Do you have a fabulous recipe using pears?

Question

Could I have it? :) I just bought a bag of d'anjou pears. I want to do something a little different for Thanksgiving. I was thinking a pear tart. Any ideas you have would be appreciated.

Answer 1

Hey Now...

Here is a great recipe for pears:

Ginger Poached Pear

12 ounces ginger ale
4 ounces white wine
1 pear, halved and cored
1/8 sheet philo dough
1 teaspoon butter
1/2 teaspoon granulated sugar
1 cup vanilla ice cream
3 ounces chocolate sauce

Preheat oven to 400 degrees F.
Bring ginger ale and white wine to 160 degrees F in medium saucepan. Add pear and poach for 15 to 20 minutes until the pear is fork tender.

Cut philo in half and brush with butter, sprinkle with sugar, and bake until golden brown.

Place ice cream on each piece of philo dough, then a pear half and drizzle with chocolate sauce.



Smiles

Answer 2

Made this last year for my dad's Christmas dinner party:

1/3 cup pure maple syrup
2 tablespoons packed brown sugar
2 tablespoons butter
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
6 ripe pears
4 ounces brie cheese, cut into 12 thin slices
1/4 cup sweetened flaked coconut
1 tablespoon packed brown sugar
2 tablespoons butter



1. Preheat oven to 400 degrees.
2. Combine the maple syrup, sugar, butter, vanilla and cinnamon in a medium saucepan.
3. Over medium heat cook the syrup, stirring constantly until sugar is dissolved.
4. Set aside.
5. Peel the pears, cut in half lengthwise and core.
6. Place in a 3 quart baking dish.
7. Pour on the syrup, turning pears to coat.
8. Bake in the pre heated oven for 20-25 minutes or until pears are just soft.
9. Turn the pears a few times to coat and remove to a baking sheet.
10. Add a little water to thin the syrup and set aside.
11. Place one slice of cheese on each pear half.
12. Combine the 1/4 cup coconut with the brown sugar and butter.
13. Mix well.
14. Sprinkle on top of pears and cheese.
15. Broil until the cheese is melted and the topping is a nice golden brown.
16. Place two halves on a dessert plate and drizzle syrup on top.
17. Repeat with the remaining halves.
18. Serve warm.

==============
Found a recipe for a pear tart that sounds great. I think I'll try it this year, even if you don't, lol.

http://www.epicurious.com/recipes/recipe_views/views/108779

Answer 3

A Tart? Shame Shame, it's Thanksgiving
Cheddar Pear Cobbler

Ingredients

2 lb Pear Halves; 2 Cns
1 tb Sugar
2 tb Cornstarch
1 tb Lemon Juice
1/4 ts Cinnamon; Ground

TOPPING:
1 c Unbleached Flour
1/3 c Sugar
1 1/2 ts Baking Powder
1/2 ts Salt
6 oz Cheddar; Sharp Shredded
1/3 c Butter; Melted
1/4 c Milk

Instructions

Heat the oven to 425 Degrees F. Drain the pears, reserving the syrup. Combine the sugar, cornstarch and cinnamon in a saucepan and add the syrup and lemon juice. Heat until the syrup thickens then boil for 1 minute. Remove the pan from the heat and add the pears. Spoon the pears and the syrup into a 9-inch square baking pan. Combine the flour, sugar, baking powder, salt and cheddar, mixing well. Add the butter and milk, mixing until well blended. Spoon the dough over the pears, then bake for 25 to 30 minutes in the preheated oven. Serve hot with Vanilla Ice Cream or Whipped Cream.
I forgot you have raw pears, slice them and put them in a pan of water with about a cup of sugar and 1 Tbs cinnamon, simmer till fork tender, save the liquid

Answer 4

This recipe is for a rustic pear tart for two...but you can simply double, triple, or quadruple the recipe to make it as big as you like!! Whenever I make this tart, I serve it with fresh whipped cream, substituting a splash of sweet pear liquor instead of vanilla extract at the end of the whipping process! DELISH!! ENJOY!!

1 large ripe but firm pear, peeled and thinly sliced
1 teaspoon plus 2/3 cup all-purpose flour, divided, plus additional for dusting
2 tablespoons sugar, divided
1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon salt
1 tablespoon cold unsalted butter
2 tablespoons walnut oil or canola oil
1-2 tablespoons cold water

1. Preheat oven to 375 degrees F.
2. Toss pear slices, 1 teaspoon all-purpose flour, 1 tablespoon sugar, cinnamon, nutmeg and salt in a medium bowl.
3. Whisk 1/3 cup all-purpose flour, whole-wheat flour and the remaining 1 tablespoon sugar in a medium bowl. Cut in butter with a pastry cutter or a fork until the mixture resembles coarse meal. Sprinkle oil over the mixture and stir with a fork until evenly combined. Add 1 tablespoon water and stir until the dough just stays together when pressed with a fork; add up to 1 additional tablespoon of water if the dough seems too dry.
4. Line a work surface with parchment paper or a silicone baking mat, generously dust with flour and turn the dough out onto it. Form the dough into a small patty, dust the top with flour and roll into a rustic 10-inch circle, adding more flour if necessary to prevent sticking. Transfer the crust to a baking sheet with parchment paper or baking mat in place.
5. Lay the pear slices in decorative, overlapping circles on top of the crust, leaving a 1-inch border around the edge. Spoon any remaining pear juice over the slices. Pick up the edges of the crust using a spatula and fold over the pears. The crust will not meet in the center.
6. Bake the tart until lightly browned and bubbling, about 40 minutes. Cool for 10 minutes before serving.

Answer 5

Pear Strudel
50 min 25 min prep - 6 servings

Pear Filling
1/3 cup finely chopped dried pear halves or golden raisins
1/2 cup pecans, chopped
2 large ripe pears, peeled,halved,cored and thinly sliced (12-14 ounces total)
1/4 cup granulated sugar
2 teaspoons strained fresh lemon juice
1 teaspoon grated fresh lemon rind
1 teaspoon ground cinnamon
2 tablespoons apricot preserves
4 strudel sheets or filo pastry, thawed if frozen
6 tablespoons unsalted margarine, melted
4 tablespoons dry cookie crumbs or breadcrumbs
confectioners' sugar, for serving


1. Thoroughly mix the dried pears with the pecans in a large bowl.
2. Add the remaining filling ingredients and mix well.
3. Preheat the oven to 375 degrees F.
4. Lighly grease a baking sheet.
5. Lay 1 filo sheet on a large sheet of wax paper.
6. Brush with the melted margarine and sprinkle with 1 tablespoon crumbs.
7. Top with a second sheet of filo.
8. Brush with margarine and sprinkle with 1 tablespoon of crumbs.
9. Keep remaining filo sheets covered.
10. Put half the filling near one long end of the top sheet, arraging it in a log shape and leaving a 1 inch border.
11. Starting with that end, carefully roll up the dough as for a jelly roll, using the paper to help support the dough.
12. End the roll with the seam on the bottom.
13. Transfer the roll to the baking sheet and brush the top with margarine.
14. Repeat with the remaining filling and remaining dough.
15. Bake 25 minutes or until golden.
16. Just before serving the strudel, sprinkle it with confectioner's sugar.
17. Serve warm if desired.

Answer 6

"Spiced Pears" - 1 quart

1 (1-pound, 13 oz.) can pear halves; drained
1 1/2 cups honey
1/2 cup vinegar
3 (3") cinnamon sticks
3 whole cloves

Place pear halves in 1-quart jar. Heat remaining ingredients to boiling; pour over pears and cool. Cover; refrigerate at least 8 hours. Use as accompaniment for ham, pork and chicken.

Answer 7

Pear salad with blue cheese & walnuts.
--------------
Brandied Chocolate Pear Puff

1 (17 ounce) package (1 sheet) frozen puff pastry
2 pears, slightly under-ripe
2 tablespoons brandy
1 cup miniature chocolate chips

Thaw pastry at room temperature for 30 minutes. Preheat oven to 375 degrees F.

Roll pastry into a 16 x 12-inch rectangle and place on an ungreased baking sheet.

Peel, core and thinly slice the pears into a bowl. Sprinkle brandy over the pears and toss to coat. Place the chocolate chips down the middle third of the pastry and top with the pear and brandy mixture. Carefully fold the two sides up over the filling and press the dough together to seal the ends. Bake about 25 minutes, or until puffy and golden brown. Cool for 10 minutes before slicing and serve warm. Makes 6 to 8 servings
------------

Chocolate Chip Pears
4 pears
2 tablespoons lemon juice
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/4 cup miniature semi-sweet chocolate pieces

Core pears from the bottom end, leaving the stems intact. Using a vegetable peeler, peel strips at 1/2-inch intervals, starting at the top. If necessary, cut a thin slice from bottoms to help the pears stand upright.

Place pears on their side in a 2-quart square baking dish. Stir together lemon, vanilla and cinnamon. Brush onto pears. Pour any extra mixture over pears.

Bake, covered, at 375 degrees F for 30 to 35 minutes or until pears are tender. Uncover; spoon extra liquid over pears. To serve, place warm pears upright on plates, then hold each pear by the stem and tip slightly to sprinkle sides of each pear with 1 tablespoon of mini chocolate pieces, turning the pears as you sprinkle. Makes 4 servings.
------------

Pears with Nut Stuffing
1/3 cup granulated sugar
1/3 cup water
1 tablespoon lemon juice
4 ripe firm pears, cut into halves
1/3 cup finely chopped nuts
2 tablespoons granulated sugar
1 tablespoon brandy
1 tablespoon dairy sour cream
1/4 teaspoon vanilla extract
1/2 cup dairy sour cream
1 tablespoon sugar

Mix 1/3 cup sugar, the water and lemon juice in ungreased 8-inch square pan until sugar is dissolved. Arrange pears in pan, turning to coat with sugar mixture. Cover and bake at 325 degrees F until pears are almost tender when pierced with fork, 25 minutes.

Place 1 pear half, cut side up, in each of 8 serving dishes.

Mix nuts, 2 tablespoons sugar, the brandy, 1 tablespoon sour cream and the vanilla extract; fill centers of pear halves with nut mixture. Mix 1/2 cup sour cream and 1 tablespoon sugar. Top each pear half with dollop of sour cream mixture. 8 servings.
------------
There are some yummy recipes here:

http://www.calpear.com/cns_rec.cfm#