Baked pears?!


Question: I have 5 pears that are about to turn overripe; They are still OK, but they are too soft to be eaten fresh. Does anybody have a good recipe for baked pears/ simple cobbler/ something similar?


Answers: I have 5 pears that are about to turn overripe; They are still OK, but they are too soft to be eaten fresh. Does anybody have a good recipe for baked pears/ simple cobbler/ something similar?

How about a Pear Honey pie? It's delicious :)

PEAR HONEY PIE

4 c. peeled, sliced fresh Bartlett pears
1/3 c. honey
2 tbsp. cornstarch
4 tsp. lemon juice
1 tsp. grated lemon peel
1/4 tsp. ground ginger (I omit this and use cinnamon)
Pastry for 2 crusts (I use the ready made pilsbury refridgerated crusts)
2 tbsp. butter

Toss pears with honey, cornstarch, lemon juice, peel and ginger. Turn mixture into pastry-lined 9-inch pie plate; dot with butter. Cover with top crust. Seal and flute edges; cut vents into crust. Bake at 400 degrees for 35 to 45 minutes or until pears are tender and crust is golden.

You can put brown sugar, cinnamon, and butter inside and broil them.

Here's a pear crisp recipe
http://www.recipezaar.com/48027

Here's another version of baked pears
http://www.recipezaar.com/160393

Sticky-Pear Pudding

Serves: 6
Ingredients
4 large ripe English pears, such as Conference, peeled, cored and sliced
125g plain flour
2 tsp baking powder
125g caster sugar
200ml milk
75g butter, melted
1 medium egg, beaten
150g light brown muscovado sugar
4 tbsp golden syrup


Method
Preheat the oven to 180°C, gas mark 4. Arrange the pear slices in the base of a buttered 1.5-litre ovenproof dish.
Sift the flour and baking powder together into a bowl and add the caster sugar, milk, butter and egg. Whisk together for 2-3 minutes until pale in colour, then pour over the pears.
To make the caramel sauce, place the brown sugar and syrup in a small pan and add 250ml cold water. Cook over a moderate heat, stirring until the sugar has dissolved. Without stirring, allow to reach boiling point, then remove from the heat.
Carefully pour the sauce over the pudding, then bake for 35-40 minutes until the sponge is golden. Allow to stand for 5 minutes before serving with cream or vanilla ice cream.

sure. try these recipes from nigella lawson suitable be eaten after dinner.

Chocolate Pear Pudding Recipe courtesy Nigella Lawson, 2007

http://www.foodnetwork.com/food/recipes/...

http://youtube.com/watch?v=sSzI2jTIkGk

This is a cross between pears belle Helene and Eve's pudding, but that's an irrelevance really. The only important thing to remember is that this is easy, quick, very comforting and seems to please absolutely everyone. It's not hard to make sure you always have what you need in the house to make this. And for hot days when baked sponge and sauce seems inappropriate, then bear in mind that tinned (or bottled) pears and chocolate sauce - with or without vanilla ice cream - make a lovely pudding/ dessert on their own. You can make your own chocolate sauce or buy one you like, obviously, but I have a complete storecupoard standby of a sauce which I make by heating together a 170g can/ three quarters of a cup evaporated milk, half a teaspoon instant espresso powder, 150g golden syrup/ half a cup of dark corn syrup and 100g dark chocolate, 70 percent minimum cocoa solids/ 3 1/2 ounces semisweet chocolate. The sponge itself does make a little bit of its own sauce, so if you really don't want to make some separately, just serve with chocolate ice cream. As with any baking, you really do want all ingredients at room temperature before you start.

Ingredients:
1 1/4 sticks unsalted butter, softened, plus more, for greasing
2 (14-ounce) cans pear halves, in juice
3/4 cup plus 1 tablespoon all-purpose flour
1/4 cup cocoa
1 1/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
2 eggs
2 teaspoons vanilla extract

Directions:
Preheat the oven to 400 degrees F and grease an 8 1/2-inch square ovenproof dish with butter.

Drain the pears and arrange them on the base of the prepared dish. Put all the remaining ingredients in a processor and blitz until you have a batter with a soft dropping consistency.

Spread the brown batter over the pears, and bake in the oven for 30 minutes. Let stand for 5 or 10 minutes and then cut into slabs - I cut 2 down and 2 across to make nine slices - and serve with chocolate sauce.

Marsala Honey Pears with Gorgonzola

http://youtube.com/watch?v=1EdFYWHBFjw



Marsala Honey Pears with Gorgonzola Recipe courtesy Nigella Lawson, 2007

http://youtube.com/watch?v=1EdFYWHBFjw

http://www.foodnetwork.com/food/recipes/...

Ingredients:
2 pears (approximately 1 pound total weight) each cut into 1/8's unpeeled and uncored)
2 tablespoons olive oil (regular, not extra-virgin)
3 tablespoons Marsala
2 tablespoons honey
1/2 cup walnut halves
1 pound ripe gorgeous Gorgonzola in perfect condition; it should never have seen the inside of your fridge

Directions:
While you are cutting the pears, let the oil heat in a large frying pan/skillet.

Fry the pears for 3 minutes a side, and while they are frying whisk the Marsala and honey together in a cup.

When the pears have had their time, add the Marsala-honey mixture and let it bubble up around the pears, and then transfer them, all bronzed and syrupy, to a plate.

Add the walnuts to the dark juices left in the pan and stir-fry them for about a minute until they are themselves darkened in part and sticky all over. Remove them to the plate with the pears and add the Gorgonzola.


Pears Belle Helene Recipe courtesy Nigella Lawson

http://www.foodnetwork.com/food/recipes/...

Ingredients:
For the pears:
4 to 6 firm Bartlett pears or other dessert variety
1 lemon, juiced
1/2 cup superfine sugar or vanilla sugar
1 vanilla bean or 1 teaspoon pure vanilla extract, if not using vanilla sugar
For the chocolate sauce:
8 ounces bittersweet chocolate
1/2 cup strong black coffee or 1 teaspoon instant coffee in 1/2 cup boiling water
1/2 cup superfine sugar
1/2 cup heavy cream

1 quart best-quality vanilla ice cream
Chopped pistachios, optional


Directions:
Peel, halve, and core the pears and sprinkle over them the lemon juice to stop them from discoloring. In a wide shallow pan (in which the pears will fit in 1 layer - otherwise cook them in batches) put 1 1/4 cups water, the sugar, and the vanilla bean, if using.

Bring to a boil, stirring every now and again to make sure the sugar dissolves, then lower the heat slightly and simmer for 5 minutes. Add the vanilla extract, if using. Put the pears into the liquid, cut side down, and raise the heat again so that the syrup boils up and the pears are covered by it. You may need to spoon the syrup over.

After half a minute or so, lower the heat, then cover the pan and simmer for 10 minutes; turn the pears, cover the pan again, and simmer for another 10 minutes. Continue poaching until the pears are cooked and translucent; they should feel tender (but not soggy) when pierced. They may need more or less cooking time - it depends on the pears. Take off the heat, keep covered, and leave to cool.

Now the chocolate sauce: place the chocolate, broken up into small pieces, in a thick-bottomed pan with the coffee and sugar and melt over a low heat, stirring occasionally. Then pour in the cream, still stirring, and when it is very hot pour into a warmed sauceboat or a bowl with a ladle.

To serve, arrange pears cut side down on a big flat plate and pour some syrup over. (Any remaining syrup will keep in the refrigerator or freezer and can be used to pour over apples or other fruit when making pies or crumbles. You can wash the vanilla pod, wipe it and put it in a canister of sugar.) Offer with ice cream, sauce, and pistachios, if using, served separately; allow diners to help themselves.

or

http://www.taste.com.au/recipes/search.p...

http://www.foodtv.ca/Search/SearchResult...

http://www.foodtv.ca/recipes/browse/brow...

http://search.myrecipes.com/search.html?...

dessert chefs:

nigella lawson

anna olson

just brush some simple sugar and lemon on them use a pan with a grill bottom and grill them till light brown put some ice cream and some walnuts on it





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