BIG BATCH AUTUMN PEAR CRISP
You know fall is here when this pear crisp hits the table. Cinnamon and pecans bring the spicy crunch, but it's the tangy cream cheese that seals the deal.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 16 servings, about 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Mix cream cheese, sugar and cinnamon in medium bowl until blended. Stir in pears. Spoon into 13x9-inch pan sprayed with cooking spray.
- Mix wafer crumbs, nuts and butter; sprinkle over cream cheese mixture. Place pan on baking sheet.
- Bake 25 min. or until hot and bubbly. Cool slightly. Top with COOL WHIP just before serving.
Nutrition Facts : Calories 250, Fat 15 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g
AUTUMN PEAR BREAD
Pears give these little loaves delicious flavor and help keep them nice and moist. They make lovely gifts to share, too. -Mary Lynn Wilson, Linden, Texas
Provided by Taste of Home
Time 50m
Yield 2 mini loaves (8 slices each).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and nutmeg; cut in butter until mixture resembles coarse crumbs. Combine the eggs, buttermilk and vanilla; stir into the flour mixture just until moistened. Fold in pears., Spoon into 2 greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 173 calories, Fat 7g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 208mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
PEAR CHIPS
For the prettiest chips, use blemish-free pears that are not quite ripe. A mandoline will help make the pear slices perfectly even.
Provided by Martha Stewart
Yield Makes about 18
Number Of Ingredients 3
Steps:
- Preheat oven to 200 degrees. Line a large baking sheet with parchment paper or a nonstick baking mat (such as a Silpat); set aside.
- In a medium saucepan over medium-high heat, combine sugar with 1 cup water. Bring to a boil; cook, stirring occasionally, until sugar has dissolved, about 8 minutes. Reduce heat to medium-low; keep at a simmer as you proceed.
- Using a mandoline or a very sharp knife, slice pear lengthwise as thinly as possible; make sure that each slice remains intact and is uniformly thick. Do not worry about removing seeds or the core (they soften during baking). Squeeze lemon halves over pear slices, coating both sides with juice. Place slices in simmering syrup; cook 2 minutes. Remove slices with a slotted spoon and place on the prepared baking sheet about 1 inch apart.
- Bake pear slices until they are dry to the touch, about 2 hours. Using a small offset spatula, loosen edges of slices; use your hands to peel pears from the sheet, then flip them over. Return pears to oven; bake, checking frequently, until chips are completely dry and crisp (but not browned), about 20 minutes.
AUTUMN PEAR CHIP
Provided by Scott Beattie
Categories Fruit Juice Liqueur Alcoholic Ginger Brandy Fall Calvados Bon Appétit Drink
Yield Makes 2
Number Of Ingredients 7
Steps:
- Swirl poire Williams in 2 glasses to coat; discard poire Williams. Using muddler or handle of wooden spoon, mash ginger in cocktail shaker. Add Calvados, pear juice, lemon juice, and ice; shake well. Strain into glasses. Garnish each with pear crisp.
AUTUMN APPLE-PEAR CHUTNEY
This deeply spiced chutney is one of the last things I make each fall. I love it alongside roasted root vegetables and in place of applesauce with Hanukkah latkes. I don't typically peel pears, but if yours have tough, pebbly skin, you might want to peel them.
Provided by Marisa McClellan
Time 1h55m
Yield 24
Number Of Ingredients 13
Steps:
- Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
- Combine apples, pears, onion, vinegar, sugar, cherries, lemon, mustard seeds, salt, cinnamon, ginger, allspice, and cloves in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
- Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
- Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
- Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 28.6 g, Fat 0.4 g, Fiber 2.6 g, Protein 1 g, Sodium 197.1 mg, Sugar 22.9 g
EASY AUTUMN PEAR CAKE
My stepmom sent me this recipe. I believe it came from Kraft. I made this yesterday and it was a hit with my kids. Dh hates pears so he was no help! It is a nice, different, VERY rich cake. She used pecans on her cake, I used mixed nut sundae topping. Also, I only used about 1/2 the lemon gelatin. I enjoyed a slice with my coffee this morning. Hope ya'll enjoy it too.
Provided by Nessa
Categories Dessert
Time 55m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Beat the first four ingredients in a large bowl with electric mixer on low speed just until cake mix is moistened.
- Blend in 1/4 cup of the butter. Beat on medium speed 2 minutes. The batter will be really thick!
- Spread batter into lightly greased 13x9-inch baking pan. Arrange pear slices evenly on batter, pressing lightly into batter.
- Sprinkle evenly with dry gelatin mix and cinnamon. Drizzle evenly with remaining 3 tablespoons butter; sprinkle with nuts.
- Bake 40 to 45 minutes.
- Can be served warm or chilled.
- Wrap up letovers and store in fridge.
Nutrition Facts : Calories 192.1, Fat 10.2, SaturatedFat 4.4, Cholesterol 25.4, Sodium 221.2, Carbohydrate 23.4, Fiber 0.8, Sugar 14.3, Protein 2.6
AUTUMN PICCALILLI WITH PEAR
Eaten immediately, this pickle will have a punchy tang, perfect with strong cheeses, but by winter the flavours will mellow, ideal for sliced ham.
Provided by Good Food team
Categories Condiment, Snack
Time 35m
Yield 5 x 500ml jars
Number Of Ingredients 13
Steps:
- In a bowl, mix together the vegetables, pears and salt with 2 litres of cold water, then cover and leave overnight.
- The next day, drain the brine from the vegetables, rinse briefly, then tip into a large saucepan with the vinegar, ginger, coriander seeds, mustard seeds and sugar. Bring to the boil and simmer for 8-10 mins until the veg is just tender but still with a little bite. Drain the vegetables, reserving the liquid, and set aside while you make the sweet mustard sauce.
- In a large bowl, stir together the cornflour, mustard powder and turmeric, then gradually pour in the hot vinegar while whisking, until you have a lump-free, thin yellow sauce. Return it to the saucepan and bubble over a low heat, stirring constantly, for 4 mins until smooth and thickened. Stir in the veg and spoon into five sterilised 500ml jars while hot, then seal. Once cool, enjoy straight away, or store in a cool, dark cupboard for 2-3 months. Refrigerate once opened.
Nutrition Facts : Calories 31 calories, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Protein 1 grams protein, Sodium 1.01 milligram of sodium
AUTUMN PEAR BREAD
Make and share this Autumn Pear Bread recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 55m
Yield 3 mini loaves
Number Of Ingredients 12
Steps:
- Mix together flour, sugar, baking powder, baking soda, and salt, cinnamon, and nutmeg.
- With a pastry blender, cut in butter until mixture resembles coarse crumbs.
- In a smaller bowl, beat eggs, buttermilk, and vanilla.
- Add to dry ingredients and stir just until moistened.
- Fold in pears.
- Spoon into 3 mini loaf pans (5x2 1/2 inches).
- Bake at 350 degrees for 35-40 minutes or until tests done.
- Cool in pans 10 minutes, then remove to wire racks to cool completely.
Nutrition Facts : Calories 928.4, Fat 35.1, SaturatedFat 20.8, Cholesterol 223.2, Sodium 1006.9, Carbohydrate 140.9, Fiber 4.2, Sugar 73.7, Protein 14
AUTUMN PEAR CRISPS
Uh oh! There's only one juicy, delicious pear-and two of you to please. Solution: Chop it up and make these Autumn Pear Crisps for two.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 2 servings, about 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Mix cream cheese, sugar and cinnamon in medium bowl until blended. Stir in pears. Spoon into 2 custard cups sprayed with cooking spray.
- Mix wafer crumbs, nuts and butter; sprinkle over cream cheese mixture. Place cups on baking sheet.
- Bake 25 min. or until hot and bubbly. Cool slightly. Serve topped with COOL WHIP.
Nutrition Facts : Calories 240, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 130 mg, Carbohydrate 26 g, Fiber 3 g, Sugar 18 g, Protein 2 g
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