Pear Puree Food

PEAR PUREE

Pear Puree image

This delicious recipe for pear puree is courtesy of Chris Harkness.

Provided by Martha Stewart

Yield Makes 10 cups

Number Of Ingredients 3

Ingredients

12 pounds Anjou pears, peeled, cored, and cut into eighths
1 1/3 cup sugar
2/3 cup poire William or pear brandy

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

Beet and Pear Puree image

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

Ingredients

8 medium beets
10 ounces unsalted butter
1 1/2 cups minced vidalia onions
4 bosc pears, peeled, cored and minced
2 tablespoons white sugar (or Splenda)
1/2 cup raspberry vinegar or 1/2 cup cranberry vinegar
1 teaspoon salt

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

Beet and Pear Puree image

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

Ingredients

3 medium beets
5 ounces unsalted butter
½ cup minced Vidalia onions
1 ½ Bosc pears - peeled, cored and minced
2 teaspoons white sugar
3 tablespoons cranberry vinegar
¼ teaspoon salt

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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