Tag Archives: dessert

Pear Compote with Earl Grey & Vanilla

Hilary By on

This super simple compote is a beautiful and delicious way to preserve some of fall’s fading flavors. You’ll make a simple infusion which combines the unique flavor of Earl Grey tea with vanilla and orange, and then simply stir in sugar and fresh pears. Serve this compote over yogurt or ricotta for a delightful breakfast or snack, spoon it over vanilla ice cream, or try it atop crostinis spread with your favorite soft cheese. Pear Compote with Earl Grey & Vanilla Ingredients 1 cup boiling water 2 Earl Grey tea bags 1 orange 1 tablespoon vanilla paste ¾ cup sugar 3 firm ripe USA Pears, such as Comice or Red Anjou, small dice Directions Place the tea bags into the cup of boiling water and steep for 2 to 3 minutes to make a very strong tea. Remove the teabags Continue reading →

Sweet Vermouth Poached Pears

Hilary By on

Sweet vermouth has really made a comeback thanks to the craft cocktail movement, and I am so glad it did. Without it, I’d have never tried a Manhattan and noticed the distinct and wonderful flavors that a good vermouth can lend, not to mention that I’d have never come up with the idea for this unique recipe. Pick up a bottle for making these poached pears and pour yourself a little over an ice cube to enjoy while you cook. You won’t be sorry. Sweet Vermouth Poached Pears Ingredients 3 cups good quality sweet vermouth, such as Carpano Antica 1 cup water 2 tablespoons honey 1 orange, peel only (use a vegetable peeler to cut several thin strips) 2 cinnamon sticks 6 whole cloves 3 firm USA Pears, such as Bosc Greek yogurt, for serving Directions In a medium saucepan, Continue reading →

Caramel Pear Galette

Brittany By on

Easier than pie! This free form fruit tart is terrific with vanilla ice cream or a dollop of crème fraiche.  Ingredients 1 refrigerated pie crust (9-inch) 3 tablespoons of caramel sauce, divided 3 ripe Red or Green Anjou USA Pears ½ teaspoon cinnamon 2 teaspoons all-purpose flour 2 teaspoons milk 1 teaspoon granulated or turbinado sugar Directions  Preheat oven to 375 degrees. Bring pie crust to room temperature as directed on package. Unroll the pie crust on a non-stick or parchment paper lined baking sheet. Spread one tablespoon of caramel topping on the crust, leaving a 1 ½-inch border. Peel, quarter and core the pears. Slice each quarter lengthwise into 4 even slices. Place pear slices in a bowl and toss with cinnamon and flour. Starting in the center, arrange the slices on the dough in a spoke pattern, in Continue reading →

Baked Stuffed Pears

Brittany By on

Tangy cranberries, walnuts, ginger, and cinnamon complement the sweet and spicy Bosc pear. Perfect for baking, Bosc pears hold their elegant shape. Ingredients               2 tablespoons chopped walnuts 3 Bosc USA Pears 2 tablespoons firmly packed brown sugar 1 tablespoon unsalted butter, at room temperature ½ teaspoon ground cinnamon 2 tablespoons dried cranberries 1 teaspoon minced crystallized ginger ¼ cup honey ¼ cup water 2 tablespoons freshly squeezed lemon juice Directions  Preheat oven to 350 degrees. Spread the walnuts on a baking sheet and toast in the oven until fragrant, about 5 minutes. Remove from the oven and let cool. Cut each pear lengthwise, scoop out the core with a melon baller, and expand the opening to about 1 ½ inches. In a small bowl, blend the brown sugar, butter, and cinnamon. Mix in the walnuts, Continue reading →

Pear Clafouti

Brittany By on

You can make this custardy French dessert using only the blender and a toaster oven. A splash of rum or brandy accentuates the flavors of the pears. Ingredients 2 Bartlett USA Pears, peeled and cut in half 2 tablespoons rum or brandy ¼ cup sugar 2 eggs ½ cup cream ½ cup milk ⅓ cup flour Powdered sugar Directions Preheat oven to 400 degrees. Remove the core and the stem from each pear half. Cut each in lengthwise slices ¼- to ½-inch thick and fan the slices out, keeping them attached at the stem end. Arrange the sliced pear halves in a non-stick or greased 9-inch pie plate with the stem ends pointing toward the center of the pan. Pour the rum or brandy over the pears. In a blender, combine the sugar, eggs, cream, milk, and flour and blend until smooth. Continue reading →

Pear and Pumpkin Snack Cake

Brittany By on

With whole wheat flour, pumpkin puree, and sweet and juicy USA Pears, this snack cake is a unique treat for boxed lunches or weekend gatherings. Ingredients 2 tablespoons unsalted butter 2-½ cups peeled, cored and diced firm, ripe USA Pear, preferably Bosc 2 tablespoons granulated sugar ¾ teaspoon ground cinnamon 1 cup all-purpose flour ½ cup whole wheat pastry flour 1 cup brown sugar, packed 4 ounces (1 stick) unsalted butter cut in ½-inch pieces ¾ teaspoon salt ¾ cup pumpkin puree ⅓ cup sour cream or Greek yogurt 2 tablespoons granulated sugar 1-½ teaspoons cinnamon ½ teaspoon nutmeg ¼ teaspoon ground cloves ¼ teaspoon ground allspice ¾ teaspoon ground ginger 1 teaspoon baking soda 2 eggs Directions Preheat oven to 350 degrees. Butter an 8-inch by 8-inch baking dish. Melt butter in a sauté pan over medium high heat. Continue reading →

Pear and Pecan Torte

Hilary By on

Made with ground nuts in place of all or some of the flour, a torte is a wonderfully unique dessert. This recipe is based on a classic southern pecan torte that uses a different fall tree fruit (which shall remain nameless), but I absolutely adore my version which uses pears. The cake is incredibly light thanks to the long whipping time of the eggs and sugar, and the ground pecans give this dessert a perfect crumb. The lightness of this dessert allows the flavors of pears and vanilla to really come through. I am officially in love with this cake, and I suspect it will become a favorite of yours, too! Ingredients Butter and flour for dusting pan 2 cups pecan halves 3 eggs 1 cup sugar 1 teaspoon vanilla ½ cup flour 2 teaspoons baking powder ½ teaspoon salt Continue reading →

Pears Pair Well with the Holidays!

Amy Kweller MS, RD By on

Happy holidays and happy National Pear Month! The USDA touts December as National Pear Month because the greatest varieties of pears are available right now, and the holidays wouldn’t be as joyous without these succulent and versatile treasures! The northwest United States is home to ten varieties of pears, thus recipes and ideas abound for the holidays. Why not make your holiday table healthier and happier with pears? Pears lend a festive flair to any dish, and since they’re a healthful fruit, they add nutrients and fiber that keep you feeling full while you’re shopping or tempted by the sweets table at holiday parties. One of my favorite dishes to serve for the holidays or bring to gatherings is poached pears, particularly the delicious and tender red wine poached pears with mascarpone and candied almonds. The addition of mascarpone and Continue reading →

Mint-Poached Bosc Pears

Lynsey By on

I’m visiting the markets in Mexico this week, and attended a recipe demonstration that is, coincidentally, perfect for St. Patrick’s Day! Ingredients 8 Bosc USA Pears, peeled, cored, and cut in half 1 ½ cups sugar 1 ½ cups water 1 teaspoon green food coloring ¼ cup mint liquor Directions Boil water in pot, add sugar and pears and cook for 15 minutes at a rapid boil. Turn down heat and allow to cool. Add food coloring and liquor, covering the pears. Refrigerate 1 hour before serving. Serve with chocolate sauce, if desired. yield: Serves 4 preparation time: 25 minutes difficulty: easy Facebook Twitter Google+ Pinterest LinkedIn

Love Infusion with Anjou Pear

Lynsey By on

The winners of our annual recipe contest in Hong Kong were recently announced.  We received over 60 food and drink recipes competing for supermarket gift cards to help the winners buy – what else – more USA Pears (but other groceries, too).  The entries were judged by a popular magazine in Hong Kong based on the recipe’s creativity, tastiness and nutritional value. One of the winning recipes below sounds delicious – but also quite interesting.  And with a name like this, I’m only sorry that I didn’t have it in time to make for Valentine’s Day.  It’s easy to make – give it a try at home and let us know how it turns out!  I’m interested to hear about the milk/cream/sugar concoction and what flavor it adds to the recipe.  You can tell everyone that you’ve prepared an authentic recipe from Continue reading →