PEAR-GINGER APPLESAUCE
Try something new alongside roast pork or chicken, or with yogurt, ice cream, pound cake, or oatmeal.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Yield Makes 6 cups
Number Of Ingredients 5
Steps:
- Peel, core, and slice apples.
- In a large pot, bring apples, lemon juice, pears, ginger, and 1 1/2 cups water to a boil over high. Reduce heat and simmer until apples are very soft and falling apart, 25 to 30 minutes.
- Mash with a potato masher or pulse in a food processor until smooth with small chunks remaining. (Add sugar, if using.)
- Let cool, then transfer applesauce to airtight containers.
Nutrition Facts : Calories 85 g, Fiber 4 g, Protein 1 g
GINGER-PEAR SAUCE FOR GINGERBREAD
I have no idea where I found this recipe, but pears and ginger make a good marriage and this is no exception. A pleasant change from the usual lemon sauce or applesauce for topping gingerbread. Enjoy.
Provided by waynejohn1234
Categories Dessert
Time 35m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Combine sugar, water and lemon peel.
- Cook, uncovered, for 5 minutes, stirring.
- Stir in pears.
- Cover and simmer until very tender (about 20 minutes).
- Remove lemon peel and puree this mixture.
- Stir in ginger.
Nutrition Facts : Calories 257.4, Fat 0.3, Sodium 3, Carbohydrate 67.5, Fiber 6.9, Sugar 55, Protein 0.8
GINGER-PEAR SAUCE
Steps:
- Combine the pears, ginger and sugar in a large pot over low heat, stirring frequently until the sugar melts and the pear juices begin to accumulate. Cover and cook, stirring occasionally, until pears are soft, about 45 minutes. Pass the pear mixture through a food mill and place in a clean saucepan. Simmer over medium heat, stirring frequently, until reduced to 8 cups, about 1 hour. Refrigerate in an airtight container.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 0 grams, Carbohydrate 35 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 25 grams
SUNNY'S PEAR AND GINGER MARINADE
Provided by Sunny Anderson
Time 10m
Yield enough for 1 pound of beef, chicken, pork, etc.
Number Of Ingredients 7
Steps:
- Combine the pear juice, soy sauce, honey, ginger, sesame oil and garlic in a small pot over medium heat. And a few grinds more than normal of black pepper. Bring to a boil, then remove from the heat and allow to cool completely. Use as desired.
POACHED PEARS IN HONEY, GINGER AND CINNAMON SYRUP
Provided by Giada De Laurentiis
Categories dessert
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a saucepan large enough to hold all the pears, combine the wine, Simple Syrup, cinnamon stick halves, honey, and ginger. Scrape in the seeds from the vanilla bean and add the bean and seeds to the saucepan. Bring the mixture to a simmer, stirring occasionally, until the honey has melted. Add the pears and simmer for 15 to 20 minutes, turning occasionally, until the pears are tender. Remove the pears from the liquid and allow to cool.
- Continue to simmer the liquid until it thickens and is reduced by half, about 15 to 20 minutes. Cool to room temperature. Remove the cinnamon stick halves and the vanilla bean and discard.
- Place each pear on a small serving plate with a scoop of vanilla ice cream. Drizzle with the honey, ginger and cinnamon syrup. Serve immediately.
- In a small saucepan, combine the sugar and water over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool.
GINGER PEAR SAUCE
Categories Condiment/Spread Sauce Food Processor Ginger Lemon Pear Winter Gourmet
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- Peel, core, and finely chop fresh pears. In a saucepan simmer fresh pears, nectar, dried pears, sugar, butter, ginger, lemon juice, cinnamon stick, and a pinch of salt until pears are tender, about 25 minutes. Remove pan from heat and stir in vanilla. Discard cinnamon stick.
- Force pear mixture through a food mill or ricer, or in a food processor purée to desired consistency.
PEAR-GINGER STRUDEL WITH GINGER-CUSTARD SAUCE
Categories Milk/Cream Egg Ginger Dessert Bake Pear Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 19
Steps:
- For sauce:
- Bring cream, milk, and ginger to simmer in heavy medium saucepan over medium-high heat. Remove pan from heat; steep 15 minutes. Whisk yolks and sugar in medium bowl to blend. Gradually whisk in warm cream mixture; return mixture to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 8 minutes; do not boil. Strain sauce into medium bowl; mix in vanilla. Cover; chill until cold, at least 3 hours and up to 1 day.
- For filling:
- Whisk 1 cup sugar, cornstarch, and mace to blend in small bowl. Whisk cookie crumbs and remaining 1/4 cup sugar in another small bowl to blend. Set both mixtures aside.
- Melt 1/4 cup butter in heavy large skillet over medium heat. Add dried pears and pear brandy. Cover and simmer until brandy is absorbed, about 5 minutes. Mix in fresh pears and lemon peel. Sauté until pears are just tender, about 10 minutes. Add cornstarch mixture. Bring to boil and cook until filling thickens, stirring constantly, about 3 minutes; cool completely.
- Line large baking sheet with parchment paper. Place 1 phyllo sheet on work surface (keep remaining phyllo covered with damp towel). Brush phyllo with melted butter. Top with second phyllo sheet; brush with butter and sprinkle with 1 tablespoon gingersnap crumb mixture. Repeat with 5 more phyllo sheets, butter and crumb mixture. Top with phyllo (8 sheets total); brush with butter. Starting 2 inches in from 1 long side and 21/2 inches in from 1 short side, spoon half of filling in 3-inch-wide by 12-inch-long log parallel to long side. Fold short sides over ends of filling; butter folded edges. Fold nearest long side of phyllo over filling and roll up strudel, enclosing filling. Transfer strudel to prepared sheet, seam side down. Brush with butter. Repeat with remaining ingredients to make second strudel. Place on same sheet, spacing 3 inches from first strudel. (Can be made 1 day ahead. Cover with plastic and refrigerate.)
- Preheat oven to 375°F. Bake strudels until golden brown, about 30 minutes. Cut each on diagonal into 6 slices and serve warm or at room temperature with cold ginger sauce.
GINGER PEAR CRANBERRY SAUCE
This gingery, pear-studded cranberry sauce is simply amazing.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 2h20m
Yield 8
Number Of Ingredients 11
Steps:
- Combine cranberries, diced pear, orange juice, sugar, water, candied ginger, orange zest, star anise, cinnamon stick, garam masala, and salt in a large saucepan over medium-high heat. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until cranberries have softened, 10 to 12 minutes. Remove from heat and allow to cool completely.
- Remove cinnamon stick and star anise. Chill until ready to serve.
Nutrition Facts : Calories 171.5 calories, Carbohydrate 44.1 g, Fat 0.2 g, Fiber 3.1 g, Protein 0.6 g, Sodium 79 mg, Sugar 34.4 g
PORK TENDERLOIN WITH PEARS AND GINGER-BEER SAUCE
Provided by Molly O'Neill
Categories dinner, main course
Time 1h
Yield Four servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Heat the oil over medium-high heat in a flameproof, ovenproof roasting pan. Season the pork with 1 teaspoon of the salt and pepper, and place in the pan. Cook until browned on all sides, about 6 minutes. Remove the pork from the pan and set aside. Add the potatoes to the pan and season with the remaining teaspoon of salt and pepper to taste. Roast for 15 minutes.
- Add the pears to the pan and roast with the potatoes for 5 minutes longer. Push the potatoes and pears to the edge of the pan and place the pork tenderloins in the center. Roast until the pork is only slightly pink in the center, about 15 minutes. Remove the pork, potatoes and pears from the pan and place the pan over medium heat. Add the ginger beer and cook, stirring and scraping the bottom of the pan. Let reduce to 1/2 cup, about 5 minutes.
- Cut the pork into inch-thick slices. Divide the pork, potatoes and pears among 4 plates and spoon sauce over each. Serve immediately.
PEAR GINGER SOUFFLE
This souffle has a fruit-puree base, which makes it very light and intensely flavored.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes four 10-ounce souffles
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Butter dishes well, coat with sugar, and tap out excess. Chill.
- Peel, quarter, and core pears. Cut into 1-inch pieces. Squeeze lemon halves over pieces to prevent discoloring. Place pears and 2 tablespoons sugar in a small saucepan and cook, stirring frequently, over medium heat until they become a chunky sauce, about 10 minutes. Transfer to a food processor, and puree. Return to pan.
- Using a clean garlic press, squeeze juice from ginger into puree; discard pulp. Continue cooking puree over low heat until thick and a spoon drawn through puree leaves a trail, about 15 minutes.
- In a small bowl, dissolve the cornstarch in 2 tablespoons cold water. Stir into the puree, and bring to a boil, stirring constantly. Simmer a few minutes more. Transfer to a large bowl, and beat in egg yolks. Cover with plastic wrap, pressing it onto the surface of the mixture. Keep warm until ready to use.
- In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining 3 tablespoons sugar. Beat until stiff and glossy.
- Spoon 1/3 of the whites into pear base. Add Poire William, if desired, and whisk until smooth. Quickly fold in remaining whites until combined. (Don't worry if there are some streaks.) Fill prepared dishes to about 1/4 inch from the top. Run your thumb around edge of dishes to make a groove. Sprinkle with granulated sugar if desired.
- Bake 10 minutes at 400 degrees, then reduce heat to 375 degrees and continue baking for 10 minutes. Serve immediately.
PORK CHOPS WITH GINGER PEAR SAUCE
In this quick and healthy recipe pan cooked chops are topped with a lovely combination of pears spiked with fresh ginger. Have not had a chance to try this out but it looks like something I would enjoy. Nutritional information: 237 calories; 5 g fat; 2 g fiber
Provided by justcallmetoni
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season porkchops with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook until browned and just cooked through, two to three minutes per side. Transfer to a plate and keep warm. Pour off fat from the pan.
- Add vinegar and sugar to the pan and stir to dissolve the sugar. Cook over medium-high heat until the syrup turns dark amber, 10 to 20 seconds. Pour in wine and bring to a simmer while stirring.
- Add broth, pears and ginger to the wine-vinegar sauce bring to a simmer. Cook, uncovered, turning the pears occasionally, for 4 minutes. Add scallions and cook until the pears are tender, about 2 minutes more.
- Mix together the water and cornstarch into a slurry and add to the pan. Stir until the sauce thickens. Reduce heat to low and return the pork and any accumulated juices to the pan; turn to coat with the sauce.
- Serve immediately.
PEAR SAUCE WITH GINGER AND RED WINE
This pear sauce is slow cooked in the oven and tastes great with venison or other roasts. If I have a large pear harvest, I usually make a few extra jars to give away as presents.
Provided by Marianne
Categories Side Dish
Time P1DT2h45m
Yield 64
Number Of Ingredients 4
Steps:
- Immerse 4 large jars in simmering water until pear butter is ready. Wash lids and rings in warm soapy water. Preheat oven to 400 degrees F (200 degrees C).
- Mix pears, red wine, sugar, and ginger in a large bowl. Spread on a large baking sheet.
- Bake in the preheated oven, stirring every 20 minutes, until pears are soft and mushy, about 2 hours.
- Pack pear butter into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area.
Nutrition Facts : Calories 48.5 calories, Carbohydrate 11.4 g, Fat 0.1 g, Fiber 1.8 g, Protein 0.2 g, Sodium 0.9 mg, Sugar 8 g
More about "ginger pear sauce food"
LIME GINGER PEAR SAUCE RECIPE | WE ARE NOT MARTHA
From wearenotmartha.com
5/5 (1)Category Breakfast, Dessert, SideCuisine AmericanTotal Time 35 mins
- Place all ingredients in a large saucepan and bring to a boil. Once boiling, lower heat to a simmer and cover. Let mixture cook for about 20 minutes, until pears are cooked through and very tender.
- Remove from heat and mash pears with a potato masher or fork. If you want a completely smooth sauce, you can put it in a blender and puree.
- Serve as a side to a pork dish or as dessert, a snack, or breakfast. I like to serve with a little ground ginger sprinkled over the top.
GINGER PEAR CHICKEN RECIPES - THE SPRUCE EATS
From thespruceeats.com
PORK CHOPS W/ CARAMELIZED PEAR & GINGER SAUCE - THE ARTFUL …
From theartfulgourmet.com
GINGER AND PEAR SAUCE FOR PANCAKES - HANDY.RECIPES
From handy.recipes
GINGER PEAR SORBET | TWISTED TASTES
From twistedtastes.com
SPICED CRANBERRY, GINGER, AND PEAR SAUCE [VEGAN] - ONE GREEN …
From onegreenplanet.org
CHICKEN WITH LEMON, GINGER & PEAR SAUCE - LIMONEIRA
From limoneira.com
PEAR GINGER SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
LEMON GINGER PEAR SAUCE - SCDRECIPE.COM
From scdrecipe.com
WARM GINGER-PEAR TOPPING RECIPE | MYRECIPES
From myrecipes.com
GINGER PEAR CRANBERRY SAUCE RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
PEAR GINGER SAUCE WITH LIME JUICE RECIPE - FOOD NEWS
From foodnewsnews.com
GINGER VANILLA PEAR SAUCE RECIPE | PEAR SAUCE RECIPE, PEAR SAUCE, …
From pinterest.ca
GINGER CAKES WITH PEAR SAUCE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
GINGER CHIA PEAR SAUCE RECIPE - UNCONVENTIONAL BAKER
From unconventionalbaker.com
ORANGE GINGER PEAR SAUCE AND AN EXTRA SWEET SURPRISE
From eastewart.com
PEAR SAUCE RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
SPICY PEAR SAUCE - COUNTRY LIVING
From countryliving.com
PEAR AND GINGER PRESERVES | SAUCED - SERIOUS EATS
From seriouseats.com
PEAR AND GINGER CRANBERRY SAUCE RECIPE - SERIOUS EATS
From seriouseats.com
PORK CHOPS WITH GINGER PEAR SAUCE - GLUTEN FREE RECIPES
From fooddiez.com
CRISPY 5-SPICE DUCK WITH GINGER PEAR SAUCE AND PALENTA - METRO
From metro.ca
PORK CHOPS WITH GINGER PEAR SAUCE RECIPE - RECIPES.THISNOW.LIVE
From recipes.thisnow.live
GINGER PEAR CRANBERRY SAUCE TASTY RECIPES - RECIPES FOOD
From recipes4allfood.blogspot.com
GINGER AND PEAR CRANBERRY SAUCE - THANKSGIVING RECIPES
From goodhousekeeping.com
PORK TENDERLOIN, GINGERED PEAR SAUCE | METRO
From metro.ca
CHICKEN WITH GINGER-PEAR-CIDER PAN SAUCE RECIPE | EATINGWELL
From eatingwell.com
10 BEST PEAR AND GINGER DESSERTS RECIPES | YUMMLY
From yummly.com
PORK CHOPS WITH PEAR & GINGER SAUCE RECIPE | EATINGWELL
From eatingwell.com
CRISPY 5-SPICE DUCK WITH GINGER PEAR SAUCE AND PALENTA | METRO
From api.metro.ca
PEAR GINGER SMOOTHIE - RECIPE RUNNER
From reciperunner.com
PEAR SAUCE RECIPE: CANNING AND FREEZING INSTRUCTIONS
From thespruceeats.com
PORK & GINGER HOISIN SAUCE RECIPE | HELLOFRESH
From hellofresh.co.nz
GINGERED PEAR SAUCE RECIPE - RECIPETIPS.COM
From recipetips.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love