Do you have a Yummy Pear Recipe???

18 years ago

I've got about 3# of "ugly" pears. Ripe and tasty, but from a friend's tree that is all organic, no sprays of any kind so pears aren't necessarily "pretty".

Do you have a favorite recipe that uses chopped pears?

No jam/jelly, I'm waaayyyy overloaded on that already!! :+)

Oh, and I've already frozen 4 loaves of Pear Bread...

TIA,

Deanna

Sort by:Oldest

Comments (9)

wizardnm
18 years ago
last modified: 11 years ago
Here's a couple of ideas. I also make pear mincemeat or a pear chutney.

Country Pear Cobbler

3/4 cup firmly packed brown sugar
3 tbsp all-purpose flour
1/8 tsp. salt
1/8 tsp. ground nutmeg
Dash of cloves
2 tbsp lemon juice
6 to 8 medium pears, peeled, cored, and thinly sliced

Topping:
1 cup all purpose flour
2 tbsp sugar
1 tsp baking powder
1/2 tsp. baking soda
1/2 cup buttermilk
3 tbsp. margarine or butter, melted
1 tbsp. sugar, if desired
Light Cream, if desired

Combine all of the filling ingredients, except pears, in large skillet. Stir in sliced pears. Cook over medium heat for about 5 minutes, or until hot and bubbly, stirring gently. Remove from heat and set aside.
Make topping. Place flour, sugar, baking powder, and baking soda in mixing bowl. Beat on low speed of electric mixer for about 30 seconds. Add buttermilk and melted margarine. Continue to mix on low speed about 30 seconds, or just until blended.

Pour hot filling into 8-or 9- inch baking pan. Top evenly with large spoonfuls of topping. Sprinkle with 1 tablespoon sugar, if desired. Bake at 375 for 30 to 35 minutes, or until pears are tender and bubbly and topping is golden brown. Serve warm with light cream, if desired.
Pear Praline Pie 4 C peeled, sliced ripe pears (I use Barletts) 1/3 cup sugar 1/3 cup brn sugar 1/4 cup flour 1/2 teaspoon grated lemon peel 1/2 teaspoon ground ginger ) I also like to use mace instead of the ginger for variety) Dash salt 1 unbaked (9\-inch) pie shell (oatmeal pastry is extra good) Pecan Praline Topping (see below) Core and slice pears. Toss pears with sugars, flour, lemon peel, ginger and salt. Sprinkle 1/4 of pecan topping in pastry\-lined pie plate. Add pear mixture. Sprinkle top with remaining pecan topping. Bake at 400 degrees F for 40 minutes. Serve warm or cold. Top with whipped cream or ice cream, if desired. Pecan Praline Topping Combine 1/2 cup packed brown sugar, 1/2 cup chopped pecans and 1/3 cup flour. Cut in 1/4 cup butter. Oatmeal Pastry 1/2 cup flour 1/2 tsp soda 1/2 cup quick oatmeal 1/2 cup brn sugar 1/4 cup shortening 2\-3 tabsp water Blend and use as regular pastry. Note: I usually combine in my food processor, adding judt enough water to moisten. Also works to double recipe and crumble half on the top of pie. Nancy
lindac
18 years ago
last modified: 11 years ago
I was going to suggest pear pie or tatr...and I use cinnamon sometimes instead of ginger....sometimes both!
Related Discussions
yummy zucchini pancake recipe, and other zuke recipes
Q
Comments (1)
Two favorite recipes I created when I had too much of everything coming all at once. Both are family favorites. ZUCCHINI POTATO SAUTE Â¼ Pound Bacon, diced 2 Cups Diced Potatoes, Â½" dice 1 Medium Onion, minced 6 Cloves Garlic, finely minced 1 Medium Zucchini, Â½" dice 1 Medium Green Pepper, seeded and diced 4 Ounces sliced Fresh Mushrooms 6 Plum Tomatoes, diced, keep the seeds and juice Butter and Olive Oil for sautÃ©ing In a large frying pan, add the Bacon and sautÃ© until fat is starting to render. Add the Potatoes and cook over medium heat, covered until Potatoes begin to get tender. Add Onions and Garlic and sautÃ© only until Onion just starts to go clear. Pour into a bowl and cover to keep warm. In the same pan add a swirl of Olive Oil and sautÃ© the Zucchini and Mushrooms uncovered over high heat, until they begin to color up but is still al dente. Reduce heat, add the Potato Onion mixture back in. Add the Peppers and stir to combine. Season with MortonÂs NatureÂs Seasons, add 2 tablespoons Butter to moisten. Heat until the Peppers become just tender, add the Tomatoes, cover and turn off the heat. Let stand 5 minutes and stir to combine. Serve immediately. and: ZUCCHINI FETA PANCAKES 1 Pound Zucchini, grated. 1 Teaspoon Kosher Salt Â¾ Cup crumbled Feta Cheese 3 Large Eggs, lightly beaten 3 Green Onions, tops and whites thinly sliced 1 Cup All-purpose Flour Â¼ Cup Chopped Pine Nuts 3 Tablespoon Chopped Fresh Dill 3 Teaspoons Chopped Fresh Oregano 4 Garlic Cloves, finely minced Â¼ Teaspoon freshly ground Black Pepper Olive Oil, for frying Combine Zucchini and Salt in a mesh colander and set aside. Rinse in cold water and press as much of the water out as possible. In the mean time, combine Cheese, Eggs, Green Onion, Pine Nuts, Dill, Oregano, Garlic and Pepper in a large bowl. Fold in drained Zucchini and just enough Flour to hold the batter together. Using an ice cream scoop to portion the batter, fry in Olive Oil until golden, flip and cook the other side. Continue frying in batches until all batter is used, holding the cooked cakes on a plate in a warm oven. For the pancakes I shred and pack one pound bags and freeze them for use in the winter. Because so much of the water goes away when you thaw and drain I use 2 bags. Also go easy on the flour, you really want just enough to bind the mixture, not to make a batter.
...See More
RECIPE: Do you have a favorite Splenda recipe?
Q
Comments (8)
No bake cheesecake with splenda....... 4 8 oz boxs of room temp cream cheese..... 1/2 cup of splenda mix above ing. then add 1-8oz tub sug free coolwhip ....1 or 2 tsp vanilla to taste Pour all into a 10 inch sug free graham cracker pie crust. Let set in fridge for about4 hours then top any way you like and enjoy. I use this a basic recipe and add change it depending on the mood I am in this time of year I like to add 1/2 cup of puried friut like strawberrys to the mix right after I add the cool whip but blackberrys and rassberrys are also a big hit. I add splenda to taste to the berrys before I add them to the mix. This recipe is also good if yoiu substatue sugar for the splenda and extra creamy coolwhip for the sugarfree stuff . You can also half the recipe and use a 8 inch pie crust instead if you don,t want the large really full 10 inch one.
...See More
RECIPE: Yummy Brussel Sprout Recipe
Q
Comments (7)
That sounds good. I have renewed my interest in Brussels sprouts of late. I hated them growing up, because my mother overcooked them, and they were bitter and smushy. Once I was on my own, I discovered (I can't remember how) that they were quite tasty if cooked until just tender, without turning olive green. I always had them with mayo for a dip, though, the way we'd eaten them when I was a kid. I got the idea once to halve them and put them cold on a salad, and that was added to my Brussels sprouts repertoire. Then a bit ago, I came across a recipe that involved stir frying them instead of steaming or boiling, and that has set me going again...I even cooked some on the BBQ the other night, and I've added them to the broccoli/cabbage/cauliflower category in terms of what dishes to use them in. I found a recipe the other day that involved thin-slicing them to quick saute like shredded cabbage...haven't tried that yet. However, it did give me the idea to thin slice them like that to add to a light-style peppery cold slaw (cabbage, Brussels sprouts, carrots, green onions & a black pepper, tarragon vinegar vinaigrette with EVO, sugar & salt).
...See More
Anyone have a yummy chili recipe?
Q
Comments (17)
Steph - This is THE BEST chili I've ever made. It looks time consuming, but it's worth it. Boilermaker Tailgate Chili * 2 pounds ground beef chuck * 1 pound bulk Italian sausage * 3 (15 ounce) cans chili beans, drained * 1 (15 ounce) can chili beans in spicy sauce * 2 (28 ounce) cans diced tomatoes with juice * 1 (6 ounce) can tomato paste * 1 large yellow onion, chopped * 3 stalks celery, chopped * 1 green bell pepper, seeded and chopped * 1 red bell pepper, seeded and chopped * 2 green chile peppers, seeded and chopped * 1 tablespoon bacon bits * 4 cubes beef bouillon * 1/2 cup beer * 1/4 cup chili powder * 1 tablespoon Worcestershire sauce * 1 tablespoon minced garlic * 1 tablespoon dried oregano * 2 teaspoons ground cumin * 2 teaspoons hot pepper sauce (e.g. TabascoÂ) * 1 teaspoon dried basil * 1 teaspoon salt * 1 teaspoon ground black pepper * 1 teaspoon cayenne pepper * 1 teaspoon paprika * 1 teaspoon white sugar * 1 (10.5 ounce) bag corn chips such as FritosÂ® * 1 (8 ounce) package shredded Cheddar cheese * add to recipe box Add to Recipe Box My folders: * add to shopping list Add to Shopping List * add a personal note Add a Personal Note DIRECTIONS Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
...See More
Terri_PacNW
18 years ago
last modified: 11 years ago
Here's one I have on my recipe site. Fresh Pear Bread

and this is really good.
It's Ann T's.

Pear Walnut Coffee Cake
========================
Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by: Linda
Field, Cyberealm BBS, Watertown NY 1993
Pear Walnut Coffee Cake
Categories: Cakes
Average Rating: (2 votes)
Yield: 8 servings
Ingredients
1/4 c Butter
1/2 c Sugar
1 Egg
1 c Flour
1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1/2 c Sour cream
1 1/2 c Pears, peeled, cored, diced
1 ts Vanilla
----------NUT TOPPING-----------------
/2 c Brown sugar
/4 ts Cinnamon
2 tb Soft butter
1/2 c Walnuts, chopped
. Instructions 1. Cream butter and sugar until light and fluffy. Beat in
vanilla; then egg. Beat until smooth.
2. Mix flour, powder soda, and salt. Add to butter mixture alternately
with sour cream. Mix just to blend after each addition. Fold in pears.
Spread in an 8" greased square pan.
3. Mix brown sugar, cinnamon and the soft butter until well combined.
Stir in the chopped walnuts. Sprinkle the nut topping evenly over the cake.
4. Bake at 350F for 40-45 minutes or until top is well-browned and a
pick comes out clean. Cut into squares and serve warm or at room
temperature.
annie1992
18 years ago
last modified: 11 years ago
Oh yeah, my favorite dessert, I love this stuff, I'm just waiting for pears to be ready here. I don't always make individual servings, I put it into one big pan.

Individual Maple Pear Cobblers

Courtesy of: Rebecca Rather, Chef, Rather Sweet Bakery and Cafe

6 servings

3 pounds pears, peeled, cored, quartered
2/3 cup + 9 tablespoons pure maple syrup
2 tablespoons + 1 1/2 cups flour
2 teaspoons vanilla extract
1/2 teaspoon nutmeg
8 tablespoons unsalted butter, cut into small pieces
2 1/4 teaspoons baking powder
9 tablespoons whipping cream
melted butter
sugar to taste
nutmeg to taste

For the filling, combine the pears, 2/3 cup syrup, 2 tablespoons flour, 1 teaspoon vanilla and 1/4 teaspoon nutmeg in a bowl and mix well. Divide evenly among 6 custard cups or soufflé dishes. Place a pat of butter on top of each one. Bake at 425 degrees for 18 to 20 minutes or until heated through.

For the topping, place the remaining 1 1/2 cups flour, baking powder and 1/4 teaspoon nutmeg in a food processor. Add 6 tablespoons butter and pulse until fine crumbs form. Add the cream, 9 tablespoons syrup and 1 teaspoon vanilla and process until combined. Drop by spoonfuls onto the hot filling. Brush with melted butter and sprinkle with sugar and nutmeg. Bake for 14 minutes or until firm to the touch and golden brown.

I also can this, my favorite preserves, thanks to Readinglady:

Old Fashioned Pear Preserves from Carol (Readinglady)

Yu can also make Pear Preserves if you want chunks of pear suspended in syrup. By weight use equal amounts of pears and sugar. You also need the juice and seeds of one lemon. I wouldn't go over about 4 pounds of fruit because it takes too long to cook larger amounts. This takes several days, but it's mainly waiting and the results are wonderful. Here's what you do:

Day 1: Peel, core and cut firm-ripe pears into chunks or slices. Leave pieces large enough to retain character in preserves. Place pears in acidified water (Fruit Fresh or Ascorbic Acid).

Rinse and drain pears. Place in large bowl and add sugar equal in weight to pears. Add juice of lemon and place pips (seeds) in small bag. It's messy but I also add any of the pulp that was reamed out. Add to bowl. Stir gently
to distribute syrup and refrigerate overnight. Throughout evening stir occasionally to distribute sugar. (I usually don't do this more than once.)

Day 2: Place macerated pears and sugar syrup with lemon seeds in bag in large pan. Bring to a boil and cook about 10 minutes, skimming foam.

Reduce temperature and continue to cook (about 20 minutes) until pears are translucent and candied. Turn off heat and leave pears and syrup overnight. (This can be room temperature.) Cover pan with a cloth, not a lid (to
prevent condensation).

Day 3: Using a slotted spoon lift pears from syrup and place in a strainer. Collect any additional syrup in a bowl beneath the strainer. (I drained syrup left in pan into a bowl and washed the pan because the syrup was
crystallized along the rim then I put the syrup back.) Bring syrup to a boil and cook to gel point stirring frequently. (Depending on how thick you want the syrup, this can be anywhere from 218-222°.) You can also use the frozen plate test.

The advantage is you get to thicken the syrup just the way you like without cooking the delicate pears to the point of disintegration.

Return the pears to syrup and boil 1 minute to reheat them. Pull off heat and let sit for 5-10 minutes, stirring occasionally. (This allows fruit to equalize with the syrup so it doesn't float to the top of the jar.)

Place preserves in sterilized jars and BWB 5 minutes or clean, hot jars and BWB 10 minutes.

Yum, I LOVE pears....

Annie
lpinkmountain
18 years ago
last modified: 11 years ago
I gotta tell you Deanna, pear butter is pretty good. I made pear-cardamom butter one year from a bunch of pears just like yours. Also there's pear chutney. Don't know how you feel about either one, but I have recipes. And pears in port, which I made one year. Can also can pears straight. They are OK chopped up, and then can put into muffins or bread later in the season.
User
18 years ago
last modified: 11 years ago
Here is a good one. Not a dessert but a main course.

Home Cookin Chapter: Recipes From Thibeault's Table

Duck Breast
============
October 1998

Duck Breast with Caramelized Shallots, Pears
and Pinot Noir Sauce

Roast duck is perfect for these cooler nights, when appetites lean toward richer, more complex meals. Take the leap and try this recipe for a tasty duck supper, then pour yourself a glass of Domaine Carneros Famous Gate Pinot Noir and savor your accomplishment. Cheers!

2 large duck breasts (1 1/2 to 2 lbs.)
2 Bosc pears, diced
1/4 cup shallots, roughly chopped
2 cups pinot noir
1 tsp. fresh thyme, finely chopped
salt and pepper to taste

.
To prepare the duck

Lay the duck breasts, skin side down, on a clean cutting board and trim
off any fat that extends beyond the meat. Trim the silvery tendon off
the larger end of the breast. Turn the duck over and score a tight "x"
pattern in the skin with a sharp knife (this will allow the copious
amount of fat to render evenly and promote even browning). Preheat a
flat-bottomed sauté pan on medium-high heat for 5 minutes. Generously
season both sides of the duck breasts with salt and pepper. In the hot
sauté pan, sear the duck breasts, skin side down until browned, about
8-10 minutes. Turn the breasts and cook for another 4-5 minutes.
Carefully pour off some of the fat as it accumulates if necessary.
Remove the duck from the pan, and set aside to rest at least 10
minutes. Discard all but 1 tablespoon of the duck fat from the pan, and
reduce the heat to medium.

For the sauce

Add the pears and shallots to the hot pan, and cook until well browned
on the outside, but still firm inside. Remove the shallot/pear mixture
and set aside. Using the same pan, turn the heat up to high and add the
pinot noir. Bring the wine just to a boil (barely), and reduce the heat
to a simmer. Simmer until 2/3 of the liquid is gone. Add the
shallot/pear mixture to the wine reduction and season to taste with the
chopped thyme and salt and pepper.

To assemble

Heat the duck in a 500 degree oven for 8-10 minutes to heat through,
less time for smaller or thinner breasts. (Duck should be served
medium-rare, if you like your fowl well-done, stick to chicken). Slice
the meat across the grain (not lengthwise) 1/4 inch thick, and fan on a
plate. Cover with the sauce. Serve with Domaine Carneros Famous Gate
Pinot Noir.
susytwo
18 years ago
last modified: 11 years ago
I've made a thin crust pizza before with pears, brie and grilled vidalia onions. It's really yummy.
dgkritch
Original Author
18 years ago
last modified: 11 years ago
Thanks for all the recipes!

But, oh my, how our plans are sometimes revised...

Somebody ate a few pears, we ended up spending a good part of the weekend "doctoring" calves, it decided to be 85 degrees, and just generally didn't have time to be cooking.

Ended up making a Weight Watcher friendly mini pie from the few pears that were left.

Crumb crust from oats, Fiber One cereal, Splenda and canola oil. Chopped and sweetened the pears and sprinkled a little reserved crumbs on top. Lazy, but still good topped with a little whipped cream.

I have a very small pie dish (6" diameter) that was perfect. DH and I just plopped it between us last night and each had a fork! :+) Yum.

Saving the recipes for another time....

Deanna
caflowerluver
18 years ago
last modified: 11 years ago
Last year I made pear butter. Same recipe as apple butter but just use pears. It was very good.
I am also loaded with pears. I can only eat so many a day! This is what I picked just today and got almost this amount over the weekend.
Clare

{{gwi:124072}}

Do you have a Yummy Pear Recipe???

Comments (9)

wizardnm

lindac

Related Discussions

Terri_PacNW

annie1992

lpinkmountain

User

susytwo

dgkritch
Original Author

caflowerluver

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Do you have a Yummy Pear Recipe???

Comments (9)

Related Discussions

dgkritchOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

dgkritch
Original Author