Baked d’Anjou Pears Recipe

Yield: Serves 4

INGREDIENTS:

•             4 d’Anjou pears
•          1/4 cup water
•             1/3 cup maple syrup
•             1/2 cup brown sugar
•             1/2 tsp ground ginger
•             1/2 tsp ground cinnamon
•             1 1/2 tsp grated lemon zest
•              Pinch of salt

INSTRUCTIONS

1. Preheat oven to 325º F.
2. Wash pears well under cold water. Peeling them is not necessary but won’t ruin the dish if you are so inclined. Slice off the bottom of the pears and stand them up in a pie pan or small baking dish, leaving some space between each pear so that they cook evenly.
3. In a small saucepan, combine water, brown sugar, and maple syrup and heat just enough to dissolve syrup. Mix in spices and pour mixture over top of the pears.
4. Bake for approximately 1 to 1 1/2 hours or until pears are tender all the way through, basting them with the syrup every fifteen minutes or so.

Serve warm on their own or with really cold vanilla ice cream.

Pears With Blue Cheese and Prosciutto

Ingredients

• 2 pears (such as Bosc or Bartlett), each cut into 8 wedges
• 2 teaspoons fresh lemon juice
• 1 cup arugula
• 3 ounces blue cheese, cut into small pieces
• 6 ounces thinly sliced prosciutto, cut in half lengthwise

Directions

1. In a large bowl, toss the pears and lemon juice.
2. Layer a slice of pear, an arugula leaf, and a piece of cheese on a piece of prosciutto and roll up.

Found at: http://www.realsimple.com/food-recipes/browse-all-recipes/pears-blue-cheese-prosciutto-10000001694964/index.html

Fennel and Asian Pear Salad with Parmesan

Ingredients:

• 1 medium (about 10 ounces) fennel bulb
• 1 Asian pear
• Wedge of Parmigiano-Reggiano cheese
• Olive oil
• Lemon juice
• Crunchy salt (Maldon or fleur de sel if you have it)
• Freshly ground black pepper

Directions:

First, prepare the fennel. Remove the long stalks and fronds, reserving some of the fronds for garnish if you’d like. Trim away any bruises on the fennel bulb’s outermost layer, and then cut it in half from root to stalk, and trim the root end. Working with one-half of the bulb at a time, use a sharp knife or a mandoline to slice the fennel very thinly, 1/8 to 1/4 inch thick. Set aside.

Then, prepare the Asian pear. Slice it in half and discard the core. With your sharp knife or mandoline, slice it very thinly, as with the fennel. Set aside.

Now, compose your salad. Layer the elements on a large platter, one at a time: a layer of fennel, a drizzle of olive oil, a layer of Asian pear, a drizzle of lemon juice, a sprinkling of salt, ribbons of cheese (shaved with a vegetable peeler or sharp knife). Repeat these layers until you run out of ingredients. (Alternately, you can simply toss everything together in a large bowl. Perhaps not as pretty, but no less delicious!)

Finish the salad with generous splashes of olive oil and lemon, a few more ribbons of cheese, a couple of reserved fennel fronds (optional), salt and pepper.

Recipe found at: http://delightfulcrumb.com/2012/03/the-in-between-fennel-pear-salad/

Perfect Pear and Ginger Spice

Ingredients:

• 1 cup spelt flour (or other whole grain flour)
• 1 teaspoon aluminum-free baking soda
• 1/2 teaspoon sea salt
• 1/4 tsp. freshly grated nutmeg
• 1/4 tsp. ground cloves
• 1/2 tsp. ground cinnamon
• 1/2 to 3/4 tsp. ground ginger
• 3 large ripe pears
• 1/4 cup expeller-pressed sunflower seed oil
• 1/4 cup Sucanat (or the least refined brown sugar you can find, preferably organic)
• 1/4 cup honey
• 1/4 cup water
• 1 tsp. apple-cider vinegar
• 1 extra-large organic egg

Directions:

1. Preheat the oven to 350°F. Mix the flour, baking soda, salt and spices, and set them aside.
2. Wash, peel and core the pears. Arrange them standing up in a shallow 2 or 2.5 quart casserole or glass 8″ x 11″ baking pan lined with baking paper (alternatively, you can slice the pears are arrange them in the bottom of the pan, but this looks WAY more impressive).
3. Put the oil, Sucanat, honey and water into a pot, and heat gently, stirring constantly, until the honey and Sucanat are melted. Let cool, then add the vinegar and beat in the egg.
4. Sift the dry ingredients together in a large bowl. Add the wet ingredients that have cooled. When you have a smooth, thin batter, pour it over the prepared pears, making sure it is evenly distributed. Bake for 35 to 40 minutes, until it passes the old toothpick test. Serve warm or at room temperature. 

Recipe found at: http://www.mynewroots.org/site/2008/12/perfect-pear-and-ginger-spice-2/

Pear Crumble Coffee Cake

Ingredients:

For the Cake:

2 1/2 cups all-purpose flours

2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon freshly grated nutmeg

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1/2 cup (4 ounces) unsalted butter, melted and cooled slightly

2 large eggs

1 cup buttermilk

2 teaspoon pure vanilla extract

2 small or 1 1/2 medium pears, ripe but still firm, unpeeled, cored, and cut into 1-inch chunks

For the Crumble Topping:

1/4 cup all-purpose flour

3 tablespoons granulated or brown sugar

1/2 teaspoon ground cinnamon

pinch of salt

2 tablespoons unsalted butter, cold and cut into 1/4-inch cubes

Directions: 

Place rack in the upper third of the oven and preheat oven to 350 degrees F.  Grease an 8×8-inch square.  Line with parchment paper and grease the parchment paper.  Set aside.

In a large bowl, whisk together flour, baking powder, baking soda, salt, and spice.  Stir in the sugars until well combined.  Set aside.

In a medium bowl, whisk together melted butter, eggs, buttermilk, and vanilla extract.

Add the wet ingredients to the dry ingredients and gently stir to incorporate.  Once the dry ingredients are almost fully incorporated, fold in the pears.  Spoon the batter into the prepared pan.

To make the crumble, in a small bowl combine flour, sugar, cinnamon, salt, and butter.  Use your fingers to break the butter down into the dry ingredients until crumbly.  Generously sprinkle topping on top of cake batter.

Bake for 25 to 35 minutes or until a skewer inserted in the cake comes out clean.  Remove from the oven and allow to cool for at least 30 minutes before serving. Cake will last for 3 days, wrapped well and stored in the refrigerator. 

Recipe found at:http://joythebaker.com/2013/11/pear-crumble-coffee-cake/ 

Pear Spice Cake with Walnut Praline Topping

Pear Spice Cake with Walnut Praline Topping

adapted from Gourmet, December 1992

• 2 cups all-purpose flour
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons ground allspice
• 1 1/2 teaspoons freshly grated nutmeg
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 sticks (1 cup) unsalted butter, softened
• 1 cup sugar
• 3 large eggs, separated
• 1 teaspoon vanilla
• 1  cups buttermilk
• 3 pears, peeled, cored and diced into roughly 1/2-inch pieces (about 1 to 1 1/4 cups of fruit)
• 1 cup walnuts (3 ounces), toasted , cooled, and finely chopped

Make cake:
Put oven rack in middle position and preheat oven to 350°F. Butter and flour bundt pan.

Sift together flour,  baking soda, baking powder, and salt into a bowl. Beat together butter, sugar, cinnamon, allspice, and nutmeg in another bowl with an electric mixer at medium-high speed until fluffy, about 3 minutes in a standing mixer or 4 with a handheld. Add yolks 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour mixture and buttermilk alternately in batches, mixing well after each addition.  Fold in pear pieces and chopped walnuts.

Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks, then fold whites into batter gently but thoroughly.

Spoon batter into pan, smoothing top, and bake until a wooden pick or skewer comes out clean, 40 to 50 minutes. Cool cake in pan on a rack 10 minutes, then invert onto rack and cool completely.

Walnut Praline Topping

• 3/4 cup (packed) golden brown sugar
• 1/2 cup butter
• 1/4 cup whipping cream
• 1 cups walnuts, roughly chopped, toasted

Stir golden brown sugar, whipping cream and  1/2 cup butter in heavy medium saucepan over medium-high heat until smooth. Boil 3 minutes, stirring often. Stir in walnut pieces. Spoon warm topping over warm cake. Serve warm or at room temperature. 

Recipe found at: http://joythebaker.com/2008/12/pear-spice-cake-with-walnut-praline-topping/

PEAR + BUCKWHEAT PANCAKES

Ingredients: 

1 Cup Buckwheat Flour
1/2 Cup Whole Wheat Pastry Flour
1/2 Cup Unbleached All Purpose Flour
3 Tbsp. Turbinado Sugar
2 tsp. Baking Powder
1/2 tsp. Baking Spice Blend*
3/4 tsp. Sea Salt

2 Tbsp. Unsalted Butter, melted and cooled slightly
1 Cup Buttermilk 
1/2 Cup Milk
1 Large Egg
2 Firm Pears (I used Bosc and Comice)

1/2 Cup Honey
2 oz. (1/2 stick) Unsalted Butter 


Directions: 

1. Sift all of the dry ingredients together in a large bowl, making sure everything is evenly distributed. 
2. In another bowl, whisk together the egg, buttermilk/milk, and butter until combined. If you don't have buttermilk, all milk will be just fine.
3. Peel the pears, and grate them in the large holes of a box grater. Add the pears and their juices to the buttermilk mixture. 
4. Gently add the wet ingredients into the dry and stir 'til just combined. It should be fairly thick - Boyce recommends letting it sit for a little while, or overnight in the fridge. If you let it rest, you will need to thin it out with milk, 1 Tbsp. at a time. Adjust to your pancake thickness preference.
5. Melt the honey and 2oz. of butter together, and keep warm to pour over the pancakes later. 
6. Heat a cast iron pan, or griddle over medium heat. Add batter in 1/4 cup mounds to the pan, once the tops start to bubble, check that the bottoms are golden brown and flip to the other side. Cook about 5 minutes total. 
7. Wipe the pan between batches, and rub a little butter in between. 
Serve the pancakes hot from the skillet, with a splash of honey butter on top.  

Recipe found at: http://www.sproutedkitchen.com/home/2011/1/14/pear-buckwheat-pancakes.html

Pear Rosemary Danish

Ingredients

• 1 cup unsalted butter, chilled
• 1 tablespoon chopped rosemary
• 1/2 cup sugar
• 1/2 teaspoon salt
• 2 & 2/3 cups all-purpose flour
• 1 large egg
• water

Pear Rosemary filling

• 2 1/2 to 2 3/4 pounds firm-ripe pears
• 1 Granny Smith apple
• 2 to 3 teaspoons chopped fresh rosemary
• 1 teaspoon finely chopped lemon zest
• 1 tablespoon fresh lemon juice
• 3 to 4 teaspoons sugar
• salt
• 2 tablespoons unsalted butter
• +++++++++++ GLAZE +++++++++++
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons whole milk or half-and-half

Directions

• Quarter and core pears. Cut each quarter into 4 or 5 chunks. Place in medium sized bowl.
• Grate apple on the large holes of a box grater into the bowl containing the pears. Add the rosemary, lemon zest and juice, sugar. Toss until well combined.
Transfer pear mixture to the prepared crust. Distribute evenly. Sprinkle with salt. Dot with butter, and set aside.Roll smaller piece of crust dough into a 13- by 9-inch rectangle on a floured surface. Transfer to the top of the pear mixture.
• Fold or roll the bottom crust over the top crust and flute the edges or use a fork to press the edges. (I roll the dough down if I want to flute it, or fold it for a more rustic fork-finished edge.) Dock the surface of the crust with a fork. Bake for approximately 45 minutes, turning the danish 180º after 25 to 30 minutes.
• The edges of the crust should be nicely browned and the top of the crust should be golden brown. Remove from oven and place on a cooling rack. Whisk the glaze ingredients together, and drizzle over the danish after it has been cooling for 10 to 15 minutes. Cool at least several hours or overnight before cutting and serving. 

Recipe found at: http://food52.com/recipes/14416-pear-rosemary-danish

Roasted Pears in Balsamic Vinegar with Goat Cheese and Black Pepper

Ingredients

• 4 tablespoons unsalted butter
• 4 Bosc pears, halved lengthwise and cored
• 5 tablespoons balsamic vinegar
• 1/2 pound fresh goat cheese
• 1/3 cup honey
• Freshly ground black pepper

Directions

1. Preheat oven to 400 degrees.
2. Put butter in a 9x13 baking dish and melt in oven for 2 minutes.
3. Arrange pears cut side down, single layered. Roast for 30 minutes.
4. Pour vinegar over pears and roast for 7 minutes more.
5. Transfer pears to serving dish, cut side up. Spoon juices over pears from baking dish. Arrange cheese on and around pears.
6. Drizzle pears and cheese with honey. Grind fresh black pepper over the top of pears and cheese.
7. Note: I used crumbled goat cheese. If using pieces of goat cheese, arrange over the pears. You may cut 8 pieces prior to assembly.

Recipe found at: http://food52.com/recipes/14374_roasted_pears_in_balsamic_vinegar_with_goat_cheese_and_black_pepper

Fresh Pear Bread

Ingredients

• 2 pears - peeled, cored and shredded (any pears will do)
•  1 pear - peeled, cored and mashed 
•  1 egg, lightly beaten 
•  1 egg white, lightly beaten 
•  2 tablespoons water 
•  1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1/4 cup instant vanilla pudding mix
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/8 teaspoon baking powder

Directions

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
• In a bowl, mix the shredded pears, mashed pear, egg, egg white, water, and vanilla. In a separate bowl, mix the flour, sugar, pudding mix, cinnamon, baking soda, salt, and baking powder. Stir the pear mixture into the flour mixture just until moistened. Transfer to the prepared loaf pan.
• Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean.

Recipe found at: http://allrecipes.com/Recipe/Fresh-Pear-Bread/Detail.aspx?prop24=RD_RelatedRecipes

Roasted Pear-Butternut Soup with Crumbled Stilton

Ingredients

• 2 ripe pears, peeled, quartered and cored
• 2 pounds butternut squash, peeled, seeded and cut into 2-inch chunks
• 2 medium tomatoes, cored and quartered
• 1 large leek, pale green and white parts only, halved lengthwise, sliced and washed thoroughly
• 2 cloves garlic, crushed
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt, divided
• Freshly ground pepper, to taste
• 4 cups vegetable broth, or reduced-sodium chicken broth, divided
• 2/3 cup crumbled Stilton, or other blue-veined cheese
• 1 tablespoon thinly sliced fresh chives, or scallion greens.

 Directions

1. Preheat oven to 400°F.
2. Combine pears, squash, tomatoes, leek, garlic, oil, 1/4 teaspoon salt and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Roast, stirring occasionally, until the vegetables are tender, 40 to 55 minutes. Let cool slightly.
3. Place half the vegetables and 2 cups broth in a blender; puree until smooth. Transfer to a large saucepan. Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in the remaining 1/4 teaspoon salt.
4. Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. Divide among 6 bowls and garnish with cheese and chives (or scallion greens). 

Recipe found at: http://www.eatingwell.com/recipes/roasted_pear_butternut_soup_with_crumbled_stilton.html

Silver Dollar Pear Pancakes

Ingredients

• 4 Bosc or Bartlett pears
• 3 tablespoons pure maple syrup, plus more for drizzling
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon unsalted butter
• Best Buttermilk Pancakes Best Buttermilk Pancakes, batter
• Sour cream, for garnish

Directions

1. Core pears with an apple corer. Starting at the bottom, slice pears crosswise into 1/8-inch-thick rings, and toss in a small bowl with maple syrup and cinnamon.
2. Heat an electric griddle to 375 degrees or a heavy skillet until very hot. Brush with butter; wipe off excess with a folded paper towel. Place a few pear slices on the griddle, 2 1/2 inches apart. Let cook 1 minute. Ladle about 1/4 cup of the batter into center of each pear ring. Using the bottom of a ladle, gently push batter over edges of pears. Let cook until pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes.
3. Using a spatula, turn pancakes over; cook until golden on bottom, about 1 minute. Repeat with remaining pears and batter. Serve with a dollop of sour cream and extra syrup

Taken From Martha Stewart: http://www.marthastewart.com/330186/silver-dollar-pear-pancakes

Vanilla Port Bosc Pear

Ingredients

• 1/2 bosc pear, peeled, stemmed, cored, and cut into 4 wedges
• 1/2 teaspoon unsalted butter, plus more melted butter for brushing
• 1 vanilla bean
• 1/2 teaspoon sugar
• 1/2 teaspoon port wine
• Ice cream, for serving

Directions

1. Preheat oven to 350 degrees.
2. Fold a 24-inch piece of parchment paper in half crosswise. Starting from the folded edge, cut a half-heart shape so that when opened, the parchment will be heart shaped. Brush parchment with melted butter.
3. Arrange pear wedges on one half of the parchment about 2 to 3 inches from the crease. Top with butter and vanilla bean; sprinkle with sugar and drizzle with port. Fold the other half of parchment over the ingredients. Make small overlapping folds to seal the edges, starting at the top of the heart.
4. About 2 inches from the end, twist the parchment twice, gently but firmly, to seal. The paper puffs considerably while cooking, so the seams must be tightly sealed. Brush top of parchment paper packet with melted butter and transfer to a baking sheet.
5. Transfer baking sheet to oven and bake until parchment paper is puffed, about 11 minutes. Slice open the top of the parchment paper packet and serve immediately with ice cream.

Taken From Martha Stewart: http://www.marthastewart.com/340919/vanilla-port-bosc-pear

Spinach Salad with Bosc Pears, Cranberries, Red Onion, Toasted Hazelnuts

Dressing

• 1/2 cup extra-virgin olive oil                                            
• 2 tablespoons balsamic vinegar                       
• 2 teaspoons whole-grain mustard
• 1 teaspoon sugar
• 1 teaspoon kosher or sea salt
• Freshly ground pepper

• 1 cup thinly sliced red onion
• 1/3 cup sweetened dried cranberries
• 8 cups lightly packed fresh baby spinach leaves, stemmed if needed
• 2 firm but ripe Bosc pears (do not peel), quartered lengthwise, cored, and cut into long, thin slices
• 2/3 cup hazelnuts, toasted (see Cook's Notes) and chopped

Preparation

To make the dressing, in a small jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, sugar, salt, and pepper to taste. Cover tightly and shake vigorously to blend. Taste and adjust the seasoning. Set aside.

Place the onions in a medium bowl and cover with cold water. Let stand for 30 minutes. This crisps the onion and takes away the raw onion taste. Drain well and pat dry on paper towels.

In a small bowl, toss the cranberries with 2 tablespoons of the dressing to soften them. Set aside for at least 20 minutes or until ready to serve the salad.

To assemble the salad, place the spinach, onions, and pears in a large bowl. Give the remaining dressing a last-minute shake and pour over the salad. Toss to coat evenly. Arrange the salad in a large serving bowl or divide it evenly among 8 salad plates. Scatter the cranberries and hazelnuts over the top(s). Serve immediately.

Read More http://www.epicurious.com/recipes/food/views/Spinach-Salad-with-Bosc-Pears-Cranberries-Red-Onion-and-Toasted-Hazelnuts-355430#ixzz28FPI0l00

Read More http://www.epicurious.com/recipes/food/views/Spinach-Salad-with-Bosc-Pears-Cranberries-Red-Onion-and-Toasted-Hazelnuts-355430#ixzz28FPBRHi0

Harvest Pear Crisp

Ingredients ( 8 servings)

6 cups Anjou or Bartlett pears, cored and cut lengthwise into 1/2-inch-thick slices (about 3 pounds) 

1 tablespoon fresh lemon juice

1/3 cup granulated sugar

1 tablespoon cornstarch

1 1/2 teaspoons ground cinnamon, divided

1/3 cup all-purpose flour

1/2 cup packed brown sugar

1/2 teaspoon salt

3 tablespoons chilled butter, cut into small pieces

1/3 cup regular oats

1/4 cup coarsely chopped walnuts

Preparation

Preheat oven to 375°.

Combine pears and lemon juice in a 2-quart baking dish; toss gently to coat. Combine granulated sugar, cornstarch, and 1 teaspoon cinnamon; stir with a whisk. Add cornstarch mixture to pear mixture; toss well to coat.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. Add oats and walnuts; pulse 2 times. Sprinkle flour mixture evenly over pear mixture.

Bake at 375° for 40 minutes or until pears are tender and topping is golden brown. Cool 20 minutes on a wire rack; serve warm or at room temperature

Recipes found at:http://www.myrecipes.com/recipe/harvest-pear-crisp-10000000344091/

Veggie Detox

2 servings

• TOTAL TIME: 15 minutes

Ingredients

• 2 firm Bosc pears, stemmed, cut into wedges
• 1 3/4-inch piece peeled fresh ginger
• 5 medium carrots, scrubbed (about 1/2 pound), cut into 2- to 3-inch pieces
• 2 celery stalks, trimmed, cut into 2- to 3-inch pieces
• 1 baby beet, trimmed, scrubbed
• 1/2 cup (packed) fresh Italian parsley (stems and leaves)
• 2 teaspoons fresh lemon juice

• special equipment

  Juice extractor

Preparation

• Push pears and ginger through juice extractor. Working in batches, push carrots, celery, beet, and parsley through juice extractor. Stir in lemon juice. Divide between two 8-ounce glasses and serve.

Read More http://www.bonappetit.com/recipes/2011/01/veggie_detox#ixzz1z1Chq4iy