Ginger Pear Jam

Ginger Pear Jam

5

4 cups sugar

4 pounds of ripe but firm pears, such as Bosc, grated

¼ cup fresh lemon juice

2 teaspoons grated fresh ginger

1/2 teaspoon of cinnamon

1 tablespoon pectin, optional

5

1. Combine grated pears with sugar, lemon juice, ginger, and cinnamon in a large stainless steel pot.

3. Bring pear mixture to a boil.

4. Reduce heat to medium-low, and cook 30 to 45 minutes, or until jam has thickened.

5. Stir pectin into ¼ cup jam liquid, if desired, and add to jam.

6. Cook 3 minutes more, or until jam is thick.

7. Meanwhile, sterilize jars and lids: Submerge jars in a large pot filled halfway with simmering water, and lids in a small pot of simmering water.

8. Keep jars and lids in hot water until ready to use.

9. Remove jars one at a time from hot water, and fill with jam, leaving ¼-inch headspace.

10. Seal with lids.

11. Place canning rack or cake rack in the bottom of large pot, and return sealed jars to pot, adding extra water to cover jars by 1 inch, if necessary.

12. Bring water to a boil, and boil 10 minutes.

13. Remove jars from water, and cool.

Pear Pecan and Goat Cheese Pizza

Pear Pecan and Goat Cheese Pizza

1 red pear, cored and thinly sliced

¼ cup crumbled goat cheese

¼ cup chopped pecans

¼ cup thinly sliced red onion

1 tablespoon fig vinegar or balsamic vinegar

2 tortillas

olive oil

arugula, optional 

3

1. Place a tortilla on a shallow baking pan, drizzle olive oil on it and place the other tortilla on top; top evenly with sliced red pear.

2. Sprinkle with goat cheese, chopped pecans, and sliced red onion.

3. Bake 8 minutes or until pears are tender.

4. Drizzle with fig vinegar or balsamic vinegar.

5. Can garnish with arugula scattered on top of the pizza.

6. Cut into 8 slices.

Thyme Popovers with Ginger Pear Butter

Thyme Popovers with Ginger Pear Butter

3

1 large egg

½ cup whole milk

½ cup flour

½ teaspoon salt

½ tablespoon unsalted butter

4 fresh thyme leaves

Ginger Pear Butter

1 pear

1½ tablespoon honey

8 tablespoon unsalted butter

¼ teaspoon of vanilla

½ teaspoon ground cinnamon

1 teaspoon freshly grated ginger

¼ teaspoon salt

3

1. In a medium bowl, whisk the egg and milk until well combined and frothy. 

2. Sift the flour and salt and then use a spatula to stir to just combined but still lumpy.

3. Slowly whisk in the butter. 

4. Continue whisking until the batter is completely smooth, about 30 seconds. 

5. Let the batter rest in the fridge for 1 hour.

6. Meanwhile, adjust the oven rack to the lowest position and preheat the oven to 450˚F. 

7. Pour a drop of vegetable oil into each of 8 mini-muffin tins and swirl the pan to coat the bottom of each cup. 

8. Place the pan in the oven and let it heat for 30 minutes.

9. Pour the batter into a container with a spout, such as a measuring cup, and then remove the pan from the oven and shut the door.

10. Working as quickly as possible, fill each of the 8 muffin cups almost to the top and return the pan to the oven.

11. Bake for 15 minutes. 

12. Reduce the heat to 350˚F and bake another 5 to 8 minutes, until golden brown. 

13. To remove the popovers, invert the pan onto a cooling rack, carefully using a sharp knife to loosen any that might have stuck to the pan.

14. Preheat the oven to 400˚F and line a baking sheet with foil.

15. Peel, quarter, and core the pear. 

16. Place the pear quarters on the prepared baking sheet and brush the tops with honey. 

17. Bake for 20 minutes, or until the pear is very tender.

18. Set aside and let cool slightly and then mash until no large lumps remain.

19. In a medium bowl, combine the butter, mashed pear, vanilla, cinnamon, ginger, and salt and stir until smooth. 

20. Cover and refrigerate for up to 1 week.

Pear and Almond Tart

Pear and Almond Tart

2

3/4 cup butter softened

½ cup brown sugar

2 eggs

1 cup almond flour

¼ cup flour

¼ teaspoon baking powder

2 teaspoons grated lemon rind

2 pears, peeled, cored and quartered

½ cup brown sugar

1/2 teaspoon of cinnamon

• raw sugar, for sprinkling

1. Preheat oven to 320°F. 

2. Place the butter and sugar in the bowl of a food processor and process until just combined. 

3. Add the eggs, almond flour, flour, baking powder and lemon rind and process until just combined.

4. Spoon the mixture into a lightly greased 4 inches x 13 inches loose-bottom fluted tart tin.

5. Place the pears, cinnamon, and brown sugar in a bowl and toss to coat. 

6. Press the pears into the tart mixture and bake for 35–40 minutes or until cooked when tested with a skewer. 

7. Sprinkle with raw sugar and allow to cool in the tin. 

Parsnip Pear Soup

Parsnip Pear Soup

2

4 teaspoons olive oil

3 cups onions, chopped

3 cups carrots, chopped

3 cups parsnips, peeled and chopped

3 cups pears, chopped 

2 teaspoons salt

3 teaspoons brown sugar, packed

1 teaspoon ground cinnamon

½ teaspoon ground allspice

10 cups vegetable broth

freshly grated black pepper, garnish

parsley chopped, garnish

toasted walnuts chopped, garnish

pear chopped, garnish

1. In a soup pot, warm the oil. Add the onions, carrots, parsnips, pears, and salt and saute on medium heat for about 10 minutes, until the onions are translucent.

2. Add the brown sugar, cinnamon, allspice, and broth.

3. Cover and bring to a boil; then lower the heat and simmer for 20 minutes.

4. In batches in a food processor or immersion blender, puree the soup. 

5. Reheat and serve.

6. Garnish with parsley, pears, walnuts, and black pepper.

Pear and Chocolate Tea Bread

This is a recipe I use to make at my tea house for bridal and baby showers.  The bread tends to be moist.  When I think of pears I think of Autumn and the need for warm, comforting things.  This bread can be warmed up with a scoop of ice cream with a drizzle of dulce de leche or caramel for a nice dessert too. 

1 ¾ cups flour

¾ teaspoon baking soda

1 ¼ teaspoons cream of tartar

½ teaspoon salt

4 Bartlett pears, 1/2 inch cubed and divided

2 large eggs

1 stick of soft unsalted butter, cut into 4 pieces

¾ cup sugar

1 teaspoon vanilla extract

½ teaspoon almond extract

1/2 cup chocolate chips

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Pear and Chocolate Tea Bread

1. Position an oven rack in the middle of the oven.

2. Preheat the oven to 350 degrees F.

3. Butter a bread pan.

4. Sift the flour, baking soda, cream of tartar, and salt into a large mixing bowl. Set aside.

5. Put half of the pears in a food processor fitted with the steel blade.

6. Process to a puree, about 30 seconds.

7. Add the eggs, butter, sugar, vanilla, and almond extract and process until the mixture is smooth, about 30 seconds.

8. The mixture may look slightly curdled.

9. Stir the egg mixture into the flour mixture, stirring just until the flour is evenly moistened.

10. Reserve 2 tablespoons of the chopped pears.

11. Gently stir the remaining pears and the chocolate chips into the batter.

12. Pour the batter into the prepared pan and smooth the top.

13. Sprinkle the reserved pears over the top of the loaf, pressing them gently into the loaf.

14. Bake 50 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

15. Cool the loaf thoroughly in the pan on a wire rack.

Baked Pears with Dulce de Leche

I have pears at home and extra dulce de leche I already made. So this is the recipe I made because I wanted to use both. Ice cream I bought, but do have an ice cream maker and is not necessary. This is a real simple dish to make.

Baked Pears with Dulce de Leche

4 pears, cut in half with seeds and stem cut out, peel if you like I did not (I used Barlett)

2 tbls of butter

4 tbls of dried cherries, can use other dried fruit or mixture

4 tbls of walnuts, chopped

1/4 - 1/2 cup of dulce de leche

4 scoops of French Vanilla ice cream (optional)

cinnamon, sprinkle on top

1. Heat the oven to 400 degrees Fahrenheit.

2. Melt butter in a shallow pan or two pans.

3. Place the pears inside down in the pan(s).

4. Place in oven and cook for 15-20 minutes.

5. Turn over pears, check to see they are mainly cooked, if not return for 5 - 10 more minutes.

6. Divide the dried cherries and place some in each pear half (about 1/2 tablespoon on each half).

7. Divide the walnuts and place in each pear half, see step 6.

8. Put in oven and cook 10 minutes more.

9. Take out of the oven and put 2 pear halves on each plate.

10. Make sure the cherries and walnuts are on the pear and drizzle or dollop the dulce de leche on each pear half.

11. Scoop some ice cream if you like and sprinkle everything with cinnamon.