, Sodium 2411.9, Carbohydrate 365.2, Fiber 38.4, Sugar 257.4, Protein 11.9
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