Tag Archives: pears

Pear Gingerbread Crumb Cake

31 May

I bought pears from cost and of course there were a ton starting to turn mushy  so baking them was the obvious choice!  this cake was delicious. the original recipe also had a glaze for the top, but it was just fine without it! yum!

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Pear Gingerbread Crumb Cake

adapted from theviewfromgreatisland

WHAT YOU WILL NEED

for the filling
    • 4 ripe but still firm pears, any variety, peeled and rough chopped
    • 1/2 tsp cinnamon
    • juice of 1/2 lemon
for the dough
    • 2 sticks (1/2 lb) unsalted butter at room temperature
    • 2/3 cup dark brown sugar
    • 1/2 tsp salt
    • 1/2 tsp ginger
    • 1/4 tsp nutmeg
    • 1/4 tsp cinnamon
    • 1/4 tsp cardamom
    • 1/4 tsp allspice
    • 2 cups all purpose flour
    • 1/2 cup chopped pecans (measure after chopping)

INSTRUCTIONS

  1. Set the oven to 350F
  2. Toss the pear chunks with the cinnamon and lemon juice and set aside.
  3. Cream the butter with the sugar until fluffy. Take a moment to make sure the brown sugar has been well combined and there are no large lumps. Add the salt and the spices and mix well.
  4. Add in the flour and mix until just combined, the dough will be crumbly.
  5. Spray the bottom and sides of a 9 inch springform pan. Press 2/3 of the dough mixture into the bottom of the pan. Be sure to cover the entire surface, but don’t pack it down too forcefully.
  6. Spread the pears out evenly over the dough.
  7. Mix the remaining dough with the pecans and crumble it evenly over the pears. Break apart the dough with your fingertips to make nice even crumbles. Don’t worry if some of the pear shows through.
  8. Bake for about 45 minutes until lightly browned.
  9. Cool for a few minutes before releasing the springform pan, and then let the cake cool further.

caramelized pear, crispy prosciutto + blue cheese pizza

5 Dec

always looking for new and different pizzas! this one was a great combo of pears, prosciutto and blue cheese! yum!

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caramelized pear, crispy prosciutto + blue cheese pizza
adapted from howsweeteats

2 semi-ripe pears, thinly sliced
1 tablespoon olive oil
2 tablespoons unsalted butter
1/4 teaspoon salt
2 tablespoons brown sugar
6 ounces mozzarella cheese, freshly grated
2 shallots, sliced
2 garlic cloves, minced
4 slices prosciutto
6 ounces blue cheese, crumbled
pizza dough

Preheat your oven to 400 degrees.

Heat a large skillet over low heat and add olive oil and butter. Add in the pears with the salt and nutmeg and cover, cooking for 15 minutes and stirring occasionally. Reduce the heat more if they begin to brown too much. Stir in the brown sugar and cook for 5 to 10 more minutes until golden. Set aside.

Add about three fourths of the fontina on the dough along with the garlic and shallots. Spread the pears all over the pizza and cover them with the prosciutto. Crumble the blue cheese over top and add the rest of the fontina. Bake for 30 to 35 minutes, or until the crust is golden and the cheese is bubbly. caramelized pear, crispy prosciutto + blue cheese pizza.

Autumn Pear Cake

13 Feb

I bought one of those huge bags of Anjou pears at Costco… I figured there would probably be some left for baking and I was right! This cake was delicious and sooo moist! I debated leaving out the raisins but the husband vetoed that idea. I’m glad I left them in. Added one more flavor to the cake yum yum yum!

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Autumn Pear Cake
adapted from blackjack bakehouse

1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large eggs, room temperature, lightly beaten
1 3/4 cups granulated sugar
1 cup vegetable oil
2 cups chopped pears (about 4-5 pears, peeled)
1/2 cup raisins
3 tablespoons water
1/2 cup chopped walnuts

Preheat oven to 375 degrees. Thoroughly spray a Bundt pan with baking spray

In small bowl, combine raisins and water and cover. Microwave for 20 seconds. Set aside to soak.

In medium bowl, whisk together the flours, baking soda, salt and cinnamon.

In large bowl, whisk together the eggs, sugar and oil just until combined. Lightly whisk the flour mixture into the wet ingredients until only about half combined.

Drain and discard excess liquid from raisins. Fold raisins, pears and walnuts into batter along with remaining streaks of flour. Do not overmix.

Pour into prepared Bundt pan. Bake for about 50 minutes, until toothpick inserted into cake comes out with barely a crumb attached.

Allow to cool in pan for 10 minutes, then carefully invert onto rack to cool completely.

Once cool, drizzle with icing (see recipe below). Serve warm or at room temperature for dessert or breakfast.

Store at room temperature, only lightly covered or under a cake dome.

Ginger Cream Cheese Icing
3 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1 teaspoon pure vanilla extract
2 cups confectioners’ sugar
1/2 teaspoon ground ginger

place butter in saucepan and brown over medium heat for about 5 to 7 minutes, until it reaches a golden brown color and smells wonderful.

Combine cream cheese and butter and stir or beat together. Add vanilla, confectioners’ sugar and ginger and stir or beat together until completely combined.

Melt in microwave in 30 seconds bursts until the icing is of desired drizzling consistency.

Drizzle over cake.

pan seared pork chops with pear mostarda

1 Jan

We had some pears and some pork. This recipe seemed like a good idea 🙂 and it was. The mixture of pears and pork and spices was really good! Yum!

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pan seared pork chops with pear mostarda
adapted from recipegirl

Ingredients:
PORK CHOPS:
1/2 teaspoon fennel seeds (didn’t have any)
1/2 teaspoon ground pepper
2 teaspoons kosher salt
1 teaspoon light brown sugar

4 center cut pork chops, 10 to 12 ounces each
1 tablespoon olive oil

MOSTARDA:
2 tablespoons olive oil
1/2 medium onion, diced
2 Pears, diced half-inch cubes
1/4 cup honey
1 teaspoon mustard powder
2 tablespoons balsamic vinegar
1 teaspoon salt
a few cranks of black pepper
1 cup spinach for serving

Directions:
1. Mix spices. Rub spice mixture all over pork chops and let them sit at room temperature for 15 minutes.

2. Prepare the chops: Preheat the oven to 375 degrees. Preheat a cast iron skillet to medium-high heat on the stove. Add 1 tablespoon olive oil. Add the chops to the skillet and sear 4 to 5 minutes on each side, turning down heat to medium if necessary. Flip again and transfer to the oven for 4 to 5 minutes, until cooked to desired doneness (145 degrees is considered safe for serving, but the temperature will continue to rise 5 or so degrees as the chops rest so keep this in mind). Let the chops rest while you prepare the mostarda.

3. Prepare the mostarda: In a large skillet (I used nonstick) on medium heat, add the olive oil and then the onion. Cook the onions until they begin to soften (4 to 5 minutes), then add the pears along with the honey, mustard, vinegar, salt and pepper. Turn heat to low and let simmer for about 5 minutes. Add a splash of water if the pan becomes too dehydrated. Set aside to cool a bit.

4. For serving: Toss the mostarda with the spinach. Set a pork chop on each plate and top with the mostarda. Serve immediately.

pear tart

3 Feb

i had pears just begging to be used up in a dessert 🙂   most recipes i found were for baked pears — that didnt seem up my alley — so when i came across this recipe i went for it!   recipe called to bake the tart for 50  min — mine went for 75 — it probably could have gone even longer..  this recipe was eh….  maybe my pears weren’t ripe enough… dont know.. won’t be making this again — maybe you’ll have better luck!

 

 

Easy Pear Tart Recipe

adapted from applepiepatispate

Ingredients:

2 eggs
1/4 cup milk
1 cup granulated sugar
pinch of salt
1 1/2 cups all-purpose flour
2 pounds fresh pears, preferably Bosc or Anjou (about 5 to 6)

butter for dotting the tart

Instructions:

  1. Preheat the oven to 375ºF with a rack in the upper third of the oven.
  2. Peel the pears, cut in half lengthwise, and core to remove the seeds. Slice the pear halves into thin slivers.
  3. Beat the eggs and milk in a bowl. Add the sugar and a pinch of salt and continue beating until well-blended.
  4. Add the flour to the eggs and milk. Mix to form a thick cake batter.
  5. Add the pears to the batter and mix gently until the slices are evenly coated. Deposit the batter in the greased and dusted cake pan.
  6. Top evenly with small pieces of butter and whole cloves (if using).
  7. Bake at 375ºF for about 60 minutes, or until the top is well-browned.
  8. Let the pear tart cool in the pan for at least 15 minutes before unmolding.
  9.  Serve warm or at room temperature.

 

blue cheese stuffed pork chops with pears

20 Dec

pork, blue cheese & pears  served with couscous what could be wrong with this recipe???  the pork itself was good, but took longer to cook than the recipe called for.   we didn’t care for the pears cooked this way — they were too buttery & oily…  they would have been better off just wedged and served without cooking them.  overall – i’ll make the pork this way again – but not the pears!

 

Blue Cheese-Stuffed Pork Chops with Pears

adapted from cookinglight

Ingredients

  • 8 boneless center-cut loin pork chops, trimmed
  • 1 crumbled blue cheese
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 3 teaspoons olive oil
  • 3 teaspoons butter
  • 2 ripe pears, cored and cut into wedges

Preparation

  1. Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff 2 tablespoons crumbled blue cheese into each pocket. Sprinkle 1/2 teaspoon salt and 1/2 teaspoon pepper evenly over both sides of pork. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add pork to pan; sauté for 3 minutes on each side or until desired degree of doneness. Remove pork from pan, and let stand for 5 minutes.
  2. Melt butter in pan; swirl to coat. Add pear; sprinkle with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Sauté 4 minutes or until lightly browned, stirring occasionally. Serve with pork

caramel pear bars

24 Jul

we had some pears laying around – it didnt look like anyone was going to eat them.   so i used them 🙂   these bars were really good!  next time i’ll put in more pears.  i used tj’s fleur de sel caramel that i had in the fridge – there was maybe 3/4 of a jar in there.  next time a whole jar is going in 🙂

Caramel Pear Bars
(adapted from momtaughtus)

2 1/2 cups flour
1 1/2 cups oatmeal
1 1/2 cup brown sugar
1 1/2 teaspoons cinnamon
3/4 cup butter (melted)
1 jar of tj’s fleur de sel caramel sauce
5-6 medium pears (sliced thin – peeled or unpeeled)

Combine flour, oatmeal, brown sugar, and cinnamon.  Stir in melted butter – mixture will be someone crumbly.  Set aside 1 1/2 cups to use as topping.  Press the remaining mixture into an ungreased 9×12 baking dish.  Place pear slices on top of crust.  Drizzle caramel sauce over the top of pears.  Sprinkle with reserved mixture.  Bake in a 350 degree oven for 30-35 minutes.  Allow to cool for at least 30 minutes.

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pear butter cake

13 Apr

we eat A LOT of fruit in this house.   and i especially like buying fruit at costco.  i find its much fresher and better quality than the grocery store.  the downside? (well if you consider it a downside)  there’s a lot of fruit 🙂  and sometimes i have extra to bake with!   this time its pears!   this cake is DELICIOUS!!  its nice and light and fluffy!  next time i’ll probably double the amount of pears!  oh and a caramel drizzle over the top sounds good too 🙂  i’ll probably add that now!

Pear Butter Cake

adapted from Apples for Jam by Tessa Kiros

13 tablespoons unsalted butter, room temperature

2/3 cup superfine sugar

1 teaspoon good quality vanilla extract

1 teaspoon lemon zest

½ teaspoon ground cardamom

¼ teaspoon nutmeg

3 eggs, room temperature

1 ¾ cups all-purpose flour

½ cup buttermilk

1 ½ teaspoon baking powder

3 ripe Bosc pears, peeled, cored and sliced thin in vertical strips

1. Preheat oven to 350ºF and grease a 9″ springform pan.
2. In a mixer fitted with a paddle attachment beat the butter and sugar together until light and fluffy. Then, with the mixer on low add vanilla, lemon zest, cardamom and nutmeg and mix well. Next, add the eggs one by one, beating well after each addition.
3. Scrape down the sides and restart the mixer, adding the flour and baking powder alternatively with the buttermilk until the batter is smooth.
4. Using a spatula, scrape the batter out of the bowl and into the cake pan so that the surface is somewhat level. Bake for 20 minutes.
5. After 20 minutes carefully remove the cake from the oven and arrange the pears in a circle around the edge of the cake and add an additional circle on the top. Sprinkle remaining 2 T. of sugar on top and place back in the oven.
6. Bake for another 50 minutes or until a cake tester comes out clean. Allow to cool before releasing from the pan, then serve warm.
*Note: Cake will keep at room temperature for up to 3 days if wrapped in plastic wrap with an outer layer of aluminum foil.