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* 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.

 

 

 

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* 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.

 

 

 

 

 

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* 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.

 

 

 

 

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* 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.

 

 

 

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* 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.

 

 

 

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* 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.

 

 

 

 

 

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* 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.

 

 

 

 

 

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* 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.

 

 

 

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* 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.

 

 

 

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* 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.

 

 

 

 

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