Pear Recipes

[sister herb]

White Chocolate Pear Cookies

Yield: 36 cookies

Ingredients:

• 1-1/2 cups peeled, finely chopped fresh pears
• 1/2 cup butter
• 1/4 cup vegetable shortening
• 1 cup brown sugar
• 1 egg
• 1 tsp. vanilla
• 1-1/2 cups flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 2 cups granola
• 1 cup vanilla milk chips OR white chocolate chips (or white chocolate)

Preparation:

Preheat oven to 375 degrees F. In large bowl, cream butter, shortening, and sugar until light. Blend in egg and vanilla. Stir in pears. Combine flour, soda, salt, and cinnamon and add to butter mixture; beat until smooth. Add granola and 1/2 cup white chocolate chips; stir well.

Drop by spoonfuls onto ungreased cookie sheets.

Bake at 375 degrees F for 10-12 minutes or until golden brown. Let cool on cookie sheets for 2-3 minutes, then remove to wire racks to cool completely. Melt remaining vanilla milk chips in microwave or over very low heat. Drizzle over cooled cookies.

http://busycooks.about.com/od/cookierecipes/r/whitechocolpear.htm

 

[sister herb]

Honey Pear Muffins

Yield: 15 muffins
Prep Time: 10 minutes
Cook Time: 18-20 minutes
Total Time: 30 minutes

Ingredients:
1 cups all-purpose flour
1 cup whole wheat flour
1/2 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup buttermilk, room temperature
1/4 cup butter, melted and slightly cooled
1/4 cup honey
1 large egg
1 teaspoon vanilla extract
1 cup diced pears
Turbinado sugar, for sprinkling on muffins

Directions:
1. Preheat oven to 375 degrees F. Line muffin pans with paper liners or coat with cooking spray. Set aside.
2. In a large bowl, whisk together flours, sugar, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
3. In a small bowl, whisk together buttermilk, butter, honey, egg, and vanilla. Pour the liquid mixture over the dry ingredients and stir until flour disappears. Gently stir in the pears.
4. Fill muffin cups 3/4 of the way full. Sprinkle each with turbinado sugar and bake for 18-20 minutes or until a toothpick stuck in the middle comes out clean. Let cool for 5 minutes. Serve warm.

http://www.twopeasandtheirpod.com/honey-pear-muffins/

 

[sister herb]

Ginger-Pear Jam

5 8-oz. jars

Commercial pectin helps thicken jams to give them a more spreadable consistency. The pectin here is optional, though the jam will be thinner without it. But a little liquid isn't a bad thing if you don't mind licking your fingers!

• 4 cups sugar
• 4 lb. ripe but firm pears, peeled
• ¼ cup fresh lemon juice
• 2 tsp. grated fresh ginger
• 1 Tbs. pectin, optional

1. Grate pears using largest holes on hand grater. Combine grated pears with sugar, lemon juice, and ginger in large stainless steel pot.
2. Bring pear mixture to a boil. Reduce heat to medium-low, and cook 30 to 45 minutes, or until jam has thickened. Stir pectin into ¼ cup jam liquid, if desired, and add to jam. Cook 3 minutes more, or until jam is thick.
3. Meanwhile, sterilize jars and lids: Submerge jars in large pot filled halfway with simmering water, and lids in small pot of simmering water. Keep jars and lids in hot water until ready to use.
4. Remove jars one at a time from hot water, and fill with jam, leaving ¼-inch headspace. Seal with lids. Place canning rack or cake rack in bottom of large pot, and return sealed jars to pot, adding extra water to cover jars by 1 inch, if necessary. Bring water to a boil, and boil 10 minutes. Remove jars from water, and cool.

http://www.vegetariantimes.com/recipe/ginger-pear-jam/

 

[sister herb]

Pear Bread Recipe

Prep time 15 mins
Cook time 55 mins
Serves: 2 loaves

Ingredients

• 3 1/2 cups sifted flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 2 cups sugar
• 1/2 cup vegetable oil
• 1/2 cup butter, melted
• 2 teaspoons vanilla
• 4 eggs
• 2 cans (15 ounces each) pear halves, chopped; or 2 cups fresh pears, peeled, cored and coarsely chopped

Instructions

1. Preheat oven to 350 degrees F. Grease two 8.5 x 4.5 x 2.5-inch loaf pans.
2. In a large mixing bowl, sift together the flour, baking powder, salt, ginger, baking soda, and nutmeg and set aside.
3. In a separate mixing bowl using an electric mixer on high speed, beat together the sugar, oil, butter, and vanilla until well blended. Add eggs one at a time beating well with each addition. The mixture will begin to thicken and be a light lemon color.
4. Stir the mixture into the dry ingredients and stir just until moistened. Fold in the pears.
5. Spoon batter into prepared loaf pans. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pans for 10 minutes, then turn out loaves and transfer to a wire rack to cool completely.
6. Wrap each loaf in foil and let stand overnight in a cool dry place before serving.

Notes
I think 1 1/2 teaspoons of cinnamon, 1 teaspoon lemon juice, and 1/2 cup chopped walnuts or pecans would also be awesome in this recipe. If you include these items, add the cinnamon into the dry ingredients, and the lemon juice into the wet ingredients. Stir in the walnuts or pecans at the same time you fold in the pears.

http://bakerette.com/fresh-pear-bread-recipe/

 

[sister herb]

Quick Baked Pears

Ingredients

• 2 large Bosc pears
• 2 teaspoons sugar
• 1/4 teaspoon cinnamon
• 1/4 cup dried cranberries or dried mixed fruit
• 1/4 cup low-fat granola
• 1/4 cup apple juice
• 1/2 cup vanilla low-fat frozen yogurt, divided into 4 small scoops

Preparation
1. Peel pears; cut in half lengthwise. Use a melon baller or grapefruit spoon to remove core and seeds, creating a hollow.
2. Place pear halves, with cut sides up, in a glass pie plate. Combine sugar and cinnamon; sprinkle evenly over pears.
3. Combine cranberries and granola; mound into hollows of the pear halves. Pour the apple juice in and around pear halves. Cover dish loosely with wax paper.
4. Cook in microwave on HIGH 6-8 minutes or until the pears are tender when pierced with a knife. Let stand in the dish 5 minutes. Use a large slotted spoon to transfer the pears to serving plates.
5. Drizzle juices from pie plate over pears and serve with frozen yogurt.

http://www.health.com/health/recipe/0,,10000001540258,00.html

 

[sister herb]

Pear Sorbet Drink

Preparation time: 10 minutes
Cooking time: 10 minutes

Ingredients (serves 4)
Refrigeration: 2 hours

3 Williams pears
1 vanilla pod
juice of 1 lemon
250 g sugar

Method:

Boil 150 g sugar, 300 ml water and the lemon juice in a pan. Peel and de-seed pears and add to the pan. Poach for 10 minutes, drain and leave to cool.

In another pan, boil the rest of the sugar along with 150 ml water and the vanilla seeds. Leave to cool, chop and add the poached pears and mix together.

Pour into a large dish and freeze for at least 4 hours, stirring regularly with a fork to form ice granules.

Remove from freezer and refrigerate for 2 hours before serving.

Source: http://cooking.sofeminine.co.uk/w/recipe/r1402/pear-sorbet-drink.html

 

[sister herb]

Cinnamon and Pear Simple Syrup

Cinnamon and fresh pear make a wonderful combination as well as the base-ingredients for this simple syrup recipe. Blend it into your favorite mixed drink for amazing flavor and aroma.

Ingredients

• 1/3 cup honey
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 Asian pear, peeled and diced (or some other kind of pear as well)

Directions

1. Put all of the ingredients into a saucepan and place over medium heat. Bring the mixture to a simmer and then cook for 5 minutes, stirring frequently so the mixture doesn’t burn.
2. Strain the syrup through a sieve and then allow to cool prior to use.

http://www.sheknows.com/recipes/cinnamon-and-pear-simple-syrup

 

[sister herb]

Pear Cupcakes

INGREDIENTS: Quantity will yield 6 cupcakes or an 8 inch cake

• 2 eggs, size Large at room temperature
• 3/4 cup of sugar
• rind of a lemon (optional) or 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, melted and cooled (leave the milky residue out)
• 1/3 cup yoghurt
• 1 1/2 cups all-purpose flour
• 1 Teaspoon baking powder
• 1/2 Teaspoon baking soda
• Pinch of salt
• 2 or 3 pears, with a few tablespoons of syrup
• Garnish: 1/2 cup of sliced almonds

METHOD:
First Step: Prepare the pears

1. Peel the pears and place in a saucepan filled halfway with water and 1/2 cup of sugar.
2. Bring to a boil. Add a sliver of lemon peel or a stick of vanilla bean for added flavor.
3. Simmer gently for about 15 minutes. Cool.
4. Take 2 pears and cut the flesh off in little pieces. Place in a small dish and sprinkle a tablespoon of flour on the fruit.

Second Step: Prepare the cake
Heat the oven to 350F

1. Beat the eggs with the sugar in the bowl of a mixer until the color turns pale and the mixture doubles in size. You can warm the mixture if needed by placing the mixing bowl over a small pan filled halfway with boiling water for a couple of minutes, stirring the eggs constantly, then transfer to the mixer.
2. Add the melted butter and mix gently. Add the yoghurt, mix and finally add the lemon rind or vanilla.
3. Mix the flour, baking powder, baking soda, salt in a bowl with a whisk. Sift the mixture slowly over the egg mixture in the mixing bowl. Mix it slowly.
4. Place the paper liners in the cupcake or muffin pan. Using a spoon, put a small quantity of batter in each cupcake liner. Place a few morsels of cut up pears on the batter. Add a few teaspoons of the remaining batter on top.
5. Moisten your fingers with cold water and dab the batter on each cupcake to smooth it out. Sprinkle the sliced almonds on the cupcakes.
6. Place in the oven and bake 25 minutes or so until a toothpick inserted in the middle comes out dry.
7. Prick each cupcake and pour 2 tablespoons of pear syrup on each cupcake top.
8. Cool the cakes and serve with a few slices of pears.

NOTE:
If using canned fruit, cut up 2 pears for the stuffing. Use the syrup in the can to moisten the cupcakes and the rest of the pears to serve alongside the cakes.

Source: http://www.tasteofbeirut.com/2009/09/p/