Pear And Ginger Recipes

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PEAR GINGER CRUMBLE



Pear Ginger Crumble image

Provided by Ellie Krieger

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 12

1/4 cup oat flour or whole wheat flour
2/3 cup old-fashioned oats
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup canola oil
3 pounds firm but ripe pears, peeled, cored and cut into 1/4-inch slices
1 tablespoon fresh lemon juice
1 tablespoon freshly grated ginger
2 tablespoons sugar
1 1/2 tablespoons all-purpose flour
1 1/2 cups reduced-fat vanilla ice cream or frozen vanilla yogurt, optional

Steps:

  • Preheat the oven to 375 degrees F.
  • For the topping: Combine the ingredients in a medium bowl and work together with a fork or with your fingertips until the ingredients are moistened.
  • For the filling: Combine the pears slices, lemon juice, and ginger in a large bowl. Add the sugar and flour and toss to blend.
  • Spray an 8 by 8-inch baking dish with cooking spray. Transfer the pear mixture to the dish. Sprinkle the topping over the pears. Bake crumble until the pears are tender and the topping is golden brown, about 40 minutes. Let cool for 10 minutes before serving. Serve warm or at room temperature, with a scoop of ice cream, if desired.

Nutrition Facts : Calories 266 calorie, Fat 8 grams, SaturatedFat 0.5 grams, Sodium 38.5 milligrams, Carbohydrate 50 grams, Fiber 2 grams, Protein 2 grams

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

PEAR GINGER TART



Pear Ginger Tart image

Choose ripe but firm pears for this delightful fruit tart. They are poached in a vanilla-scented syrup until just tender, then drained overnight; so plan accordingly. Note that most of the sugar in the syrup is drained off.

Provided by Martha Rose Shulman

Categories     dinner, dessert

Time 1h

Yield 1 tart, serving 8 to 10

Number Of Ingredients 11

1 9-inch gluten-free dessert pastry shell (or other pastry shell of your choice), fully baked
1 vanilla bean
1 1/4 cups water (295 grams)
Scant 1/2 cup sugar (100 grams)
2 large ripe but firm pears, peeled, cored and diced (about 360 grams/ 3/4 pound / 3 cups peeled and diced pears)
2 tablespoons chopped candied ginger
1 1/2 teaspoons cornstarch (5 grams)
2 tablespoons sugar (30 grams)
2/3 cup whole milk (150 grams)
2 egg yolks
1 teaspoon vanilla extract

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.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 94 milligrams, Sugar 20 grams

PEAR & GINGER LOAF CAKE



Pear & ginger loaf cake image

This makes a lovely teatime treat or pudding, served with cream and also works well with apple and cinnamon or damson and vanilla

Provided by Good Food team

Categories     Dessert, Dinner

Time 2h15m

Yield Serves 8

Number Of Ingredients 11

200g unsalted butter , plus extra for greasing
100g caster sugar
100g soft brown sugar
2 large eggs , beaten
1 tsp vanilla extract
200g self-raising flour
1 tsp baking powder
2 balls stem ginger in syrup, drained and chopped
2 pears , peeled, cored and roughly chopped
3 tbsp syrup from the ginger jar
3 tbsp granulated sugar

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.

Nutrition Facts : Calories 453 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 43 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium

GINGER PEAR MUFFINS



Ginger Pear Muffins image

This wonderful recipe has been in my files for years. The chunks of fresh pear make each bite moist and delicious. -Lorraine Caland, Thunder Bay, Ontario

Provided by Taste of Home

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 14

3/4 cup packed brown sugar
1/3 cup canola oil
1 large egg, room temperature
1 cup buttermilk
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups chopped peeled fresh pears
TOPPING:
1/3 cup packed brown sugar
1/4 teaspoon ground ginger
2 teaspoons butter, melted

Steps:

  • Preheat oven to 350°. In a small bowl, beat brown sugar, oil and egg until well blended. Beat in buttermilk. In a small bowl, combine flour, baking soda, ginger, salt and cinnamon; gradually beat into buttermilk mixture until blended. Stir in pears. Fill 18 paper-lined muffin cups two-thirds full. , For topping, combine brown sugar and ginger. Stir in butter until crumbly. Sprinkle over batter. , Bake 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 174 calories, Fat 5g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 162mg sodium, Carbohydrate 30g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

GINGER PEAR PRESERVES



Ginger Pear Preserves image

Make and share this Ginger Pear Preserves recipe from Food.com.

Provided by Diana Adcock

Categories     Pears

Time 50m

Yield 7 quarter pints

Number Of Ingredients 4

5 1/2 cups pears, peeled and finely chopped
2 large limes
2 1/3 cups white sugar
1 1/2 teaspoons grated gingerroot

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.

Nutrition Facts : Calories 339.2, Fat 0.2, Sodium 1.7, Carbohydrate 88.8, Fiber 4.6, Sugar 79.6, Protein 0.6

SUNNY'S PEAR AND GINGER MARINADE



Sunny's Pear and Ginger Marinade image

Provided by Sunny Anderson

Time 10m

Yield enough for 1 pound of beef, chicken, pork, etc.

Number Of Ingredients 7

1 cup pear juice (should be opaque and pulpy, not clear)
1/2 cup soy sauce
1/4 cup honey
1 tablespoon freshly grated ginger
1 teaspoon sesame oil
4 cloves garlic, grated on a rasp
Freshly ground black pepper

Steps:

  • Combine the pear juice, soy sauce, honey, ginger, sesame oil and garlic in a small pot over medium heat. And a few grinds more than normal of black pepper. Bring to a boil, then remove from the heat and allow to cool completely. Use as desired.

PEAR & GINGER SPARKLER



Pear & Ginger Sparkler image

I created this twist on a Bellini when a friend gave me some Asian pears she grew in her backyard. If you like ginger and want more of a kick, try substituting ginger liqueur for the vodka. -Jacyn Siebert, San Francisco, California

Provided by Taste of Home

Time 30m

Yield 18 servings.

Number Of Ingredients 8

4 cups pear nectar
2 medium Asian pears, cored and sliced
1/2 cup thinly sliced fresh gingerroot
1/4 cup sugar
1 cup plain or pear vodka
3 bottles (750 milliliters each ) champagne, chilled
GARNISH:
Fresh pear slices

Steps:

  • In a large saucepan, combine pear nectar, pears, ginger and sugar. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until pears are softened. Cool., Place mixture in a blender; cover and process until smooth. Press mixture through a fine-mesh strainer. Stir in vodka. Pour 1-1/2 ounces into each champagne flute or cocktail glass. Top with 4 ounces champagne. Serve with pear slices.

Nutrition Facts :

GINGER-PEAR UPSIDE-DOWN CAKE



Ginger-Pear Upside-Down Cake image

Delicious, slightly caramelized dessert.

Provided by Allan Rutherford

Categories     Desserts     Cakes     Upside-Down Cake Recipes

Time 1h

Yield 8

Number Of Ingredients 13

⅓ cup butter
¼ cup molasses
¼ cup brown sugar
¾ teaspoon ground ginger
20 ounces canned pear halves, drained
1 ½ cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
½ teaspoon salt
⅔ cup milk
⅓ cup butter, softened
1 teaspoon vanilla extract
1 egg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place 1/3 cup butter in a 9-inch square pan and set in the preheating oven to melt, about 5 minutes.
  • Stir molasses, brown sugar, and ginger into the melted butter. Arrange pears cut-side down over mixture.
  • Sift flour, sugar, baking powder, and salt into a bowl. Add milk, 1/3 cup butter, and vanilla extract. Beat with an electric mixer until smooth, about 2 minutes. Beat in egg until combined, about 2 minutes. Pour batter over pears.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 5 minutes.
  • Run a knife around the edge of the pan; place a plate on top of the cake and flip carefully.

Nutrition Facts : Calories 430.9 calories, Carbohydrate 68 g, Cholesterol 65.5 mg, Fat 16.7 g, Fiber 1.8 g, Protein 4.3 g, SaturatedFat 10.2 g, Sodium 402.4 mg, Sugar 45.4 g

PEAR-GINGER PIE



Pear-Ginger Pie image

Categories     Ginger     Bake     Pear     Chill     Pastry

Yield makes 1 9-inch pie

Number Of Ingredients 15

Flaky Pie Crust Dough (recipe follows)
1 cup sugar
1/3 cup plus 2 tablespoons all-purpose flour
1 1/4 teaspoons grated lemon zest
2 pinches of table salt
1/3 cup unsalted butter (about 5 tablespoons)
3 pounds pears, a mix of Anjou and Bartlett, peeled, cored, and thinly sliced (about 6 small pears)
1/2 teaspoon ground ginger
2 tablespoons minced crystallized ginger
2 tablespoons currants or raisins
Flaky Pie Crust Dough
1 1/2 cups all-purpose flour
1/2 teaspoon table salt
9 tablespoons cold unsalted butter, cut into pieces
(makes 1 9-inch pie shell)

Steps:

  • To make the topping, in a small bowl, combine 1/2 cup sugar, 1/3 cup flour, 1/4 teaspoon lemon zest, and 1 pinch of salt. Cut in the butter with a pastry blender or large fork until the mixture resembles coarse crumbs. Set aside until ready to use.
  • Position a rack in the lower third of the oven and preheat the oven to 400˚F.
  • In a large bowl, combine the pears, remaining sugar, remaining flour, remaining lemon zest, the ground and crystallized ginger, the currants, and 1 pinch of salt. Pour into the prepared pie crust and sprinkle evenly with the topping.
  • Place the pie on a rimmed baking sheet to catch any drips. Bake for 15 minutes, reduce the oven temperature to 350˚F., and continue to bake for 45 minutes, or until the filling is bubbly around the edges, the crust is golden, and the center of the pie is tender when pierced with a knife.
  • Cool to room temperature before slicing and serving.
  • Flaky Pie Crust Dough
  • In a large bowl, combine the flour and salt. Using a pastry blender or fork, cut in the butter until the mixture is coarse and crumbly. Sprinkle 3 to 4 tablespoons water over the mixture 1 tablespoon at a time while stirring the mixture with a fork. Add enough water to make the dough cohesive. Gently gather the dough with your hands and pat it firmly into a ball. (This dough is best when rolled out immediately.)
  • To roll out the dough, press it into a 7-inch circle on a sheet of plastic wrap. Place another large sheet of plastic wrap on top of the dough. Roll the dough from the center into a 12-inch circle, flipping the dough (including the plastic) once or twice while rolling. With each flip, lift the plastic wrap from the surface of the dough to let the dough stretch, and then lay it back on the dough. When finished, lift the top piece of plastic wrap off the dough. Invert the dough, holding it from the underside with the remaining plastic wrap, into a 9-inch pie pan. Gently press the dough to mold it to the shape of the pan. Peel the plastic wrap off the dough.
  • Trim the edges, leaving 1/2 inch of dough overhanging. Fold the overhanging dough under and crimp the edges to form a decorative rim. Chill until ready to use.
  • Make Ahead
  • Cover and refrigerate the pie for up to 5 days.

PEAR-GINGER PARFAIT



Pear-Ginger Parfait image

Provided by Martha Stewart

Number Of Ingredients 12

2 Bosc pears, peeled, cored, and cut into 1/3-inch pieces
Juice of 1 lemon
1 cinnamon stick
2 cloves
3 tablespoons candied ginger, minced, plus more for garnish
1/4 cup apple juice
1 tablespoon unsalted butter
1 cup heavy cream
4 ounces mascarpone
1/2 teaspoon vanilla extract
3 tablespoons maple syrup
Ginger cookie thins, for garnish

Steps:

  • In a small saucepan, combine pears, lemon juice, cinnamon stick, cloves, ginger, and apple juice. Bring to a boil, reduce heat to low, and simmer for about 4 minutes until pears are crisp-tender. Transfer to a bowl and let cool to room temperature.
  • Remove cinnamon stick and cloves before assembling the parfait.
  • In a large bowl, whip cream to soft peaks. In a separate bowl, mix mascarpone with vanilla and maple syrup and fold into cream.
  • Divide half the pears between 4 glasses and top with half the mascarpone mixture. Repeat layers with remaining pears and cream, and garnish with candied ginger and ginger cookies.

GINGERED PEAR PRESERVES RECIPE



Gingered Pear Preserves Recipe image

Pears and bright, lemony-spicy ginger are a perfect flavor match. This gingered pear preserves recipe uses two types of ginger - fresh and crystallized - to add complexity and depth to the finished product. Jars of this mildly spiced preserve are a perfect gift during cold winter holidays and wonderful for cool autumn breakfasts. Cook's note: Lemon zest is a crucial ingredient for this recipe and cannot be omitted. It imparts natural pectin to the syrup and thickens the preserves. **Recipe from About.com. French Food

Provided by Phunny Pharmer

Categories     Fruit

Time 1h15m

Yield 5-6 half pint jars, 5 serving(s)

Number Of Ingredients 7

3 cups granulated sugar
3 cups water
3 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon fresh ginger, finely chopped or grated
2 lbs pears, cored, peeled, and quartered
3 tablespoons crystallized ginger, chopped (candied ginger)

Steps:

  • Sterilize 6 half-pint jars and lids and set them aside.
  • In a large saucepan, heat the sugar, water, lemon juice, lemon zest, and fresh ginger to a boil. Lower the temperature so the mixture is simmering, and cook, stirring occasionally, for 10 minutes.
  • Add the quartered pears and crystallized ginger to the saucepan and continue cooking for 30 minutes, until the preserves thicken and coat a spoon.
  • Pack the pears and gingered syrup into the sterilized jars, and seal in a boiling water canner.

Nutrition Facts : Calories 572.5, Fat 0.2, Sodium 7.5, Carbohydrate 148.9, Fiber 5.8, Sugar 137.8, Protein 0.8

GINGER-PEAR MARMALADE



Ginger-Pear Marmalade image

Categories     Condiment/Spread     Fruit     Ginger     Low Sodium     Pear     Fall     Winter     House & Garden

Yield Makes about 6 8-ounce glasses

Number Of Ingredients 4

4 1/2 pounds cooking pears, peeled, cored and coarsely diced
6 cups sugar
2 large lemons
preserved ginger

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.

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From recipe.tv


PEAR AND GINGER PRESERVES RECIPE - SERIOUS EATS
2018-08-30 Place pears, white sugar, brown sugar, lemon juice, lemon zest, crystallized ginger, and minced ginger in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium and continue to cook, stirring occasionally, until thickened and sauce has gelled, 20 to 30 minutes. Remove from heat. Transfer sauce to airtight container and ...
From seriouseats.com


PEAR GINGER CAKE RECIPE - ZOëBAKES
2017-10-26 Cream the butter and sugars together. Add the molasses and ginger and mix to combine. Add the egg and mix. Alternate adding the dry and tea to the mix, 1/3 dry, then half liquid, dry, liquid and always end with dry. Mix only enough to combine. Pour the batter into the prepared cake pan. Set the pears into the batter.
From zoebakes.com


GINGER PEAR PIE BEST RECIPES
Steps: Line bottom and sides of a greased 9-in. deep-dish pie plate with parchment paper; coat with cooking spray. For crust, in a large bowl, combine flours, salt and sugar.
From findrecipes.info


STICKY PEAR AND GINGER CAKE | RECIPE | CUISINE FIEND
2021-12-15 Heat on the hob until butter melts. Set aside to cool for about 1 hour. 2. Peel and core the pears and chop them into large chunks. Reserve about 10 large pecan pieces and finely chop the rest. 3. In a bowl stir together the flour, baking powder, bicarbonate of soda, the chopped pecans, ground ginger and mixed spice.
From cuisinefiend.com


PEAR UPSIDE-DOWN CAKE RECIPE - BBC FOOD
Cut each pear quarter into 3–4 long slices. Place the pear slices in the caramel and turn to coat. Arrange the pear slices in a fan shape in the bottom of the prepared cake tin. For the cake ...
From bbc.co.uk


10 BEST PEAR AND GINGER DESSERTS RECIPES | YUMMLY
unsalted butter, ground ginger, unsalted butter, unbleached all-purpose flour and 11 more Double Pear Congee for Dessert Food52 sushi rice, cinnamon sticks, salt, …
From yummly.com


CANNED PEAR COFFEE CAKE - THERESCIPES.INFO
Caramel Pear (Upside Down) Cake Monsoon Spice. eggs, pear, yoghurt, unsalted butter, baking powder, vanilla extract and 7 more. Pear and Ginger Scones Pacific Northwest Canned Pears. canned pears, crystallized ginger, grated lemon zest, confectioners sugar and 25 more. Apple Pear Spice Cake The Complete Savorist.
From therecipes.info


PEAR GINGER JAM RECIPE - LADY LEE'S HOME
Remove the stem and the core and dice the pears. If you are using fresh ginger, as I did here, peel the ginger root and cut it into 1/2 inch cubes. Add three ginger cubes to the pan with the pear, then, add the sugar. Step two – cook the jam. Turn the heat to medium-high and start cooking the jam.
From ladyleeshome.com


PEAR SMOOTHIE WITH GINGER (GREEN SMOOTHIE) - HOSTESS AT HEART
2021-08-03 Ingredients for your Green Smoothie. Pear. Cored and quartered. I highly recommend pears from your local farmers’ market when they are in season. Spinach. Rinsed and drained. Spinach adds significant nutritional value without compromising the flavor. Ginger. Peeled and Chopped.
From hostessatheart.com


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