~Pear Desserts~

Subject: ~~~Pear Desserts~~~ Mon Nov 10, 2008 5:41 pm

Pear Cobbler

1 can (1 lb, 14oz) pear halves

1 tbsp cornstarch

1/4 cup sugar

1 tbsp butter or margarine

1 tbsp lemon juice

1/2 tsp ginger

Topping

1-1/2 cups packaged biscuit mix

1 cup grated sharp cheddar cheese

2 tbsp salad oil or melted shorting

1 egg

1/3 cup milk

Preheat oven to 425F

Drain pears, reserving liquid

Quarter each half, set aside

Combine cornstarch and sugar in small saucepan

Stir in several tablespoons pear liquid until smooth, then blend in remainder

Stirring constantly, bring to boiling, boil 1 minute, or until thickened

Add pears, bring back to boiling

Remove from heat, stir in butter, lemon juice, and ginger

Keep hot

Make Topping

In medium bowl, stir together biscuit mix and cheese

In small bowl, with mixer combine oil, egg, and milk

Make well in center of biscuit mix

Add milk mixture all at once, stirring only until mix is damped

Pour hot fruit into 2 quart baking dish

Drop topping, by 6 equal spoonfuls, onto hot fruit

Bake 25 minutes, or until topping is firm and golden brown

Serve warm with light cream, if desired

Makes 6 servings

Subject: Re: ~~~Pear Desserts~~~ Mon Nov 10, 2008 5:42 pm

Chocolate Pear Delight

1 tbsp butter

1 tbsp flour

1/2 cup milk

3 tbsp cocoa

2-1/2 tbsp sugar

2 egg yolks

1/4 tsp vanilla

2 egg whites

1 fresh Pear, peeled and sliced

Melt butter blend in flour

Heat milk, cocoa and sugar together until hot, but not boiling

Add all at once to flour mixture, stirring constantly

Beat egg yolks until light

Blend small amount of sauce into yolks, add mixture to sauce

Cook and stir over low heat until slightly thickened

Add vanilla

Cover and cool

Beat egg whites until still but not dry, fold into cooled chocolate mixture

Lay sliced pears in bottom of buttered 4 cup baking dish, pour chocolate mixture over

Bake at 350F degrees for 30 minutes or until set

Serve immediately

Subject: Re: ~~~Pear Desserts~~~ Mon Nov 10, 2008 5:42 pm

Caramel-Pear Dumplings

1 can (1 lb 13 oz) pear halves

2/3 cup sugar

Dash of salt

2 tbsp butter or margarine

1 tsp vanilla extract

Dumpling Batter, below

Plain or whipped cream

Drain pears, reserving syrup

Cook 1/3 cup sugar slowly in large skillet with oven proof handle, stirring, until golden brown syrup forms

Add remaining sugar, the salt, butter, and vanilla and pear syrup

Bring to boil and boil 2 minutes

Arrange pear halves, rounded side down, in skillet

Drop batter by tablespoonfuls onto pear halves

Bake in hot oven 425F about 15 minutes

Let stand a few minutes, and then turn out on hot serving plate

Serve with cream

Makes 8 servings

Dumpling Batter

2 cups cake flour

1/2 cup sugar

1-1/2 tsp baking powder

1/2 tsp salt

1 tbsp butter or margarine, melted

1/2 cup plus 2 tbsp milk

Sift dry ingredients into bowl

Add remaining ingredients and mix lightly and quickly just until dry ingredients are moistened

Note: if preferred, use 1-1/2 cups biscuit mix, omit flour, baking powder, salt and butter

Reduce sugar to 1/3 cup and use 6 tbsp milk, or enough to moisten.

Subject: Re: ~~~Pear Desserts~~~ Mon Nov 10, 2008 5:42 pm

Crème De Menthe Pears

4 lbs fresh, ripe pears

3 cups sugar

2 lemon slices

1/2 cup green crème de menthe

Peel pears, leaving stems intact

In kettle, combine sugar, lemon slices, and 1 cup water

Over high heat, bring to boiling, stirring in dissolved sugar

Add whole pears, simmer, uncovered, 40 minutes, or until pears are tender

Subject: Re: ~~~Pear Desserts~~~ Mon Nov 10, 2008 5:43 pm

Frosted Pears

1 - 3 oz package Cream Cheese

3 tablespoons Miracle Whip Salad Dressing

8 Bartlett pear halves, drained

Lettuce

Red Cinnamon Candies

Combine softened cream cheese and salad dressing, mixing until well blended.

Frost pears with mixture

Serve on lettuce

Garnish with candies

8 Servings

Subject: Re: ~~~Pear Desserts~~~ Mon Nov 10, 2008 5:43 pm

Champagne-Poached Pears

You can serve these in individual teacups for an elegant display

8 Bosc or Bartlett Pears

1 (about 3 cups) bottle champagne or sparkling wine

8 cups orange juice

1 (3 inch) cinnamon sticks

5 whole cloves

Garnishes - Orange and lemon rind strips

Peel and core pears, leaving stems intact.

Cut a thin slice from bottom of each pear, forming a base for pears to stand on

Place pears upright in a Dutch oven; pour champagne and orange juice over pears. Add Cinnamon stick and cloves

Bring to a boil, reduce heat, and simmer 15 minutes or until pears are tender.

Serve warm,

Garnish if desired.

Subject: Re: ~~~Pear Desserts~~~ Mon Nov 10, 2008 6:12 pm

Gingerbread Pear Cake

SERVINGS

(Help)
INGREDIENTS (Nutrition)

2 tablespoons butter, melted
1/4 cup dark corn syrup
1/4 cup brown sugar
1 (16 ounce) can pear halves, well drained
1/2 cup pecan halves
1 (14.5 ounce) package gingerbread cake mix

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DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Mix the melted butter, corn syrup, and brown sugar in a 9-inch round cake pan.
Slice pear halves in half lengthwise. Place a pecan in the center of each pear quarter. Place pears cut side down in the cake pan, arranging them like spokes radiating from the center of the pan. Sprinkle any remaining pecans around the pears.
Prepare the cake mix according to package directions, and pour over the pears and pecans in the cake pan.
Bake 40 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Cool slightly before turning out onto a serving dish.

Subject: Re: ~~~Pear Desserts~~~ Mon Nov 10, 2008 6:13 pm

Pears in Chocolate Sauce

INGREDIENTS (Nutrition)

4 pears, peeled
1/2 lemon, juiced
2 cups water
1/2 cup white sugar
1/4 teaspoon vanilla extract
4 (1 ounce) squares bittersweet chocolate, chopped
2 tablespoons heavy cream
1 tablespoon butter
1 tablespoon coffee flavored liqueur
4 maraschino cherries, garnish

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DIRECTIONS

Leave stems on peeled pears. Sprinkle with lemon juice to prevent browning. Set aside.
In a saucepan large enough to accommodate 4 pears standing upright, combine water and sugar. Place over medium heat, and boil until sugar is dissolved. Stir in vanilla, then place the pears in. Reduce heat, cover, and simmer for 15 minutes. Allow to cool in liquid, then drain.
In the top of a double boiler, combine chocolate, cream and butter. Heat, stirring, until chocolate is melted and smooth. Remove from heat, and stir in coffee liqueur.
Place pears on serving dish, pour chocolate sauce over pears, and garnish with maraschino cherries.

Subject: Re: ~~~Pear Desserts~~~ Mon Nov 10, 2008 6:13 pm

Sweet Chocolate Pears
INGREDIENTS (Nutrition)

4 fresh pears
2 cups orange juice
1/2 cup white sugar
4 (1 ounce) squares bittersweet chocolate

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DIRECTIONS

Preheat oven to 300 degrees F (150 degrees C).
Place pears in a small ovenproof pan. Mix orange juice with 1/4 cup sugar and pour over pears.
Cook in preheated oven for 30 to 40 minutes; occasionally turn and sprinkle remaining sugar over pears. Remove pears from oven when soft and let cool.
Pour orange juice mixture into a medium saucepan and simmer over medium heat until mixture thickens to the consistency of cream; remove from heat.
In a small saucepan over medium-low heat, melt chocolate. Add a few tablespoons of hot milk if the chocolate becomes too thick to stir.
Put each pear in a small bowl. Pour the creamy orange sauce over each pear, then drizzle chocolate on top; serve warm.

Subject: Re: ~~~Pear Desserts~~~ Mon Nov 10, 2008 6:14 pm

Pear and Blue Cheese Pastry Triangles

INGREDIENTS (Nutrition)

3 tablespoons butter
1 tablespoon olive oil
4 sweet onions, thinly sliced
salt and pepper to taste
1 (17.5 ounce) package frozen puff pastry, thawed
2 firm pears, peeled, quartered, and sliced
3/4 cup crumbled blue cheese

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
Melt the butter and olive oil in a large skillet over medium heat. Stir the onions into the butter, and cook until the onions have softened and caramelized to a deep, golden brown, 30 to 40 minutes. Stir frequently as the onions cook to keep them from burning. Once done, season with salt and pepper, and set aside to cool.
Use a sharp knife to cut each sheet of puff pastry into 9 squares. Cut each square in half diagonally to yield 36 triangles. Place the triangles onto the prepared baking sheets, and top with the caramelized onions, pears, and 1 teaspoon of blue cheese.
Bake in the preheated oven until the pastry is puffed and golden brown, 20 to 30 minutes. Allow to cool to room temperature before serving.

Subject: Re: ~~~Pear Desserts~~~ Mon Nov 10, 2008 6:14 pm

Chocolate Caramel Pears

Bring out a tray of these fancy fruit treats and watch everybody's eyes widen. The pears wear a nut-dusted caramel coating and an elegant drizzle of chocolate. They make a beautiful gift, wrapped in colored or clear cellophane

INGREDIENTS

1 (14 ounce) package caramels*
2 tablespoons water
6 large ripe firm pears (Bosc, Bartlett, D'Anjou)
1 cup chopped cashews, hazelnuts or almonds
1/3 cup semisweet chocolate chips
1 1/2 teaspoons shortening
1/3 cup vanilla or white chips My folders:

DIRECTIONS

In a heavy saucepan, heat caramels and water over low heat just until caramels are melted. Remove from the heat; cool slightly. Cut a thin slice from the bottom of each pear so it sits flat. Dip pears halfway in caramel; turn to coat and allow excess to drip off. Dip in nuts and place on a greased baking sheet; refrigerate for 30 minutes or until coating is firm.
In a heavy saucepan or microwave, melt chocolate chips with 1 teaspoon shortening; stir until smooth. In another saucepan, melt vanilla chips with remaining shortening; stir until smooth. Drizzle melted chips over pears and stems. Let stand until set.

Subject: Re: ~~~Pear Desserts~~~ Mon Nov 10, 2008 6:15 pm

Spicy Pear Cookies

"Delicious, rich flavor with or without frosting. Top with walnut halves for a fancy touch."
INGREDIENTS (Nutrition)

1/2 cup butter, softened
1 1/2 cups packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 pear - peeled, cored and diced
1/2 cup raisins
1/2 cup chopped walnuts
1 1/2 cups confectioners' sugar
2 1/2 tablespoons lemon juice

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DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
In large bowl, beat margarine and sugar untill smooth. Beat in egg and vanilla. Combine flour, baking powder, cinnamon, and ginger; mix into batter. Stir in chopped pears, chopped nuts and raisins.
Drop about two inches apart by rounded tablespoonfuls onto baking sheets and bake 15 minutes or until edges are golden brown and center springs back when lightly touched. Remove to wire racks to cool.
Combine confectioners' sugar and lemon juice and mix until smooth. Spoon icing over cookies.

Subject: Re: ~~~Pear Desserts~~~ Mon Nov 10, 2008 6:15 pm

Minted Pears

SUBMITTED BY: Mary Selner

"My grandmother would use food coloring to make red and green pears only at Christmastime, and I enjoy carrying on her tradition. When I prepare this for a salad, I fill the centers with fresh fruit, fruit cocktail or cottage cheese. As a dessert, there are more options...a dab of whipping cream with a cherry on top, a drizzle of chocolate on top of the whipped cream or a scoop of sherbet in a contrasting color. -Mary Selner, Green Bay, Wisconsin"

INGREDIENTS

1 cup sugar
1 cup water
2 drops green food coloring
1/8 teaspoon mint extract
3 medium ripe pears, peeled, halved and cored
fresh mint sprigs

DIRECTIONS

In a skillet, bring the sugar and water to a boil. Reduce heat; add food coloring and mint extract. Carefully place pears in syrup. Simmer, uncovered, for 5 minutes or until tender. Place pears in a deep bowl; pour syrup over pears. Make sure pears are completely covered in the syrup to prevent browning. Refrigerate for at least 1 hour or until serving. Garnish with fresh mint.

Subject: Re: ~~~Pear Desserts~~~ Mon Nov 10, 2008 6:17 pm

Pear Extraordinaire

| 1¼ hours | 15 min prep |

From the Barn Inn (Bed and Breakfast) in Millersburg, Ohio, this is good!

SERVES 16

8 ripe pears, pealed, halved, & cored
2 tablespoons butter
1/4 cup brown sugar
1 (8 ounce) package cream cheese, softened
1/2 cup honey
1 teaspoon vanilla
2 tablespoons lemon juice
1/4 cup water
1 teaspoon cinnamon
1/4 cup pecans
Directions

1. Place pear halves, cored side up, in two baking pans. Cut off a sliver from the rounded side of each pear half so that it will set nicely in the pan. Place a dot of butter in each hollow of pear. Sprinkle with brown sugar.

2. Mix together the cream cheese and honey until creamy. Add vanilla, lemon juice, water, and cinnamon. Pour cream cheese mixture over pear halves. Half way through baking, sprinkle pecans over pears.

3. Bake at 350 for about 1 hour, until sauce starts to turn a golden color. Serve warm.

Subject: Re: ~~~Pear Desserts~~~ Mon Nov 10, 2008 6:17 pm

Swiss Pear Recipe

Ingredients

1 cup whipping cream, well chilled
2 tablespoons sugar
1 (29 ounce) can pears in heavy syrup, drained,reserve 2 1/2 ounces of syrup
4 ounces German cooking chocolate

Directions

1. Whip cream until thick, add sugar and continue to whip until thick.

2. Drain pears well.

3. Melt chocolate with reserved syrup.

4. Put pears in a large bowl, a glass bowl makes a nice presentation.

5. Cover pears with whipped cream.

6. Cool chocolate mixture, then pour or spoon chocolate carefully over whipped cream.

7. Chill well.

Subject: Re: ~~~Pear Desserts~~~ Mon Nov 10, 2008 6:18 pm

Pear Chocolate pie
Ingredients

1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup cold butter
2-3 tablespoons cold water
5 tablespoons sugar
8 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract
1/2 cup heavy cream
3 sweet pears, cored and sliced
5 tablespoons sugar
1 cup water

Directions

1. Heat oven to 400°F (205°C).

2. Combine flour, 5 tbs sugar and salt in large bowl; cut in butter and work until mixture resembles coarse crumbs.

3. Stir in enough water with fork just until flour is moistened.

4. Shape dough into ball; flatten slightly.

5. Roll out ball of dough on lightly floured surface into 12-inch circle.

6. Fold into quarters.

7. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides.

8. Trim crust to 1/2 inch from edge of pan.

9. Crimp or flute edge.

10. Fill unbaked pie crust with dry beans and cook in preheated oven for 15-20 min or until done.

11. Bring cream to a boil and mix in chopped chocolate.

12. Stir until chocolate melted and the mixture smooth.

13. Add vanilla extract.

14. Bring water and 5 tbs sugar to a boil and add pears.

15. Let simmer for 10 minutes.

16. Slice pears.

17. Line the bottom of pie with pears, cover with chocolate cream.

18. Let cool completely before serving.

Note: with the remaining pastry dough you could shape leaves or hearts to decorate the finished pie

Subject: Re: ~~~Pear Desserts~~~ Mon Nov 10, 2008 6:18 pm

Baked Pear Pudding

Ingredients

1 (15 ounce) can pears in light syrup
1 cup biscuit mix
1/4 cup chopped nuts (walnuts, pecans or almonds)
1/4 teaspoon cinnamon
1/2 cup brown sugar
2 tablespoons butter
1 teaspoon lemon, zest of
2 tablespoons fresh lemon juice

Directions

1. Drain and chop the pears, 1/2" chunks, reserve 1 cup of syrup.

2. Toss together the nuts, cinnamon, pears& biscuit mix.

3. Place this mixture in a shallow baking dish.

4. in a saucepan combine the pear syrup, brown sugar& butter.

5. Heat to boiling, add lemon zest and lemon juice.

6. Pour over the pears in the baking dish.

7. Bake in 375F oven for 30 minutes serve warm.

Subject: Re: ~~~Pear Desserts~~~ Mon Nov 10, 2008 6:18 pm

French Pear Flan

Ingredients

2 large pears
2 tablespoons softened butter
3/4 cup whipping cream
3/4 cup milk
2 eggs
1/2 cup sugar
1/2 teaspoon ground cinnamon

Directions

1. Preheat the oven to 300°F.

2. Lightly grease a 8 inch flan dish.

3. Peel the pears, cut them in half, remove seeds and cut them into 1/4 inch slices.

4. Place the sliced pears in a saucepan with the butter, and sauté over a low heat for 5 minutes, turning once.

5. Meanwhile, in a mixing bowl, mix together the eggs, milk, sugar, whipping cream and cinnamon.

6. Drain the pears and arrange in the greased flan case.

7. Pour the egg mixture over the top of the pears and bake for about 40 minutes or until set.

8. Serve warm.

Subject: Re: ~~~Pear Desserts~~~ Mon Nov 10, 2008 6:19 pm

Gingersnap-Pear Cheesecake

Ingredients

6 tablespoons unsalted butter, melted
1 1/2 cups gingersnaps, crushed (about 40 cookies)
2 small pears, ripe (any kind)
1/4 teaspoon ground ginger
16 ounces cream cheese, at room temperature
1 1/4 cups granulated sugar
2 large eggs, at room temperature
3 teaspoons vanilla extract
1 cup sour cream, at room temperature

Directions

1. Heat oven to 350°F

2. In a medium bowl, combine the butter and crushed gingersnaps. Press the mixture into a 9-inch springform pan, working the crumbs over the bottom and then up the sides. Bake for 20 minutes.

3. In a small bowl, toss the pears and ginger. Line the cooled crust with the pears, overlapping the slices slightly.

4. In a large bowl, with an electric mixer on medium, beat the cream cheese for 2 minutes. Add 1 cup of the sugar and beat for 2 minutes. Add the eggs, 1 at a time, and mix until combined. Stir in 2 teaspoons of the vanilla. Pour the mixture over the pears. Bake until the top is barely set but still slightly wobbly, about 50 minutes. Transfer pan to a wire rack but leave oven on.

In a small bowl, combine the sour cream and the remaining sugar and vanilla. Pour over the cheesecake and bake for 8 minutes. Transfer to a wire rack and cool to room temperature. Cover and refrigerate for at least 4 hours before serving.

Subject: Re: ~~~Pear Desserts~~~ Mon Nov 10, 2008 6:19 pm

Easy Chocolate Filled Pear Tarts
Ingredients

4 pear halves in natural juice (canned)
200 g puff pastry
4 tablespoons chocolate (chopped or coarsely grated)
milk or beaten egg, to glaze

Directions

1. Roll out puff pastry to a 20cm square or use a frozen pre rolled puff pastry sheet which has been defrosted.

2. Cut into quarters.

3. Place some chocolate in centre of each square.

4. Sit a pear half cut side down firmly on top.

5. Brush with beaten egg or milk.

6. Sprinkle on a little demerara sugar for a crunchy topping if wished.

7. Bake at 220'C for 12-15mins until risen and golden brown.

8. Serve warm with whipped cream and/or pre made custard which has been thinned a little with some juice from the tin of pears.

9. These can also be made using peach halves and the centres filled with white chocolate.

Subject: Re: ~~~Pear Desserts~~~ Mon Nov 10, 2008 6:19 pm

Pear and Mint Chocolate
Ingredients

1 (425 ml) can pears with juice
2-3 after eight after dinner mints (depending on the number of pears in the can)

Directions

1. Preheat the oven to 325°F.

2. Place the pears in a baking dish.

3. Pour the juice in as well.

4. Place a mint chocolate square on each pear.

5. Bake for just about 5 minutes or so till the chocolate slightly melts and some of the mint starts to ooze out.

6. Serve along with little of the juice.

Subject: Re: ~~~Pear Desserts~~~ Mon Nov 10, 2008 6:20 pm

Ancient Roman Pear Patina
Ingredients

4 pears
water or white wine
1 tablespoon honey
1/8 teaspoon pepper
1/8 teaspoon cumin
1/2 cup vin santo wine
3 eggs
1 1/2 cups milk (optional)
1 tablespoon olive oil

Directions

1. Poach pears in water or white wine.

2. When done peel and core them.

3. Crush into puree and mix with honey, pepper, cumin and Vin Santo.

4. Beat the eggs, adding the milk if desired.

5. Then blend this into the pear mixture with the olive oil.

6. Pour into a casserole and bake for around 20 minutes at 350°F.

7. Ancient Roman Pear Patina Recipe: NOTE Garum is fish sauce.

8. A pear patina: Grind boiled and cored pears with pepper, cumin, honey, passum, garum, and a bit of oil. When the eggs have been added, make a patina, sprinkle pepper over, and serve.

Subject: Re: ~~~Pear Desserts~~~ Mon Nov 10, 2008 6:20 pm

Chocolate and Pear Trifle

Ingredients

For the bottom layer of the trifle

1 ready-made chocolate pound cake

For the custard layer

3/4 cup granulated sugar
1/3 cup flour
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 3/4 cups milk
4 egg yolks, beaten
1 teaspoon vanilla extract

For the pear layer

1 1/4 cups sweet white wine, such as sauterne or riesling or white grape juice (alcohol free)
1/3 cup granulated sugar
1 1/2 teaspoons grated lemons, rind of or lemons, zest of
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
6 large ripe pears, peeled,cored,and cut into 1/2 inch wedges

For the garnish

1 cup heavy cream, whipped
grated chocolate or milk chocolate or semisweet chocolate
maraschino cherry or candied cherry

Directions

1. Cut the ready-made chocolate pound cake into 1-inch cubes.

2. You should have about 8 cups.

3. Set aside.

4. To prepare the custard: In a medium size heavy saucepan, stir the sugar, flour, ground nutmeg and salt.

5. Gradually stir in the milk, egg yolks and vanilla extract.

6. Cook over medium heat, stirring constantly until thickened and bubbly.

7. Cook and stir for 2 minutes more.

8. Remove from heat.

9. Pour into a bowl.

10. Cover surface with plastic wrap and refrigerate for 4-6 hours.

11. To prepare the pears: Stir the wine, 1/3 cup sugar, lemon peel, ground nutmeg, and ground cinnamon in large skillet.

12. Cook over low heat, stirring constantly to dissolve the sugar.

13. Bring to a boil.

14. Reduce the heat to medium-low.

15. Simmer uncovered for 10 minutes or until reduced by half.

16. Add the sliced pear wedges to wine mixture, stir gently to coat.

17. Bring to a boil.

18. Reduce the heat to medium-low and cover.

19. Simmer for 3-5 minutes, stirring occasionally until the pears are tender.

20. Remove the pears from the skillet with slotted spoon and discard any cooking liguid.

21. Cover and refrigerate the pears for 4-24 hours.

22. Putting the trifle together: Place half of the chocolate pound cake cubes in the bottom of glass trifle bowl.

23. Pour half of the cooled custard sauce over the cake and half of the spiced pears over the custard.

24. Repeat layering the trifle with remaining chocolate pound cake cubes, custard sauce and pears.

25. Cover and refrigerate for 4-6 hours.

26. Right before you are ready to serve the trifle, remove from refrigerator, and garnish top of trifle with whipped cream, grated chocolate, and maraschino or candied cherries.

Subject: Re: ~~~Pear Desserts~~~ Mon Nov 10, 2008 6:21 pm

Gingerbread Pear Trifle
Ingredients

4 tablespoons butter, softened, plus more for pan
1 1/2 cups flour
1 tablespoon baking soda
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon salt
1 1/4 cups granulated sugar
4 large eggs
1/2 cup applesauce
1/2 cup molasses
1 tablespoon grated fresh ginger
1/2 teaspoon grated fresh ginger
1 tablespoon vegetable oil
3 bosc pears, peeled, cored, and sliced
2 tablespoons light brown sugar
2 1/2 cups half-and-half
3 tablespoons cornstarch
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 tablespoons powdered sugar
3 tablespoons brandy
1/4 cup crystallized ginger, finely chopped

Directions

1. Make gingerbread: Preheat oven to 350°. Butter an 8- by 8-in. baking pan. In a medium bowl, mix flour, baking soda, cinnamon, 1 teaspoons ground ginger, the cloves, and 1/2 teaspoons salt. In a large bowl, whisk 3/4 cup granulated sugar with 1 egg until thick and pale.

2. Stir in applesauce, molasses, 1 tablespoons fresh ginger, oil, and 1/4 cup hot water. Stir in flour mixture.

3. Pour into pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes. Let rest 5 minutes; turn out onto rack and let cool. Cut into 1-in. cubes.

4. Cook pears: Melt 2 tablespoons butter in a frying pan over medium heat. Add pears. Cook, stirring, until soft, 7 minutes.

5. Stir in brown sugar, 1/2 teaspoons ground ginger, and 1/4 teaspoons salt.

6. Make custard: In a pan over medium heat, whisk half-and-half, 3 eggs, 1/2 cup granulated sugar, cornstarch, and 1/4 teaspoons salt until thickened, 10 minutes. Take off heat; stir in vanilla and 2 tablespoons butter.

7. Whip cream: In a large bowl, beat cream, powdered sugar, and remaining 1/2 teaspoons fresh ginger until soft peaks form.

8. 5. Assemble trifle: Put half the gingerbread cubes in a trifle dish or glass bowl. Sprinkle with half the brandy. Spoon half the pears and liquid over gingerbread. Pour half the custard over pears. Top with half the whipped cream and half the crystallized ginger. Repeat layers. Serve immediately, or cover and chill up to 1 day.

Subject: Re: ~~~Pear Desserts~~~ Mon Nov 10, 2008 6:21 pm

Pear Parfaits

1/4 cup sugar

Dash of Salt

2 tbsp cornstarch

1 tbsp grated orange rind

1 cup orange juice

1 tbsp lemon juice

1 can (1lb) sliced pears, chilled

1 quart vanilla ice cream

Chocolate sprinkles

1/2 cup heavy cream, whipped and sweetened

Mix first 3 ingredients in saucepan

Add next 3 ingredients and 1/2 cup syrup drained from pears

Mix well; bring to boil and cook, stirring, until clear and thickened

Remove from heat, cool, then chill

To serve, put a scoop of ice cream in half pint glass

Add one sixth of pear slices and 1/4 cup orange sauce

Top with another scoop of ice cream, chocolate sprinkles and spoonfuls of whipped cream

Makes 6 servings

Note pkged whipped topping can be substituted for the whipped cream

~~~Pear Desserts~~~

~Pear Desserts~