Autumn Pear Chip Recipes

AUTUMN PEAR BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and nutmeg; cut in butter until mixture resembles coarse crumbs. Combine the eggs, buttermilk and vanilla; stir into the flour mixture just until moistened. Fold in pears., Spoon into 2 greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

SUGARED PEAR CHIPS

Steps:

• Preheat oven to 200 degrees. Line a baking sheet with a Silpat baking mat or parchment paper; set aside.
• Using a mandoline or very sharp knife, slice pears lengthwise into very thin, translucent rounds (do not remove seeds or cores; they will soften after cooking).
• Place sugar on a plate; dip fruit slices in the sugar, turning to coat both sides. Transfer to a baking sheet, arranging slices in a single layer.
• Bake until pear edges begin to curl, about 1 hour. Turn slices over. Bake until golden brown, about 1 hour more.
• Transfer chips to a wire rack, in a single layer; let cool completely and harden.

PEAR CHIPS

Steps:

• Preheat oven to 200 degrees. Line a large baking sheet with parchment paper or a nonstick baking mat (such as a Silpat); set aside.
• In a medium saucepan over medium-high heat, combine sugar with 1 cup water. Bring to a boil; cook, stirring occasionally, until sugar has dissolved, about 8 minutes. Reduce heat to medium-low; keep at a simmer as you proceed.
• Using a mandoline or a very sharp knife, slice pear lengthwise as thinly as possible; make sure that each slice remains intact and is uniformly thick. Do not worry about removing seeds or the core (they soften during baking). Squeeze lemon halves over pear slices, coating both sides with juice. Place slices in simmering syrup; cook 2 minutes. Remove slices with a slotted spoon and place on the prepared baking sheet about 1 inch apart.
• Bake pear slices until they are dry to the touch, about 2 hours. Using a small offset spatula, loosen edges of slices; use your hands to peel pears from the sheet, then flip them over. Return pears to oven; bake, checking frequently, until chips are completely dry and crisp (but not browned), about 20 minutes.

AUTUMN PEAR CHIP

Steps:

• Swirl poire Williams in 2 glasses to coat; discard poire Williams. Using muddler or handle of wooden spoon, mash ginger in cocktail shaker. Add Calvados, pear juice, lemon juice, and ice; shake well. Strain into glasses. Garnish each with pear crisp.

AUTUMN PEAR BREAD

Steps:

• Mix together flour, sugar, baking powder, baking soda, and salt, cinnamon, and nutmeg.
• With a pastry blender, cut in butter until mixture resembles coarse crumbs.
• In a smaller bowl, beat eggs, buttermilk, and vanilla.
• Add to dry ingredients and stir just until moistened.
• Fold in pears.
• Spoon into 3 mini loaf pans (5x2 1/2 inches).
• Bake at 350 degrees for 35-40 minutes or until tests done.
• Cool in pans 10 minutes, then remove to wire racks to cool completely.

AUTUMN PICCALILLI WITH PEAR

Steps:

• In a bowl, mix together the vegetables, pears and salt with 2 litres of cold water, then cover and leave overnight.
• The next day, drain the brine from the vegetables, rinse briefly, then tip into a large saucepan with the vinegar, ginger, coriander seeds, mustard seeds and sugar. Bring to the boil and simmer for 8-10 mins until the veg is just tender but still with a little bite. Drain the vegetables, reserving the liquid, and set aside while you make the sweet mustard sauce.
• In a large bowl, stir together the cornflour, mustard powder and turmeric, then gradually pour in the hot vinegar while whisking, until you have a lump-free, thin yellow sauce. Return it to the saucepan and bubble over a low heat, stirring constantly, for 4 mins until smooth and thickened. Stir in the veg and spoon into five sterilised 500ml jars while hot, then seal. Once cool, enjoy straight away, or store in a cool, dark cupboard for 2-3 months. Refrigerate once opened.

AUTUMN APPLE-PEAR CHUTNEY

Steps:

• Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
• Combine apples, pears, onion, vinegar, sugar, cherries, lemon, mustard seeds, salt, cinnamon, ginger, allspice, and cloves in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
• Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
• Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
• Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

AUTUMN PEAR CRISPS

Steps:

• Heat oven to 350°F.
• Mix cream cheese, sugar and cinnamon in medium bowl until blended. Stir in pears. Spoon into 2 custard cups sprayed with cooking spray.
• Mix wafer crumbs, nuts and butter; sprinkle over cream cheese mixture. Place cups on baking sheet.
• Bake 25 min. or until hot and bubbly. Cool slightly. Serve topped with COOL WHIP.