Pear Pecan Napoleon Recipes

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PECAN DUSTED PUFF PASTRY CARAMELIZED PEAR NAPOLEONS



Pecan Dusted Puff Pastry Caramelized Pear Napoleons image

Provided by Dave Lieberman

Categories     dessert

Time 1h

Yield 4 servings

Number Of Ingredients 13

1/2 cup pecans
1 tablespoon melted butter
1 tablespoon granulated sugar
1 tablespoon dark brown sugar
1/2 teaspoon ground cinnamon
1 sheet store bought puff pastry, thawed (recommended: Pillsbury)
3 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
2 tablespoons dark brown sugar
1 1/2 pounds Bosc pears, cut into 1/2-inch slices (about 6 large or 8 small)
1 cup heavy cream
2 tablespoons granulated sugar
1 1/2 teaspoons pure vanilla extract

Steps:

  • Preheat 400 degrees F.
  • Chop the pecans to the consistency of rough crumbs. Toss with the butter, sugars and cinnamon in a small bowl. Spread the mixture out onto a baking sheet and cook in the oven 7 to 10 minutes, until darkened and lightly caramelized. Set aside to cool.
  • Roll out the puff pastry on a floured surface to 1/16-inch thickness. Cut the puff pastry sheet into 12 squares, approximately 3 by 3 inches. Lay out on a baking sheet and bake 15 to 20 minutes, until puffed and golden brown. Remove from the oven and set aside to cool.
  • Melt the butter with both the sugars in a skillet over medium heat. Add the pears. Cook until pears are just tender and juices thicken to a syrup consistency, about 6 to 8 minutes.
  • Whip the cream, granulated sugar and vanilla in a mixing bowl until it forms soft peaks.
  • Place a puff pastry square in the center of a serving bowl or plate. Top with a few pears, whipped cream and pecan pieces. Repeat this process 2 more times ending with a sprinkle of nuts.

PECAN PEAR MUFFINS



Pecan Pear Muffins image

These muffins are delicious! Chock-full of pears, pecans and down-home goodness, the moist sweet treats are terrific with a glass of cold milk or a steaming cup of coffee. -Laura Ward, Las Vegas, Nevada

Provided by Taste of Home

Time 50m

Yield about 2 dozen.

Number Of Ingredients 10

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
1 cup canola oil
1 teaspoon vanilla extract
4 cups chopped peeled ripe pears (about 6 medium)
1 cup chopped pecans

Steps:

  • In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil and vanilla; stir into dry ingredients just until moistened. Fold in the pears and pecans. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 259 calories, Fat 13g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 160mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 2g fiber), Protein 3g protein.

PECAN PEAR BREAD



Pecan Pear Bread image

"We have almost 50 fruit trees on our country property, including five pear trees," notes Margaret Slocum of Ridgefield, Washington. "I like to can most of the crop, but I make sure to save some for this moist, mildly spiced bread."

Provided by Taste of Home

Time 1h20m

Yield 1 loaf.

Number Of Ingredients 13

1 cup sugar
1/2 cup vegetable oil
2 large eggs
1/4 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground cardamom
1/4 to 1/2 teaspoon ground cinnamon
1-1/2 cups chopped peeled pears
2/3 cup chopped pecans
1/2 teaspoon grated lemon zest

Steps:

  • In a bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla; mix well. Combine dry ingredients; add to sour cream mixture and mix well. Stir in pears, pecans and lemon zest. , Spread into a greased 8x4-in. loaf pan. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

Nutrition Facts : Calories 226 calories, Fat 12g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 163mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

PECAN PEAR BREAD



Pecan Pear Bread image

A great way to use fall fruit! This is lovely with an icing sugar glaze. Serve as a breakfast bread or toasted with vanilla ice cream.

Provided by Diana Adcock

Categories     Quick Breads

Time 1h20m

Yield 1 loaf

Number Of Ingredients 13

1 cup white sugar
1/2 cup vegetable oil
2 eggs
1/4 cup sour cream
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon grated nutmeg
1 1/2 cups chopped peeled pears
3/4 cup chopped pecans
1/2 teaspoon grated lemon, rind of

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 9x5 inch loaf pan.
  • Combine the sugar and oil in a large bowl and beat well with an electric mixer for best results.
  • Add eggs and beat well.
  • Beat in sour cream and vanilla.
  • Sift together the flour, soda, salt, cinnamon and nutmeg.
  • Beat into the sour cream mixture in 2 lots.
  • Stir in pears, pecans and lemon peel.
  • Scrape into loaf pan and level off the top.
  • Bake for 1 hour and test with a toothpick in the center.
  • If done, remove and let cool on a rack for 20 minutes.
  • Turn out onto rack and cool completly.

Nutrition Facts : Calories 3625.4, Fat 191.7, SaturatedFat 29.5, Cholesterol 401.9, Sodium 2619.4, Carbohydrate 443.8, Fiber 23, Sugar 230.3, Protein 48.1

APPLE, PEAR AND CANDIED PECAN SALAD



Apple, Pear and Candied Pecan Salad image

I got this recipe off a whole foods market website. It is very light and refreshing. The recipe as written calls for organic fruits and vegetables.

Provided by DB1971

Categories     < 30 Mins

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 tablespoons sugar
1 teaspoon cinnamon
1 egg white
1 1/2 cups pecan halves
2 bosc pears, cut into chunks
1 fuji apple, sliced
1 green apple, sliced
4 cups greens
1 medium red onion, thinly sliced
1 cup blue cheese or 1 cup feta cheese, crumbled
1/4 cup extra virgin olive oil (to taste)
2 tablespoons raspberry vinegar (to taste)
sea salt, to taste
ground pepper, to taste

Steps:

  • Ingredient option: You can substitute store-bought candied pecans and store bought vinegarette for a simpler prep.
  • Preheat oven to 325.
  • Spoon the sugar and cinnamon in a plastic bag. Mix it up and set it aside. Place the egg white in a bowl and add the pecans tossing to coat completely. Place the pecans in the plastic bag with sugar and cinnamon. Shake the bag to coat all the pecans. Spread them on a cookie sheet and bake for 20 minutes. Remove from oven and let them cool, breaking them up with a spatula.
  • Meanwhile, toss the pears, apples, greens, onion slices and cheese in large serving bowl. Add the pecans when they have cooled.
  • In a smaller bowl, whisk together the olive oil, vinegar, salt and pepper. Toss into the salad and serve immediately.

Nutrition Facts : Calories 413.8, Fat 33.5, SaturatedFat 7, Cholesterol 16.9, Sodium 324.9, Carbohydrate 25.3, Fiber 5.7, Sugar 16.3, Protein 8.2

CHERRY, PEAR, AND PECAN SALAD



Cherry, Pear, and Pecan Salad image

This salad is a great complement to the harvest season, boasting seasonal fruit and nut favorites: cherries, pears, and pecans.

Provided by Mommy Epstein

Categories     Green Salads

Time 15m

Yield 4

Number Of Ingredients 10

¼ cup balsamic vinegar
3 tablespoons cherry preserves
½ cup extra-virgin olive oil
salt and ground black pepper to taste
1 (10 ounce) package mixed salad greens
2 medium fresh pears, peeled and diced
½ cup dried cherries
½ cup chopped pecans
¼ medium red onion, finely chopped
⅓ cup crumbled Gorgonzola cheese

Steps:

  • Combine balsamic vinegar and cherry preserves for vinaigrette in a small bowl. Gradually whisk in olive oil until emulsified. Season with salt and pepper.
  • Toss mixed greens, pears, cherries, pecans, red onion, and vinaigrette in a large salad bowl.
  • Evenly distribute salad among four individual salad bowls and top with Gorgonzola cheese.

Nutrition Facts : Calories 577.4 calories, Carbohydrate 43.4 g, Cholesterol 14.9 mg, Fat 43 g, Fiber 7.3 g, Protein 7 g, SaturatedFat 7.4 g, Sodium 165.6 mg

MAPLE PEAR, PECAN & MASCARPONE ROULADE



Maple pear, pecan & mascarpone roulade image

Try the combo of pecans and maple syrup with juicy pears and a light-as-air sponge in this impressive roulade. It's great with a cuppa or served as a pudding

Provided by Esther Clark

Categories     Dessert

Time 1h

Yield Serves 8-10

Number Of Ingredients 15

vegetable oil, for the tin
4 large eggs
1tsp vanilla extract
50g golden caster sugar
50g light brown soft sugar
100g plain flour
1tsp baking powder
½ tsp ground cinnamon
icing sugar, for dusting
3 small ripe pears, peeled, cored and chopped into 1cm pieces
1 lemon, juiced
250g mascarpone
150g double cream
5tbsp dark maple syrup, plus extra to serve (optional)
200g pecans

Steps:

  • Heat the oven to 180C/160C fan/ gas 4. Oil a 30 x 24cm swiss roll tin and line with baking parchment. Put the eggs, vanilla and both sugars in a large bowl, and beat with an electric whisk for 5 mins, or until thickened and doubled in volume. The beaters should leave a thick trail when lifted out of the mixture.
  • Sift over the flour, baking powder, cinnamon and ¼ tsp salt, and very gently fold in using a large metal spoon. Pour into the prepared tin and bake for 10-15 mins until golden and springy. Leave to cool in the tin a little, then turn out onto a sheet of baking parchment dusted with icing sugar. Roll up from a longer end, along with the parchment, then leave to cool.
  • Toss the pears with the lemon juice in a bowl, then tip into a sieve set over a bowl to drain off any excess liquid. Beat together the mascarpone, double cream and 3 tbsp of the maple syrup until thick and spoonable. Tip the pecans into a food processor and blitz until finely chopped, then spread out on a large sheet of baking parchment.
  • When the sponge is completely cool, unroll and drizzle over the remaining maple syrup. Spread with three-quarters of the mascarpone mixture, then scatter over the pears and roll up again tightly. Spread the remaining mascarpone all over the outside of the roulade, then swiftly roll in the chopped pecans. Cut into thick slices and serve with an extra drizzle of maple syrup, if you like.

Nutrition Facts : Calories 483 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 22 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium

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