Pear Pecan Appetizers Recipes

PEAR-PECAN UPSIDE-DOWN CAKE

Steps:

• Butter the inside of a 5-quart round slow cooker, then line it completely with a large sheet of foil and butter the foil. Turn the cooker on low. Sprinkle the cut-up butter and the brown sugar over the foil in the cooker. Add the pears, arranging them in a circle, cut-side down.
• Mix the flour, pecans, cornmeal, baking powder, cinnamon, nutmeg and salt in a large bowl. In the large bowl of a mixer, beat the softened butter and granulated sugar on low speed until just blended. Increase the speed to high and beat until light and fluffy, scraping the sides of the bowl as needed, about 5 minutes. Beat in the eggs, one at a time.
• With the mixer on low speed, beat the dry ingredients into the butter mixture in two batches, alternating with the milk and beginning and ending with the dry ingredients. Mix on medium speed just until the batter is smooth. Spread over the pears in the slow cooker. Drape paper towels over the top of the slow cooker (not touching the cake) to prevent condensation from dripping onto the cake. Cover and cook on low until the cake sets and the sides brown, about 3 hours. Turn off the cooker and let the cake rest about 20 minutes.
• Lift the cake by the foil and place on a rack to cool. Carefully invert onto a platter and peel off the foil. Serve with whipped cream, if desired.

PEAR-PECAN TART

Steps:

• Heat oven to 400°F. Grease and flour 12-inch pizza pan. In medium bowl, mix flour and brown sugar. Cut in butter, using fork or pastry blender, until crumbly. Press firmly and evenly against bottom and side of pan. Bake 10 to 15 minutes or until light brown; cool.
• In 1-quart saucepan, mix granulated sugar, cornstarch and salt. Gradually stir in orange juice and water. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute; cool.
• In medium bowl, beat cream cheese until smooth; spread on cooled crust. Arrange pears on cream cheese. Sprinkle with pecans. Spoon orange glaze over top. Refrigerate until set, about 2 hours. Store in refrigerator.

PANCETTA, PEAR & PECAN PUFFS

Steps:

• Preheat oven to 400°. On a lightly floured surface, unfold pastry dough. Using a 1-3/4-in. round cookie cutter, cut dough into 24 circles. Transfer to parchment-lined baking sheets. Bake until golden brown, 10-12 minutes. Cool completely on a wire rack. , Meanwhile, beat cream cheese, honey, salt and pepper until well blended. Fold in goat cheese, pancetta, pear and pecans., Halve each cooled pastry. Spoon cream cheese mixture over bottom pastry halves; cover with top halves. Serve at room temperature.

PEAR PECAN TOASTS

Steps:

• Preheat oven to 350 degrees. In a small bowl, combine cheese and heavy cream. Using a fork or wooden spoon, combine until mixture is soft enough to spread but not too runny; set aside.
• Cut bread in half crosswise, making fingers that are about 3 by 1 1/2 inches. Transfer bread fingers to a baking sheet; toast in oven until light golden on each side, 10 to 15 minutes. Remove from oven.
• Spread 1 heaping teaspoon cheese mixture on each bread finger. Top with a pear slice; garnish with pecan slices. Serve at room temperature.

COUNTRY PEAR-PECAN SNACK CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom of 8- or 9-inch square pan with cooking spray. In small bowl, mix all streusel ingredients; set aside.
• In large bowl, mix 1 3/4 cups flour, granulated sugar, 1/2 cup brown sugar, baking soda, ginger and salt with spoon. Add oil, buttermilk and eggs; mix with spoon until blended. Stir in pears. Spread batter in pan; sprinkle with streusel.
• Bake 45 to 55 minutes or until deep golden brown and set on top. Cool 15 minutes. Serve warm or cool.

PEAR-PECAN CHEESE BALL

Steps:

• Stir cream cheese, Cheddar, pear, scallion white, salt, and pepper together in a medium bowl.
• Coat a large piece of plastic wrap with cooking spray. Scoop the cheese mixture onto it. Using the plastic wrap to help you, form the cheese mixture into a ball, then completely wrap in plastic. Refrigerate for at least 1 hour and up to 2 days.
• Just before serving, combine pecans and the reserved scallion greens in a shallow dish. Roll the cheese ball in the mixture, pressing to adhere.

PEAR-PECAN APPETIZERS

Steps:

• Combine the water and lemon juice in a bowl.
• Thinly slice the pears, and place in the water and lemon juice mixture. Set aside.
• Beat the blue cheese and butter at medium speed until smooth.
• Drain the pear slices on paper towels.
• Dip the bottom half of each pear slice in the butter mixture. Then dip the slice in the pecans, and place on serving plate. Repeat with remaining pear slices.
• Serve immediately or, cover and chill for 30 minutes.

PEAR-PECAN STUFFING

Steps:

• In a large deep skillet, saute 1 each chopped onion and carrot, 2 chopped celery stalks and 1 tablespoon each sage and thyme in 1 stick butter for 5 minutes.
• Season with salt and pepper and add 2 diced Bosc pears, then saute 2 minutes.
• Pour in 1/4 cup bourbon and simmer 2 minutes, then add 2 1/2 to 3 cups chicken broth. Return to a simmer until step 5.
• In a large bowl, mix 2 eggs and 1/4 cup chopped parsley.
• Add to the bowl 16 cups toasted white bread cubes, 1 cup toasted pecans and the hot broth mixture.
• Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.

PEAR - PECAN STUFFING

Steps:

• Preheat oven to 350 degrees to speed-dry the bread and/or to bake the stuffing separately from the turkey.
• Spread bread slices on baking sheets.
• Place baking sheets in the oven for 20 minutes or until bread is dry.
• Place the 2 tablespoons butter, onion and pear in a large frying pan. Cook over medium heat till tender but not brown, about 4 minutes.
• Set aside.
• Break the dried bread into small pieces, and place in a very large bowl.
• Bring 1/2 water and the 1/4 cup butter to boiling in a small saucepan.
• Add to bread crumbs, and toss just till moistened.
• Stir in pear mixture, pecans, parsley, nutmeg, salt and pepper.
• Add the remaining water as needed until mixture reaches desired moistness.
• Stuff turkey and bake according to your liking, or put stuffing into a 2 quart casserole and bake, covered in preheated oven for 40 minutes or until heated through.