PEAR CRISP
Since he's a livestock truck driver, my husband often starts work early in the morning. This pear crisp recipe will keep him going until breakfast. Our two boys love to have it for dessert and in their school lunches. -Joanne Korevaar, Burgessville, Ontario
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Toss pears with orange juice; place in a greased 13-in. x 9-in. baking dish. Combine the sugar, cinnamon, allspice and ginger; sprinkle over pears., For topping, in a small bowl, combine the flour, oats, brown sugar and baking powder; cut in butter until crumbly. Sprinkle over pears., Bake until topping is golden brown and fruit is tender, 35-40 minutes. Serve warm. If desired, garnish with mint.
Nutrition Facts : Calories 268 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 85mg sodium, Carbohydrate 49g carbohydrate (29g sugars, Fiber 5g fiber), Protein 2g protein.
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.
Nutrition Facts : Calories 266 calorie, Fat 8 grams, SaturatedFat 0.5 grams, Sodium 38.5 milligrams, Carbohydrate 50 grams, Fiber 2 grams, Protein 2 grams
PEAR KUCHEN
Emily Elsen and Melissa Elsen, sisters who run the Four & Twenty Blackbirds bakery in Brooklyn, hail from South Dakota, where their family ran a small restaurant. Kuchen, a German cake topped with fruit that is a staple of the state's Thanksgiving tables, is central to their childhood memories of the holiday. Their recipe, topped with pears, "looks a little different than those traditionally found in local South Dakota church and community cookbooks," Melissa Elsen wrote in an email, "but it tastes like it does in my memory (with the addition of cardamom)." That cardamom, it turns out, is key to the dish's success, with citrus and savory notes that are as pleasant as they are unexpected.
Provided by Sam Sifton
Categories cakes, dessert
Time 1h
Yield 2 kuchens, 8 servings each
Number Of Ingredients 26
Steps:
- Make the dough: Warm milk to 110 degrees (or until warm to the touch), sprinkle with yeast, stir and let stand for 5 minutes until dissolved. Add butter and stir until mostly melted.
- Butter or oil a large bowl. In a second large bowl, whisk together sugar, salt and egg yolk. Add flour and stir with a wooden spoon until incorporated. Add warm milk mixture and stir until combined and dough comes together in a smooth, sticky ball, about 2 minutes. Transfer to prepared bowl, cover with plastic wrap and let rise in a warm spot until doubled in size, 2 to 3 hours. (Alternatively, dough can rise in refrigerator overnight.)
- Meanwhile, make the pastry cream: Place a fine-mesh sieve on the rim of a medium bowl. In a heavy-bottomed medium saucepan, blend cream cheese and sugar until smooth. Whisk in flour, egg, milk, salt, cardamom pods and anise seed. Cook over medium heat, whisking occasionally, until mixture starts to thicken, then whisk constantly until it starts to boil. Continue cooking, whisking constantly, for 2 more minutes, then immediately pour mixture into fine-mesh sieve. Use a spatula to push it through sieve and into bowl. Let cool, stirring occasionally, for 5 minutes, then stir in butter and vanilla. Press plastic wrap directly on surface of pastry cream and refrigerate until ready to use.
- Make the streusel: In a small bowl, whisk together flour, sugar, brown sugar, cinnamon and salt. Add butter pieces and toss to coat. Use fingertips to rub butter into dry ingredients until pea-size lumps form. Cover and refrigerate until ready to use.
- Roll out dough: Butter two 9-inch pie plates. Turn dough out onto a lightly floured work surface and with floured hands gently knead it into a log. Divide log in half and flatten into discs. With a lightly floured rolling pin, roll each disc into an 8-inch round. Transfer rounds to pie plates, pressing dough to edges of pan and just slightly up sides. Let rise for about 20 minutes while you prep fruit.
- Set a rack in the middle of the oven and heat to 350 degrees. Peel and core pears, then slice them lengthwise into 1/4-inch-thick slices and place in a medium bowl. Sprinkle with sugar and apple cider vinegar or lemon juice and toss to coat.
- Assemble the kuchens: Spread about 1/4 cup pastry cream on bottom of each kuchen, stopping 1/2 inch from edge of dough, then arrange pear slices in an overlapping circular pattern on top. Divide remaining pastry cream between kuchens and carefully spread it evenly over pears. Sprinkle streusel over both and bake in center of oven until dough is light golden brown, 20 to 25 minutes. (If your oven can't accommodate both kuchens, refrigerate one while the other bakes.) Serve warm or at room temperature. Baked kuchens can be wrapped tightly in plastic wrap, then foil, and frozen up to 1 month. Rewarm before serving.
GERMAN FRESH PEACH KUCHEN
One of the delights of summer in Germany is fruit kuchen, an open face fresh fruit pie served warm from the oven. It's made with pastry crust or raised yeast dough crust; a custard mixture is poured over the fruit before baking. In this recipe fresh ripe peaches is used, plus a crispy, rich biscuit crust, somewhat like shortcake. Kuchen can also be made with canned or frozen fruit. Fragrant peach kuchen is especially delicious with whipped cream or a la mode. Time the kuchen to bake during dinner so that it will be at just the right temperature to serve for dessert. The batter may be mixed ahead of time, turned into a baking pan and refrigerated for as long as 3 hours. At brunch, serve kuchen instead of coffeecake.
Provided by Olha7397
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Pour enough boiling water over peaches in large bowl to cover.
- Let stand 1 minute to loosen skins; then drain, and plunge into cold water for a few seconds to prevent softening of fruit.
- With paring knife, pare peaches; place in a large bowl.
- Preheat oven to 400°F.
- Sprinkle peaches with lemon juice to prevent darkening.
- Slice into the bowl; toss to coat with lemon juice; set aside.
- Onto sheet of waxed paper, sift flour with the sugar, baking powder, and salt.
- In large mixing bowl, using fork, beat eggs with milk and lemon peel.
- Add flour mixture and melted butter, mixing with fork until smooth1 minute.
- Do not over-mix.
- Butter a 9-inch Springform pan, or 9-inch round layer-cake pan.
- (If cake pan is used, kuchen must be served from pan.).
- Turn batter into pan; spread evenly over bottom.
- (At this point, kuchen may be refrigerated several hour, or until about 12 hour before baking.).
- Combine sugar and cinnamon; mix well.
- DRAIN peach slices; arrange on batter, around edge of pan; fill in center with 5 peach slices.
- Sprinkle evenly with sugar-cinnamon mixture.
- Bake 25 minutes.
- Remove kuchen from oven.
- With a fork, beat egg yolk with cream.
- Pour over peaches.
- Bake 10 minutes longer.
- Cool 10 minutes on wire rack.
- To serve, remove side of springform pan.
- Serve kuchen warm, cut into wedges, with sweetened whipped cream or soft vanilla ice cream.
- Makes 8 to 10 servings.
- McCalls Cooking School.
PEAR COFFEE CAKE WITH GINGER PECAN CRUNCH TOPPING
Make and share this Pear Coffee Cake with Ginger Pecan Crunch Topping recipe from Food.com.
Provided by Steve P.
Categories Breads
Time 1h
Yield 1 nine inch thirteen inch sheet cake, 18 serving(s)
Number Of Ingredients 13
Steps:
- Mix together flour, sugars, salt, nutmeg and oil.
- Set aside 1 cup of mixture for topping.
- Add 2 cups chopped ripe pear to the rest of the above mixture.
- Add egg, buttermilk, baking soda, and baking powder.
- Topping: Add ginger and pecans to 1 cup of reserved mixture.
- Spread in greased 9" x 13" x 2" sheet pan.
- Sprinkle topping over top.
- Bake at 350 degrees for 40 minutes or until knife inserted comes out clean.
PEAR CAKE WITH SOUR CREAM TOPPING
This is a great way to combine bread and fruit for an all-in-one breakfast. The cake is very tasty and the unique topping is simply delicious.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Cream butter and sugar until fluffy. Add eggs and lemon zest; mix well. In another bowl, combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Spread batter into a greased 13x9-in. or 3-qt. baking dish. Slice pear halves; arrange slices in rows on top of batter. Mix topping ingredients until smooth; spread over pears. Bake until a toothpick inserted in center comes out clean, 30-35 minutes.
Nutrition Facts : Calories 218 calories, Fat 10g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 282mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
SOUR CREAM PEACH KUCHEN
For an old-fashioned treat, there's nothing that beats my mom's peach kuchen. With a melt-in-your-mouth crust and a lightly sweet filling, this dessert is perfect after a big meal. -Cathy Eland Hightstown, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, 1/4 cup sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Press onto the bottom and 1 in. up the sides of a greased 13-in. x 9-in. baking dish. , Arrange peaches over crust. Combine cinnamon and remaining sugar; sprinkle over peaches. Bake at 400° for 15 minutes., Meanwhile, in a small bowl, combine egg yolks and sour cream. Spread evenly over peaches. Combine sugar and cinnamon; sprinkle over top. , Bake 30-35 minutes longer or until set. Serve warm or cold. Store leftovers in the refrigerator.
Nutrition Facts : Calories 507 calories, Fat 24g fat (15g saturated fat), Cholesterol 135mg cholesterol, Sodium 197mg sodium, Carbohydrate 66g carbohydrate (41g sugars, Fiber 2g fiber), Protein 6g protein.
PEAR KüCHEN
Kuchen, a German yeast cake, acts as a golden pillow for ripe pears and a cinnamon, sugar, and hazelnut topping.
Categories Cake Dairy Egg Fruit Dessert Bake Pear Fall Hazelnut Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- Make dough:
- Stir together milk and 1 teaspoon granulated sugar in bowl of mixer. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.)
- Add 1/4 cup flour, beating at medium speed until combined. Add whole egg, yolk, vanilla, salt, and remaining 1/3 cup sugar and beat until combined. Reduce speed to low and gradually mix in 1 1/4 cups remaining flour. Increase speed to medium and add butter, then continue beating, stopping and scraping down side of bowl once or twice, until dough is shiny and forms strands from paddle to bowl, about 3 minutes. (Dough will be very soft and sticky.)
- Transfer dough to a lightly oiled bowl and cover with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours.
- Roast Pears while dough rises:
- Put oven rack in middle position and preheat oven to 400°F.
- Peel pears, cut lengthwise into eighths, and core. Toss pears with melted butter and 2 tablespoons brown sugar in a 13- by 9-inch glass or ceramic baking dish and arrange in 1 layer.
- Roast pears, gently turning and stirring occasionally, until just tender and lightly caramelized, about 45 minutes. Transfer pears to a plate with a slotted spatula. Stir bread crumbs into baking dish, scraping up all brown bits and butter, then transfer to a bowl. Stir hazelnuts, cinnamon, and remaining 2 tablespoons brown sugar into bread crumbs.
- Assemble and bake kuchen:
- Reduce oven temperature to 350°F.
- Transfer dough to springform pan and spread evenly with a rubber spatula to cover bottom.
- Sprinkle half of crumb mixture over dough, leaving a 1-inch border. Gently toss roasted pears with remaining crumb mixture and scatter pears over dough. Let rise, covered with plastic wrap, in a warm draft-free place, 30 minutes.
- Bake, uncovered, until firm to the touch and deep golden brown, about 40 minutes. Cool in pan on a rack, 20 minutes, then carefully remove side of pan. Cool to barely warm or room temperature.
PEAR KUCHEN WITH GINGER TOPPING
Number Of Ingredients 16
Steps:
- Measure carefully, placing all ingredients except Ginger Topping, pears, whipping cream and egg yolk in bread machine pan in the order recommended by the manufacturer.Select Dough/Manual cycle. Do not use delay cycles.Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. Prepare Ginger Topping.Grease rectangular pan, 13x9x2 inches. Press dough evenly in bottom of pan. Arrange pears on dough. Reserve 2 tablespoons of the topping sprinkle remaining topping over pears. Cover and let rise in warm place 30 to 45 minutes or until double. (Dough is ready if indentation remains when touched.)Heat oven to 375°. Bake 20 minutes. Mix whipping cream and egg yolk pour over hot kuchen. Bake 15 minutes or until golden brown. Sprinkle with reserved 2 tablespoons topping. Serve warm.For Ginger Topping:Mix all ingredients.1 serving: 230 calories (70 calories from fat) 8g fat (3g saturated) 45mg cholesterol 260mg sodium 38g carbohydrate (2g dietary fiber) 3g protein.SUCCESS TIPPears are flavorful and juicy when at their seasonal peak. If pears are not in season, you can make this kuchen with canned pears. You will need 3 cups of well-drained, canned sliced pears.Try ThisWhen peaches are in season, make this custard-based kuchen with sliced fresh peaches. To peel the peaches easily, drop them into boiling water for just a minute, and then remove them with a large slotted spoon. Immediately place them in iced water to stop the cooking. The peels will slip right off.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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