Baked Bosc Pears on the Half ShellHalved Bosc pears filled with raisins, dates, or mincemeat and baked with brown sugar and cinnamon make for a tasty, healthy dessert.
Ingredients
Ingredients
- Pears
- 3 fresh Bosc USA Pears
- ½ cup water
- ½ cup packed brown sugar
- 1 tablespoon butter or margarine
- ½ teaspoon ground cinnamon
- Raisin Filling
- 1/4 cup raisins
- 2 tablespoons chopped nuts
- Date Filling
- 1/3 cup chopped dates
- 2 tablespoons chopped nuts
- ½ teaspoon grated orange peel
- Mincemeat Filling
- ½ cup prepared mincemeat
- 1 tablespoon rum or brandy
- Halve and core pears. Combine ingredients for desired filling and fill centers. Combine remaining ingredients; bring to boil and pour over pears. Bake at 350 degrees for 45 minutes or until tender; baste frequently with syrup.
- yield: Makes 6 servings
Baked Pear Parcels with Lemon Chamomile Sauce
These beautiful pear parcels are deceivingly simple to make. Thanks to Sala Kannan at www.veggiebelly.com for the recipe! Serve with lemon chamomile sauce, ice cream, or whipped cream.
Ingredients
For pears: While the dough is in the fridge, peel the pears. Make a thin slice on the bottom of the pears so that they can sit stably. Core the pears and remove the seeds.
Crush the walnuts lightly. Combine them with the brown sugar and flour. Fill the cored inside of the pear with the walnut-sugar mixture. Pack the mixture into the pear cavity. When the dough is chilled, take it out of the fridge and divide it into two. Roll out each portion into a rough round. Place a pear in the middle of one dough round. Lift the sides of the dough up and press together over the pear to form a parcel. Pinch off any excess dough. Patch up any empty spots, using water to seal the edges.
Brush the pear parcels with milk or egg wash. Bake in the oven for 50 to 60 minutes or until the pear parcels are golden. Cool 10 to 15 minutes before serving.
For sauce: Boil the water in a saucepan. When the water comes to a boil, add the chamomile tea bags. Boil for 30 seconds. Turn off heat and let the tea steep for about 7 minutes. Remove tea bags.
Turn the heat back on and add all the remaining ingredients to the tea. Simmer until the sauce has reduced to about 60% of its original volume.
yield: makes 2 generous servings
These beautiful pear parcels are deceivingly simple to make. Thanks to Sala Kannan at www.veggiebelly.com for the recipe! Serve with lemon chamomile sauce, ice cream, or whipped cream.
Ingredients
- Crust
- 4 ounces all-purpose flour
- 4 ounces butter
- ¼ cup sugar
- Pinch of salt
- ⅛ teaspoon vanilla extract
- Pears
- 2 ripe but firm Bosc USA Pears
- 3 tablespoon walnuts
- 2 tablespoons brown sugar
- 1 tablespoon flour
- Lemon Chamomile Sauce
- 1 ½ cups water
- 2 chamomile tea bags
- 1 ½ tablespoons lemon juice
- 3 tablespoons honey
- 1 tablespoon red wine
- 1 tablespoon brown sugar
- ⅛ teaspoon lemon zest
For pears: While the dough is in the fridge, peel the pears. Make a thin slice on the bottom of the pears so that they can sit stably. Core the pears and remove the seeds.
Crush the walnuts lightly. Combine them with the brown sugar and flour. Fill the cored inside of the pear with the walnut-sugar mixture. Pack the mixture into the pear cavity. When the dough is chilled, take it out of the fridge and divide it into two. Roll out each portion into a rough round. Place a pear in the middle of one dough round. Lift the sides of the dough up and press together over the pear to form a parcel. Pinch off any excess dough. Patch up any empty spots, using water to seal the edges.
Brush the pear parcels with milk or egg wash. Bake in the oven for 50 to 60 minutes or until the pear parcels are golden. Cool 10 to 15 minutes before serving.
For sauce: Boil the water in a saucepan. When the water comes to a boil, add the chamomile tea bags. Boil for 30 seconds. Turn off heat and let the tea steep for about 7 minutes. Remove tea bags.
Turn the heat back on and add all the remaining ingredients to the tea. Simmer until the sauce has reduced to about 60% of its original volume.
yield: makes 2 generous servings
Bartlett Pear Orange Bar CookiesFresh pears in the middle layer of these simple bar cookies make for a fruity surprise.
Ingredients
For bar cookies: Combine flour and salt; cut in shortening until crumbly. Stir in about ½ cup milk, one tablespoon at a time, until all flour is moistened. Divide dough in half. Roll out half dough to 17 x 12-inch rectangle. Carefully place in 15 x 10 x 1-inch baking pan. Sprinkle with bread crumbs. Arrange pear slices over crumbs. Combine sugar and orange peel; sprinkle over pear slices. Roll out remaining dough to 15 x 10-inch rectangle and place on top of pears; seal and flute edges. Cut several steam vents in top of crust. Brush top of pastry with milk. Bake at 375 degrees for 45 to 55 minutes or until pastry is golden brown. Brush with glaze while warm.
yield: Makes 16 to 18 servings
For orange glaze: Combine all ingredients and stir until smooth.
yield: Makes ⅓ cup
Nutritional InformationNutritional Analysis per Serving: 300 Calories (44% Calories from Fat); 3.3g Protein; 13.5g Fat; 42.5g Carbohydrate; 1mg Cholesterol; 2.39g Fiber; 228mg Sodium
Ingredients
- Bar Cookies
- 3 cups flour
- 1 ½ teaspoons salt
- 1 cup shortening
- Milk
- ½ cup fine dry bread crumbs
- 6 Bartlett USA Pears, peeled and sliced
- ½ cup sugar
- 1 teaspoon grated orange peel
- Orange Glaze
- 1 cup sifted powdered sugar
- ¾ teaspoon vanilla
- 2 tablespoons orange juice or milk
For bar cookies: Combine flour and salt; cut in shortening until crumbly. Stir in about ½ cup milk, one tablespoon at a time, until all flour is moistened. Divide dough in half. Roll out half dough to 17 x 12-inch rectangle. Carefully place in 15 x 10 x 1-inch baking pan. Sprinkle with bread crumbs. Arrange pear slices over crumbs. Combine sugar and orange peel; sprinkle over pear slices. Roll out remaining dough to 15 x 10-inch rectangle and place on top of pears; seal and flute edges. Cut several steam vents in top of crust. Brush top of pastry with milk. Bake at 375 degrees for 45 to 55 minutes or until pastry is golden brown. Brush with glaze while warm.
yield: Makes 16 to 18 servings
For orange glaze: Combine all ingredients and stir until smooth.
yield: Makes ⅓ cup
Nutritional InformationNutritional Analysis per Serving: 300 Calories (44% Calories from Fat); 3.3g Protein; 13.5g Fat; 42.5g Carbohydrate; 1mg Cholesterol; 2.39g Fiber; 228mg Sodium
Bosc Pear and Roasted Hazelnut TartA tart makes such a pretty presentation on a dessert table, especially this tart, which has slices of caramelized pears on top. The skin of a Bosc pear is autumn-hued in lovely shades of brown and gold, which is precisely why the pears are left unpeeled. The tart can be made in stages: the tart shell can be prepared in advance and frozen, and the filling can be made a day ahead. This makes assembly and baking a breeze.
Ingredients
Preheat the oven to 425 degrees. Have ready a 10-inch tart pan with a removable bottom. On a lightly floured work surface, roll out the dough into a circle about 12 inches in diameter. Dust the work surface and dough with a little more flour, as necessary, to keep the dough from sticking. Roll the dough around the rolling pin, lift it over the tart pan, and unroll the dough over the pan. Adjust to center the dough, then press it into place. Trim the overhang to half an inch and fold in to reinforce the side. Freeze the tart shell for 20 minutes. (The tart shell can be made up to this point and frozen for up to 1 month.)
Line the tart shell with foil and fill with dried beans, rice, or pie weights. Bake just until the side of the pastry begins to color, about 20 minutes. Remove the weights and foil, and bake until the base of the shell is golden, about 5 minutes. Transfer to a rack to cool. Reduce oven temperature to 400 degrees.
For filling: Cream the butter and sugar in a food processor fitted with the metal blade, stopping the machine once or twice to scrape down the sides of the work bowl. Add the egg yolk, egg, and heavy cream, and process to blend thoroughly. Scatter the ground nuts and flour over the butter mixture, and process just until blended. Refrigerate while preparing the pears. Halve and core them and cut vertically into ⅛-inch slices.
To assemble: Spread the cream filling evenly over the bottom of the prepared tart shell. Arrange the pears over the filling in overlapping concentric circles, starting from the outside edge and working toward the center. Brush the pears with the pear brandy. Sprinkle the 1 ½ tablespoons of sugar over the top.
Bake the tart in the center of the oven until the pastry is brown and the pears begin to caramelize, about 45 minutes. Let cool on a rack. When ready to serve, center one hand under the bottom of the tart pan and slip off the rim with the other hand. Set the tart on a round serving plate and cut into wedges.
yield: Serves 8 to 10
Cook’s NotePrepare the ground hazelnuts for both the tart shell and filling at the same time. Spread 1 cup of hazelnuts on a rimmed baking sheet and roast them in a preheated 350 degree oven until lightly browned, about 10 minutes. Rub the nuts together in a terry kitchen towel to remove the skins. Place them in a food processor fitted with a metal blade and process until finely ground. Measure and set aside ¼ cup for the tart shell, and ½ cup for the filling.
This recipe is from The Thanksgiving Table: Recipes and Ideas to Create Your Own Holiday Tradition by Diane Morgan. Provided courtesy of Diane Morgan and reproduced with permission by Pear Bureau Northwest.
Ingredients
- Tart Crust
- ¼ cup finely ground hazelnuts (see Cook’s Note)
- 1 ¼ cups all-purpose flour, plus extra for dusting
- ½ teaspoon salt
- 2 teaspoons sugar
- 4 tablespoons ice-cold unsalted butter, cut into small pieces
- ¼ cup ice-cold solid vegetable shortening
- 3 tablespoons sour cream
- 1 tablespoon ice water
- Filling
- ½ cup (1 stick) unsalted butter, cut into small pieces
- ½ cup sugar
- 1 large egg yolk
- 1 large egg
- 1 tablespoon heavy whipping cream
- ½ cup finely ground hazelnuts (see Cook’s Note)
- 1 tablespoon all-purpose flour
- 3 firm but ripe Bosc USA Pears
- 2 tablespoons pear brandy, kirsch, or cognac
- 1 ½ tablespoons sugar
Preheat the oven to 425 degrees. Have ready a 10-inch tart pan with a removable bottom. On a lightly floured work surface, roll out the dough into a circle about 12 inches in diameter. Dust the work surface and dough with a little more flour, as necessary, to keep the dough from sticking. Roll the dough around the rolling pin, lift it over the tart pan, and unroll the dough over the pan. Adjust to center the dough, then press it into place. Trim the overhang to half an inch and fold in to reinforce the side. Freeze the tart shell for 20 minutes. (The tart shell can be made up to this point and frozen for up to 1 month.)
Line the tart shell with foil and fill with dried beans, rice, or pie weights. Bake just until the side of the pastry begins to color, about 20 minutes. Remove the weights and foil, and bake until the base of the shell is golden, about 5 minutes. Transfer to a rack to cool. Reduce oven temperature to 400 degrees.
For filling: Cream the butter and sugar in a food processor fitted with the metal blade, stopping the machine once or twice to scrape down the sides of the work bowl. Add the egg yolk, egg, and heavy cream, and process to blend thoroughly. Scatter the ground nuts and flour over the butter mixture, and process just until blended. Refrigerate while preparing the pears. Halve and core them and cut vertically into ⅛-inch slices.
To assemble: Spread the cream filling evenly over the bottom of the prepared tart shell. Arrange the pears over the filling in overlapping concentric circles, starting from the outside edge and working toward the center. Brush the pears with the pear brandy. Sprinkle the 1 ½ tablespoons of sugar over the top.
Bake the tart in the center of the oven until the pastry is brown and the pears begin to caramelize, about 45 minutes. Let cool on a rack. When ready to serve, center one hand under the bottom of the tart pan and slip off the rim with the other hand. Set the tart on a round serving plate and cut into wedges.
yield: Serves 8 to 10
Cook’s NotePrepare the ground hazelnuts for both the tart shell and filling at the same time. Spread 1 cup of hazelnuts on a rimmed baking sheet and roast them in a preheated 350 degree oven until lightly browned, about 10 minutes. Rub the nuts together in a terry kitchen towel to remove the skins. Place them in a food processor fitted with a metal blade and process until finely ground. Measure and set aside ¼ cup for the tart shell, and ½ cup for the filling.
This recipe is from The Thanksgiving Table: Recipes and Ideas to Create Your Own Holiday Tradition by Diane Morgan. Provided courtesy of Diane Morgan and reproduced with permission by Pear Bureau Northwest.
Caramelized Bosc Pears with Hazelnut ButterNationally renowned Chef Matthew Lightner of New York City's Atera restaurant is known for his special flair with seasonal ingredients. In this elegant-yet-approachable dish, Bosc pears are basted in caramel and served with homemade hazelnut butter and crunchy roasted hazelnuts. A scoop of good vanilla ice cream is the perfect complement to this fragrant and flavorful dessert.
Ingredients
To make the caramel, place the sugar, water, and vanilla bean seeds in a nonreactive, shallow, wide, heavy-bottomed saucepan with a lid. Add the cream of tartar or lemon juice and stir together until the sugar is completely moistened. Heat the mixture over medium heat, covered, until the sugar has completely dissolved and the syrup begins to bubble. Remove the lid, increase the heat slightly and allow the syrup to boil undisturbed until it turns golden in color. Add the butter and swirl until combined and color is uniform.
Carefully place the pear halves in the caramel, cut side down. Cook over medium heat, occasionally basting the pears with caramel, until the sauce begins to attach itself to the pears and give them color, about 15 minutes. Carefully transfer the pear halves to a small sheet tray lined with foil or parchment paper and drizzle with the remaining caramel sauce. Cool at room temperature.
While the pears are cooling, make the hazelnut butter. Preheat the oven to 350 degrees and spread the hazelnuts on a small pan. Toast the nuts until they are lightly golden and aromatic, about 8 minutes. Cool completely, set aside ¼ cup and transfer the remaining ½ cup hazelnuts to a blender or food processor. Add the olive oil, sugar, and salt and blend briefly on low speed. Gradually increase the speed until a smooth paste forms, adding water a tablespoon at a time to achieve the right consistency, slightly looser than peanut butter. (The hazelnut butter should coat the back of a spoon.)
To serve, lightly crush the reserved hazelnuts with the back of a sauté pan being certain to leave them coarse. Drain excess caramel from pear halves, coat them with hazelnut butter and roll in the crushed nuts. Serve warm or at room temperature with vanilla ice cream or lightly whipped cream.
yield: Makes 6 servings
Ingredients
- Caramelized Pears
- 3 firm, ripe Bosc pears
- 1 cup sugar
- ½ cup water
- 1 vanilla bean, split and scraped
- ¼ teaspoon cream of tartar or squeeze of fresh lemon juice
- 2 tablespoons unsalted butter
- Hazelnut Butter
- ¾ cup hazelnuts, lightly toasted and skinned
- 2 tablespoons olive oil
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- Good quality ice cream or whipped cream (optional)
To make the caramel, place the sugar, water, and vanilla bean seeds in a nonreactive, shallow, wide, heavy-bottomed saucepan with a lid. Add the cream of tartar or lemon juice and stir together until the sugar is completely moistened. Heat the mixture over medium heat, covered, until the sugar has completely dissolved and the syrup begins to bubble. Remove the lid, increase the heat slightly and allow the syrup to boil undisturbed until it turns golden in color. Add the butter and swirl until combined and color is uniform.
Carefully place the pear halves in the caramel, cut side down. Cook over medium heat, occasionally basting the pears with caramel, until the sauce begins to attach itself to the pears and give them color, about 15 minutes. Carefully transfer the pear halves to a small sheet tray lined with foil or parchment paper and drizzle with the remaining caramel sauce. Cool at room temperature.
While the pears are cooling, make the hazelnut butter. Preheat the oven to 350 degrees and spread the hazelnuts on a small pan. Toast the nuts until they are lightly golden and aromatic, about 8 minutes. Cool completely, set aside ¼ cup and transfer the remaining ½ cup hazelnuts to a blender or food processor. Add the olive oil, sugar, and salt and blend briefly on low speed. Gradually increase the speed until a smooth paste forms, adding water a tablespoon at a time to achieve the right consistency, slightly looser than peanut butter. (The hazelnut butter should coat the back of a spoon.)
To serve, lightly crush the reserved hazelnuts with the back of a sauté pan being certain to leave them coarse. Drain excess caramel from pear halves, coat them with hazelnut butter and roll in the crushed nuts. Serve warm or at room temperature with vanilla ice cream or lightly whipped cream.
yield: Makes 6 servings
Caramelized Pear and Chocolate Ganache PizzaThis recipe is courtesy of FoodChannel.com. Pizza for dessert? Hey, it’s a pie, right? This one is layered with sweet caramelized pears and rich, dark chocolate. It’s a happy ending for any meal.
Ingredients
Combine heavy cream and chocolate in top of double boiler over simmering water and cook until chocolate is smooth and melted; whisking occasionally. Keep warm.
Slice warm pizza crust into 8 pieces.
To assemble each dessert pizza; arrange one slice pizza crust on plate. Top with two cheese slices, one pear slice, another slice of pizza crust, two cheese slices, and one pear slice. Drizzle warm chocolate sauce over top. Repeat with remaining dessert pizzas.
prep time: 10 minutes
cook time: 10 minutes
yield: Serves 4
Ingredients
- 2 small Red Bartlett USA Pears, cored and sliced thickly
- 1 tablespoon butter
- 1 tablespoon brown sugar
- ½ cup heavy whipping cream
- 1 cup semisweet chocolate chips
- 1 12-inch prepared pizza crust, warm
- 1 double wedge cream cheese, thin sliced
- 2 tablespoons sliced almonds, toasted
Combine heavy cream and chocolate in top of double boiler over simmering water and cook until chocolate is smooth and melted; whisking occasionally. Keep warm.
Slice warm pizza crust into 8 pieces.
To assemble each dessert pizza; arrange one slice pizza crust on plate. Top with two cheese slices, one pear slice, another slice of pizza crust, two cheese slices, and one pear slice. Drizzle warm chocolate sauce over top. Repeat with remaining dessert pizzas.
prep time: 10 minutes
cook time: 10 minutes
yield: Serves 4
Champagne PearsWhite wine may be substituted or mixed with champagne.
Ingredients
Bring champagne, sugar and 3-inch sprigs of rosemary to boil in a large saucepan. Stand pears in champagne mixture; cover with lid or foil and simmer 25 to 35 minutes or until tender. Baste every 8 to 10 minutes to cover all surfaces with champagne mixture.
Remove pears from heat and cool; baste occasionally. Remove pears from liquid.
In large skillet or shallow pan, reduce liquid and sugar by half. Cool.
Pour sauce on individual serving plate. Stand poached pear in pool. Garnish with mascarpone cheese and a small spring of rosemary.
yield: 12 servings
Nutritional InformationNutritional Analysis per Serving: 276 Calories (21% Calories from Fat); 1.6g Protein; 7.2g Fat; 59.4g Carbohydrate; 18mg Cholesterol; 3.4g Fiber; 18mg Sodium
Ingredients
- 12 Bosc USA Pears, firm-ripe
- 1 gallon water
- ¼ cup lemon juice
- 3 (750 ml) bottles champagne
- ½ to 1 cup sugar
- 3 sprigs (3 to 4 inches each) fresh rosemary
- 4 to 8 ounces mascarpone cheese
- 12 small sprigs fresh rosemary
Bring champagne, sugar and 3-inch sprigs of rosemary to boil in a large saucepan. Stand pears in champagne mixture; cover with lid or foil and simmer 25 to 35 minutes or until tender. Baste every 8 to 10 minutes to cover all surfaces with champagne mixture.
Remove pears from heat and cool; baste occasionally. Remove pears from liquid.
In large skillet or shallow pan, reduce liquid and sugar by half. Cool.
Pour sauce on individual serving plate. Stand poached pear in pool. Garnish with mascarpone cheese and a small spring of rosemary.
yield: 12 servings
Nutritional InformationNutritional Analysis per Serving: 276 Calories (21% Calories from Fat); 1.6g Protein; 7.2g Fat; 59.4g Carbohydrate; 18mg Cholesterol; 3.4g Fiber; 18mg Sodium
Chocolate Pear DelightThis decadent desert for two is disarmingly simple to prepare. Double it for dinner parties and turn dessert into a chocolate celebration!
Ingredients
Ingredients
- 1 tablespoon butter
- 1 tablespoon flour
- ½ cup milk
- 3 tablespoons cocoa
- 2 ½ tablespoons sugar
- 2 egg yolks
- ¼ teaspoon vanilla
- 2 egg whites
- 1 fresh Bosc or Anjou USA Pear, peeled and sliced
Dairy-Free Caramelized Pear Ice Cream with Almond BrittleThe ice cream is really creamy straight from the ice cream maker and gets a little bit more of an ice milk-type texture as it cures. A little dash of alcohol will handle that if you prefer a creamier, less grainy texture. Recipe by Carol Kicinski, www.simplygluten-free.com.
Ingredients
In a large, heavy saucepan, bring the agave and salt to a slow boil over medium heat and continue to cook until it turns a light amber color and has thickened slightly (245 degrees on a candy thermometer). Stir in the pears carefully; the mixture will seize and bubble up. Continue to cook for 10 minutes. Remove from the heat and carefully stir in about ½ cup of the almond milk. Stir in the remaining almond milk, lemon juice, and pear liqueur or vodka, if using. Allow to cool to room temperature.
Working in two batches, blend the cooled pears and milk mixture in a blender for 1 minute. Strain through a strainer and chill until cold, several hours in the refrigerator or about half an hour in the freezer. Process the mixture in an ice cream maker for about 25 minutes or according to your manufacturer’s instructions. Can be eaten as is or “cured” in the freezer for a few hours.
Store covered in the freezer for up to a week.
For brittle: Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat mat.
In a separate baking sheet, layer the almonds in a single layer and cook for 10 minutes or until warm and fragrant. While the almonds are toasting, make the syrup.
In a large, heavy saucepan, stir the sugar, water, and salt together to combine. Cook over medium heat until the mixture comes to a boil, stirring until the sugar has dissolved. Once the mixture has come to a boil, do not stir it any longer. Continue to cook for about 5 minutes or until the mixture turns a light amber color, swirling the pan occasionally to ensure even coloring. Remove from the heat and stir in the warm almonds, making sure the almonds are coated evenly with the sugar mixture.
Working quickly and carefully (the mixture is screaming hot!), spread the almond mixture into an even layer on the prepared sheet pan. Let cool until hard, about half an hour. Break into pieces.
Store covered at room temperature for up to a week.
Ingredients
- Pear Ice Cream
- 3 ripe pears
- ¾ cup light agave nectar
- 1 pinch salt
- 2 cups unsweetened almond milk
- Juice of ¼ lemon
- 2 teaspoons pear liqueur or vodka (optional)
- Almond Brittle
- 1 ½ cups sliced almonds
- 1 cup granulated sugar
- ¼ cup water
- ⅛ teaspoon kosher or sea salt
In a large, heavy saucepan, bring the agave and salt to a slow boil over medium heat and continue to cook until it turns a light amber color and has thickened slightly (245 degrees on a candy thermometer). Stir in the pears carefully; the mixture will seize and bubble up. Continue to cook for 10 minutes. Remove from the heat and carefully stir in about ½ cup of the almond milk. Stir in the remaining almond milk, lemon juice, and pear liqueur or vodka, if using. Allow to cool to room temperature.
Working in two batches, blend the cooled pears and milk mixture in a blender for 1 minute. Strain through a strainer and chill until cold, several hours in the refrigerator or about half an hour in the freezer. Process the mixture in an ice cream maker for about 25 minutes or according to your manufacturer’s instructions. Can be eaten as is or “cured” in the freezer for a few hours.
Store covered in the freezer for up to a week.
For brittle: Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat mat.
In a separate baking sheet, layer the almonds in a single layer and cook for 10 minutes or until warm and fragrant. While the almonds are toasting, make the syrup.
In a large, heavy saucepan, stir the sugar, water, and salt together to combine. Cook over medium heat until the mixture comes to a boil, stirring until the sugar has dissolved. Once the mixture has come to a boil, do not stir it any longer. Continue to cook for about 5 minutes or until the mixture turns a light amber color, swirling the pan occasionally to ensure even coloring. Remove from the heat and stir in the warm almonds, making sure the almonds are coated evenly with the sugar mixture.
Working quickly and carefully (the mixture is screaming hot!), spread the almond mixture into an even layer on the prepared sheet pan. Let cool until hard, about half an hour. Break into pieces.
Store covered at room temperature for up to a week.
Forelles Baked in Pastry
This dessert is easier than it looks using prepared pie crust. The smaller Forelle pear works well in this elegant dessert presentation.
Ingredients
Bake on cookie sheet at 350 degrees for 25 to 30 minutes, until golden brown. Cool on rack. Mix sour cream, sugar, and vanilla. Place ⅙ of mixture on each dessert plate; dot with berry syrup. Swirl pattern with knife point. Place pears on plate and serve.
yield: Serves 6
This dessert is easier than it looks using prepared pie crust. The smaller Forelle pear works well in this elegant dessert presentation.
Ingredients
- 6 firm, ripe Forelle USA Pears
- 1 cup diced dates or dried apricots
- ½ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- Pastry dough for double crust pie, unbaked
- 1 egg
- 2 tablespoons milk
- ¾ cup sour cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla
- ¼ cup raspberry or strawberry syrup
Bake on cookie sheet at 350 degrees for 25 to 30 minutes, until golden brown. Cool on rack. Mix sour cream, sugar, and vanilla. Place ⅙ of mixture on each dessert plate; dot with berry syrup. Swirl pattern with knife point. Place pears on plate and serve.
yield: Serves 6
Fresh Anjou Pear TartThis delectable pear tart sings with fresh pear flavor! Roasted and ground hazelnuts add a toasty crunch that pairs well with the fresh pear.
Ingredients
Cool tart on rack. When the tart is cooled, toss pear slices gently with lemon juice to keep them from turning brown. Arrange pear slices in concentric circles. Brush completed tart with strained apricot preserves.
yield: Serves 8 to 10
Ingredients
- 3 ounces almond paste
- ⅓ cup granulated sugar
- ½ cup butter, softened to room temperature
- 2 eggs
- ¾ cup hazelnuts, roasted and ground
- 1 teaspoon vanilla
- 1 prepared 9-inch tart shell
- ½ cup chocolate, melted
- 4 firm, ripe Anjou USA Pears, peeled, cored, and sliced about ¼-inch thick
- 1 lemon, juiced
- 4 ounces apricot preserves, melted and strained
Cool tart on rack. When the tart is cooled, toss pear slices gently with lemon juice to keep them from turning brown. Arrange pear slices in concentric circles. Brush completed tart with strained apricot preserves.
yield: Serves 8 to 10
Pear Walnut CakeFor cupcakes, prepare same cake batter. Fill paper baking cups ⅔ full. Bake for 30 minutes. Top each with walnut or pecan half if desired.
Ingredients
For topping: Melt butter in small saucepan. Remove from heat. Stir in brown sugar, milk, maple syrup, flaked coconut, and chopped nuts.
yield: Makes about 1 ½ cups
Ingredients
- Pear Walnut Cake
- 2 fresh Bartlett USA Pears, cored
- 1 cup packed brown sugar
- ½ cup shortening
- 1 egg
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup milk
- ½ cup chopped walnuts (pecans may be substituted)
- Broiled Maple Topping
- 1/4 cup butter or margarine
- ½ cup packed brown sugar
- 2 tablespoons milk
- 2 tablespoons maple syrup
- 1 cup flaked coconut
- ½ cup chopped nuts
For topping: Melt butter in small saucepan. Remove from heat. Stir in brown sugar, milk, maple syrup, flaked coconut, and chopped nuts.
yield: Makes about 1 ½ cups
Pear and Cardamom Granita with Pistachio BiscottiThis granita specifically calls for Comice pears, a variety recognized by its full round body and green skin that oftentimes features a red blush. Its creamy white flesh is custard-like in texture, with abundant sweetness and juice when ripe. This icy granita is light and delicate, yet flush with flavors. The unique flavor profile of the Comice pear truly shines and pairs perfectly with the cardamom spice. This recipe was created for Pear Bureau Northwest by Chef Hedy Goldsmith of Michael's Genuine Food in Miami, Florida.
Ingredients
In a saucepan, combine water, sugar, cardamom pods, vanilla bean seeds and pod, and salt. Bring the mixture to a boil and remove from heat. Let syrup cool and infuse at least 30 minutes.
Strain the syrup into a small saucepan, add pears and lemon juice and simmer for 10 to 12 minutes, until soft and translucent. Remove the pan from the heat and let the pears cool in the syrup.
When cool, puree the pears and syrup in a blender. Pour the puree into a large bowl, add 3 cups of water, stir well, and allow the mixture to sit overnight in the refrigerator.
Strain the mixture through a fine mesh strainer into a 9 x 13-inch pan. Freeze 30 to 45 minutes, then use a fork to scrape the ice crystals that have formed around the edges of the pan into the middle. Repeat this step every 30 minutes or so until the mixture resembles shaved ice. It should take a few hours, scraping about four times.
Cover with foil until ready to serve.
For biscotti: Make the biscotti between scrapings. Preheat the oven to 325 degrees. Place the sugar in the bowl of an electric mixer or a medium size mixing bowl. Zest the 2 lemons into the sugar. Use your fingers to rub the zest with the sugar; this brings out the citrus oil and coats the sugar.
Add the flour, baking powder, salt, and pistachios to the bowl. Mix to incorporate using the paddle attachment on the mixer or your hands. Whisk the eggs, yolk, vanilla, and almond extract together. Add to the dry ingredients and mix on low speed or continue mixing with your hands. The mixture will seem dry at first, but eventually comes together. When that happens, remove the dough from the bowl and form it into a 12-inch by 2 ½-inch wide log on a piece of parchment paper.
Place the biscotti log on a baking sheet and bake for 30 minutes total, rotating the pan after 15 minutes. It will spread considerably. Remove the pan from the oven and reduce the temperature to 250 degrees.
Once the log has cooled, use a serrated knife to slice it on a slight angle or, for longer biscotti, on a greater angle. Place the slices back on the baking sheet and return to the oven for 20 minutes or so. Rotate the pan after 10 minutes. The second time in the oven dries the cookies and makes them crunchy. Cool to room temperature before storing in an airtight container.
Before serving, put martini glasses or wine glasses in the freezer for a few hours. Scrape several spoonfuls of granita into the glass and sprinkle with pomegranate seeds. Top with several more spoonfuls of granita and top with additional seeds and fresh herb leaves. Serve biscotti on the side.
yield: Makes 1 quart granita and 2 dozen biscotti
Ingredients
- Granita
- 1 ½ pounds (about 3) ripe Comice USA Pears
- 8 cardamom pods, toasted and crushed
- 1 cup water
- 1 cup granulated sugar
- 1 vanilla bean, split and scraped
- ½ teaspoon salt
- 1 lemon, juiced (about 3 tablespoons)
- Biscotti
- 1 cup + 2 tablespoons granulated sugar
- 2 lemons
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cups pistachios, coarsely chopped
- 2 eggs
- 1 egg yolk
- 1 teaspoon vanilla
- ¼ teaspoon almond extract
- Garnish
- Pomegranate seeds
- Fresh herbs, like mint, basil, or lemon verbena
In a saucepan, combine water, sugar, cardamom pods, vanilla bean seeds and pod, and salt. Bring the mixture to a boil and remove from heat. Let syrup cool and infuse at least 30 minutes.
Strain the syrup into a small saucepan, add pears and lemon juice and simmer for 10 to 12 minutes, until soft and translucent. Remove the pan from the heat and let the pears cool in the syrup.
When cool, puree the pears and syrup in a blender. Pour the puree into a large bowl, add 3 cups of water, stir well, and allow the mixture to sit overnight in the refrigerator.
Strain the mixture through a fine mesh strainer into a 9 x 13-inch pan. Freeze 30 to 45 minutes, then use a fork to scrape the ice crystals that have formed around the edges of the pan into the middle. Repeat this step every 30 minutes or so until the mixture resembles shaved ice. It should take a few hours, scraping about four times.
Cover with foil until ready to serve.
For biscotti: Make the biscotti between scrapings. Preheat the oven to 325 degrees. Place the sugar in the bowl of an electric mixer or a medium size mixing bowl. Zest the 2 lemons into the sugar. Use your fingers to rub the zest with the sugar; this brings out the citrus oil and coats the sugar.
Add the flour, baking powder, salt, and pistachios to the bowl. Mix to incorporate using the paddle attachment on the mixer or your hands. Whisk the eggs, yolk, vanilla, and almond extract together. Add to the dry ingredients and mix on low speed or continue mixing with your hands. The mixture will seem dry at first, but eventually comes together. When that happens, remove the dough from the bowl and form it into a 12-inch by 2 ½-inch wide log on a piece of parchment paper.
Place the biscotti log on a baking sheet and bake for 30 minutes total, rotating the pan after 15 minutes. It will spread considerably. Remove the pan from the oven and reduce the temperature to 250 degrees.
Once the log has cooled, use a serrated knife to slice it on a slight angle or, for longer biscotti, on a greater angle. Place the slices back on the baking sheet and return to the oven for 20 minutes or so. Rotate the pan after 10 minutes. The second time in the oven dries the cookies and makes them crunchy. Cool to room temperature before storing in an airtight container.
Before serving, put martini glasses or wine glasses in the freezer for a few hours. Scrape several spoonfuls of granita into the glass and sprinkle with pomegranate seeds. Top with several more spoonfuls of granita and top with additional seeds and fresh herb leaves. Serve biscotti on the side.
yield: Makes 1 quart granita and 2 dozen biscotti
Tarragon Panna Cotta with Pear CaramelThis recipe was developed by Chef Scott Dolich of Park Kitchen in Portland, Oregon.
Ingredients
In a medium saucepan, heat cream, milk, sugar, and lemon zest just to a simmer. Meanwhile, soften gelatin in 2 tablespoons cold water. Remove milk mixture from heat and stir in gelatin and tarragon. Let stand 5 minutes.
Strain mixture through a wire mesh sieve or cheesecloth to remove tarragon leaves. Pour into prepared cups and refrigerate until firm, at least 8 hours.
yield: Makes 4 cups
For caramel: In a small heavy saucepan (1-quart size) heat sugar, cream of tartar, and 1 tablespoon water until sugar is a deep amber color, stirring periodically with a fork or swirling to cook evenly. Immediately remove from heat and slowly pour cream down side of saucepan. The caramel will bubble up and clump. Stir until caramel is smooth. Stir in brandy. Cool, then refrigerate until thickened.
yield: Makes about ⅔ cups.
For pears: Peel, core, and cut pears into ¼-inch thick wedges. Combine pears, sugar, and butter in a wide skillet. Cook and stir gently over medium heat until pears are lightly caramelized and tender, about 8 minutes. Spread on a platter to cool.
To serve: Drizzle about 1 tablespoon caramel sauce on each dessert plate. Briefly dip panna cotta cups in warm water. Run the tip of a wet knife around edge of cups and invert onto prepared dessert plates. Divide pear slices between servings. Serve immediately.
yield: Serves 8
Ingredients
- Panna Cotta
- ¾ cup heavy cream
- ¾ cup whole milk
- ¼ cup granulated sugar
- Zest of one half lemon
- 1-¼ teaspoons unflavored gelatin (half a ¼-ounce packet)
- ¼ cup lightly packed fresh tarragon leaves (¼ ounce)
- Pear Caramel
- ½ cup granulated sugar
- ¼ teaspoon cream of tartar
- 6 tablespoons heavy cream
- 2 tablespoons pear brandy
- Caramelized Pears
- 4 firm Bartlett pears
- ¼ cup granulated sugar
- 2 tablespoons unsalted butter
In a medium saucepan, heat cream, milk, sugar, and lemon zest just to a simmer. Meanwhile, soften gelatin in 2 tablespoons cold water. Remove milk mixture from heat and stir in gelatin and tarragon. Let stand 5 minutes.
Strain mixture through a wire mesh sieve or cheesecloth to remove tarragon leaves. Pour into prepared cups and refrigerate until firm, at least 8 hours.
yield: Makes 4 cups
For caramel: In a small heavy saucepan (1-quart size) heat sugar, cream of tartar, and 1 tablespoon water until sugar is a deep amber color, stirring periodically with a fork or swirling to cook evenly. Immediately remove from heat and slowly pour cream down side of saucepan. The caramel will bubble up and clump. Stir until caramel is smooth. Stir in brandy. Cool, then refrigerate until thickened.
yield: Makes about ⅔ cups.
For pears: Peel, core, and cut pears into ¼-inch thick wedges. Combine pears, sugar, and butter in a wide skillet. Cook and stir gently over medium heat until pears are lightly caramelized and tender, about 8 minutes. Spread on a platter to cool.
To serve: Drizzle about 1 tablespoon caramel sauce on each dessert plate. Briefly dip panna cotta cups in warm water. Run the tip of a wet knife around edge of cups and invert onto prepared dessert plates. Divide pear slices between servings. Serve immediately.
yield: Serves 8