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* Exported from MasterCook *

 

Baked Bosc Pears on the Half Shell

 

Recipe By : http://www.usapears.com/

Serving Size : 1 Preparation Time :0:00

Categories : Fruit

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Fresh Northwest Bosc Pears

Choice of Fillings

1/2 cup water

1/2 cup packed brown sugar

1 tablespoon butter or margarine

1/2 teaspoon ground cinnamon

----Raisin Filling----

1/4 cup raisins

2 tablespoons chopped nuts

----Date Filling----

1/3 cup snipped dated

2 tablespoons chopped nuts

1/2 teaspoon orange peel

 

Halve and core pears; fill centers with desired filling. Combine remaining

ingredients; bring to boil and pour over pears. Bake at 350 degrees F. 45

minutes or until tender; baste frequently with syrup.

 

Quantity: Makes 6 servings.

 

 

 

 

 

 

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* Exported from MasterCook *

 

Bartlett Harlequin Jam

 

Recipe By : http://www.usapears.com/

Serving Size : 1 Preparation Time :0:00

Categories : Jams & Jellies Fruit

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds NW Bartlett Pears

1 can crushed pineapple -- (20 oz.)

2 tablespoons lemon juice

1 package powdered fruit pectin -- (2 oz.)

5 1/2 cups sugar

1 jar red maraschino cherries -- (8 oz.) drained and

chopped

 

Pare, core and finely chop pears. Measure 2 cups fruit into heavy kettle; add

pineapple and lemon juice. Add pectin; stir well. Bring to boil; stir

constantly. Add sugar; mix well. Cook and stir over high heat until mixture

comes to full rolling boil. Boil 4 minutes. Remove from heat and skim. Carefully

stir in cherries. Ladle into clean, hot 1/2-pint canning jars to within 1/8-inch

of tops. Seal according to jar manufacturer's directions. Place jars on rack in

canner. Process 5 minutes in boiling water bath with boiling water 2 inches

above jar tops. Remove jars from canner. Cool away from drafts. Remove rings

from sealed jars after 12 hours.

 

 

Quantity: Makes about 8 half-pints.

 

Always be sure to use ripe pears.

 

 

 

 

 

 

 

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* Exported from MasterCook *

 

Bartlett Pear Muffins

 

Recipe By : http://www.usapears.com/

Serving Size : 1 Preparation Time :0:00

Categories : Breads Breakfast

Fruit

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups all purpose flour

1/2 cup granulated sugar

3 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1 egg -- beaten

1/4 cup melted butter -- cooled Zest of 1

lemon

1 cup diced -- Northwest Bartlett

Pear (about 2 medium pears)

1/2 cup chopped walnuts or pecans

 

Preheat oven to 425 degrees, F. Sift together flour, sugar, baking powder and

salt. Beat together milk, beaten egg, butter and lemon zest. Mix pears and nuts

into flour mixture. Gently stir milk mixture into dry ingredients. Batter should

be lumpy, not smooth. Do not over mix.

 

Spray muffin pans with nonstick spray. Fill muffin cups 2/3 full. Bake at 425

degrees F for 20 to 25 minutes, until tops are browned. Remove from pan

immediately, and serve warm.

 

Tip: Bake in mini muffin pans and bake 425 degrees F for 15 minutes.

 

 

Always be sure to use ripe pears.

 

 

 

 

 

 

 

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* Exported from MasterCook *

 

Bartlett Pear Orange Bar Cookies

 

Recipe By : http://www.usapears.com/

Serving Size : 1 Preparation Time :0:00

Categories : Cookies Fruit

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups flour

1 1/2 teaspoons salt

1 cup shortening

1/2 cup milk

1/2 cup fine dry bread crumbs

6 Northwest Bartlett pears -- pared and sliced

1/2 cup sugar

1 teaspoon grated orange peel

----Orange Glaze----

1 cup sifted powdered sugar

3/4 teaspoon vanilla

2 tablespoons orange juice or milk

 

Combine flour and salt; cut in shortening until crumbly. Stir in about 1/2 cup

milk, one tablespoon at a time, until all flour is moistened. Divide dough in

half. Roll out half dough to 17x12-inch rectangle. Carefully place in

15x10x1-inch baking pan. Sprinkle with bread crumbs. Arrange pear slices over

crumbs. Combine sugar and orange peel; sprinkle over pear slices. Roll out

remaining dough to 15x10-inch rectangle and place on top of pears; seal and

flute edges. Cut several steam vents in top of crust. Brush top of pastry with

milk. Bake at 375°F 45 to 55 minutes or until pastry is golden. Brush with

Orange Glaze while warm.

 

 

Orange Glaze

 

Combine all ingredients stir until smooth. Makes 1/3 cup.

 

 

Quantity: Makes 16 to 18 servings.

 

 

 

 

 

 

 

 

 

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* Exported from MasterCook *

 

Bartlett Pear Orange Marmalade

 

Recipe By : http://www.usapears.com/

Serving Size : 1 Preparation Time :0:00

Categories : Jams & Jellies Fruit

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 lbs. firm ripe Northwest Bartlett pears -- (about 12)

pared,cored and coarsely chopped

2 oranges (thin skinned) -- thinly sliced and

quartered

5 cups sugar

2 tablespoons lime OR lemon juice

 

Combine pears, oranges, sugar and lime juice in a large kettle. Bring to a boil

over medium to low heat; stir until sugar dissolves. Cook rapidly about 20

minutes or until thickened and mixture sheets off a metal spoon. Watch carefully

that the marmalade does not scorch. Ladle into clean hot canning jars to within

1/8 inch of tops. Seal according to jar manufacturer's directions.

 

Place jars on rack in canner. Process 10 minutes in boiling water 2 inches above

jar tops. Remove carefully, and place on wire racks or thick cloth; cool away

from drafts. After 12 hours test lids for proper seal. Remove rings from sealed

jars.

 

 

Quantity: Makes 6 to 7 half pints.

 

 

Always be sure to use ripe pears.

 

 

 

 

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* Exported from MasterCook *

 

Bartlett Pear Relish

 

Recipe By : http://www.usapears.com/

Serving Size : 1 Preparation Time :0:00

Categories : Pickles & Relishes Fruit

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 fresh Northwest Bartlett pears

1 cup sugar

1 cup white vinegar

2 teaspoons salt

3/4 teaspoon cayenne pepper

2 large onions -- finely diced

3 green peppers -- diced

1 sweet red pepper -- diced

 

Core and finely chop pears. Combine sugar, vinegar, salt and cayenne pepper.

Bring to boil in large saucepan. Add pears, onions and peppers. Bring to a boil

again. Cook slowly 25 to 30 minutes, stirring from time to time, until mixture

is thick. Pour into hot sterilized jars and seal. Process according to jar

manufacturer's directions.

 

 

Quantity: Makes approximately 5 (1/2-pint) jars.

 

 

Always be sure to use ripe pears.

 

 

 

 

 

 

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* Exported from MasterCook *

 

Bosc and Cabbage Salad

 

Recipe By : http://www.usapears.com/

Serving Size : 1 Preparation Time :0:00

Categories : Salads Fruit

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups finely shredded green cabbage or savoy

cabbage

1/2 cup finely shredded carrot

1/2 cup thinly julienne green pepper and red or

yellow peppers

2 tablespoons thinly sliced onion

1/4 cup vegetable oil

2 tablespoons lemon juice

1 tablespoon sugar

1/4 teaspoon salt

2 Northwest Bosc pears (divided)

 

Combine cabbage, carrot, peppers and green onion; toss. Combine oil, lemon

juice, sugar and salt; mix until sugar dissolves. Pour over vegetables; mix

well. Cover and refrigerate at least 2 hours. Core and dice 1 pear, add to

cabbage mixture and toss. Serve on individual serving plates or in serving

bowls. Quarter and core remaining pear. Slice each quarter 5 times leaving

1/2-inch of stem intact. Fan slices to garnish salad.

 

 

Quantity: Makes 4 servings.

 

 

Always be sure to use ripe pears.

 

 

 

 

 

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* Exported from MasterCook *

 

Bosc Pear Custard Tarts

 

Recipe By : http://www.usapears.com/

Serving Size : 1 Preparation Time :0:00

Categories : Pies & Pastry Fruit

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Northwest Bosc Pears

4 cups water

1 cup sugar

2 teaspoons grated orange peel -- divided

1 cinnamon stick

3 tablespoons sugar

4 teaspoons cornstarch

1 cup milk

1 egg -- beaten

-----Cookie Tart Shells-----

1 1/2 cups vanilla cookie crumbs

1/2 cup chopped nuts

1/2 cup butter or margarine -- softened to room

temperature

-----Orange Glaze-----

1 tablespoon cornstarch

1 cup reserved poaching syrup.

 

Leaving stem intact, pare skin from pears and cut out core from blossom end.

Beginning 1-inch from stem, cut lengthwise slashes, cutting through to center of

pear. Combine water, sugar, 1 tablespoon orange peel and cinnamon stick in large

saucepan; bring to boil. Add pears and gently simmer 8 to 10 minutes or until

pears are tender. Drain pears, reserving 1 cup syrup for glaze (optional).

Combine sugar, cornstarch and remaining orange peel in saucepan; stir in milk

and bring to boil over medium heat. Stir small amount of hot mixture into egg;

return egg mixture to milk mixture. Cook and stir until thickened. Cool. Pour

about 1/4 cup into bottom of each prepared tart shell. Place one pear on each

tart; brush with Orange Glaze.

 

 

Cookie Tart Shells

Blend together ingredients and press into 4-inch tart pans with removable

bottoms. Bake 375 degrees F. 10 minutes or until golden. Cool. Makes four 4-inch

tart shells.

 

 

Orange Glaze

 

Blend cornstarch and syrup and bring to boil over medium heat, cook and stir

until thickened. Makes 1 cup.

 

 

Quantity: Serves 4.

 

 

Always be sure to use ripe pears.

 

 

 

 

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* Exported from MasterCook *

 

Bosc Pear-Orange Upside-Down Skillet Cake

 

Recipe By : http://www.usapears.com/

Serving Size : 1 Preparation Time :0:00

Categories : Cakes Fruit

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup sugar

1/4 cup packed brown sugar

2 tablespoons cornstarch

1/2 teaspoon ground cinnamon and grated orange peel

1/8 teaspoon ground nutmeg

1/2 cup orange juice

1/4 cup butter or margarine

2 Northwest Bosc Pears -- pared, cored and

sliced (Anjou pears may also be used)

-----Coffee Cake Batter-----

2 cups flour

1/2 cup sugar

3 teaspoons baking powder

1 teaspoon salt

1/3 cup softened butter or margarine

1 cup milk

1 slightly beaten egg

Whipped cream (optional)

 

Combine sugars, cornstarch, cinnamon, peel and nutmeg; heat with juice and

butter in oven-safe skillet to boil. Cook and stir over medium-high heat until

thickened; stir in pears. Simmer 5 minutes or until pears are tender. Remove

from heat; cool slightly. Arrange pears in bottom of skillet. Spoon Coffee Cake

Batter over pears. Bake at 350F for 30 to 35 minutes or until golden and wooden

pick inserted near center comes out clean. Serve warm with whipped cream.

 

 

Coffee Cake Batter:

Combine flour, sugar, baking soda and salt and mix well. Cut in butter. Add

milk and egg and mix well. Makes batter for 1 (9-inch) cake.

 

 

Quantity: Makes 8 servings.

 

 

Always be sure to use ripe pears.

 

 

 

 

 

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* Exported from MasterCook *

 

Brandied Brie Spread

 

Recipe By : http://www.usapears.com/

Serving Size : 1 Preparation Time :0:00

Categories : Appetizers Cheese

Fruit

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 1/2 ounces Brie cheese

1 package lowfat cream cheese -- (3 oz.)

1 tablespoon brandy

Northwest Comice Pears -- cored and sliced

 

Remove rind of Brie cheese, if desired. Bring cheeses to room temperature; blend

with brandy. Serve pears with cheese mixture.

 

Storage Tip: Brandied Brie Spread will keep at least two weeks when

refrigerated.

 

 

Quantity: Makes about 3/4 cup spread.

 

Always be sure to use ripe pears.

 

 

 

 

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