Pear Puree Food
PEAR PUREE
This delicious recipe for pear puree is courtesy of Chris Harkness.
Provided by Martha Stewart
Categories Fall Recipes
Yield Makes 10 cups
Number Of Ingredients 3
Steps:
- Place all ingredients along with 1 cup water in a large saucepan. Place over medium-high heat and bring to a boil, immediately reduce to a simmer. Cook until pears are tender, about 1 hour. Strain mixture through a fine mesh sieve and place solids into the bowl of a food processor; discard liquid. Process pear mixture until pureed. Let cool completely before using.
BEET AND PEAR PUREE
This is really delish! I have never seen cranberry vinegar but I used raspberry vinegar and it worked just fine. It's a very good holiday side dish that you may blend to a smooth puree or leave a bit on the chunky side as you prefer.
Provided by Annacia
Categories Fruit
Time 1h20m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Wash beets, and place in a roasting pan. Bake for 45 minutes to 1 hour, or until tender. Set aside to cool.
- Melt butter in a large skillet over medium heat. Stir in onion, pears, sugar, and vinegar; cook, stirring frequently, for 20 minutes.
- When the beets are cool enough to handle, peel and coursely chop.
- Puree onion mixture in a food processor with metal blade. Add salt and 1/2 of the beets; pulse 4 to 5 times. Add remaining beets, and pulse 2 to 3 times.
Nutrition Facts : Calories 155.1, Fat 12.9, SaturatedFat 8.1, Cholesterol 33.9, Sodium 148.8, Carbohydrate 10.7, Fiber 1.8, Sugar 7.4, Protein 0.8
BEET AND PEAR PUREE
This is the perfect side dish to a holiday meal. It works well with roast turkey or pork. Can be made one day ahead, and preheated in double boiler.
Provided by JULIEFAY
Categories Side Dish Vegetables
Time 1h20m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Wash beets, and place in a roasting pan. Bake for 45 minutes to 1 hour, or until tender. Set aside to cool.
- Melt butter in a large skillet over medium heat. Stir in onion, pears, sugar, and vinegar; cook, stirring frequently, for 20 minutes.
- When the beets are cool enough to handle, peel and coarsely chop.
- Puree onion mixture in a food processor with metal blade. Add salt and 1/2 of the beets; pulse 4 to 5 times. Add remaining beets, and pulse 2 to 3 times.
Nutrition Facts : Calories 220.1 calories, Carbohydrate 13 g, Cholesterol 50.2 mg, Fat 19.1 g, Fiber 2.7 g, Protein 1.2 g, SaturatedFat 12 g, Sodium 132.4 mg, Sugar 8.8 g
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- Bring 1 cup water to a boil in a medium pot. Add the pears and reduce heat to medium-low. Cover and cook for about 15 minutes, or until the pears are very soft when poked with a knife.
- Use a slotted spoon to transfer pears to a blender. Add 1/2 cup of the cooking water to the blender and blend, starting on low and working up to high, until very smooth. If the puree is thicker than desired, add a bit more water.
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