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
GLUTEN-FREE PEAR AND ALMOND CAKE
Here's a cake worth adding to your repertoire: It's super fast to put together, it's gluten- and dairy-free and it can be dressed up or down. The almond meal and pureed pears give the cake a frangipane-like texture. Vanilla, maple syrup and coconut oil add to the irresistible flavor. For dessert, top the cake with some soft-whipped cream, ice cream or warm chocolate sauce. For afternoon or morning tea, the cake is delicious plain, served warm or straight from the fridge.
Provided by Amy Chaplin
Categories dessert
Time 1h5m
Yield One 9-inch cake
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Lightly oil a 12-inch square piece of parchment paper, and press it into a 9-inch round cake pan. (Don't worry about the sides overlapping-this is what creates a rustic edge.) Set aside.
- Process the almond meal, oats, oat flour, rice flour and baking powder in a food processor until the oats are ground. Transfer the mixture to a medium bowl; set aside.
- Beat the egg in another medium bowl; set aside. Peel and roughly chop 1 of the pears. Process the chopped pears, coconut oil, maple syrup, maple sugar, vanilla, almond extract and salt in a food processor until smooth; add the mixture to the bowl with the egg, and whisk to combine. Pour the pear-egg mixture into the flour mixture, and stir to combine. Transfer the batter to the prepared cake pan, and lightly spread it out.
- Working quickly, peel, quarter and core the remaining pear. Cut each quarter into 4 long slices, arrange them in a circle on top of the batter and sprinkle with chopped almonds. Bake the cake until the edges are deep golden and a toothpick comes out clean, 50 minutes. Set aside to cool.
- Drizzle the cake with maple syrup, and serve warm or cool. Leftover cake can be stored in an airtight container in the fridge for up to 3 days.
Nutrition Facts : Calories 206 calorie, Fat 12 grams, SaturatedFat 4 grams, Cholesterol 16 milligrams, Sodium 57 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 5 grams, Sugar 12 grams
PEAR AND ALMOND TART (DAIRY- AND GLUTEN-FREE)
Easy non-dairy and gluten-free recipe for a classic pear and almond tart. Sprinkle confectioners' sugar on top if desired.
Provided by VeggieCravings
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 37m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of tart pan with a removable bottom and line with parchment paper.
- Mix almond meal, oat flour, and baking powder together in a bowl.
- Whisk egg, maple syrup, coconut oil, vanilla extract, salt, and almond extract together in another bowl. Fold in almond meal mixture to form a sticky dough.
- Press dough into the prepared tart pan. Arrange pears on top.
- Bake in the preheated oven until golden brown, 22 to 25 minutes.
Nutrition Facts : Calories 234 calories, Carbohydrate 24 g, Cholesterol 23.3 mg, Fat 14 g, Fiber 3.7 g, Protein 5.6 g, SaturatedFat 3.9 g, Sodium 102.5 mg, Sugar 14.9 g
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