Apple And Pear Gratin Recipes

APPLE AND PEAR CRUMBLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix oats, flour, 3/4 cup brown sugar, and butter together in a bowl until crumbly.
• Mix apples, pears, 3/4 cup brown sugar, and cinnamon together in a separate bowl; spread into the bottom of a 9x9-inch glass pan. Sprinkle oat mixture atop apple-pear mixture; top with almonds.
• Bake in the preheated oven until the top is golden brown, about 40 minutes.

ORANGE-SCENTED SWEET POTATO GRATIN WITH APPLE AND PEAR

Steps:

• Heat the oven to 400 degrees. Oil a 3-quart gratin or baking dish with walnut oil. Toss together the sweet potatoes, apples and pear in a large bowl. Season with salt to taste.
• In a small saucepan or in a microwave at 50 percent power, heat the honey (or agave nectar) and the walnut oil together just until warm. Add to the sweet potato mixture, add the orange zest and toss together well until the fruit and vegetables are well coated. Scrape into the baking dish, making sure to scrape out all of the honey and oil using a rubber spatula. Pour on the orange juice. Set the baking dish on a sheet pan and place in the oven.
• Bake 1 hour, setting the timer so that you remember to stir the mixture at 15-minute intervals. Cover the pan with foil and continue to bake for another 1/2 hour, or until the sweet potatoes are thoroughly tender and the liquid in the pan is syrupy. Allow to cool for about 10 minutes (or longer) before serving.

FENNEL, APPLE AND CELERY ROOT GRATIN

Steps:

• Preheat oven to 375 degrees F. Butter a 2-quart gratin dish or other ovenproof casserole.
• Cut off the entire rough exterior of the celery roots, making sure that all brown parts are removed. You will be removing about 1/4 to 1/2-inch of the exterior of each. Next, cut each celery root in 1/2 lengthwise. Turn one 1/2 cut side down, and cut into 1/4-inch wide pieces. Repeat with the remaining celery root. Set aside.
• Cut off the fronds and the dark green parts of each fennel bulb, leaving just the bulb. Cut each bulb in half lengthwise. Cut each half lengthwise into 1/4-inch thick slices.
• In a vegetable steamer, combine the celery root and fennel and steam for 5 minutes. Remove from the steamer and set aside to cool slightly.
• Cut the apples into 1/4-inch-thick rings.
• Place 1/3 of the celery root on the bottom of the prepared dish. Sprinkle with salt and pepper to taste. Overlap with 1/3 of the apple slices, and sprinkle with a little more salt but no pepper. Put 1/3 of the fennel over the apples, and once again sprinkle with salt and pepper. Repeat with the remaining celery root, apple, and fennel. Pour cream around the sides of the dish until the cream reaches about halfway up the dish. Sprinkle the top of the gratin with the cheese. Cover and bake for 35 minutes, or until the vegetables and apple feel tender when pierced with a fork or a skewer. Turn the oven to broil, remove the cover, and broil until the gratin is golden brown and bubbling, about 3 minutes.
• Let cool 15 minutes to allow the cream to firm up slightly and serve.

APPLE AND PEAR GRATIN

Steps:

• Preheat oven to 325. Butter the sides and bottom of a 9-inch baking dish that is at least 2 inches deep, or a 9-inch springform pan.
• Put the eggs and egg yolks and the sugar in the bowl of a mixer. Beat at a high speed till you see pale yellow ribbons form.
• Mix in the rum and vanilla. Add the flour and mix well. Transfer to a mixing bowl.
• In a clean mixing bowl, whip the heavy cream to firm peaks, then fold it carefully into the egg mixture with a rubber spatula. Pour the batter into the buttered dish.
• Peel and core the apple and pear and slice them crosswise into thin half moons. Arrange over the batter in the baking dish, alternating the apple and pear slices.
• Do not be concerned if they sink into the mixture - they will all eventually be embedded in it.
• Place in the preheated oven and bke till the top has turned golden brown, about 45 minutes.
• Serve warm or chilled.

APPLE AND PEAR JUICE

Steps:

• Push ingredients into juice extractor into glass.
• Stir to combine.

APPLE AND PEAR TOPPING

Steps:

• In a large skillet, combine the apples, pear, brown sugar, 2 tablespoons water, cinnamon, nutmeg and cloves. Cook and stir over medium heat for 4-7 minutes or until fruit is tender. , In a small bowl, combine flour and remaining water until smooth; stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in vanilla. Serve over ice cream. Refrigerate leftovers.

APPLE PEAR CAKE

Steps:

• In a large bowl, combine the first 8 ingredients. Combine dry ingredients; stir into the fruit mixture. , Pour into a greased 13x9-in. baking pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 1 hour. Cool on a wire rack. , For frosting, in a large bowl, beat the cream cheese, confectioners' sugar and butter until smooth. Beat in the milk and vanilla; frost cake. Store in the refrigerator.