Ginger Pear Butter Recipes

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GINGER-PEAR BUTTER



Ginger-Pear Butter image

Make and share this Ginger-Pear Butter recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pears

Time 10h40m

Yield 6 cups

Number Of Ingredients 6

3 lbs ripe pears, peeled, cored, and chopped
3/4 cup firmly packed light brown sugar
3/4 cup water
1 pinch salt
1 teaspoon peeled and minced fresh ginger
1/2 teaspoon ground ginger

Steps:

  • Add the first 4 ingredients to the slow cooker; stir to combine.
  • Cover and cook on LOW for 8 hours.
  • Remove the lid and stir in the fresh and ground ginger.
  • Increase temperature setting to HIGH; cook, uncovered, 1-2 hours, to thicken and blend, stirring occasionally.
  • Let cool completely, then transfer to glass jars or other containers with tight fitting lids; store in the refrigerator where they will keep for several weeks.

GINGER PEAR CRISP



Ginger Pear Crisp image

Provided by Food Network Kitchen

Categories     dessert

Time 35m

Number Of Ingredients 12

6 pears, peeled and sliced
1 tablespoon finely chopped ginger
1/2 cup brown sugar
1/2 cup raisins
2 teaspoons cinnamon
2 tablespoons butter, cut into bits
1/4 cup flour
3/4 cup rolled oats
1/4 cup brown sugar
1/4 cup sugar
1 teaspoon cinnamon
6 tablespoons butter

Steps:

  • Preheat oven to 350 degrees. Toss first six ingredients together in a bowl. Pour into a buttered baking dish. Using a fork combine the remaining six ingredients. Spoon topping across pears. Bake for 30 minutes or until brown and bubbly.

GINGER PEAR CAKE



Ginger Pear Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 1h20m

Yield 12 servings

Number Of Ingredients 14

1/4 cup unsalted butter
2 ripe Bosc pears, peeled, cored, and cut into 1-inch chunks
1/2 cup dark brown sugar
2 teaspoons pumpkin pie spice
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground ginger
3/4 teaspoon baking soda
1/2 teaspoons baking powder
1/4 teaspoon fine salt
1/4 cup milk
1/2 cup dark molasses
2 large eggs
1/4 cup water
Confectioners' sugar, for dusting, optional

Steps:

  • Position a rack in the center of the oven and preheat to 325 degrees F. Lightly spray a 9 by 13 by 2-inch baking dish with vegetable cooking spray. Line the pan with parchment or waxed paper.
  • Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the pears and cook, stirring occasionally, until golden brown, about 7 minutes. Stir in 1 tablespoon of the brown sugar and 1 teaspoon of the pumpkin pie spice and remove pan from the heat.
  • Whisk the flour, ginger, the remaining 1 teaspoon of pumpkin pie spice, baking soda, baking powder, and salt in a large bowl.
  • In another bowl, whisk the milk, molasses, and remaining brown sugar. Add the eggs and whisk until smooth. Use a spatula to stir the molasses mixture into the dry ingredients to make a thick liquid batter.
  • Heat the water and remaining 2 tablespoons butter in a small saucepan until just boiling. Whisk the hot water into to the batter until just combined. Stir in the pears. Pour the batter into the prepared pan. Bake in the center of the oven, until a toothpick inserted into the center comes out clean, about 40 minutes.
  • Cool cake in the pan on a rack. Cut into 12 squares. Dust with confectioners' sugar before serving, if desired.

Nutrition Facts : Calories 193 calorie, Fat 5 grams, SaturatedFat 3 grams, Carbohydrate 35 grams, Fiber 1 grams, Protein 3 grams

GINGER PEAR BREAD



Ginger Pear Bread image

A great way to use up extra pears, this bread is packed with juicy chunks of them, along with ginger, cinnamon, brown sugar and whole wheat flour. It's a healthier choice than many other baked brunch items-and it freezes well. -Carly Curtin, Ellicott City, Maryland

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (12 slices each).

Number Of Ingredients 14

4 medium pears, peeled and chopped
1 teaspoon lemon juice
1-1/2 cups all-purpose flour
1 cup whole wheat flour
1 cup sugar
1/4 cup plus 2 teaspoons packed brown sugar, divided
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3 eggs
3/4 cup canola oil
1 teaspoon vanilla extract

Steps:

  • In a large bowl, drizzle pears with lemon juice; set aside., In another large bowl, combine the flours, sugar, 1/4 cup brown sugar, baking powder, baking soda, salt, ginger and cinnamon. In a small bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pear mixture., Transfer to two 8x4-in. loaf pans coated with cooking spray. Sprinkle with remaining brown sugar. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 175 calories, Fat 8g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 195mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

GINGER CARDAMOM PEAR BUTTER



Ginger Cardamom Pear Butter image

Make and share this Ginger Cardamom Pear Butter recipe from Food.com.

Provided by Vino Girl

Categories     Jellies

Time 3h20m

Yield 1 1/4 cups, 20 serving(s)

Number Of Ingredients 6

4 cups coarsely chopped peeled bartlett pears (2 1/2 pounds)
1 cup sugar
1 teaspoon ground cardamom
2 teaspoons minced peeled fresh ginger
2 teaspoons fresh lemon juice
1/4 teaspoon salt

Steps:

  • Process pears in a food processor until smooth.
  • Combine pear puree and remaining ingredients in a medium sauté pan over medium heat.
  • Bring to a simmer, stirring occasionally.
  • Cook for 3 hours or until mixture is thick.

Nutrition Facts : Calories 58.4, Fat 0.1, Sodium 29.4, Carbohydrate 15.2, Fiber 1.1, Sugar 13.2, Protein 0.1

GINGER PEAR PIE



Ginger Pear Pie image

My mother, who collected many recipes over the years, made this delicious pie often. It's wonderful served warm with a scoop of ice cream on top.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 servings.

Number Of Ingredients 15

3 tablespoons cornstarch
1/4 teaspoon ground ginger
1/2 cup water
1/2 cup dark corn syrup
1 teaspoon lemon juice
1/8 teaspoon grated lemon zest
4 large pears, peeled and thinly sliced
1 tablespoon butter
1 unbaked pastry shell (9 inches)
TOPPING:
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/8 teaspoon ground ginger
1/4 cup cold butter, cubed
1/4 cup chopped pecans

Steps:

  • In a large saucepan, combine the cornstarch and ginger. Stir in the water, corn syrup, lemon juice and zest until smooth. Gently stir in pears. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; add butter. Pour into pastry shell., For topping, combine the flour, brown sugar and ginger in a small bowl; cut in butter until crumbly. Stir in pecans. Sprinkle over pears. Bake at 425° for 20-25 minutes or until filling is bubbly and topping is browned. Cool on a wire rack.

Nutrition Facts : Calories 525 calories, Fat 23g fat (10g saturated fat), Cholesterol 32mg cholesterol, Sodium 276mg sodium, Carbohydrate 81g carbohydrate (35g sugars, Fiber 4g fiber), Protein 4g protein.

GINGER PEAR CRISP



Ginger Pear Crisp image

Gingersnap cookie crumbs are the base of the sweet, nut-filled crumble that tops this pear crisp.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Desserts     Crisps and Crumbles Recipes     Pear Crisps and Crumbles Recipes

Yield 8

Number Of Ingredients 10

1 cup crushed gingersnap cookies
½ cup all-purpose flour
½ cup dark brown sugar
½ cup walnuts, pecans or slivered almonds, coarsely chopped OR 1/2 cup of old-fashioned oatmeal
5 tablespoons melted (not hot) butter
6 cups jarred or canned pears, packed in light syrup, cut into
¼ cup sugar
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
1 tablespoon cornstarch

Steps:

  • Adjust oven rack to center position and heat oven to 375 degrees. Mix gingersnap crumbs, flour, brown sugar, nuts (or oatmeal) and butter in a medium bowl; set aside. Place pears in a medium bowl.
  • Bring 1 cup of the pear syrup, 1/4 cup sugar, ginger and cloves to boil in a small saucepan. Whisk cornstarch into remaining 2 Tbs. pear juice, then whisk it into boiling syrup; continue to simmer until thick, less than a minute. Pour over pears, toss to coat and turn into a 9-inch square baking pan.
  • Sprinkle crumble clusters over pears. Bake until topping is golden and pears are bubbly, 25 to 30 minutes. Cool until warm and serve.

Nutrition Facts : Calories 395.8 calories, Carbohydrate 67 g, Cholesterol 19.1 mg, Fat 14.6 g, Fiber 3.9 g, Protein 3 g, SaturatedFat 5.7 g, Sodium 120.3 mg, Sugar 25.1 g

GINGER PEAR BREAD



Ginger Pear Bread image

This is based on my mother's zucchini bread recipe. It is a very moist bread.

Provided by Elaine

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h15m

Yield 8

Number Of Ingredients 11

1 cup peeled, cored, and chopped pears
½ cup white sugar
½ teaspoon ground ginger
¼ teaspoon ground cloves
⅓ cup vegetable oil
1 teaspoon vanilla extract
2 eggs, beaten
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt

Steps:

  • Toss chopped pears with sugar, ginger, and cloves in a large bowl. Set aside and let the sugar dissolve in the pear juices.
  • Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4-inch loaf pan.
  • Stir vegetable oil, vanilla extract, and eggs into the pears. In a separate bowl, combine flour, baking soda, baking powder, and salt. Add the flour mixture to the pear mixture and stir gently just to combine. Pour the batter into the prepared loaf pan.
  • Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 40 minutes.

Nutrition Facts : Calories 215.5 calories, Carbohydrate 27.9 g, Cholesterol 40.9 mg, Fat 10.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 1.8 g, Sodium 330.1 mg, Sugar 14.7 g

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