I bought pears what should I make with them?

Question

They had 6 fresh pears for $1.00 at the commissary today.
So I couldn't resist. I bought them. What should I make with them? A caramel pear torte? What ideas do you have?

Hear ya go missy!
Pear Torte with Caramel Sauce
2 lbs. pears
1 1/2 cups cake or pastry flour
4 large eggs
1 1/2 cups super fine sugar
3 oz. buttermilk 1/2 tsp. salt
Butter to coat pan
1 quart heavy cream
1/2 cup sugar

Peel and slice pears thinly. Coat with 1 cup sugar. Cream eggs, 1/8 cup flour and the remaining 1/2 cup sugar. Add buttermilk, salt and the remaining flour. Add pears and sugar mixture. Butter and flour a 10" springform pan. Pour pears into pan. Bake 1 hour at 350 degrees.
To make caramel sauce, reduce heavy cream by half. Carmelize 1/2 cup sugar, then pour into cream. Strain and serve with pear torte. Serves 8.

Answer 1

A Caramel Pear Torte?!!?!?! AHHHHHHHHH!!!

***drools.....

That sounds so amazing!!! Could you share that recipe in your edit section?!?! I was thinking of making a Blueberry-Peach Cobbler with Vanilla Ice Cream, but you may have changed my mind for me!

Anyway... Pears...


HERBED PORK TENDERLOIN WITH PEAR PORT SAUCE

2 lbs pork tenderloin
1/4 cup chopped fresh thyme
1/2 tsp salt
freshly ground pepper
2 tbsp butter
1 1/4 cups ruby port
1/2 cup orange juice
2 tsp Dijon mustard
2 to 3 very ripe Bartlett Pears, peeled, cored and sliced

Preheat oven to 350 degrees. Rinse pork and pat dry; sprinkle with thyme, salt and pepper. Melt butter in a large skillet. Add pork to skillet and cook over medium heat until browned on all sides. Remove pork from skillet and place in a large shallow baking pan. Place in oven and bake until pork reaches 170 degrees on a meat thermometer, about 20 to 30 minutes. Meanwhile, add port, orange juice and mustard to skillet, whisking until smooth. Add pears and cook over medium heat until pears are soft and liquid has reduced by about half. Add cooked pork to skillet along with any juices and cook for several minutes more. Slice pork and place on a serving platter; pour sauce over top. Garnish with fresh pear slices and thyme sprigs.


PEAR TARTS WITH CARAMEL WINE SAUCE

1 cup dry red wine
1/3 cup granulated sugar
1 tbsp butter
1 vanilla bean or ¼ teaspoon vanilla extract
4 medium-size fresh California Bartlett pears, peeled and cut in chunks
3/4 cup chopped dates (about 10 whole pitted)
1 cup boiling water
Unbaked, prepared pie crust
5 tbsp chopped pecans
Vanilla ice cream

Simmer red wine in small saucepan for 20 minutes or until reduced to 1/4 cup. Meanwhile, heat sugar in heavy saucepan over low heat until golden brown. Add butter and pulp scraped from vanilla bean. Cook for 2 minutes. Stir in pears and cook 5 to 7 minutes or until tender about halfway through. Remove pears to separate container; set aside to cool. If using vanilla extract, stir into remaining caramel sauce; set aside.

Put dates into blender container; pour boiling water over and allow to stand 2 to 3 minutes. Drain. Process until thick, smooth paste. Add water if paste is too thick. Roll out pie dough to 1/8-inch thick. Line 4 individual ring or tart molds and spread approximately 1 tablespoon date paste on bottom of each. Sprinkle each with 1/2 teaspoon chopped pecans. Top with 4 or 5 pear chunks and brush with caramel sauce. Place molds on parchment-lined baking sheet. Add remaining caramel sauce to red wine reduction and beat until smooth. Strain and keep warm.

Just before serving, bake tarts at 350° F for 20 to 30 minutes or until golden brown. Remove from molds and place on individual dessert plates. Spoon Caramel-Wine Sauce around tart and place a scoop of ice cream at top center of the plate. Sprinkle remaining chopped pecans over all

Answer 2

If you like red wine, you can poach the pears in the wine. Peel the pears and slice off a little bit of the bottom so they stand straight up. Use a pairing knife or a core remover if you have one and remove as much of the seed pod as you can without coming through the top. Stand the pears up in a pot just big enough to fit the pears or close to it. Poor in enough wine to come up about half way. Add 1 cup of sugar. Cover pot partially and simmer for about 1/2 hour. Carefully remove pears and place in a wine glass big enough for the pear or you can use a bowl. Boil the wine until it reduces by half and becomes a syrup. Spoon a little over the pears. You can also add a Cinnamon stick to the pears while poaching .

Answer 3

PEAR BREAD

1 c. vegetable oil
2 c. granulated sugar
3 eggs
2 1/2 c. peeled and chopped fresh pears (4 med.)
1 c. chopped pecans
2 tsp. vanilla extract
3 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Preheat oven to 350 degrees. In a medium mixing bowl, combine oil, sugar and eggs, blending well. Stir in pears, pecans and vanilla. In another bowl, combine remaining ingredients. Stir dry ingredients into pear mixture, pour the batter into two greased 8 1/2 x 4 1/2 x 2 3/4 inch loaf pans, 40 minutes, or until a toothpick inserted in the middle comes out clean.
Cool loaves 10 minutes, then remove from pans and cool on the wire racks.

Answer 4

Pear and Brie Croque-Monsieur- Panini
Serving Size : 2

1 Tbs. unsalted butter, plus 1 Tbs. softened unsalted butter
1 Bosc or Anjou pear, cored, peeled and cut into 1/4-inch-thick slices
Salt and freshly ground pepper, to taste
4 slices country-style white sandwich bread
2 oz. Brie cheese, cut into thin slices or small chunks

In a sauté pan over medium-high heat, melt the 1 Tbs. butter. Add the pear and sauté, stirring occasionally, until lightly golden and just tender, 3 to 4 minutes. Season with salt and pepper.

Preheat an electric croque-monsieur maker according to the manufacturer’s instructions. Lightly butter one side of each bread slice with the 1 Tbs. softened butter. Lay 2 bread slices, buttered side down, on the preheated croque-monsieur maker. Spoon equal amounts of pear over the slices in an even layer. Arrange equal amounts of cheese over each, season with pepper, then top each with one of the remaining bread slices, buttered side up.

Close the lid and cook the sandwiches according to the manufacturer’s instructions until they are golden and crisp and the cheese is melted. Transfer the sandwiches to a cutting board and cut in half. Serve immediately.

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You can use your fresh pears here instead:

Pear Salad with Blue Cheese & Walnuts

1 Can Sliced Pears drained (save 1 cup of the syrup)
1 Cup White Wine Vinegar (herbed flavored vinegar)
1 1/2 lbs Mixed Greens
1 1/2 lbs Crumbled Blue Cheese
2 Cups Toasted Walnut Pieces

Place the 1 Cup of reserved syrup, the herbed flavored white wine vinegar and the 1 ½ Cup of Blue Cheese in blender / food processor. Whirl until smooth and set aside for dressing salad.Layer mixed greens and pears in large salad bowl or individual plats, finishing with Blue Cheese and Toasted Walnut Pieces.Drizzle dressing over all. serves 18 – 24.

Answer 5

Peel them and slice them thin. Saute in a pan in butter. Sprinkle some cinnamon sugar on them. Add some brandy and flambe. Serve over vanilla ice cream.

Answer 6

cut the pears in half , core out the seeds, covered with cinn. and butter, bake at 350 for 20 min. .
take out and top with whipcream and a dash of nutmeg.
my kids love this!!!

Answer 7

The first thing I thought of is Pear Preserves....memories from my childhood of homemade pear preserves on hot homemade biscuits with butter (real butter not margarine).

I don't have my grandmother's recipe, but I'm sure you can find it via google.com.

Also pear cobblers are wonderful comfort food desserts. :)