Fresh Pear Cake W Compote Recipes

WARM PEAR COMPOTE

Steps:

• Peel and core the pears and cut into eighths; set aside.
• In a medium-size saucepan, combine the brown sugar, cornstarch and cinnamon or allspice. Stir in the juice or fruit nectar and mix well. Place the pan on medium-high heat and cook the sauce, stirring, until the mixture is smooth. Add the pears and bring the sauce to a gentle boil.
• Reduce the heat to medium-low and continue cooking, stirring occasionally, for 15 - 20 minutes or until the pears are just tender, almost translucent, and the syrup is thick. Stir in the rum and butter and heat a few minutes longer.

FRESH PEAR AND BERRY COMPOTE IN RED WINE

Steps:

• In a medium bowl, combine strawberries, raspberries, and pears.
• In a medium saucepan, heat sugar and 1 cup water over medium-high heat until sugar has completely dissolved. Add geranium leaves, and remove from heat. Cover, and let steep 10 minutes.
• Stir wine into mixture in pan, and pour over fruit. Cover bowl with plastic wrap, and refrigerate until well chilled, at least 1 1/2 hours. Remove from refrigerator 30 minutes before serving.

FRESH PEAR CAKE

Steps:

• Combine the pears and the sugar and let stand for one hour.
• Preheat oven to 325 degrees F (165 degrees C). Spray a 10 inch bundt pan with non-stick cooking spray.
• Slightly beat the egg whites and combine them with the oil, chopped pecans and pear mixture.
• Stir the flour, salt, baking soda, nutmeg, cinnamon and cloves. Stir in the pear mixture. Pour batter into the prepared bundt pan.
• Bake at 325 degrees F (165 degrees C) for 1 hour and 10 minutes. Remove from oven ant let cool on a wire rack for 10 minutes before removing form pan.

AUNT JOSEPHINE'S FRESH PEAR CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube pan (such as a Bundt®) with cooking spray; dust lightly with flour.
• Mix flour, baking soda, sea salt, allspice, cinnamon, and cloves together in a bowl.
• Beat sugar and grapeseed oil together in a separate bowl until creamy; stir in eggs. Stir flour mixture into sugar mixture; add pears. Blend batter with an electric mixer until thickened, about 3 minutes. Fold pecans into the batter and mix by hand until batter is well blended, about 2 more minutes. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Loosen cake from pan by gently running the edge of a knife between cake and pan; let cool in pan for 20 minutes. Place a cake plate upside-down atop cake and flip pan to turn cake onto plate.

DATE COMPOTE WITH FRESH PEARS

Steps:

• In a medium saute pan, melt butter over low heat. When it has melted, add the pear slices and toss to coat. Chop the dates into small pieces and add to the pears. Add the honey and a cinnamon and cook until tender, 3 to 5 minutes. Add a little water to loosen, if necessary. Add the zest and juice from the lemon and stir.
• Serve with pancakes, if desired, and a dollop of sour cream.

PEAR COMPOTE

Steps:

• Bring 1/2 cup dry white wine, 1/2 split vanilla bean, 1 star anise pod and a pinch each of salt and pepper to a simmer; cook until reduced by half, 4 minutes. Add 2 tablespoons sugar, 2 chopped peeled pears and 3 tablespoons water; simmer 8 more minutes. Add 1/4 teaspoon chopped thyme, increase the heat and simmer until syrupy, 1 to 4 minutes. Let cool.

CRANBERRY-PEAR COMPOTE SHORTCAKE

Steps:

• In a large saucepan, combine the sugars, butter and cinnamon. Cook over medium heat for 4-5 minutes or until sugars are dissolved, stirring occasionally. Gently stir in 2 cups cranberries and ginger ale., Bring to a boil. Cook and stir for 8-10 minutes or until mixture is thickened. Add pears; cook and stir 5-10 minutes longer or until pears are tender. Remove from the heat. Add corn syrup and remaining cranberries. Transfer to a small bowl; cover and refrigerate until chilled., Prepare biscuits according to package directions. Meanwhile, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and zest; beat until stiff peaks form., Split warm biscuits. Spread with butter; layer with compote and cream. Replace tops.

WARM PEAR COMPOTE

Steps:

• Cut pears into 1-inch cubes. Melt butter in a medium saute pan over medium-high heat. Add pears and saute until they start to brown. Add sugar and cinnamon and cook 5 minutes more, stirring often.
• From a measuring cup (never the bottle), pour brandy over pears. Ignite with a match and cook until flames die down.
• Place a school of Pear Ice Cream and Pear Sorbet in each of 4 bowls. Divide warm compote among bowls and serve.

PEAR COMPOTE

Steps:

• Place aniseed on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. In a small saucepan, combine water and sugar. Add spice bag. Bring to a boil; boil for 5 minutes. Discard spice bag. , Add the pears, apricots, raisins and cherries to sugar syrup. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until pears are tender. Stir in lemon juice. Serve warm or chilled.

FRESH PEAR CAKE W/ COMPOTE

Steps:

• Preheat oven to 350 degrees F.
• Butter a bundt pan and dust well with flour.
• Puree pears in a food processor.
• In a small bowl mix the pureed pears, vanilla, lemon juice, cinnamon, and ground ginger.
• Set aside.
• Heat the milk and butter in a small saucepan until butter is melted.
• Sift flour and baking powder.
• With an electric mixer (med-high), beat the eggs and brown sugar for 5 minutes, until well creamed.
• Slowly add milk and melted butter mixture.
• Add the pear mixture and applesauce.
• Add the flour and baking powder, beating until just combined.
• Pour the batter into bundt pan.
• Bake for about 55 to 60 minutes, until a toothpick inserted into the center comes out clean.
• Serve with a dollop of sweetened whipped cream or warm fruit compote.