Gluten Free Ginger Almond Pears Recipes

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GLUTEN-FREE GINGER ALMOND PEARS



Gluten-Free Ginger Almond Pears image

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

1 1/2 cups sugar
1 1/2 cups water
1/3 cup chopped crystallized ginger
2 tablespoons lemon juice
1/8 teaspoon almond extract
4 Anjou pears, peeled, cut in half lengthwise and cored
1/4 cup sliced almonds
4 teaspoons sugar
1 cup vanilla frozen yogurt

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



Gluten-Free Pear and Almond Cake image

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

3 tablespoons melted coconut oil, plus more for oiling the parchment paper
1 1/2 cups almond meal
1/2 cup gluten-free rolled oats
1/4 cup gluten-free oat flour
3 tablespoons brown rice flour
1/2 teaspoon baking powder
1 large egg
2 large ripe Anjou pears
5 tablespoons maple syrup, plus more for drizzling
1/4 cup maple sugar
1 tablespoon pure vanilla extract
1/4 teaspoon pure almond extract
Pinch sea salt
Chopped almonds

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)



Pear and Almond Tart (Dairy- and Gluten-Free) image

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

1 ¼ cups almond meal
¼ cup gluten-free oat flour
½ teaspoon gluten-free baking powder
1 egg, beaten
¼ cup maple syrup
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
¼ teaspoon sea salt
¼ teaspoon almond extract
1 ½ (16 ounce) cans pear halves, drained and patted dry

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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