Free to good home: Calphalon Anodized 8-Inch fry pan

REC: Roasted Pear Chutney

I can this every couple of years when the crop is big. It lasts forever. Terrific with roast pork, tourtiere, especially but good with chicken as well.

ROASTED PEAR CHUTNEY E - L - 9
(I use Bartletts, since that's what my lovely tree gives us)

The most difficult part of this recipe, other than assembling the ingredients, is marshaling the patience to wait while the chutney rests in the refrigerator. The chutney will keep for 2 weeks, as long as it's covered and refrigerated.

2 ripe Bosc pears, peeled and cut in half
2 tablespoons freshly squeezed lemon juice
1/4 cup golden brown sugar
3/4 teaspoon ground cinnamon
4 whole cloves (remove after cooking)
1 T. vegetable oil
1/4 cup pure maple syrup
1 large red onion, cut into 1/2-inch slices
1 garlic clove, chopped
1 T. grated fresh ginger
3 tablespoons golden raisins
1/2 cup apple cider vinegar
1 teaspoon hot red pepper flakes
1 teaspoon chopped fresh thyme

1. Preheat the oven to 350̊F.

2. Toss the pears with the lemon juice, 1 tablespoon of the sugar, the cinnamon, and cloves. Coat a sheet pan with half the vegetable oil. Set the pears cut side down on the pan. Brush the pears with the remaining oil. Roast until caramelized and tender, 40 to 50 minutes, depending on the degree of ripeness. Remove from the oven and allow to cool. (Roasting not necessary)

3. While the pears are roasting, bring the remaining ingredients to a boil in a nonreactive saucepan. Reduce the heat and simmer for 5 minutes. Remove from the heat and allow to cool.

4. Using a small spoon or a melon baller, scoop out the cores of the cooked pears. Cut the pears into 1/2-inch slices.

5. Combine the pears and the onion mixture. Cover and refrigerate for at least 1 day before serving.

Makes 2 to 3 cups.

The Hands of a Chef By Jody Adams and Ken Rivard William Morrow

 
REC: Candided Ginger & Pear Bran Muffins (this is my own concoction so you may want to approach

cautiously)

Candied Ginger & Pear Bran Muffins Makes 6 huge

1/4 c. melted butter
2 eggs beaten lightly
1/4 c. molasses (warm slightly if necessary to pour)
1 1/4 c. milk
1 ½ t. vanilla

1 ½ c. All Bran cereal
2/3 c. diced candied ginger 1/4 to 1/3" dice

1 1/4 c. a p flour
1 ½ t. baking powder
½ t. baking soda
1/4 t. salt

1 ripe pear, with skin, diced to ½" or more

Combine the first ingredients and mix well ensuring that the molasses is well incorporated. Add the bran and ginger and let rest 4-5 minutes.

Whisk the dry ingredients together to mix. Combine quickly with wet ingredients. Do not overmix. When almost finished mixing, add pears.

Bake at 400 for 24 minutes, for the large muffins.

 
REC: Toffee Nut Pear Cake

Toffee Nut Pear Cake

posted by Cyndi

2 fresh Bartlett pears, cored, cut in 1/8's
2 c. flour
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. salt
2 c. brown sugar, packed
½ c. butter (1 stick - no margarine)
1 c. dairy sour cream
1 tsp. baking soda
1 egg
½ c. chopped nuts
whipped cream, opt.

Sift flour with salt, cinnamon, and nutmeg. Mix in brown sugar. Cut in butter with pastry blender until crumbly.
Generously grease a 9" square baking dish. Spread with half the flour mixture; press down evenly. Arrange pear slices on top.
Stir baking soda into sour cream; mix in remaining half of flour mixture, along with the egg.
Pour batter over pears and spread evenly. Sprinkle with nuts.
Bake at 350F, 40-50 minutes.
Serve warm with whipped cream, if desired. CYH

 
REC: Pear & Nut Cake - by Judy in Mass

I just love this cake. But I do like it better after a couple of weeks (or more)of refrigeration.

Pear & Pecan Cake

2 Cups All-Purpose Flour
1 Teaspoon Cinnamon
1 Teaspoon Baking Soda
1/2 Teaspoon Freshly Grated Nutmeg
1/2 Teaspoon Salt
1 1/2 Cups Brown Sugar -- firmly packed
1/2 Cup Vegetable Oil
3 Eggs
1/4 Cup Sugar
1/4 Cup Water
1 Teaspoon Vanilla
5 Bartlett Pears, Ripe, Firm, Unpeeled -- cored & 1/2" cubed
1/2 Cup Toasted Pecans/Walnuts --chopped

Preheat oven to 350̊F .

Butter and flour 9x13-inch baking pan. Sift first 5 ingredients into medium bowl. Using electric mixer beat brown sugar, oil, eggs, sugar, water and vanilla in large bowl until very smooth. Blend in dry ingredients.

Stir in pears and nuts. Pour batter into prepared pan.

Bake until top is brown and toothpick inserted in center comes out clean, about 55 minutes. Cool completely.


Judy in Mass

My notes: I sub dark rum for the water and to keep up with the Caribbean flavour of the rum, I don’t stop grating at ½ t. of nutmeg. I love both.

I use toasted pecans.

I bake it in a bundt pan for 50 minutes.

I keep it wrapped tightly in the frig for 2 weeks minimum before eating.

 
REC: Roasted Pear and Cinnamon Clafouti

I really enjoy making this because it is so easy and enjoyable. You really need to like the eggy-souffle flavour though, as I find this more like a souffle or omelet than a clafouti.

Once again, I use our Bartletts.

Roasted Pear and Cinnamon Clafouti
Bon Appétit | December 2002


The French dessert that's known as clafouti is a pancake crossed with a fruit-filled custard. It's best served warm, right from the skillet. If you don't have a cast-iron skillet, any ovenproof variety is fine. Serve with vanilla ice cream.

Makes 6 servings.

4 large Bosc pears, peeled, cored, quartered
1/4 cup pure maple syrup
3 large eggs
1 1/3 cups half and half
3/4 teaspoon vanilla extract
1/4 cup all purpose flour
1/4 cup plus 1 tablespoon (packed) golden brown sugar
1 1/2 teaspoons ground cinnamon
Pinch of salt


Preheat oven to 450̊F. Butter 9-inch cast-iron skillet. Heat over medium-high heat. Add pears, rounded side down, to skillet and cook until golden brown, about 3 minutes per side. Spoon syrup over pears. Transfer skillet to oven and roast pears until tender, turning and basting once, about 10 minutes. Remove skillet from oven and bring pear mixture to boil over high heat; boil until almost all juices have evaporated, about 2 minutes. Cool to room temperature. Reduce oven temperature to 350̊F.
Place eggs, half and half, and vanilla in blender and process until smooth.

Add flour, 1/4 cup sugar, 3/4 teaspoon cinnamon, and pinch of salt; blend to combine. Pour batter over pears in skillet. Bake until center is set and clafouti is puffed and golden brown at edges, about 40 minutes. Mix remaining 1 tablespoon sugar and 3/4 teaspoon cinnamon in small bowl. Sprinkle over clafouti; serve warm.

 
Wow Marge, I didn't see all of these recipes, thanks! A question for you...

my tree is loaded, can I go ahead and pick some of them green and store them in a root cellar (basement, and is dark neccessary?) or do i need to pick them when they are ripe? This is the first good year of pears that we have had and I am clueless. Thanks! Oh, and prune plums, do you have any of those, and what do you do with them?

 
Thanks Steve!

This is in my to try pile because life is handing me too much right now to make anything like this, but it sounds delish. I will definitely make this when things settle down. I need quantity recipes for all these pears and apples. Thanks again!

 
You MUST pick pears green. Pears ripen off the tree. If they are already yellow, count on the fact

that they will be starting to turn brown around the core. If you get them green enough, and put them into a frig until December when you can just put them all outside into your garage where (unfortunately for us because it will turn cold) they will last until February.

Careful, because, indeed, one bad pear, does spoil the whole bunch. It isn't worth keeping one that looks as though it 'might' be good. Anything that it touches can rot.

So now you want to move onto our plum tree that we had to pull down because of that nasty blight...

I have a few good recipes.

Remind me tomorrow, okay, if I forget??

 
Ginger Plum Chutney:

Plum Chutney

2/3 cup sugar
1/2 cup white vinegar
1 tablespoon grated fresh ginger (about 1/4 oz.)
2 cloves garlic, pressed
1 fresh jalapeno, minced (more to taste)
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon cloves
4 cups chopped, pitted plums (about 1.5 pounds)
1/2 cup chopped onion
1 apple, chopped but not peeled
2 teaspoons yellow mustard seeds
1/5 cup toasted chopped walnuts (optional)

Simmer sugar, vinegar, jalapeno, and spices (except mustard seeds) over low heat, stirring, until sugar dissolves. Add plums, onions, apple, and mustard seeds. Cook over medium until fruit is cooked and mixture thickens slightly, about 15 minutes. Add walnuts just before serving, so they don't get soggy.

 
Hot Plum Chutney

Hot Ginger Plum Chutney

2 lbs. Prune Plums, chopped (5 c. chopped)
½ lb. Preserved ginger, drained & chopped (or 1 cup crystallized)
3 ½ tsp. pickling salt
1 tsp. cayenne pepper
¼ cups raisins or sultanas
2 ¼ cups brown sugar
1 Tbsp. curry powder
1 lb. onions (2 ½ cups chopped)
4 cups white vinegar

Combine all ingredients in saucepan. Boil, uncovered 1-1 ½ hours until thickened. Spoon into hot sterilized jars and leave ½ “ headspace. Wipe rims before putting on lids. Process in a hot bath for 10 minutes.

Makes 5 pints

 
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