Any good recipes for pears?!

Any good recipes for pears?

I have a pear tree; when are pears ripe?

1. almond pear muffins
INGREDIENTS

* 1 cup all-purpose flour
* 1 cup whole wheat flour
* 1/2 cup sugar
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 2 eggs
* 1/2 cup plain yogurt
* 1/2 cup milk
* 1/2 cup vegetable oil
* 1 teaspoon almond extract
* 1 cup chopped peeled pear
* 1/2 cup chopped almonds

DIRECTIONS

1. In a large bowl, combine the first nine ingredients. In another bowl, beat the eggs, yogurt, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in pear and almonds. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

2. pear dessert
INGREDIENTS

* 1 medium firm pear
* 1/4 cup whipped topping
* 3 tablespoons raisins
* 2 tablespoons toasted, chopped pecans

DIRECTIONS

1. Peel the top third of the pear; core from the bottom, leaving stem intact. Place on a microwave-safe plate; cover and cook on high for 2-3 minutes or until tender. Immediately transfer to a serving plate. Serve warm with whipped topping, raisins and pecans.

3. Bakes stuffed pears
INGREDIENTS

* 4 medium ripe pears
* 2 tablespoons lemon juice
* 1/3 cup coarsely chopped walnuts
* 1/4 cup golden raisins
* 2 tablespoons maple syrup
* 2 teaspoons brown sugar
* 1 teaspoon grated lemon peel
* 1/8 teaspoon ground cinnamon
* 1 tablespoon butter
* 2/3 cup apple juice

DIRECTIONS

1. Core pears and peel 1 in. down from the top on each. Brush peeled portion with some of the lemon juice. Place in a greased 1-qt. baking dish.
2. In a bowl, combine the walnuts, raisins, syrup, brown sugar, lemon peel, cinnamon and remaining lemon juice. Spoon into pears. Dot with butter. Pour apple juice around pears. Bake, uncovered, at 350 degrees F for 30-40 minutes or until pears are tender, basting several times.

4.Asian pear cake
INGREDIENTS:

* Fruit Mixture:
* 3 cups diced Asian pears
* 1 cup chopped pecans
* 1 teaspoon ground cinnamon
* 1/3 cup granulated sugar
* .
* Cake:
* 1 1/2 cups all-purpose flour
* 3/4 cup whole wheat flour
* 1 cup brown sugar, packed
* 1/2 cup granulated sugar
* 2 teaspoons ground cinnamon
* 1/2 teaspoon ground nutmeg
* 2 teaspoons baking powder
* 1 teaspoon salt
* 1/2 teaspoon baking soda
* 3/4 cup vegetable oil
* 2 teaspoons vanilla
* 3 large eggs

PREPARATION:
Grease and flour a 12-cup Bundt pan or spray generously with Baker's Joy or other similar baking spray mixture with flour.

Combine diced pears, pecans, 1 teaspoon cinnamon, and 1/3 cup granulated sugar; toss.
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Cover and set aside.

In a large mixing bowl, combine the flours, brown sugar, 1/2 cup granulated sugar, 2 teaspoons cinnamon, nutmeg, baking powder, salt, and soda; mix to blend thoroughly. With electric mixture on low, stir in oil, vanilla, and eggs until well blended. Stir in the fruit and nut mixture until blended.

Spoon the batter into the prepared pan. Bake for 50 to 60 minutes, or until a toothpick or cake tester inserted in center of cake comes out clean. Cool in pan on rack for 15 minutes. Turn out onto rack to cool completely. Transfer to a serving plate and glaze with a vanilla or caramel glaze or dust with powdered sugar.

5. Ginger fresh pear cake
INGREDIENTS:

* 1 1/2 cups pureed pears, about 4 to 5 medium ripe pears
* 1 teaspoon vanilla extract
* 1 teaspoon lemon juice
* 1 teaspoon cinnamon
* 1 tablespoon ground ginger
* 1/2 cup butter, softened
* 1 cup milk
* 1 cup brown sugar
* 1/2 cup naturally sweetened applesauce
* 5 eggs
* 3 1/2 cups all-purpose flour
* 1 tablespoon plus 1 1/2 teaspoons baking powder

PREPARATION:
Preheat oven to 350°.

Butter and generously flour a Bundt pan. Puree pears in a food processor. In a small bowl mix the pureed pears, vanilla, lemon juice, cinnamon, and ground ginger. Set aside. Heat the milk and butter in a small saucepan until butter is melted. Sift flour and baking powder.

With an electric mixer on medium-high, beat the eggs and brown sugar for 5 minutes, until pale and thick.
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Add milk and melted butter mixture while beating on low, then add the pear mixture and applesauce. Add the flour and baking powder, beating until just combined.

Pour batter into the prepared Bundt pan and bake for about 55 to 60 minutes, until a toothpick inserted into the center comes out clean.

Serve with a dollop of sweetened whipped cream or warm fruit compote.

6. Orange poached pears
INGREDIENTS:

* 2 cups orange juice
* 2 cups water
* 1/2 cup granulated sugar
* zest of 1 orange, cut in strips
* 3 whole cloves
* 1 cinnamon stick
* 6 ripe but firm pears, peeled, cored, and quartered lengthwise

PREPARATION:
In a large saucepan combine orange juice, water, sugar, zest, cloves, and cinnamon stick. Add pears and bring to a boil. Reduce heat; cover and simmer for about 15 minutes, until pears are tender. Put pears and syrup in refrigerator until thoroughly chilled.
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Serve pears with sauce spooned over, garnished with orange zest. Remove cinnamon stick and cloves, if desired.
Serves 6.
7. Pear Chutney
Ingredients
3 pounds fresh Bartlett pears (about 7 cups), unpeeled, cored, and diced
1 pound brown sugar
2 cups cider vinegar
1 medium onion, chopped
1 cup golden raisins
1/4 cup diced, preserved ginger
1 clove garlic, minced
1/2 teaspoon cayenne pepper
2 teaspoons salt
1/2 teaspoon cinnamon
1/2 teaspoon cloves
2 teaspoons mustard seed

Instructions
Combine brown sugar and vinegar in a large saucepan and bring to a boil. Add the pears and remaining ingredients. Cook slowly, stirring from time to time, until the mixture is thick, about 1 hour. Pour into hot, sterilized jars and seal. Chutney may also be kept in the refrigerator for 3 to 4 weeks.

Use as a relish with lamb or ham or as an appetizer with cream cheese and crackers.

8. Pear, Thyme, rosemay sorbet
4 sprigs fresh thyme
4 sprigs fresh rosemary
1-1/2 cups water
1-3/4 cups Comice pear juice and pulp, about 3 pears
1/4 cup lemon juice
1/3 cup sugar

Instructions
Boil the thyme and rosemary with the water until the tea is reduced to 1/2 cup. Strain and cool. Peel and core 2 or 3 ripe Comice pears and process them with the lemon juice in a food processor fitted with a metal blade. Beat in the sugar and the cooled herb liquid, and freeze in an ice-cream freezer.
Enjoy! Pears are a great diet/health food great for any time of the day. Plenty of water is in pears, providing you with the hydration you need during the summer!