GINGER PEAR CRISP
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
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
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
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
GINGER-PEAR BUTTER
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
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 CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 12 servings
Number Of Ingredients 14
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 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.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 0 grams, Carbohydrate 35 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 25 grams
PEAR AND GINGER BROWN-BUTTER TART
Make and share this Pear and Ginger Brown-Butter Tart recipe from Food.com.
Provided by Mooseybear
Categories Dessert
Time 2h
Yield 1 10inch tart
Number Of Ingredients 14
Steps:
- Ginger Brown-Butter: Slice the unpeeled ginger root into 1/4 inch rounds.
- set aside.
- Sift flour and ground ginger.
- Set aside.
- Whisk together the eggs and sugar until combined.
- Beat in flour and ground ginger.
- set aside.
- In a small saucepan, heat butter with vanilla bean and ginger root over high heat until brown and foamy.
- Continue heating until bubbles subside and the butter is dark brown and smoking.
- Whisking continuously, pour hot butter in a steady stream into the egg mixture.
- Combine well.
- Strain and discard vanilla bean and ginger root.
- The ginger brown-butter can be made to this point and refrigerated for a week.
- Warm to room temperature before using.
- Poaching the Pears: Combine all ingeredients except pears in a stainless steel saucepan.
- Peel, halve and core pears and drop immediately into liquid.
- Place a clean kitchen towel over the pears on the surface of the liquid, to keep them submerged.
- Bring to a boil and reduce heat to just below a simmer until the pears can be easily pierced with a wooden skewer.
- Spread pears on a parchment lined sheetpan and refrigerate until cool.
- These will keep covered for a couple of days.
- Reserve 1 cup of the poaching liquid.
- Assembling The Tart: Preheat oven to 350.
- Line a 10-inch tart ring with sweet tart dough.
- Pour or pipe ginger brown butter into the pastry shell, filling to 1/2 inch of the top.
- Place pears, cut side down on a cutting board and cut them crosswise into 1/8 inch slices.
- Keep the sliced pear halves in tact.
- Press slightly to shingle the slices and slightly elongate their shape.
- Slip a thin offset spatula under each of the sliced pear halves and place on top of the brown butter, stem end toward the center.
- Arrange pear halves around the tart like the spokes of a wheel.
- If there is room in the center add another pear half or additional slices.
- You should have approximately 7 halves around the outside and one half in the middle.
- This will depend largely on the size of the pears.
- Bake for 1 to 1 1/4 hours, until well browned.
- Cool.
- Just before serving, boil the reserved poaching liquid until it reduces to 1/4 cup.
- It will be very thick.
- With a pastry brush, paint a thin layer of glaze over the pears.
- Remove tart from the tart ring and slice.
- Serve with vanilla or ginger ice cream.
Nutrition Facts : Calories 2450.2, Fat 105.4, SaturatedFat 62, Cholesterol 666.8, Sodium 197.4, Carbohydrate 375.5, Fiber 37.2, Sugar 237.6, Protein 27.3
PEAR GINGERBREAD COBBLER
A sure sign that fall is truly here is when my family asks me to make my signature gingerbread cobbler. Over the years it's been given the nickname of "Autumn in the Oven". Clever, right? -Cheryl Peterman, Prescott, Arizona
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until pears are tender, stirring occasionally., In a small bowl, mix cornstarch and cold water until smooth; stir into pears. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in crystallized ginger. Transfer to a greased 8-in. square baking dish., In a large bowl, beat buttermilk, sugar, molasses, egg and oil until sugar is dissolved. In another bowl, whisk the remaining ingredients; gradually beat into buttermilk mixture. Pour over pear mixture., Bake 20-25 minutes or until filling is bubbly and a toothpick inserted in center comes out clean.
Nutrition Facts : Calories 277 calories, Fat 5g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 215mg sodium, Carbohydrate 58g carbohydrate (36g sugars, Fiber 3g fiber), Protein 3g protein.
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