Guest guest Posted December 1, 1999 Report Share Posted December 1, 1999 * Exported from MasterCook * Pear Praline Pie Recipe By : http://www.usapears.com/ Serving Size : 1 Preparation Time :0:00 Categories : Fruit Pies & Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 fresh USA Anjou -- Bartlett or Bosc Pears 2/3 cup sugar 1/4 cup flour 1/2 teaspoon grated lemon peel 1/2 teaspoon ground ginger 1 Dash salt 1 unbaked (9-inch) pie shell -----Pecan Praline Topping----- 1/2 cup packed brown sugar 1/2 cup chopped pecans 1/3 cup flour 1/4 cup butter. Core and slice pears. Toss pears with sugar, flour, lemon peel, ginger and salt. Sprinkle 1/4 of pecan topping in pastry-lined pie plate. Add pear mixture. Sprinkle top with remaining pecan topping. Bake at 400 degrees F for 40 minutes. Serve warm or cold. Top with whipped cream or ice cream, if desired. Pecan Praline Topping: Combine sugar, pecans and flour. Cut in butter. Quantity: Makes 1 (9-inch) pie. Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pear Walnut Cake Recipe By : http://www.usapears.com/ Serving Size : 1 Preparation Time :0:00 Categories : Fruit Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 fresh USA Bartlett pears -- cored 1 cup packed brown sugar 1/2 cup shortening 1 egg 1 teaspoon vanilla 2 cups flour 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 cup milk 1/2 cup chopped walnuts (pecans may be substituted) -----Broiled Maple Topping----- 1/4 cup butter or margarine 1/2 cup packed brown sugar 2 tablespoons milk 2 tablespoons maple flavored syrup 1 cup flaked coconut 1/2 cup chopped nuts Finely chop pears to equal 1 1/2 cups. Cream sugar and shortening until light and fluffy. Add eggs and vanilla; beat until mixture is well blended. Combine flour, spices, salt and baking soda; add to mixture alternately with milk. Stir in chopped pears and nuts. Turn into greased (or spray with a non-stick product) 12x8x2-inch baking pan. Bake at 350° F for 30 to 35 minutes or until wooden pick inserted near center comes out clean. Spread Broiled Maple Topping over warm cake. Broil 2 to 3 minutes (watching carefuly) or until bubbly. Broiled Maple Topping: Melt butter or margarine in small saucepan. Remove from heat. Stir in sugar, milk, maple flavored syrup, coconut, chopped nuts. Makes about 1 1/2 cups. Cupcakes For cupcakes, prepare same cake batter. Fill paper baking cups 2/3 full. Bake at 350° F for 30 minutes. Cool. Frost with Caramel Frosting. Top each with walnut or pecan half if desired. Makes 18 cupcakes. Caramel Frosting Melt 1/4 cup butter or margarine in small saucepan. Add 1/2 cup packed brown sugar and 2 tablespoons milk. Bring to boil; cook and stir 1 minute or until slightly thickened. Cool. Beat in 1 2/3 cups sifted powder, until of spreading consistency. Makes about 1 cup. Quantity: Makes 8 to 10 servings. Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pear-Cranberry Buns Recipe By : http://www.usapears.com/ Serving Size : 1 Preparation Time :0:00 Categories : Fruit Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package hot roll mix -- (13-3/4 oz.) 1 fresh Northwest Anjou or Bosc Pears -- (1 to 2) 1/2 cup chopped fresh or frozen cranberries 1/2 cup sugar 1 teaspoon cinnamon Prepare hot roll mix and let rise once according to directions. Punch down and shape into 16 small balls. Flatten each slightly and place on greased cookie sheets. Cover and let rise until double. While dough is rising, core and finely chop pears to equal 1-1/2 cups. Mix with cranberries, sugar and cinnamon. Make indentation in center of each bun, leaving 1/2 inch edge. Fill with pear and cranberry mixture. Bake at 375° F for 15 to 20 minutes, until golden brown. Quantity: Makes 16 buns Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pear-Stuffed Squash Recipe By : http://www.usapears.com/ Serving Size : 1 Preparation Time :0:00 Categories : Fruit Side Dishes Microwave Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- (Microwave Method) 2 small winter squash (acorn -- dumpling, butternut) 1/2 cup chopped onion and celery 2 fresh USA Anjou pears -- cored and diced 1 cup fresh bread crumbs 1/3 cup shredded Cheddar cheese 1/4 cup raisins and minced parsley 2 tablespoons lemon juice Salt to taste 1 Dash ground nutmeg and cracked pepper Prick squash with fork; microcook at HIGH (100%) 5 minutes. Turn squash over and microcook at HIGH 5 to 10 minutes longer or until squash is tender. Cut squash in half; remove seeds. Place onion and celery in microwave-safe container; microcook at HIGH 3 to 5 minutes or until celery is tender. Add remaining ingredients except squash. Fill halved and seeded cooked squash with pear mixture. Cover with waxed paper and microcook at HIGH 5 to 7 minutes or until filling is thoroughly heated. Conventional Method: Cut squash in half lengthwise; scrape out seeds. Place cut-side down, in greased baking dish. Bake, uncovered, at 425°F 30 to 40 minutes or until flesh is tender when pierced with a fork. Saute onion and celery in 1 tablespoon vegetable oil until crisp-tender; add remaining ingredients except squash; mix well. Fill baked squash with pear mixture. Bake at 350°F about 20 minutes or until thoroughly heated. *Recipe developed for 600 to 700 watt microwave ovens. Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * PearBear's Secret Surprise Cake Recipe By : http://www.usapears.com/ Serving Size : 1 Preparation Time :0:00 Categories : Fruit Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package chocolate cake mix -- (about 18 oz.) 2 medium USA Pears -- cored and sliced 1/2 cup flour 1/4 cup packed brown sugar 1 teaspoon ground cinnamon 1/4 cup margarine Prepare chocolate cake mix according to package directions. Pour batter into greased 13x9x2-inch baking pan. Press sliced pears into batter. Combine flour, brown sugar and cinnamon; cut in margarine. Sprinkle mixture over pears. Bake at 350 degrees F 35 to 40 minutes or until wooden pick inserted near center comes out clean. Serve warm or cold. Quantity: Makes 12 servings. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Poached Bosc Pears Recipe By : http://www.usapears.com/ Serving Size : 1 Preparation Time :0:00 Categories : Fruit Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups packed brown sugar 2 1/2 cups dry red wine 1 1/2 cups water 3 whole cloves 1 stick cinnamon 6 ripe USA Bosc pears -- peeled and cored Dissolve sugar into wine and water. Add cloves and cinnamon stick. Pears may be poached whole, or cut in half and poached. Add pears to wine mixture and heat until just simmering*. Lower heat and poach gently for 20 to 25 minutes. Remove from heat and allow to stand in poaching liquid overnight. Gently remove them from the poaching liquid and drain briefly on paper towels. Serve with Creme Anglaise, whipped cream, or a reduction of the poaching liquid. Garnish with fresh mint. To reduce poaching liquid, boil until liquid is reduced by 2/3, or becomes a light syrup. * You may poach 2 or 3 pears at a time, removing when poached, adding rest of pears or halves. Quantity: Serves 6 if using whole pears; serves 12 if using pear halves. This will depend on the size of pears you select. Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Poached Pears with Brandied Apricot Sauce Recipe By : http://www.usapears.com/ Serving Size : 1 Preparation Time :0:00 Categories : Fruit Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 USA Bosc Pears 4 cups water 2 Tablespoons lemon juice 1/2 cup sugar 1/2 cup butter or margarine -- softened 1 cup powdered sugar 2 eggs 1/2 Tablespoon brandy or 1 tsp vanilla 1/2 cup apricot nectar (found in the canned juice section of most markets) Pare and core pears from blossom end, leaving stems intact. Combine water, lemon juice and sugar. Bring to boil; simmer 5 minutes. Add pears and poach gently 10 to 15 minutes or until tender. Remove from syrup and cool. Beat butter with powdered sugar until light, beat in eggs. Blend in apricot nectar. Cook and stir over low heat 8 to 10 minutes until sauce thickens and coats a metal spoon. Stir in brandy or vanilla. Serve warm or cold over poached pears. Quantity: Makes 6 servings. Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick Pear Chutney Recipe By : http://www.usapears.com/ Serving Size : 1 Preparation Time :0:00 Categories : Fruit Pickles & Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups prepared fresh Northwest Bartlett pears 2/3 cup vinegar 1 cup raisins 1/3 cup chopped onion 1/2 cup slivered candied preserved ginger 1 teaspoon allspice 1/2 teaspoon ground cloves 1/2 teaspoon ginger 1 teaspoon salt 3 1/2 cups granulated sugar 1/2 cup firmly packed light brown sugar 1 box powdered fruit pectin -- (1-3/4 oz.) First Prepare the Glasses: Wash, scald, and drain glasses. (Or use automatic dishwasher with really hot, 150 degrees or higher, rinse water.) Then Prepare the Fruit: Peel and core about 2 pounds pears. Chop finely. Measure 3 cups into a large saucepan. Add vinegar, raisins, onion, slivered ginger, and remaining seasoning to pears. Then Make the Chutney: Measure sugars and set aside. Mix fruit pectin with pears in saucepan. Place over high heat and stir until mixture comes to a hard boil. Immediately add all sugar and stir. Bring to a full rolling boil and boil hard 5 minutes, stirring constantly. Remove from heat and skim off foam with metal spoon. Then stir and skim for 10 minutes to cool slightly and prevent floating fruit. Ladle quickly into hot, sterilized glasses, seal, and process according to jar manufacturer's directions. Quantity: Makes 5-1/2 cup or about 5 (8 oz.) jars. Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Anjou Pie Recipe By : http://www.usapears.com/ Serving Size : 8 Preparation Time :0:00 Categories : Fruit Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 firm ripe USA Red Anjou pears -- cored and coarsely diced 1/2 lemon -- juiced 1/3 cup granulated sugar 1/3 cup all purpose flour 1 teaspoon ground cinnamon 1/2 cup diced dried apricots 1/2 cup finely chopped pecans Pastry dough for double crust pie 2 tablespoons butter -- cut into small pieces Pre-heat oven to 350° F. Gently toss diced pears with lemon juice. Mix together sugar, flour, cinnamon, apricots and pecans. Gently mix together pears and dry ingredients. Pour into prepared bottom pie crust. Dot top of pear mixture with butter pieces. Top either with a full crust, or cut top crust into lattice. Crimp crust edges. If using a top crust, cut several slits to vent the pie. Bake at 350°F for 45-50 minutes, or until golden brown. Remove from oven and cool on rack. Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rich and Creamy Bartlett Pie Recipe By : http://www.usapears.com/ Serving Size : 1 Preparation Time :0:00 Categories : Fruit Pies & Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sugar 1/3 cup flour 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 4 cups NW Bartlett Pears -- pared, cored and sliced (4 to 5) -----Cornmeal Pastry----- 3/4 cup flour 1/4 cup cornmeal 1/2 teaspoon salt 1/3 cup shortening 2 tablespoons cold water 1 Cup heavy cream Combine sugar, flour, cinnamon and nutmeg; toss with pears. Turn mixture into cornmeal pastry-lined pie pan. Pour cream over pears. Bake at 425 degrees F 15 minutes; reduce heat to 375 degrees F and bake 35 to 40 minutes longer or until filling bubbles and pears are tender. Cornmeal Pastry Combine flour, cornmeal and salt. Cut in shortening until crumbly. Add cold water, 1 tablespoon at a time until flour mixture is moistened. Roll dough to fit a 9-inch pie pan. Flute edges. Makes 1 (9-inch) crust. Quantity: Makes 1 (9-inch) pie. Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.