Recipes using pears | Taste of Home Community  
Show Subscription Form




Recipes using pears

Last post Sep 12, 2009 10:36 AM by fancyb . 38 replies.


Forum Jump:
Page 1 of 3 (39 items) 123
  • Recipes using pears
    Pear & Almond Paste Tart (from Bon Appetit, March 2003)
    2 large egg yolks
    2 tablespoons apple cider
    1 1/4 cups all purpose flour
    2 tablespoons sugar
    1/2 teaspoon salt
    9 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
    Filling:
    1/2 cup (packed) almond paste (about 5 ounces)
    1/4 cup sugar
    1/4 cup all purpose flour
    4 tablespoons (1/2 stick) unsalted butter, room temperature
    2 large eggs
    1/2 teaspoon vanilla extract
    4 medium Bartlett or Anjou pears (about 7 ounces each), very ripe
    For crust:
    Whisk egg yolks and apple cider in small bowl to blend. Blend flour, sugar, and salt in processor. Add chilled butter and process until mixture resembles coarse meal. Add egg yolk mixture and process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. Press dough evenly onto bottom and up sides of 11-inch-diameter tart pan with removable bottom; chill while preparing filling. (Can be made 1 day ahead. Keep chilled.)
    For filling:
    Position rack in lowest third of oven. Preheat to 375°F. Blend almond paste and sugar in processor until almond paste is finely ground. Add 1/4 cup flour and 3 tablespoons room-temperature butter and process until thick paste forms. Add eggs and vanilla extract and process until smooth. Spread filling in crust; cover and chill while preparing pears.
    Peel pears. Cut each pear in half lengthwise and core. Slice 1 pear half crosswise into 1/4-inch-thick slices. Press on pear half to fan slices toward wider end. Slide spatula under pear half and place atop tart filling, positioning narrow end of pear in center of tart and wider end against crust. Repeat with remaining pear halves. Melt remaining 1 tablespoon butter. Brush over pears.
    Bake tart until pears are tender and crust is brown, about 50 minutes. Cool 30 minutes. Remove from pan and serve warm or at room temperature. (Tart can be prepared up to 8 hours ahead. Let stand at room temperature.
    False
  • RE: Recipes using pears
    bump
    False
  • RE: Recipes using pears
    Fresh Pear Cake
    (12 servings)
    4 cups peeled, cored and chopped pears
    2 cups white sugar
    3 cups sifted all-purpose flour
    1 teaspoon salt
    1 1/2 teaspoons baking soda
    1 teaspoon ground nutmeg or ginger
    1 teaspoon ground cinnamon
    1/2 teaspoon ground cloves
    4 egg whites
    2/3 cup canola oil
    1 cup chopped pecans
    Combine the pears and the sugar and let stand for one hour.
    Preheat oven to 325 degrees F. Spray a 10” bundt pan with non-stick cooking spray.
    Slightly beat the egg whites and combine them with the oil, chopped pecans and pear mixture.
    Stir the flour, salt, baking soda, nutmeg, cinnamon and cloves. Stir in the pear mixture. Pour batter into the prepared bundt pan.
    Bake at 325 degrees F for 1 hour and 10 minutes. Remove from oven ant let cool on a wire rack for 10 minutes before removing form pan.

    False
  • RE: Recipes using pears
    FOR EVERY 3 LBS. OF PEARS YOU'LL NEED
    2 CUPS WATER
    1 CUP SUGAR
    1 LEMON JUICED, PLUS 1/2 THE RIND
    2 VANILLA BEANS
    PEEL PEARS, SLICE IN HALF LENGTHWISE, CORE
    COMBINE WATER, SUGAR, LEMON JUICE , RIND AND VANILLA BEANS IN A LARGE SAUCEPAN OVER MED. HEAT.
    BRING MIXTURE TO A BOIL AND COOK FOR 5 MIN.
    ADD PEARS TO THE SYRUP, AND POACH OVER MED. HEAT UNTIL COOKED THROUGH.
    PRICK WITH A FORK TO TEST. IT USUALLY TAKES ABOUT 3=4 MIN. DEPENDING ON RIPENESS OF PEARS
    LET FRUIT COOL IN SYRUP TO ROOM TEMP.
    REMOVE LEMON RIND AND DISCARD.
    VANILLA BEAN SHOULD REMAIN IN THE SYRUP
    STORE FRUIT IN A CLEAN, COVERED CONTAINER FOR UP TO 10 DAYS IN REFRIGERATOR.
    MY FAMILY LOVES THIS! YOU CAN DO IT WITH PEACHES TOO. SAME WAY.
    GIVE SOME TO FRIENDS AND FAMILY. I GUARANTEE YOU'LL USE UP ALL 44 LBS!
    DIANE MOTT
    False
  • RE: Recipes using pears
    Ginger Pear Muffins
    Nonstick spray
    1 cup finely chopped ripe pear (fresh or canned,
    peeled if fresh)
    1 tablespoon fresh lemon juice
    2 cups unbleached all-purpose flour
    1/2 teaspoon salt
    1 1/2 teaspoons baking powder
    1/3 to 1/2 cup sugar
    1 tablespoon grated lemon zest
    1/3 cup very finely minced crystallized ginger
    1 cup buttermilk
    1 large egg
    1 to 3 teaspoons grated fresh ginger
    1 teaspoon vanilla extract
    4 tablespoons butter, melted
    Preheat the oven to 375°. Lightly spray 8 standard
    muffin tins with nonstick spray. Place chopped pear
    in a shallow dish, drizzle with the lemon juice and
    set aside. Combine the dry ingredients in a medium
    sized bowl. Stir in the crystallized ginger, and then
    comb through the mixture with your fingers to seek out
    any larger pieces. Cut them into smaller pieces with
    scissors. (This is far easier to do when they are
    coated with flour. Ideally, each bit of ginger should
    end up about the size of a rolled oat flake.) In a
    small bowl, add the buttermilk, egg, fresh ginger, and
    vanilla, and beat gently with a fork or a small whisk
    until smooth. Add pears, lemon juice and melted
    butter and mix together. Add the wet ingredients to
    the dry ingredients and stir from the bottom of the
    bowl until the dry ingredients are all moistened.
    Don’t overmix; a few lumps are okay. Spoon the
    mixture into muffin tins, filling to the top. Bake in
    the middle of the oven for 20 to 25 minutes, or until
    lightly browned on top and a toothpick inserted into
    center comes out clean.
    False
  • RE: Recipes using pears
    Pear Pecan Muffins
    2 cups all-purpose flour
    2/3 cups firmly packed light brown sugar
    1 tablespoon baking powder
    1/2 teaspoon salt
    1/2 teaspoon ground cinnamon
    1 1/4 cups chopped fresh ripe pear, unpeeled
    1/3 cup coarsely chopped toasted pecans
    3/4 cup milk
    2 tablespoons vegetable oil
    1 egg, lightly beaten
    1 tablespoon sugar
    Preheat oven to 400 degrees. Combine flour, sugar,
    baking powder, salt and cinnamon in a mixing bowl.
    Stir to combine. Add pear and pecans and toss to coat.
    Make a well in the center. In a glass measuring cup
    whisk together milk, oil and egg. Add to flour
    mixture, stirring just until moist. Divide batter
    among 12 lightly greased muffin cups (or you can use
    muffin papers). Sprinkle with sugar. Bake 20 minutes
    or until a wooden pick inserted in center comes out
    clean. Remove muffins from pan at once. Let cool on a
    wire rack.
    False
  • RE: Recipes using pears
    Pear Tart
    1 large (deep dish) refrigerated piecrust
    1/4 cup flour
    1/3 cup sugar
    4 cups ripe pears, peeled and chopped
    1 tsp. pure vanilla
    1/4 cup sliced almonds
    Let piecrust sit out for 15 - 20 minutes to soften.
    Meanwhile, combine remaining ingredients, except
    almonds, in a large bowl and stir. Place piecrust on a
    greased baking sheet and gently unfold. Place pear
    mixture on piecrust leaving a 2-inch border. Gently
    fold piecrust over pear mixture; the piecrust will not
    cover pears completely. Sprinkle with almonds and bake
    for 15 - 20 minutes at 450 degrees. Allow to cool
    slightly before serving. Serve with vanilla ice cream
    or frozen yogurt if desired.
    False
  • RE: Recipes using pears
    Pear Tart with Almond Pastry
    Makes one 11 inch tart
    Can also be used with peaches, nectarines or apples)
    5 Tbsp. unsalted butter, melted
    2 Tbsp. fine dry breadcrumbs
    7 oz. almond paste
    2 to 2-1/2 lbs. ripe pears
    1/4 cup fresh lemon juice
    1Tbsp. sugar
    1/2 cup apricot preserves
    1Tbsp. brandy
    Whipped cream or crème fraiche
    Set oven rack in the middle of the oven, set 2nd rack in the lower third. Preheat oven to 350. Use 1 Tbsp. butter to grease a 12-inch circle on a heavy cookie sheet. Sprinkle with breadcrumbs & dust off excess. (Or use an 11 in tart pan with removable bottom) Refrigerate for at least 15 minutes.
    On a 12 inch square of waxed paper roll the almond paste into a 10-inch circle. Cover with a second sheet to prevent drying out until ready to use.
    Overlap 2 sheets of waxed paper to make a 14-inch square. Dust with flour. Roll almond pastry into a 13-inch circle. Invert pastry onto chilled sheet. Peel off paper. Prick the pastry all over with a fork.
    Invert almond paste onto the pastry dough. Roll up the edge of the pastry to form 1/2 inch collar enclosing almond paste. Refrigerate while preparing fruit.
    Cut pears into quarters, remove stems and cores. DO NOT PEEL. Cut each quarter into 3/8” slices and toss with lemon juice.
    Remove pears from lemon juice. Arrange in concentric circles on pastry. Brush with melted butter and sprinkle with sugar.
    Bake tart in lower third of oven for 15 minutes. Transfer to middle shelf and bake for 45 minutes or until lightly browned.
    Press preserves through strainer into small saucepan. Stir in brandy; melt over low heat. Brush fruit lightly with glaze. Let cool to room temperature and serve with cream
    False
  • RE: Recipes using pears
    Almond pastry (for Pear Tart)
    2 cups all purpose flour
    1 cup (4 oz.) ground almonds**
    1/2 cup sugar
    2 t grated lemon zest
    1/4 tsp. salt
    1-1/2 sticks unsalted butter
    1 whole egg plus 1 egg yolk, lightly beaten
    In a large bowl, mix together flour, almonds, sugar, salt, and lemon zest. Cut in butter. Add the eggs & stir to moisten. Squeeze into ball & flatten into disc & refrigerate 1 hr. or overnight.
    ** To make ground almonds: Grind blanched almonds in processor with 1 Tbsp. sugar, turning machine off and on, then letting run for 1 minute
    False
  • RE: Recipes using pears
    Pear Pie

    9in pie crust

    1/2 pint heavy whipping cream I use half and half
    2 T. flour
    1 t. vanilla
    Large can pear halves, drained
    sugar and cinnamon

    Preheat oven to 375

    Gently mix the vanilla, flour and whipping cream
    add approx. 1/4 cup sugar to taste Arrange the
    pears halves in just the bottom of the crust not
    up the sides Pour the cream mixture over the
    pears Sprinkle just enough sugar over the top
    to make a very thin crust then sprinkle the cinnamon
    over that Bake 45 minutes or till bubbly around
    the edges and golden brown on tip
    False
  • RE: Recipes using pears
    Hot and Sweet Pears
    2 cups water
    2 cups apple juice or additional water
    1 1/2 cups white vinegar
    1 cup sugar
    2 tsp hot sauce, or to taste
    1 tsp salt
    12 whole cloves
    4 cinnamon sticks
    1 lime, thinly sliced
    10-12 fresh pears such as Anjou, Bartlett, or Bosc,
    cored and cut into 8 wedges
    1 cup raisins
    Combine the water, apple juice, vinegar, sugar, hot
    sauce, and salt in a large pot. Tie the cloves,
    cinnamon sticks, and lime in a cheesecloth bag and add
    it to the pot. Bring the mixture to a boil over high
    heat. Reduce the heat and simmer covered for 10
    minutes. Add the pears and raisins and cook covered
    until the pears are translucent but still firm, about
    10 minutes. Discard the cheesecloth bag and let the
    pears cool to room temperature in the liquid before
    refrigerating. The flavors will improve after a
    couple of days. Will keep for several weeks tightly
    covered and refrigerated. Makes about 2 quarts.
    False
  • RE: Recipes using pears
    Warm Cinnamon Pear Compote
    2 ripe pears, peeled, cored, and diced
    1/4 cup raisins
    1/3 cup organic apple juice
    1/4 tsp ground cinnamon
    pinch ground nutmeg
    2 tsp butter (optional)
    1 TB cider vinegar or red wine vinegar
    black pepper
    Combine pears, raisins, apple juice, cinnamon, nutmeg
    and butter in a small saucepan. Cook, uncovered over
    medium heat, about 10 minutes, stirring occasionally.
    Add vinegar and black pepper and continue to cook
    about 5 more minutes until juice is reduced and pears
    begin to fall apart. Cool 5 minutes.
    False
  • RE: Recipes using pears
    Pear Cranberry Crisp
    6 cups sliced peeled pears
    1 cup fresh or frozen cranberries
    1/2 cup sugar
    2 tablespoons all-purpose flour
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    1/4 teaspoon ground nutmeg
    1/8 teaspoon ground cloves
    Topping:
    1 cup all-purpose flour
    2/3 cup packed brown sugar
    1/2 cup old-fashioned oats
    1/4 teaspoon salt
    1/2 cup cold butter or margarine
    Whipped cream and fresh mint, optional
    Combine the first eight ingredients; mix well. Pour
    into a greased 9-in. square baking pan. For topping,
    combine flour, brown sugar, oats and salt; cut in
    butter until crumbly. Sprinkle over fruit. Bake at 350
    degrees for 50-60 minutes or until pears are tender.
    Garnish with whipped cream and mint if desired. Yield:
    6-8 servings.
    False
  • RE: Recipes using pears

    FRESH PEAR CAKE
    2 C. sugar
    3 eggs
    3 C. flour
    =BD t. salt
    1 t. cinnamon
    1=BD t. soda
    =BD lemon, squeezed
    3 C. chopped pears (leave skin on)
    1=BD C. pecans
    1 T. vanilla
    Preheat oven to 300 degrees. Grease and flour bundt pan. Mix ingredients =
    into batter and bake 1=BD hrs. at 300 degrees.
    False
  • RE: Recipes using pears
    Brandied Spiced Pears
    3 lbs. pears
    3 cups sugar
    3 cups water
    3 cups brandy
    2 cinnamon sticks
    1 tsp whole cloves
    4 whole allspice berries
    In a saucepan, combine the sugar, water, cinnamon,cloves, and allspice.
    Boil the mixture for 5 minutes. Add the peeled, sliced, cored pears to the
    pan and cover with waxed paper. (Note, the recipe says simply to use the
    pears as is but we like it better sliced, peeled, etc.) Continue boiling
    the pears for another 10 to 15 minutes until tender.
    Place pears in sterilized one-pint Mason-type jars. Add brandy into the
    pear syrup and pour the mixture over the pears. Add more brandy if
    necessary to cover the pears completely. Seal the jar with lids and store
    in a cool dry place for at least one month. No canning necessary; the brandy
    takes care of that!
    I had leftover syrup so I continued to boil it down until it was very thick.
    Poured it over vanilla ice cream - YUM!
    Enjoy,
    Nancy in New Mexico
    False