PEAR BUTTER
This recipe I found in Ball recipe book Tweaked a lot.I used my vita mix so I didn't need to cook, peel or seed my pears.I just pureed them then cooked with rest of ingredients. If you need to you can peel, seed and cook to soften the pears then puree in food processor. I just like the idea of all the vitamins and fiber I get to have because of this method. The prep time is what it took me from start(fruit) to finish(butter). This can be used on bread, waffles,pour it on a layer of cream cheese for a cracker spread,serve with a pork roast or turkey. Try it straight out of the jar.
Provided by Rita1652
Categories Spreads
Time 1h45m
Yield 10 pints
Number Of Ingredients 8
Steps:
- Wash 8-10 pint jars in hot soapy water or in dish washer.
- Keep hot until needed.
- Prepare lids as manufacturer directs.
- Place in a 6-quart pot.
- Pour orange juice over fruit.
- Stir in orange peel, sugar, spices and seed of vanilla bean.
- Use a hand blender if need be to get a nice smooth puree.
- Stirring constantly over medium heat, bring to a boil.
- Ladle into hot jars 1 at a time, leaving 1/4 inch headspace.
- Release trapped air.
- Wipe rim of jars with a clean damp cloth.
- Attach lid.
- Place in canner.
- Process in a boiling-water bath.
- For 15 minutes.
Nutrition Facts : Calories 586.2, Fat 0.7, SaturatedFat 0.1, Sodium 4.9, Carbohydrate 153.2, Fiber 14.3, Sugar 126.6, Protein 1.9
PEAR BUTTER
Pear butter is lightly scented with orange and nutmeg. This is an old recipe from a dear friend. Its taste is so good in toast or even on top of steak or chicken.
Provided by SUNFLOWER71
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 31m
Yield 32
Number Of Ingredients 5
Steps:
- Place pears into a large pot over medium heat, and add just enough water to cover the bottom of the pot and keep them from sticking, about 1/2 cup. Cook until the pears are soft, about 30 minutes. Press pears through a sieve or food mill, and measure out 2 quarts of the pulp.
- Pour the pear pulp and sugar into a large saucepan and stir to dissolve sugar. Stir in the orange zest, nutmeg and orange juice. Cook over medium heat until the mixture is thick enough to mound in a spoon. When the mixture begins to thicken, stir frequently to prevent scorching on the bottom. This will take about 1 hour.
- Ladle the pear butter into hot sterile jars, leaving 1/4 inch of headspace. Remove air bubbles by sliding a metal spatula around where the pear butter touches the glass. Wipe jar rims clean, and seal with lids and rings. Process for 10 minutes in a boiling water bath. The water should cover the jars by 1 inch. Check with your local extension for exact processing times for your area.
Nutrition Facts : Calories 82.3 calories, Carbohydrate 21.5 g, Fat 0.1 g, Fiber 1.8 g, Protein 0.2 g, Sodium 0.6 mg, Sugar 18.2 g
BRANDIED PEARS
An impressive dessert that's light enough to follow any meal and pretty enough for any occasion.
Provided by dakota kelly
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix 1/3 cup brown sugar with water and lemon juice together in an ungreased baking dish until sugar is dissolved. Arrange pear halves, core side down, in the dish, and baste with the sauce. Cover with aluminum foil.
- Bake pears in the preheated oven for 20 - 25 minutes, or until fork-tender but not mushy.
- Meanwhile, mix nuts together with the remaining 2 tablespoons brown sugar, 1 1/2 tablespoons brandy, and the yogurt; set aside. In a separate bowl, whip cream until stiff peaks form. Sprinkle in white sugar and remaining 2 teaspoons of brandy, or liqueur of choice, and gently whip a few strokes more.
- To serve, place one pear half in the center of each serving plate and fill core cavity with nut stuffing. Top with whipped cream. Serve warm.
Nutrition Facts : Calories 307.8 calories, Carbohydrate 32.8 g, Cholesterol 54.5 mg, Fat 18.5 g, Fiber 3.6 g, Protein 2.2 g, SaturatedFat 9.5 g, Sodium 22 mg, Sugar 25 g
PEAR CRISPS WITH VANILLA BROWN BUTTER
Brown butter, infused with vanilla, adds a bewitching silkiness to the fruit that's tucked beneath the crumbly topping.
Provided by Holly Smith
Categories Fruit Nut Dessert Bake Pear Tree Nut Almond Fall Winter Chill Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 6 servings
Number Of Ingredients 15
Steps:
- Make topping:
- Pulse together flour, almonds, brown sugar, and salt in a food processor until nuts are finely chopped. Add butter and pulse just until blended. Coarsely crumble in a shallow baking pan and chill at least 1 hour.
- Make filling and bake crisps:
- Preheat oven to 425°F with rack in middle.
- Scrape seeds from vanilla bean into a small heavy saucepan, then add pod and butter and cook over medium-low heat, swirling pan occasionally, until butter is browned and fragrant, about 4 minutes.
- While butter browns, stir together sugars, flour, and a pinch of salt in a large bowl. Add pears and brandy and toss to combine.
- Discard vanilla pod, then toss butter with pear mixture. Spoon filling into gratin dishes and sprinkle with topping, mounding it slightly in centers. Put in a shallow baking pan and bake 30 minutes, then rotate baking sheet and bake until topping is golden brown and filling is bubbling, 10 to 15 minutes more. Cool to warm or room temperature on a rack.
PEAR-APPLE BUTTER WITH CARDAMOM
Provided by Melissa Clark
Categories breakfast, condiments
Time 3h30m
Yield About 3 cups
Number Of Ingredients 8
Steps:
- In a large pot, combine pears, apples, 3 cups water and brandy. Bring to a boil and cook over high heat until fruit is very soft and falling apart, 30 to 45 minutes.
- Run mixture through the fine mesh of a food mill to remove seeds and skin. Return purée to pot and stir in sugar, lemon juice, cardamom and salt. Simmer over low heat, stirring often to prevent scorching at the bottom of the pot, until butter is thick, jammy, sticky to the touch and chestnut-colored, about 2 1/2 hours. Stir in vanilla.
- If you plan to can the butter, while it simmers prepare the jars according to the instructions here; after it has simmered, spoon into hot sterilized jars and process as directed. Otherwise, let butter cool, then store in the refrigerator or freezer.
Nutrition Facts : @context http, Calories 367, UnsaturatedFat 0 grams, Carbohydrate 81 grams, Fat 1 gram, Fiber 11 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 59 milligrams, Sugar 61 grams
PEAR BRANDY BUTTER
Make and share this Pear Brandy Butter recipe from Food.com.
Provided by dicentra
Categories Pears
Time 45m
Yield 4 pints
Number Of Ingredients 5
Steps:
- Prepare canning jars. Combine pears, sugar, orange juice, brandy and 1 tablespoon of the lemon juice in a heavy saucepan.
- Bring the mixture to a boil over high heat. Reduce heat to a simmer, and cook slowly until the pears are very tender, about 30 to 35 minutes.
- Spoon the mixture into a food processor or blender, and purée it, in batches if necessary, until it is smooth.
- Return the mixture to the heat, and simmer over low heat, stirring frequently, until it is very thick, another 25 to 30 minutes.
- Taste and add remaining lemon juice, if needed.
- Spoon the mixture into prepared jars, leaving 1/4 inch headspace. Process jars in a boiling water bath for 10 minutes. Adjust time according to altitude.
Nutrition Facts : Calories 679.6, Fat 0.7, Sodium 5.2, Carbohydrate 177.1, Fiber 14.2, Sugar 149.8, Protein 2.2
PEAR BUTTER
Steps:
- Simmer pear halves and brandy in a saucepan for 20 minutes over medium heat. In a separate saucepan, combine sugar, zest, and orange juice. Set aside. When pears are soft, transfer to a blender and puree*. Add puree to saucepan and simmer for 1 1/2 hours over low heat, stirring occasionally. Pear butter is ready when all the liquid has evaporated and the consistency is very thick. If canning, follow USDA guidelines for canning.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
APPLE BRANDY BUTTER
Make and share this Apple Brandy Butter recipe from Food.com.
Provided by Dannygirl
Categories Apple
Time 15m
Yield 6 half-pint jars, 1 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients in heavy saucepan.
- Bring to a boil over medium heat, stirring frequently.
- Cook for about 15 minutes, or until mixture begins to thicken.
- Pour into hot sterilized jars, leaving 1/4 inch headspace.
- Vacuum seal.
Nutrition Facts : Calories 1566.8, Fat 0.6, SaturatedFat 0.1, Sodium 21.9, Carbohydrate 413.1, Fiber 11.4, Sugar 399.7, Protein 1.8
BRANDIED BAKED PEARS
Steps:
- Put oven rack in middle position and preheat oven to 450°F.
- Peel and halve pears, leaving stems intact, then core with melon-ball cutter and toss with brown sugar in a large bowl.
- Melt butter in a 3-quart shallow baking dish in oven, about 1 minute, then add pears, turning to coat with butter. Add water to dish and bake pears, turning over occasionally, until tender and edges are caramelized, 30 to 50 minutes, depending on ripeness of pears.
- Transfer pears with a slotted spoon to a plate, then add 1/4 cup brandy to baking dish and stir with a heatproof rubber spatula to dissolve any caramelized juices. Return pears to dish.
- Whisk cream in a bowl just until thick (before soft peaks form), then whisk in remaining teaspoon brandy. Serve pears with brandy sauce and drizzle with brandied cream.
PERFECT PEAR BRANDY SIDECAR
It's like biting into the ripest, most redolent pear you've ever eaten.
Provided by c-biskit
Categories Drinks Recipes Cocktail Recipes
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Pour the brandy, lemon juice, simple syrup, and pear nectar into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve.
Nutrition Facts : Calories 191.1 calories, Carbohydrate 32.6 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0 g, Sodium 3.4 mg, Sugar 22 g
PORK TENDERLOIN WITH CARAMELIZED PEARS AND PEAR-BRANDY CREAM SAUCE
Categories Milk/Cream Fruit Herb Pork Sauté Pear Pork Tenderloin Brandy Eau de Vie Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place pork slices between plastic wrap. Using meat mallet, pound pork slices to 1/4-inch thickness.
- Melt 2 tablespoons butter in large nonstick skillet over high heat. Add pears and sugar; sauté until pears are tender and deep golden, about 8 minutes.
- Melt 1 tablespoon butter in another large nonstick skillet over high heat. Season pork with salt and pepper. Working in batches, add pork to skillet; sauté just until cooked through, about 2 minutes per side. Transfer to plate. Cover. Reduce heat to medium. Melt 1 tablespoon butter in same skillet. Add shallots and thyme; sauté 2 minutes. Add eau-de-vie; boil until reduced to glaze, scraping up any browned bits, about 2 minutes. Add cream and pear nectar; boil until thickened to sauce consistency, about 5 minutes. Season with salt and pepper.
- Reheat pears if necessary. Spoon into center of platter. Arrange pork around pears. Pour sauce over pork.
LOBSTER WITH BRANDY BUTTER
Probably one of my all-time favorite foods is lobster, and there is nothing like a whole lobster. There is savory meat throughout - the trick is to get it out! Since the most effective tools are your hands, it's a messy, but worthwhile, job! It is definitely not something I choose to eat when attempting to appear dainty or refined.
Provided by JackieOhNo
Categories Lobster
Time 50m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Fill two 10-quart pots halfway with water; heat to boiling.
- Meanwhile, place shallots and brandy in small saucepan and boil over high heat until brandy is reduced to 3 tablespoons, about 3 minutes.
- Strain through a fine-mesh sieve into a heavy medium saucepan; discard shallots.
- Place pan over medium heat and whisk in butter, 1 piece at a time, blending first piece before adding next. Sauce should be thick and foamy. Season with salt and cover to keep warm.
- Drop lobsters headfirst into boiling water. Cover pots, return to boiling, then boil 8 minutes. Drain lobsters in sink.
- Place each lobster on cutting board and split lengthwise in half, cutting from underside with heavy sharp knife.
- Pour warm butter sauce into 8 small bowls or ramekins and serve with lobsters.
Nutrition Facts : Calories 479, Fat 35.6, SaturatedFat 22.1, Cholesterol 282, Sodium 858, Carbohydrate 0.9, Protein 25.3
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