Pear Rosemary Bread Recipes

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FRESH PEAR BREAD



Fresh Pear Bread image

When our tree branches are loaded with ripe and juicy fruit, I treat my family and friends to lots of easy pear recipes. I always receive raves and requests for this particular pear bread recipe because of the mix of fun ingredients.-Linda Patrick, Houston, Texas

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (16 slices each)

Number Of Ingredients 12

3 large eggs, room temperature
1-1/2 cups sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
4 cups finely chopped peeled ripe pears (about 4 medium)
1 teaspoon lemon juice
1 cup chopped walnuts

Steps:

  • In a bowl, combine the eggs, sugar, oil and vanilla; mix well. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. Toss pears with lemon juice. Stir pears and walnuts into batter (batter will be thick). , Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 168 calories, Fat 8g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 144mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

ROSEMARY ANJOU PEAR CAKE



Rosemary Anjou Pear Cake image

Add aromatic flavors to your dessert table with this upside-down rosemary and Anjou pear cake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h40m

Yield 12

Number Of Ingredients 10

4 large unpeeled red Anjou pears, thinly sliced (3 1/2 cups)
1 1/2 cups sugar
4 teaspoons coarsely chopped fresh rosemary leaves
2 eggs
1 cup olive oil
2 tablespoons orange-flavored liqueur
1 teaspoon grated orange peel
1 1/2 cups Gold Medal™ all-purpose flour
3/4 cup stone-ground yellow cornmeal
1/2 teaspoon salt

Steps:

  • Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In large bowl, gently toss pears, 2 tablespoons of the sugar and the rosemary. Layer pear slices in bottom of pan.
  • In large bowl, beat eggs and 1 cup plus 6 tablespoons remaining sugar with electric mixer on medium speed 2 minutes or until light and fluffy. Add oil, liqueur and orange peel, beating until blended. On low speed, beat in flour, cornmeal and salt just until blended. Pour batter over pears.
  • Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 2 hours. Run knife around edge of pan to loosen cake; place heatproof serving plate upside down on pan. Turn plate and pan over. Carefully remove pan.

Nutrition Facts : Calories 400, Carbohydrate 55 g, Fat 4, Fiber 4 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 110 mg

PEAR AND ROSEMARY BREAD



Pear and Rosemary Bread image

Provided by Florence Fabricant

Time 1h30m

Yield 2 loaves

Number Of Ingredients 11

1 1/2 sticks unsalted butter at room temperature plus butter for greasing pans
4 cups all-purpose flour plus flour for pans
1 1/2 tablespoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 medium-size ripe pears, peeled and cored
2 tablespoons fresh lemon juice
1 tablespoon fresh rosemary leaves
3/4 cup plus 1 tablespoon sugar
3 eggs
2 sprigs fresh rosemary

Steps:

  • Preheat oven to 350 degrees. Butter and flour two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans .
  • Sift flour, baking powder, baking soda and salt together and set aside.
  • Chop the pears and process them to a smooth puree with the lemon juice in a food processor or a blender. You should have about two cups of pear puree. Chop the rosemary leaves and mix with the pears.
  • Beat the butter and three-fourths cup sugar together until creamy. Beat in the eggs one at a time. The mixture may look slightly curdled. Stir in the pear puree alternately with the flour mixture, mixing only until all the flour is blended in.
  • Spread the batter in the two pans, place in the oven and bake 20 minutes. Dip each sprig of rosemary in water, then in the remaining tablespoon of sugar and place a sprig on top of each loaf. Continue baking another 35 to 40 minutes, until the bread is nicely browned. Allow the loaves to cool in the pans for 15 minutes, then remove them from the pans to finish cooling on racks. Wrap cooled loaves in plastic and allow to rest overnight.

Nutrition Facts : @context http, Calories 278, UnsaturatedFat 3 grams, Carbohydrate 44 grams, Fat 10 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 228 milligrams, Sugar 16 grams, TransFat 0 grams

ROSEMARY PEAR BUTTER



Rosemary Pear Butter image

Make and share this Rosemary Pear Butter recipe from Food.com.

Provided by JelsMom

Categories     Jellies

Time 5h

Yield 2 pints

Number Of Ingredients 6

4 lbs ripened pears
2 cups apple cider
1 cinnamon stick, split lengthwise
1/2 cup honey (local, wildflower)
2 sprigs fresh rosemary
1 drop fresh lemon juice (optional)

Steps:

  • Peel & chop pears, placing in water so they don't dry out.
  • Drain well and place in a large, heavy Dutch oven. Add cider so that it just covers fruit. Place cinnamon stick pieces beneath surface of cider. Simmer 30 minutes until tender.
  • Preheat oven 300°F Remove cinnamon & set aside.
  • Puree pears with liquid in blender or food processor until as smooth.
  • Transfer pureed pears to large, heavy baking dish.
  • Mix in honey, rosemary, & cinnamon.
  • Bake 2-3 hours, stirring occasionally, till sauce is thickened, bubbling, and dark brown around edges.
  • Add single drop of lemon juice (any more would be overpowering).
  • Cool completely.
  • For Canning: Reheat until simmering & ladle into hot sterilized jars. Process according to standard canning methods.
  • For Freezing: Divide cooled mixture into plastic containers & refrigerate or freeze.

Nutrition Facts : Calories 785.2, Fat 1.1, SaturatedFat 0.1, Sodium 12.5, Carbohydrate 210.5, Fiber 28.4, Sugar 158.8, Protein 3.7

PEAR AND ROSEMARY BUTTER



Pear and Rosemary Butter image

**Serve with:** Toast (especially when cheddar omelets are on the menu), potato pancakes, waffles, pancakes, or French toast. **Combine with:** Crusty bread and blue cheese. **Use as:** A dessert topping for pound cake (serve with vanilla ice cream).

Provided by Jayne Cohen

Yield Makes about 2 cups

Number Of Ingredients 6

4 cups unsweetened pear juice*
4 pounds firm but ripe Bosc pears, peeled, cored, cut into 1-inch pieces
Pinch of salt
1 vanilla bean, split lengthwise in half
3 4-inch-long fresh rosemary sprigs
1 teaspoon balsamic vinegar

Steps:

  • Boil juice in heavy large pot until reduced to 1 cup, about 30 minutes. Add pears and pinch of salt; return to boil. Reduce heat, cover, and simmer until pears are very soft, stirring occasionally to immerse pears in juice, about 25 minutes.
  • Transfer mixture to processor and puree until smooth. Return puree to same pot. Scrape in seeds from vanilla bean; add bean. Cover partially; simmer over medium-low heat until puree is thick enough to mound slightly on spoon, stirring often and being careful when removing lid (puree will spatter vigorously), about 10 minutes. Remove from heat. Discard vanilla bean. Stir in rosemary and vinegar. Cover; let stand 30 minutes to infuse. Discard rosemary. Cool to room temperature. Cover and chill until cold, about 4 hours. (Can be prepared 2 weeks ahead. Keep chilled.)
  • *Available at natural foods stores and many supermarkets.

"PERFECT PEAR" BREAD PUDDING #RSC



Ready, Set, Cook! Reynolds Wrap Cotest Entry. This recipe ups the ante on your normal, run-of-the-mill bread pudding and ice cream. With fruity and citric-y notes of pear and peaches, this rich bread pudding will take your taste buds on a dessert adventure. The rosemary-Infused bread pudding, with a touch of honey and a delightful addition of pitted fruits, brings together flavors for an unexpected surprise. Although the bread pudding is not made with traditional French bread, buttermilk biscuits bring a delightful texture and taste. Try this recipe for a new spin on an old favorite with unexpected harmony of flavor.

Provided by Steffiejo410

Categories     Breads

Time 1h20m

Yield 10 Pieces, 4-10 serving(s)

Number Of Ingredients 19

1 (8 ounce) can refrigerated buttermilk biscuits
3 cups milk
1 cup heavy whipping cream
2 teaspoons cinnamon
1 cup white sugar
1/3 cup honey
4 tablespoons butter
3 inches fresh rosemary sprigs
2 teaspoons vanilla extract
1 tablespoon spiced rum
8 large eggs
1 (15 ounce) can chopped peaches, drained
1 (15 ounce) can pears, drained and diced
1/2 teaspoon lemon zest
2/3 cup white flour
1 cup white sugar
1 teaspoon cinnamon
1/2 cup butter, cubed
Reynolds Wrap Foil

Steps:

  • Bake Buttermilk biscuits according to the directions on the label of the can- until golden brown. You can do this the day before to let them get stale (the traditional way of making bread pudding) or you can use them once they have cooled.
  • Cut or tear the biscuits into bite sized pieces.
  • Place the Pieces in a 13X9 inch baking dish covered in Reynolds Aluminum Foil.
  • Heat oven to 350 degrees.
  • In a pot combine milk, whipping cream, cinnamon, sugar, butter, honey, and the 3 inch sprig of fresh rosemary, gently heating until well combined, but not allowing to scald (about 5 minutes).
  • Remove from heat and allow cooling for a few minutes, adding in peaches and pears.
  • In a separate bowl, combine eggs, vanilla extract, rum, and lemon zest.
  • Beat until creamy yellow.
  • Temper the eggs by adding a little of the warm milk mixture and continually beating the eggs. Remove rosemary sprig and discard. Now, add the egg mixture to the milk mixture until well combined.
  • Pour liquid over biscuit pieces and allow to soak while you make the crumb topping. mix the biscuit pieces around liquid mixture to allow all pieces to be covered.
  • Crumb topping: In a chilled bowl, mix together 2/3 cup white flour, 1 cup white sugar, 1 teaspoon cinnamon and 1/2 cup cubed butter. Mix with a pastry blender or fork until the consistency looks like wet sand.
  • Cover the bread pudding with Reynold's Aluminum Foil and place it in the oven for 40 minutes, or until the middle has set. You can test this by seeing if the middle jiggles when it is moved. Remove from the oven and set oven to 400 degrees.
  • Sprinkle crumb topping on top of bread pudding and replace it in the oven, uncovered, for an additional 10 minutes or until topping is golden brown.
  • Remove from the oven and enjoy!
  • Optional Cream Cheese Frosting: Mix together 1 1/3 cup of confectioner's sugar with ½ cup heavy cream, 1 stick of butter (softened), 4 oz of cream cheese, 1 tablespoon of vanilla extract. Beat until creamy. Place into a pastry bag or a plastic bag with the tip cut off. Once the bread pudding had come out of the oven, drizzle over the top. (You can also do this once it had cooled off).
  • This recipe is delightful with a scoop of vanilla or your choice of ice cream.

Nutrition Facts : Calories 1624.3, Fat 81.1, SaturatedFat 44.9, Cholesterol 571.2, Sodium 1129.7, Carbohydrate 203.1, Fiber 7, Sugar 147.3, Protein 27.6

PEAR BREAD



Pear Bread image

My friends and family thoroughly enjoy this old-fashioned bread. The mellow flavor of pears is a refreshing change of pace from more traditional apples.

Provided by Taste of Home

Time 1h5m

Yield 2 loaves (12 slices each).

Number Of Ingredients 12

3-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1-1/2 cups sugar
1/2 cup vegetable oil
1/2 cup butter, melted
4 eggs
2 teaspoons vanilla extract
2 cups diced peeled pears

Steps:

  • In a large bowl, combine the flour, baking powder, salt, ginger, baking soda and nutmeg; set aside. In another bowl, whisk the sugar, oil and butter. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Stir into dry ingredients just until moistened (batter will be stiff). Stir in pears. , Pour into two greased 8x4-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts :

SOUR CREAM PEAR CAKE



Sour Cream Pear Cake image

Fresh pears are abounding, especially on my trees! Why not use some in a very moist fresh pear cake that everyone will love! I took this to a party last night and everyone was asking for the recipe as it was disappearing fast from the plate. Perfect as a coffee cake too!

Provided by rita

Categories     Desserts     Cakes

Time 1h20m

Yield 12

Number Of Ingredients 17

1 tablespoon butter
2 tablespoons cinnamon sugar
3 ½ cups cake flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
¼ teaspoon salt
¾ cup butter, softened
1 ⅓ cups white sugar
4 eggs
2 teaspoons vanilla extract
1 ¼ cups sour cream
3 medium pears, cored and finely chopped
¾ cup packed light brown sugar
¼ teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup chopped pecans
½ cup caramel ice cream topping

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9 inch Bundt or tube pan. Sprinkle cinnamon sugar into the pan, and tilt to coat the buttered surface. Shake out the excess.
  • In a medium bowl, stir together the cake flour, baking powder, baking soda and salt. Set aside.
  • In a separate bowl, cream together 3/4 cup of butter and white sugar until light and fluffy. Beat in the eggs, one at a time, mixing well after each. Stir in the vanilla and sour cream, mixing just until blended. Gradually stir in the flour mixture until fully incorporated. Fold in the chopped pears using a rubber spatula.
  • In a small bowl, stir together the brown sugar, cinnamon, ginger and pecans. Spoon 1/3 of the batter into the prepared pan. Sprinkle with 1/3 of the pecan mixture. Repeat layers two more times, ending with the pecan mixture on top.
  • Bake for 50 to 60 minutes in the preheated oven, until the top of the cake springs back when lightly pressed, or a knife inserted into the crown comes out clean. Cool the cake in the pan for 15 minutes, then run a knife around the outside edge of the cake. Carefully invert onto a cooling rack. If the cake won't come out of the pan, tap it firmly with a knife on the bottom and sides of the pan. Set aside to cool completely.
  • When cool, transfer the cake to a serving plate using two spatulas. Drizzle with the caramel ice cream topping before serving.

Nutrition Facts : Calories 612.4 calories, Carbohydrate 88.6 g, Cholesterol 105.7 mg, Fat 26.7 g, Fiber 3.1 g, Protein 7.7 g, SaturatedFat 12.2 g, Sodium 443.8 mg, Sugar 40.4 g

ROSEMARY CORNBREAD



Rosemary Cornbread image

Cornbread with rosemary and olive oil is just barely sweet; match it up with cheese, olives, and white wine.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes two 5-inch loaves

Number Of Ingredients 10

1 cup yellow cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon finely chopped fresh rosemary, plus 6 sprigs for garnish (optional)
2 large eggs, lightly beaten
5 tablespoons sugar
2/3 cup low-fat buttermilk
2/3 cup extra-virgin olive oil

Steps:

  • Preheat oven to 425 degrees. Put cornmeal in a large bowl. Sift flour, baking powder, baking soda, and salt together into cornmeal. Stir in chopped rosemary.
  • Put eggs, sugar, buttermilk, and oil in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low. Add flour mixture in two batches; mix until just combined.
  • Divide batter between two 5 1/8-by-3 3/4-by-2-inch wooden molds; top each with 3 rosemary sprigs, if desired (remove before cutting). Bake until a cake tester inserted in centers comes out clean, 20 to 25 minutes. Let cool completely in molds on a wire rack.

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2013-10-09 Step 7. Place a rack in lower third of oven and preheat to 375°. Toss pears and red wine syrup in a large bowl. Roll out 1 disk of dough on a …
From bonappetit.com


PEAR, ROSEMARY AND MAPLE SYRUP COMPOTE ON …
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From keeprecipes.com


PEAR HAZELNUT CAKE WITH ROSEMARY HONEY GLAZE
2019-11-16 Preheat the oven to 325 F. Lightly grease or spray a 9×13 pan. In a medium bowl, mix together the diced pears, walnuts, vanilla, and cinnamon, and set aside. Using an electric mixer beat the sugar, oil, and eggs together. Add in 2 cups of the flour, the baking soda, and salt, and pulse to combine.
From findingtimeforcooking.com


PEAR AND WALNUT ROSEMARY HONEY CAKE - COOGAN'S KITCHEN
2022-01-12 Melt 2 tablespoons of butter over medium heat in a medium saucepan. Add the chopped pears and rosemary to the melted butter. Stir while cooking until the pears have softened until they are fork-tender, then remove from the heat. Set the saucepan aside and then allow the pears to cool completely.
From cooganskitchen.com


PEAR ROSEMARY FLATBREAD RECIPE | NINJA® | NUTRI NINJA® NUTRI …
Preheat oven to 450°F. Position the Dough Blade Assembly in the Nutri Bowl ™, then add water, yeast, salt, and sugar; PULSE to combine. Add oil and flours, and select Auto-iQ BOOST ™ YES FUSION DOUGH until a loose ball forms. Transfer dough to a …
From ninjakitchen.com


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