Baked Ginger Pears Food

GINGER BAKED PEARS

Steps:

• Preheat oven to 375°F.
• Get yourself a baking dish that will fit the pears cut side down in one layer. Add cream, sugar, ginger, cinnamon and vanilla essence and give a good stir to mix together.
• Now add the pears to the mixture and make sure that the pears get a good coating of the mixture and place into the oven for 30-35 minutes.Serve and enjoy!

GINGER PEAR CAKE

Steps:

• Position a rack in the center of the oven and preheat to 325 degrees F. Lightly spray a 9 by 13 by 2-inch baking dish with vegetable cooking spray. Line the pan with parchment or waxed paper.
• Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the pears and cook, stirring occasionally, until golden brown, about 7 minutes. Stir in 1 tablespoon of the brown sugar and 1 teaspoon of the pumpkin pie spice and remove pan from the heat.
• Whisk the flour, ginger, the remaining 1 teaspoon of pumpkin pie spice, baking soda, baking powder, and salt in a large bowl.
• In another bowl, whisk the milk, molasses, and remaining brown sugar. Add the eggs and whisk until smooth. Use a spatula to stir the molasses mixture into the dry ingredients to make a thick liquid batter.
• Heat the water and remaining 2 tablespoons butter in a small saucepan until just boiling. Whisk the hot water into to the batter until just combined. Stir in the pears. Pour the batter into the prepared pan. Bake in the center of the oven, until a toothpick inserted into the center comes out clean, about 40 minutes.
• Cool cake in the pan on a rack. Cut into 12 squares. Dust with confectioners' sugar before serving, if desired.

BAKED PEARS WITH HONEY AND GINGER

Steps:

• Preheat oven to 375°F. Spray 2 large ovenproof skillets with oil spray. Arrange half of pears cut side down in each skillet. Sprinkle 1/2 cup sugar and 1 1/2 teaspoons ginger over pears in each skillet. Mix honey, lemon juice and peel in small bowl. Drizzle over pears. Dot pears in each skillet with 3 tablespoons butter.
• Place skillets with pears in oven. Bake until juices bubble thickly and pears are tender when pierced with small sharp knife, basting occasionally, about 15 minutes. Turn pears over. Bake 5 minutes longer. Remove pears from oven. (Can be made 1 day ahead. Cool. Transfer pears and cooking syrup to large glass baking dish; cover and chill. Rewarm uncovered in 375°F. oven 15 minutes before continuing.)
• Arrange 2 pear halves on each of 8 plates. Transfer cooking syrup to 1 large skillet. Bring syrup to simmer, whisk in 4 tablespoons butter. Spoon over pears. Place 1 scoop yogurt alongside. Garnish with mint and lemon peel, if desired.

PEAR GINGER CRUMBLE

Steps:

• Preheat the oven to 375 degrees F.
• For the topping: Combine the ingredients in a medium bowl and work together with a fork or with your fingertips until the ingredients are moistened.
• For the filling: Combine the pears slices, lemon juice, and ginger in a large bowl. Add the sugar and flour and toss to blend.
• Spray an 8 by 8-inch baking dish with cooking spray. Transfer the pear mixture to the dish. Sprinkle the topping over the pears. Bake crumble until the pears are tender and the topping is golden brown, about 40 minutes. Let cool for 10 minutes before serving. Serve warm or at room temperature, with a scoop of ice cream, if desired.

GINGER-SPICED PEARS

Steps:

• Put the sugar, vinegar, orange zest and juice, ginger, bay leaves and peppercorns in a large pan. Bring slowly to the boil, stirring constantly to dissolve the sugar, then boil for 5 mins.
• Meanwhile, peel, core and halve or quarter the pears, depending on size. Add the pears to the pan and poach gently for 10-15 mins until they are just tender. Remove with a slotted spoon and pack into warm sterilised Kilner jars with rubber seals (see tip below).
• Boil the vinegar mixture hard to reduce by a third, then pour over the pears, including the spices. The pears need to be completely covered with the liquid. Fit the rubber seal and clamp the jar tightly closed. Reserve any leftover syrup for topping up the jars later, as the pears will absorb the syrup over time. Store for up to 2 months.

GINGER PEARS

Steps:

• Use a saucepan that has a cover and is large enough to hold the pears upright in a single layer.
• Place the water, sugar, rind, and juice in the saucepan and stir over medium heat until the sugar dissolves and the mixture comes to a boil; stir in the ginger and set aside.
• With a vegetable peeler, peel the pears; if necessary, trim the bottoms a bit so they will stand upright.
• Place the pears in the syrup, cover, and cook over medium heat; baste the pears frequently (a ladle is handy for this since the ginger might get stuck in a bulb baster).
• Do not over cook; test with a cake tester or toothpick; when they pierce easily they are done; start testing after 20 minutes.
• When the pears are just tender, transfer them with a slotted spoon to a shallow bowl.
• Add the marmalade to the syrup and let boil for 5 minutes.
• Then add in the cognac, and pour the hot sauce over the pears.
• With a ladle or large spoon baste occasionally until cool; cover and refrigerate.
• Serve each pear standing upright in a compote or dessert bowl, with several spoonfuls of the syrup.