Gluten-Free Dairy-Free Pear BreadSays recipe creator Carol Kicinski, “Talk about delicious—delicate pear flavor, just sweet enough, moist with a golden brown crust and that gorgeous split down the middle. Pears add such an elegant sweetness and delightful moistness—this bread certainly deserves to be at the top of my list for favorite gluten-free quick breads!”
Ingredients
In a large mixing bowl, whisk together the 1 ½ cups brown rice flour, tapioca starch, baking powder, salt and cinnamon. In another mixing bowl, whisk together the eggs, sugar, oil and vanilla. Add the wet ingredients to the dry and stir to combine. Add the pears and walnuts and pour the batter into the prepared pan. Bake for 60–70 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then remove to a wire rack to finish cooling.
yield: Makes 1 gluten-free loaf
Ingredients
- 1 ½ cups superfine brown rice flour, plus more for dusting the pan
- ½ cup tapioca (or corn or potato) starch
- 1 teaspoon baking powder
- 1 teaspoon kosher or fine sea salt
- 2 teaspoons ground cinnamon
- 2 large eggs
- 1 ⅓ cups sugar
- ½ cup grapeseed (or other neutral flavored) oil
- 2 teaspoons pure vanilla extract
- 2 ripe USA Pears, peeled, cored, and grated
- 1 cup walnuts, chopped
In a large mixing bowl, whisk together the 1 ½ cups brown rice flour, tapioca starch, baking powder, salt and cinnamon. In another mixing bowl, whisk together the eggs, sugar, oil and vanilla. Add the wet ingredients to the dry and stir to combine. Add the pears and walnuts and pour the batter into the prepared pan. Bake for 60–70 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then remove to a wire rack to finish cooling.
yield: Makes 1 gluten-free loaf
Double Delight Pear Waffles with Warm Marmalade Maple PearsThe Bite reader (and pear enthusiast) Merry Graham sent us her recipe for pear waffles, and we knew we had to share it! Not only are these waffles fluffy and crisp and sweet, they’re also beautiful. Impress your next houseguests—or your sleepy family—with this brunch dish.
Ingredients
In a medium bowl, whisk flour, baking powder, soda, salt, and nutmeg. In another bowl, whisk together buttermilk, butter, sugar, vanilla, and egg yolks. Slowly whisk the flour mixture into the buttermilk mixture.
In the bowl of a standing mixer, whip egg whites until stiff. Fold 1 cup of egg whites and chopped pears into buttermilk-flour mixture. Fold in remaining egg whites.
Pour about ⅓ cup of batter into each well of the waffle iron and close the lid. Cook the waffle until golden brown and crisp, about 5 minutes. Keep warm in oven and continue to bake remaining waffle batter.
Meanwhile, in a saucepan over medium heat, combine sliced pears, marmalade, and maple syrup. Heat until thoroughly warmed.
yield: Serves 4
Ingredients
- 1 ¾ cup unbleached flour
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon fresh grated nutmeg
- 1 ¾ cups buttermilk
- ½ cup unsalted melted butter
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, separated
- ½ cup chopped, peeled USA Pears
- 3 USA Pears, peeled and sliced
- ½ cup pure maple syrup
- ¼ cup orange marmalade
In a medium bowl, whisk flour, baking powder, soda, salt, and nutmeg. In another bowl, whisk together buttermilk, butter, sugar, vanilla, and egg yolks. Slowly whisk the flour mixture into the buttermilk mixture.
In the bowl of a standing mixer, whip egg whites until stiff. Fold 1 cup of egg whites and chopped pears into buttermilk-flour mixture. Fold in remaining egg whites.
Pour about ⅓ cup of batter into each well of the waffle iron and close the lid. Cook the waffle until golden brown and crisp, about 5 minutes. Keep warm in oven and continue to bake remaining waffle batter.
Meanwhile, in a saucepan over medium heat, combine sliced pears, marmalade, and maple syrup. Heat until thoroughly warmed.
yield: Serves 4
Gluten-Free Healthy Pear MuffinsIf a food processor is not available, blend pears with brown sugar and wet ingredients in a blender and then add to dry ingredients. The optional almond topping adds a nice crunch to these muffins. Extra muffins freeze well. This recipe was developed by Carol Kicinski, blogger at Simply Gluten-Free.
Ingredients
Place the pears in the bowl of a food processor fitted with a steel blade. Add the brown sugar and puree. Add the remaining ingredients (except the toppings) and process to combine, scraping down the bowl of the food processor once. Divide the batter evenly among the prepared pans.
If desired, sprinkle the almonds on top of the batter and sprinkle with a little sugar. (To intensify the flavor of the almonds, you can toast them in a dry pan over high heat for a few minutes, just until toasted and fragrant.) Bake for 25 minutes or until the muffins have risen and a toothpick inserted into the center comes out clean. (These muffins don’t get too brown.) Let cool in the pan.
yield: Makes 24 muffins
Ingredients
- 3 ripe USA Pears, peeled, cored, and roughly chopped
- 1 cup brown sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups superfine brown rice flour
- ½ cup potato starch (not potato flour)
- ¼ cup flax seed meal
- 2 teaspoons baking powder
- 1 teaspoon kosher or fine sea salt
- ½ cup grapeseed or light olive oil
- Optional Topping:
- ½ cup sliced almonds
- ¼ cup granulated sugar (preferably organic)
Place the pears in the bowl of a food processor fitted with a steel blade. Add the brown sugar and puree. Add the remaining ingredients (except the toppings) and process to combine, scraping down the bowl of the food processor once. Divide the batter evenly among the prepared pans.
If desired, sprinkle the almonds on top of the batter and sprinkle with a little sugar. (To intensify the flavor of the almonds, you can toast them in a dry pan over high heat for a few minutes, just until toasted and fragrant.) Bake for 25 minutes or until the muffins have risen and a toothpick inserted into the center comes out clean. (These muffins don’t get too brown.) Let cool in the pan.
yield: Makes 24 muffins
Lacy Pear Coffee CakeThis pretty pear cake is also versatile—you can frost the bottom layer and stack the second for a bigger cake, or cut each layer into slices or squares. The layers can be wrapped in freezer paper or foil and frozen for up to 2 months. Thaw them at room temperature and dust with powdered sugar before serving.
Ingredients
Bake at 350 degrees for 35–40 minutes or until wooden toothpick comes out clean. Cool in pan 10 minutes; turn onto wire rack. Cool completely. Place a lacy paper doily on each cake layer. Dust with powdered sugar; carefully remove doily. Serve cake with whipped cream, if desired.
yield: Makes 2 layers or 8 to 12 servings
Nutritional InformationNutritional Analysis per serving: Calories 522 (44% calories from fat); 7.2g Protein; 26.3g Fat; 67.2g Carbohydrate; 79mg Cholesterol; 2.6g Fiber; 241mg Sodium
Ingredients
- 1 ¾ cups flour
- 1 ½ cups packed brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¾ cup shortening
- 3 eggs
- 1 teaspoon vanilla
- 1 ½ cups USA Pears, finely chopped
- ½ cup chopped blanched almonds
- Powdered sugar
- Whipped cream or topping (optional)
Bake at 350 degrees for 35–40 minutes or until wooden toothpick comes out clean. Cool in pan 10 minutes; turn onto wire rack. Cool completely. Place a lacy paper doily on each cake layer. Dust with powdered sugar; carefully remove doily. Serve cake with whipped cream, if desired.
yield: Makes 2 layers or 8 to 12 servings
Nutritional InformationNutritional Analysis per serving: Calories 522 (44% calories from fat); 7.2g Protein; 26.3g Fat; 67.2g Carbohydrate; 79mg Cholesterol; 2.6g Fiber; 241mg Sodium
Maple-Glazed Pears with French ToastWhat a treat for a casual family breakfast or a holiday brunch! Try the maple-glazed pears as a topper to other breakfast favorites like pancakes or waffles. The pears can be made ahead, cooled, covered, and refrigerated for up to 3 days. Simply re-warm before serving.
Ingredients
For French toast: Combine the eggs and milk in a medium bowl and beat until well combined. Add a pinch of salt. Heat a griddle or large skillet over medium-high heat. One at a time, dunk a slice of bread into the egg mixture, coating both sides of the bread thoroughly. Dunk as many slices as will fit on the griddle and reserve the rest for a second batch. Lightly butter the griddle or pan and arrange the coated slices in the pan. Cook on one side until nicely browned and then turn and brown the other side. Keep warm while you make the second batch.
Have 4 warm plates ready. Arrange 2 slices of French toast on each plate and top with some of the maple-glazed pears, spooning extra sauce over top. Serve immediately.
yield: Serves 4
Recipe by Diane Morgan, provided courtesy of Pear Bureau Northwest.
Ingredients
- Maple-Glazed Pears
- 1 cup maple syrup
- 4 tablespoons (½ stick) butter
- 2 teaspoons ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- Pinch of salt
- 5 firm but ripe Bartlett or Anjou USA Pears, peeled, halved lengthwise, cored, and each half cut lengthwise into 5 wedges
- French Toast
- 3 large eggs
- ⅓ cup milk
- 8 thick slices bread
- Butter for griddle
For French toast: Combine the eggs and milk in a medium bowl and beat until well combined. Add a pinch of salt. Heat a griddle or large skillet over medium-high heat. One at a time, dunk a slice of bread into the egg mixture, coating both sides of the bread thoroughly. Dunk as many slices as will fit on the griddle and reserve the rest for a second batch. Lightly butter the griddle or pan and arrange the coated slices in the pan. Cook on one side until nicely browned and then turn and brown the other side. Keep warm while you make the second batch.
Have 4 warm plates ready. Arrange 2 slices of French toast on each plate and top with some of the maple-glazed pears, spooning extra sauce over top. Serve immediately.
yield: Serves 4
Recipe by Diane Morgan, provided courtesy of Pear Bureau Northwest.
Oven-Baked Pear PancakeAmericans typically think of pancakes as the thin, fluffy variety which are normally cooked on a griddle or frying pan. This oven-baked version makes a delicious breakfast, or an interesting dessert! This recipe works well with any variety of USA Pear.
Ingredients
yield: Makes 4-6 servings
Ingredients
- 4 ripe USA Pears, peeled, cored and sliced
- 4 eggs, separated into whites and yolks
- ¼ cup chopped walnuts
- ¾ cup brown sugar, divided
- ⅓ cup flour
- ⅓ cup milk
- 3 tablespoons unsalted butter
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- Dash of salt
yield: Makes 4-6 servings
Walnut Crêpes with Whipped Vanilla-Citrus Soy Cream, Wild Blueberries, and PearsMake all of the components ahead and keep them in the refrigerator for this addictively delicious dish. Some of the soy creams are sweetened, so taste the cream before adding any sweetener—it may not be necessary! This recipe was developed by Chef Alessandro Stratta.
Ingredients
Heat an 8 to 10-inch non-stick pan or crêpe pan over medium heat and coat very lightly with non-stick spray. Pour about 3 tablespoons of the crêpe batter in the pan and swirl pan to coat the bottom evenly. Cook until golden then flip and cook the second side for one more minute. Set aside on a parchment-lined plate. Repeat with remaining crêpes, stacking them one on top of another, until batter is used.
For cream: In a medium bowl, combine the cream, agave nectar, orange zest, and lemon zest. Split the vanilla bean from top to bottom and use the back of a knife (or your thumb) to scrape the seeds from the vanilla bean into the bowl; whip to form medium peaks.
For sauce: In a medium saucepan, bring 2 cups of water to a boil over medium heat; add the agave and stir to dissolve. Lower the heat to a simmer; add the pears and poach until tender. Turn on the heat and add the wild blueberries. Set aside to cool.
To serve: Spread a thin layer of the soy cream mixture onto one quarter of a crêpe. Sprinkle with about a tablespoon of the toasted walnuts. Fold the crêpe in half and then in half again, creating a triangular shaped packet. Spoon the sauce over the crêpes. Garnish with walnut halves and serve immediately.
yield: Serves 10
Nutritional InformationNutrients per Serving: 370 Calories, 19g Total Fat, 4g Saturated Fat, 9g Monounsaturated Fat, 5g Polyunsaturated Fat, 50 mg Cholesterol, 150mg Sodium, 47g Carbohydrates, 2g Fiber, 6g Protein
Ingredients
- Crêpe Batter
- 2 large eggs
- 1 cup all-purpose flour
- 1 cup soy milk
- ¼ teaspoon kosher salt
- 2 tablespoons butter, melted
- 4 tablespoons California walnuts, toasted and finely chopped
- Soy Cream
- 1 quart soy whip or other soy cream filling
- 1 tablespoon agave nectar (optional)
- 2 teaspoons orange zest
- 1 teaspoon lemon zest
- 1 fresh vanilla bean
- Sauce and Garnish
- ½ cup agave nectar
- 2 ripe Anjou USA Pears, peeled, cored, and cut into 1-inch cubes
- 1 pint frozen wild blueberries
- ½ cup toasted California walnut pieces
Heat an 8 to 10-inch non-stick pan or crêpe pan over medium heat and coat very lightly with non-stick spray. Pour about 3 tablespoons of the crêpe batter in the pan and swirl pan to coat the bottom evenly. Cook until golden then flip and cook the second side for one more minute. Set aside on a parchment-lined plate. Repeat with remaining crêpes, stacking them one on top of another, until batter is used.
For cream: In a medium bowl, combine the cream, agave nectar, orange zest, and lemon zest. Split the vanilla bean from top to bottom and use the back of a knife (or your thumb) to scrape the seeds from the vanilla bean into the bowl; whip to form medium peaks.
For sauce: In a medium saucepan, bring 2 cups of water to a boil over medium heat; add the agave and stir to dissolve. Lower the heat to a simmer; add the pears and poach until tender. Turn on the heat and add the wild blueberries. Set aside to cool.
To serve: Spread a thin layer of the soy cream mixture onto one quarter of a crêpe. Sprinkle with about a tablespoon of the toasted walnuts. Fold the crêpe in half and then in half again, creating a triangular shaped packet. Spoon the sauce over the crêpes. Garnish with walnut halves and serve immediately.
yield: Serves 10
Nutritional InformationNutrients per Serving: 370 Calories, 19g Total Fat, 4g Saturated Fat, 9g Monounsaturated Fat, 5g Polyunsaturated Fat, 50 mg Cholesterol, 150mg Sodium, 47g Carbohydrates, 2g Fiber, 6g Protein