Pear Zinger Recipes

PEAR GINGER CRUMBLE

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.

FRESH PEAR GINGER CRISP

Steps:

• In a small bowl, combine the first six ingredients. With clean hands, work butter into oat mixture until well combined. Refrigerate for 15 minutes., Place pears in a small bowl; add flour and toss to coat. Transfer to a greased 8-in. square baking dish; sprinkle with oat mixture. , Bake, uncovered, at 350° for 35-40 minutes or until topping is golden brown and fruit is tender. Serve warm, with ice cream if desired.

PEAR & GINGER SPARKLER

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.

GINGER PEAR BREAD

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.

STICKY PEAR & GINGER CAKE

Steps:

• Put the chopped dates in a pan with the milk, butter, ginger preserve and dark muscovado. Heat gently until the butter has melted and the mixture starts to bubble round the edges of the pan. Stir well and set aside for 1 hr to cool.
• Heat oven to 180C/160C fan/gas 4. Line the base of a buttered 23cm springform tin with baking parchment. Peel and chop the pears into large chunks. Mix the flour, chopped pecans and bicarb with the spices, then stir into the cooled date mixture with the eggs. Pour into the tin and scatter over the pears. Roughly break the reserved pecans and drop on top. Bake for 40 mins, then cover the top loosely with foil and return to the oven for 25-30 mins more until a skewer inserted into the centre comes out with just sticky crumbs - the cake may still look a little wet around the pears.
• While the cake is baking, make the brandy syrup. Tip the light muscovado sugar into a pan with 50ml water and dissolve over a low heat until syrupy. Stir in the brandy and set aside. When the cake is ready, spoon over half the syrup, then leave the cake to cool before serving with extra syrup on the side.
• To freeze, cool the cake in its tin, then wrap well and freeze for up to 3 months. Defrost and warm through in a low oven. The syrup can be frozen separately, warmed, then drizzled over as before.

PEAR & GINGER LOAF CAKE

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.

GINGER PEAR CRISP

Steps:

• Preheat oven to 350 degrees. Toss first six ingredients together in a bowl. Pour into a buttered baking dish. Using a fork combine the remaining six ingredients. Spoon topping across pears. Bake for 30 minutes or until brown and bubbly.

PEAR GINGER CRUMBLE

Steps:

• Preheat the oven to 375 degrees. Butter a 2- or 2 1/2-quart baking dish. In a large bowl, mix together the pears, sugar, lemon juice, candied ginger, vanilla extract or seeds, and cornstarch or arrowroot.
• Scrape the fruit and all of the juice in the bowl into the baking dish. Set the baking dish on a baking sheet for easier handling, and place in the oven. Bake 20 to 25 minutes until the fruit is bubbling and the liquid syrupy. Remove from the oven, and allow to cool if desired.
• About 30 minutes before serving, spread the crumble topping over the pear mixture in an even layer. Bake 20 minutes, or until the fruit is bubbling and the topping is nicely browned. Remove from the heat, and allow to cool for at least 10 minutes before serving.

GINGER ZINGER FRUIT JUICE

Steps:

• Blend everything together in a juicer.
• (Alternatively, peel and core,and blend in a blender with some water or applejuice.).
• Pour and enjoy!

PEAR ZINGER

Steps:

• Mix brandy and lemon juice in small pitcher. Fill 4 glasses with ice. Divide brandy mixture among glasses. Add ginger ale and stir to combine.