Slow Roasted Pear Chips Recipes

SLOW-ROASTED PEAR CHIPS

Slow-Roasted Pear Chips image

Slow-roasted pear chips let you switch out the crackers on your cheese plate for something seasonal (and gluten-free). The slightly sweet crisps are the perfect crunchy partner for a round of gooey triple-cream cheese and some toasted pecans. Of course, the chips are also a satisfying -- and wholesome -- snack all by themselves.

Provided by Martha Stewart

Number Of Ingredients 1

Ingredients

Firm, underripe pears

Steps:

Very thinly slice pears lengthwise with a mandoline or chef's knife and place in a single layer on parchment-lined baking sheets. Bake in a preheated 225 degrees oven 1 1/2 hours. Flip slices and continue baking until darkened slightly and edges have curled (they should still be pliable), 1 to 1 1/2 hours. Transfer to a wire rack and let stand until cool and crisp. Store at room temperature in an airtight container up to 1 week.

ROASTED PEAR QUICK BREAD

Roasted Pear Quick Bread image

Roasted pears add juiciness and depth of flavor to this otherwise simple quick bread. You can peel the pears if you want, but they add a sturdiness to the roasted fruit and a nice texture to the finished loaf. The addition of streusel takes this bread over the top, but it is excellent without it, too, if you feel like skipping a step.

Provided by Erin Jeanne McDowell

Categories cakes, quick breads, dessert

Time 2h

Yield 8 servings

Number Of Ingredients 21

Ingredients

2 1/2 cups/355 grams chopped pears (from about 2 medium pears, cored and cut into 1/2-inch pieces)
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Pinch of fine sea salt
1/4 cup/25 grams old-fashioned oats
1/4 cup/55 grams light brown sugar
1/4 cup/30 grams all-purpose flour
Pinch of ground cinnamon
3 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1/3 cup/45 grams coarsely chopped almonds
2 1/2 cups/320 grams all-purpose flour
2 teaspoons ground cinnamon
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup/120 milliliters vegetable, or other neutral, oil
2 tablespoons unsalted butter, melted, plus more for greasing the pan
1 cup/220 grams light brown sugar
2 large eggs, at room temperature
1/2 teaspoon almond extract (optional)
3/4 cup/180 milliliters buttermilk

Steps:

Make the roasted pears: Heat the oven to 400 degrees. On a large baking sheet, toss the pears with the melted butter, vanilla and salt and spread in an even layer on the pan. Transfer to the oven and roast until pears are tender and beginning to brown at the edges, about 15 minutes. Remove from the oven and cool to room temperature.
While the pears cool, make the streusel: In a medium bowl, stir together the oats, brown sugar, flour and cinnamon to combine. Add the cubes of cold butter and use a pastry cutter or your hands to work the butter into the other ingredients until the mixture becomes clumpy. Stir in the almonds. Set aside.
Make the quick bread: Lightly grease a 9-by-5-inch loaf pan, and lower the oven temperature to 350 degrees. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt to combine. Set aside.
In a large bowl and using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the oil, butter and brown sugar until well combined, about 1 minute. Add the eggs one at a time and mix well to incorporate after each addition, scraping the bowl as necessary. Beat in the almond extract if using.
With the speed on low, gently add in half the flour mixture and mix until incorporated. Add the buttermilk in a slow, steady stream and mix to combine, then add the remainder of the flour mixture and mix until just incorporated. Add the cooled roasted pears and use a rubber spatula to gently fold them into the batter. Pour the batter into the prepared loaf pan and spread in an even layer.
Sprinkle the streusel evenly over the loaf. Bake the quick bread until a toothpick inserted into the center comes out clean and the streusel is golden brown, 55 to 65 minutes. If the streusel is getting too dark before the interior is fully baked, tent with foil. Let cool for 20 minutes in the pan, then unmold onto a cooling rack to cool completely before slicing and serving.

Nutrition Facts : @context http, Calories 601, UnsaturatedFat 19 grams, Carbohydrate 79 grams, Fat 29 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 380 milligrams, Sugar 39 grams, TransFat 0 grams

PEAR CRISP FOR TWO

Pear Crisp for Two image

This pear crisp recipe is only a guide. Place the 2 ramekin bowls on a small cookie sheet before putting them into the oven so it won't dirty in your oven.

Provided by Slowturtle

Time 45m

Yield 2

Number Of Ingredients 9

Ingredients

1 ½ cups pears - peeled, cored, and chopped
1 tablespoon honey
1 tablespoon all-purpose flour
2 tablespoons graham cracker crumbs
1 tablespoon brown sugar
1 tablespoon unsalted butter, cut into small pieces
1 tablespoon chopped walnuts
⅛ teaspoon ground cinnamon
1 pinch ground nutmeg

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease two small ramekins and place them on a baking sheet.
Mix pears, honey, and flour together in a bowl. Place equal amounts of the fruit mixture into each bowl.
Combine graham cracker crumbs, brown sugar, butter, walnuts, cinnamon, and nutmeg together in a small bowl; crumble on top of the fruit.
Bake in the preheated oven until slightly brown, about 35 minutes. Serve.

Nutrition Facts : Calories 233.3 calories, Carbohydrate 39.5 g, Cholesterol 15.3 mg, Fat 9.1 g, Fiber 4 g, Protein 1.9 g, SaturatedFat 4.1 g, Sodium 36.4 mg, Sugar 27.4 g

ROASTED PEARS

Roasted Pears image

Make and share this Roasted Pears recipe from Food.com.

Provided by Derf2440

Categories Dessert

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 large pear
vegetable oil cooking spray
2 tablespoons cream cheese (I use no fat)
1/8 teaspoon salt
1/8 teaspoon nutmeg
1 tablespoon whole half walnuts (or pecans)
2 teaspoons honey

Steps:

Preheat oven to 350°F.
Peel, if you wish (I leave them unpeeled) Slice pear in half lengthwise, scoop out seeds to make a nice circle. Spray with veggies spray and set aside in a gratin dish sprayed with veggie spray, cut side up.
In a small bowl mix together, cream cheese, salt, nutmeg and 1 teaspoon honey. Fill each pear half cavity with half of the cheese mixture.
Place a half walnut on top of the cheese mixture; lightly press it down. Drizzle pear halves with remaining teaspoon of honey.
On centre grate in oven, roast at 350°F for about 1 hour or until soft. Test with a toothpick at about 45 minutes.

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