Ginger Pears Recipes

GINGER PEAR BREAD

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.

GINGER-POACHED PEARS

Steps:

• Preheat oven to 375°. Core pears from bottom, leaving stems intact. Peel pears; cut in half vertically. Cut 1/4 in. from bottoms to level if necessary. Place in an ungreased 13x9-in. baking dish. , Place ginger ale and honey in a small saucepan. Cook and stir until combined; spoon over pears. Bake, uncovered, 25-30 minutes or until tender, basting occasionally., With a slotted spoon, remove pears to individual serving dishes. Transfer pan juices to a small saucepan; stir in ginger. Cook and stir over medium heat 5-8 minutes or until heated through. Spoon over pears; sprinkle with pecans.

BAKED GINGER PEARS

Steps:

• Drain pears, reserving juice; set aside eight pear halves and 1/4 cup juice (save remaining pears and juice for another use). , Arrange pear halves cut side up in an ungreased 5-cup baking dish. Combine the brown sugar, pecans, lemon juice and ginger; sprinkle over pears. , Spoon reserved pear juice around pears. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Garnish with cookie crumbs.

GINGER PEARS

Steps:

• Use a saucepan that has a cover and is large enough to hold the pears upright in a single layer.
• Place the water, sugar, rind, and juice in the saucepan and stir over medium heat until the sugar dissolves and the mixture comes to a boil; stir in the ginger and set aside.
• With a vegetable peeler, peel the pears; if necessary, trim the bottoms a bit so they will stand upright.
• Place the pears in the syrup, cover, and cook over medium heat; baste the pears frequently (a ladle is handy for this since the ginger might get stuck in a bulb baster).
• Do not over cook; test with a cake tester or toothpick; when they pierce easily they are done; start testing after 20 minutes.
• When the pears are just tender, transfer them with a slotted spoon to a shallow bowl.
• Add the marmalade to the syrup and let boil for 5 minutes.
• Then add in the cognac, and pour the hot sauce over the pears.
• With a ladle or large spoon baste occasionally until cool; cover and refrigerate.
• Serve each pear standing upright in a compote or dessert bowl, with several spoonfuls of the syrup.

GINGER PEAR CRISP

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.

POACHED PEARS IN HONEY, GINGER AND CINNAMON SYRUP

Steps:

• In a saucepan large enough to hold all the pears, combine the wine, Simple Syrup, cinnamon stick halves, honey, and ginger. Scrape in the seeds from the vanilla bean and add the bean and seeds to the saucepan. Bring the mixture to a simmer, stirring occasionally, until the honey has melted. Add the pears and simmer for 15 to 20 minutes, turning occasionally, until the pears are tender. Remove the pears from the liquid and allow to cool.
• Continue to simmer the liquid until it thickens and is reduced by half, about 15 to 20 minutes. Cool to room temperature. Remove the cinnamon stick halves and the vanilla bean and discard.
• Place each pear on a small serving plate with a scoop of vanilla ice cream. Drizzle with the honey, ginger and cinnamon syrup. Serve immediately.
• In a small saucepan, combine the sugar and water over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool.

PEAR & GINGER LOAF CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of a 900g/2lb loaf tin with baking parchment, ensuring the parchment comes 2cm above the top of the tin. Beat the butter and sugars together until pale, then gradually stir in the eggs and vanilla extract. Fold the flour, baking powder and a pinch of salt into the mix, then quickly stir through the stem ginger and pears. Pour the mixture into the loaf tin, smooth the surface, then bake for 1 hr - 1 hr 10 mins or until a skewer inserted in the centre comes out clean. Allow to cool in the tin.
• To make the glaze, mix the syrup with 1 tsp water and the sugar. Poke the surface of the loaf all over with a skewer, then pour on the syrup. Serve warm with cream, or allow to cool completely.

STEAMED GINGER PEARS

Steps:

• Fill a large saucepan or stockpot with 1 inch water. Remove the center stem of a collapsible basket steamer. Place the steamer in the saucepan.
• Place pears in a small baking dish. Sprinkle ginger over the cavities of the pears. Set each swizzle stick across two pear halves. Set the baking dish on top of the steamer inside pot. Cover pot, and place over medium-high heat. Bring the water to a boil, and reduce to a simmer. Steam pears, rotating swizzle sticks halfway through steaming, until tender, 20 to 30 minutes depending on the ripeness of the pears. Remove baking dish from steamer. Serve pears drizzled with any juices in the bottom of the baking dish.

BAKED PEARS WITH HONEY AND GINGER

Steps:

• Preheat oven to 375°F. Spray 2 large ovenproof skillets with oil spray. Arrange half of pears cut side down in each skillet. Sprinkle 1/2 cup sugar and 1 1/2 teaspoons ginger over pears in each skillet. Mix honey, lemon juice and peel in small bowl. Drizzle over pears. Dot pears in each skillet with 3 tablespoons butter.
• Place skillets with pears in oven. Bake until juices bubble thickly and pears are tender when pierced with small sharp knife, basting occasionally, about 15 minutes. Turn pears over. Bake 5 minutes longer. Remove pears from oven. (Can be made 1 day ahead. Cool. Transfer pears and cooking syrup to large glass baking dish; cover and chill. Rewarm uncovered in 375°F. oven 15 minutes before continuing.)
• Arrange 2 pear halves on each of 8 plates. Transfer cooking syrup to 1 large skillet. Bring syrup to simmer, whisk in 4 tablespoons butter. Spoon over pears. Place 1 scoop yogurt alongside. Garnish with mint and lemon peel, if desired.

GINGER PEAR PRESERVES

Steps:

• After you have peeled and chopped the pears you want 5 1/2 cups.
• Using a zester remove green rind from limes; you want 1 T.
• Squeeze the limes to get 1/3 cup.
• Place pears, rind and juice in a large stainless steel or enamel saucepan.
• Stir in ginger root and sugar.
• Bring fruit to a full boil stirring constantly.
• Do this until it reaches the gel stage, around 15 minutes.
• If desired mash the fruit.
• Ladle into sterile hot jars leaving 1/4 inch head space.
• Seal and process 5 minutes at altitudes up to 1000 feet.

GINGER PEAR CRISP

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.

GINGER-PEAR MARMALADE

Steps:

• Place pears and sugar in a large pot. Quarter and seed the lemons and grind in a meat grinder, using the coarsest blade. Add to the pot. Grind enough drained preserved ginger to measure 1 cup and add to the pears. Bring to a boil over medium heat, stirring constantly, until the sugar is dissolved. Turn heat low and simmer for 1 hour, until a thermometer registers 220° or until the juice is somewhat syrupy and amber-colored and the fruit is transparent. (Do not overcook and allow the syrup to get too thick; it will thicken considerably as it cools.) Pour into hot, sterilized jelly glasses and cover with a thin layer of paraffin. When the paraffin has hardened, cover the glasses and store.

VANILLA-GINGER ASIAN PEARS

Steps:

• Cut each pear quarter lengthwise into 4 slices, and place in a large bowl. Bring ginger, vanilla seeds and pod, sugar, and water to a boil in a small saucepan for 3 minutes. Pour mixture over pears. Press a piece of parchment directly on surface, and refrigerate until cold, about 1 hour. Discard vanilla pod and ginger. Divide pears among 4 bowls, and serve with cookies or wafers on the side if desired.

GINGER-SPICED PEARS

Steps:

• Put the sugar, vinegar, orange zest and juice, ginger, bay leaves and peppercorns in a large pan. Bring slowly to the boil, stirring constantly to dissolve the sugar, then boil for 5 mins.
• Meanwhile, peel, core and halve or quarter the pears, depending on size. Add the pears to the pan and poach gently for 10-15 mins until they are just tender. Remove with a slotted spoon and pack into warm sterilised Kilner jars with rubber seals (see tip below).
• Boil the vinegar mixture hard to reduce by a third, then pour over the pears, including the spices. The pears need to be completely covered with the liquid. Fit the rubber seal and clamp the jar tightly closed. Reserve any leftover syrup for topping up the jars later, as the pears will absorb the syrup over time. Store for up to 2 months.

GINGER-PEAR SAUCE

Steps:

• Combine the pears, ginger and sugar in a large pot over low heat, stirring frequently until the sugar melts and the pear juices begin to accumulate. Cover and cook, stirring occasionally, until pears are soft, about 45 minutes. Pass the pear mixture through a food mill and place in a clean saucepan. Simmer over medium heat, stirring frequently, until reduced to 8 cups, about 1 hour. Refrigerate in an airtight container.

PEAR GINGER TART

Steps:

• Split the vanilla bean in half and scrape out the seeds with the tip of a paring knife. Place the water and the 1/2 cup (100 grams) of sugar in a saucepan, add the vanilla bean and seeds and bring to a boil over medium heat. When the syrup comes to a boil turn the heat to low, add the pears, and poach on medium heat for 5 minutes, or until the pears soften slightly. Do not over-cook. Set a strainer over a bowl and carefully transfer the pears to the strainer. Refrigerate and let drip overnight. Set aside the syrup for another purpose (it's great with yogurt or ice cream).
• The next day prebake the pastry [ed: please link], then turn the oven to 350 degrees. Combine the cornstarch and 2 tablespoons (30 grams) sugar together in a mixing bowl. Whisk in the milk, egg yolks and vanilla extract.
• Toss the poached pears with the diced candied ginger and arrange evenly over the bottom of the prebaked tart shell. Pour in the custard mixture, filling the tart 4/5 of the way so that a rim of crust is exposed. Bake for 40 to 45 minutes, or until beginning to color and the flan has set.