Here we go with PEARS!

What wonderful ways have you enjoyed pears?

Post away.......................



Brandy Pears with Almond Crunch



Almond Topping

1 large egg white
3 tablespoons sugar
3/4 cup sliced almonds with skins
1/2 teaspoon vanilla
Pear

2 tablespoons unsalted butter
3 tablespoons packed dark brown sugar
3 tablespoons water
3/4 teaspoon ground cardamom
1/4 teaspoon cinnamon
2 Bosc pears
2 tablespoons brandy


To begin make the almond topping. In a medium sized bowl whisk together egg white, vanilla and sugar. To this mixture add the almond slices. Stir until the almonds are well coated.

Butter a cookie sheet. Spread the coated almonds in a thin, even layer on the cookie sheet.

Bake in a pre-heated 350 degree F oven until crisp and golden, about 15 to 20 minutes. Be sure they are well toasted because it is very difficult to remove them from the cookie sheet if they are under cooked.

Remove the almonds from the oven and allow to cool.

Break topping apart with the back of a wooden spoon and scrape off the cookie sheet with a metal spatula. Set aside.

Now you are ready to make the syrup to go over the pears. To create the syrup, melt the butter in a small saucepan over a medium heat. Add the brown sugar, water, cinnamon and cardamom and stir until sugar is dissolved.

Split each pear in half (do not peel)and remove the seeds with a melon ball scoop and place the pear halves in an 8 inch baking pan. Drizzle pears with syrup and turn until well coated.

Place the pears in a pre-heated 425 degree F oven and roast, turning once, for about 25 minutes. The pears will be tender and the syrup will be caramelized when done.

Remove the pears from the baking pan using a slotted spoon and place each half on a plate. Add brandy to the pan juices and stir until well combined.

Add a scoop vanilla ice cream to the plates then drizzle the pears and the ice cream with the syrup. Top with toasted almonds.



Pear Pudding

½ cup butter, melted
½ cup white sugar
½ cup brown sugar
1 cup all-purpose flour
2 tsp baking powder
¼ tsp salt
1 cup milk
1 tsp vanilla extract
2 cups chopped, peeled pears
2 tsp ground cinnamon, divided
½ tsp allspice, or ¼ tsp nutmeg


Preheat oven to 375 degrees F (190 degrees C).

In small baking dish, combine butter, vanilla, milk and sugars. Blend in flour, 1 tsp cinnamon, allspice or nutmeg, baking powder, salt until smooth.

In microwave-safe bowl, combine pears mixed with 1 tsp cinnamon. Microwave until apples are soft, 2 to 5 minutes. Mix pears into the batter.

Bake in preheated oven 30 minutes, or until golden.

Serve with ice cream or with a butterscotch or caramel dessert sauce (or combination of both).

Sauteed Pears with Anisette

1 tablespoon olive oil
1 cup anisette
4 tablespoons fresh ginger -- grated
3 ounces shallot -- chopped
4 Bartlett pears -- cored and sliced
1 cup chicken stock
2 cups heavy cream

Heat olive oil in medium saucepan; stir in anisette, grated fresh ginger, chopped shallots and cored and sliced Bartlett pears; saute until tender. Remove pears and keep warm. Meanwhile, deglaze pan with chicken stock and heavy cream; reduce to sauce-like consistency.

Upside Down Apple Cake


pears (about 1/2 lb.)
3 tablespoons of brown sugar
Vegetable cooking spray
1/4 cup of sugar
1/4 cup of vegetable oil
1 egg
1/2 cup of dark molasses, dark Karo syrup can be substituted
1 1/3 cup of all-purpose flour
1 teaspoon of ground ginger
3/4 teaspoon of baking soda
1/2 teaspoon of salt
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves
1/2 cup of hot water

Peel, core and slice pear crosswise into 7 (1/4 inch) rings. Combine pear rings and brown sugar in a bowl; toss gently. Let stand 5 minutes. Arrange pear mixture in a single layer in a 10 inch cast-iron skillet coated with cooking spray. Bake at 350ºF. for 15 minutes. Combine 1/4 cup sugar, oil and egg in a large bowl; beat 2 minutes at medium speed of an electric mixer. Add molasses; beat an additional 2 minutes. Combine flour and next 5 ingredients. With mixer running at low speed, add to sugar mixture alternately with hot water, beginning and ending with flour mixture. Spoon batter over pear rings. Bake at 350ºF. for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet 10 minutes; invert onto a serving plate. Yield: 8 servings (serving size 1 piece).

Pear Coffee Cake

(serves 18)

* 2 cups dried pears
* 1 teaspoon lemon juice
* 1/2 cup margarine
* 3/4 cup sugar
* 2 eggs
* 1-1/2 cups flour
* 1/2 teaspoon salt
* 2 teaspoons baking powder
* 1/2 cup milk
* 1 teaspoon vanilla
* Topping:
* 1/2 cup sugar
* 2 teaspoons cinnamon

Place dried pears and lemon juice in a bowl. Add enough water to cover and soak for 1 hour.
Cream margarine and sugar.
Add eggs and beat well.
Sift together flour, salt and baking powder. Add to creamed mixture.
Add milk and vanilla. Beat well.
Pour into two 9-inch greased and floured cake pans.
Top with drained, rehydrated pear slices.
Combine sugar and cinnamon. Sprinkle evenly over apples.
Bake at 375 degrees F for 35 to 40 minutes.

Pear and Hazelnut Crumb Pie

1 9 inch pie crust
½ cup packed golden brown sugar
2 Tbsp. all-purpose flour
1 Tbsp. butter, melted
1 Tbsp. fresh lemon juice
1 Tsp. ground cinnamon
½ tsp. ground nutmeg
3 lbs. ripe Anjou pears, cut into ¾-inch pieces


Topping:

¾ cup all-purpose flour
½ cup sugar
1 tsp. ground cinnamon
¼ cup butter, cut into ½-inch pieces
¾ cup hazelnuts, toasted

Preheat oven to 375°

Stir first 6 ingredients into a large bowl. Add pears and toss to coat. Spoon into piecrust.

For topping, whisk flour, sugar and cinnamon in a bowl. Add butter and rub with fingertips until mixture resembles coarse meal. Mix in nuts. Sprinkle on top of filling.

Bake 15 minutes, reduce temperature to 350° and cook until pears are tender and filling is bubbly, about 1 hour. Cool on a wire rack. Serve slightly warm with vanilla ice cream.

Tips... you can use prepared pie crust and also use canned sliced pears.