GINGER-ALMOND PEAR BREAD
We inherited a bountiful pear tree when we moved to our property years ago. The fresh-picked fruit is especially luscious in this moist quick bread spiced with ginger and dotted with crunchy almonds.-Ruth Ealy, Plain City, Ohio
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 pieces).
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, whisk the first 7 ingredients. Stir in crystallized ginger. In another bowl, whisk eggs, oil and extract. Add to flour mixture; stir just until moistened. Fold in pears and almonds (batter will be stiff)., Transfer to a greased 9x5-in. loaf pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 172 calories, Fat 7g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 154mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
GINGER-ALMOND PEARS BY DR. WEIL
You want a firm pear such as Bosc, however I have made this with an underripe D'anjou with success. Warm, it's good with ice cream and cold it can be eaten as you would applesauce or stirred into hot oatmeal etc. Very versatile.
Provided by Chef Tweaker
Categories Dessert
Time 45m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Peel and quarter the pears. Core them then slice thinly.
- Place in a saucepan with the apple cider and gingerroot. Add a pinch of salt. (Due to family preference, I used less than a tsp and the flavor was already distinct.).
- Bring to a boil, reduce heat and simmer until pears are tender. (About 15 minutes).
- Dissolve arrowroot starch in 1/3 cup cold water and add to the simmering pears. Stir until the sauce is thick and clear.
- Remove from heat and stir in almond extract. Serve warm or cold.
- Note: I have only made this once, I found that depending on the size of your pears it makes much more than 4 servings. I did not peel the pears but I think it would have been better if I did. Also I used potato starch since I don't keep arrowroot on hand and it seemed to work fine.
Nutrition Facts : Calories 115.3, Fat 0.2, Sodium 1.9, Carbohydrate 30.1, Fiber 5.3, Sugar 16.3, Protein 0.7
ALMOND-GINGER-PEAR SCONES
The instructions are as I originally found this recipe, for cutting out with a round cutter, but for scones I always pat the dough into a circle and cut it into wedges with a knife. The less the dough is handled the more tender they will be. I am not sure where this came from originally, I found it on the 'net somewhere.
Provided by pansies
Categories Scones
Time 15m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees F.
- In large bowl mix flour, sugar, baking powder, ground ginger, baking soda and salt. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
- Add the pears, 1/3 cup of the almonds and the candied ginger. Toss to mix them inches Mix in buttermilk just to blend. Gather into a ball and gently knead 3 or 4 times on a lightly floured surface.
- Pat or roll out 3/4 inch thick. Cut out circles with 2 1/2- to 3-inch round cutter, rerolling scraps as needed.
- Place on baking sheet, spacing apart. Brush tops with egg, sprinkle with remaining almonds, dividing equally, and sprinkle with sugar.
- Bake in center of oven 12 to 15 minutes until springy to the touch and lightly browned. Remove to rack to cool. Serve warm or at room temperature. Makes 12 scones.
Nutrition Facts : Calories 275.9, Fat 10.8, SaturatedFat 5.3, Cholesterol 38.5, Sodium 307.8, Carbohydrate 42.2, Fiber 2, Sugar 24.6, Protein 4.4
GLUTEN-FREE GINGER ALMOND PEARS
Poached pears partner with frozen yogurt for a light and refreshing dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 8
Number Of Ingredients 9
Steps:
- In 4-quart Dutch oven, mix 1 1/2 cups sugar, the water, ginger and lemon juice. Heat to boiling over medium-high heat. Boil 2 minutes, stirring occasionally, until sugar is melted. Stir in almond extract. Add pear halves; cover and return to boiling. Reduce heat; simmer covered 8 to 10 minutes or until pears are tender when pierced with tip of knife. Remove pears from liquid, using slotted spoon, to bowl; cover and refrigerate until serving.
- Boil remaining pear liquid over high heat 8 to 10 minutes, stirring occasionally, until slightly thickened and syrupy. Cool 30 to 40 minutes or until warm. Refrigerate 2 hours or until serving.
- Meanwhile, in 10-inch nonstick skillet, cook almonds over medium heat 4 to 6 minutes, stirring constantly, until just beginning to brown. Sprinkle 4 teaspoons sugar over almonds. Continue cooking and stirring 2 to 3 minutes longer or until sugar is melted and almonds are coated. Spread almond mixture on sheet of foil sprayed with cooking spray. Cool 2 to 3 minutes; break apart.
- Place pear halves, cut sides up, in individual dessert bowls. (If desired, cut thin slice from rounded side of each pear half so that it won't roll around in bowl.)
- Place small scoop (about 2 tablespoons) frozen yogurt in center of each pear half. Spoon syrup over top. Sprinkle with almonds.
Nutrition Facts : Calories 280, Carbohydrate 62 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 20 mg, Sugar 53 g, TransFat 0 g
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