Ginger Pear Waffles Recipes

PEAR AND GINGER-TOPPED WAFFLES

Steps:

• In 1 1/2-quart saucepan, heat all topping ingredients except pears and raspberries over medium heat, stirring frequently, until mixture thickens and boils. Boil and stir 1 minute. Stir in pears; cook, stirring occasionally, until hot. Stir in raspberries; keep warm.
• Heat waffle maker. (Waffle makers without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray.) In medium bowl, stir waffle ingredients with wire whisk or fork until blended.
• For each waffle, pour batter onto center of hot waffle maker. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle maker.
• Bake 3 to 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter. Serve waffles with topping.

GINGERBREAD WAFFLES

Steps:

• Preheat waffle iron.
• In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.

GINGER PEAR MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly spray 12 muffin cups with cooking spray.
• Mix flour, oats, brown sugar, baking powder, 1/4 teaspoon ground ginger, and salt together in a bowl; form a well in the center of flour mixture. Whisk milk, oil, and egg together in a small bowl and pour into well. Stir until batter is just moistened; fold in pear and walnuts. Fill prepared muffin cups with batter.
• Mix oat bran and remaining 1/2 teaspoon ground ginger together in a small bowl; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and tops are brown, 18 to 20 minutes. Cool in the pan for 5 minutes before removing from muffin cups. Serve warm.

PEAR GINGERBREAD COBBLER

Steps:

• Preheat oven to 350°. In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until pears are tender, stirring occasionally., In a small bowl, mix cornstarch and cold water until smooth; stir into pears. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in crystallized ginger. Transfer to a greased 8-in. square baking dish., In a large bowl, beat buttermilk, sugar, molasses, egg and oil until sugar is dissolved. In another bowl, whisk the remaining ingredients; gradually beat into buttermilk mixture. Pour over pear mixture., Bake 20-25 minutes or until filling is bubbly and a toothpick inserted in center comes out clean.

GINGER PEAR CRISP

Steps:

• Adjust oven rack to center position and heat oven to 375 degrees. Mix gingersnap crumbs, flour, brown sugar, nuts (or oatmeal) and butter in a medium bowl; set aside. Place pears in a medium bowl.
• Bring 1 cup of the pear syrup, 1/4 cup sugar, ginger and cloves to boil in a small saucepan. Whisk cornstarch into remaining 2 Tbs. pear juice, then whisk it into boiling syrup; continue to simmer until thick, less than a minute. Pour over pears, toss to coat and turn into a 9-inch square baking pan.
• Sprinkle crumble clusters over pears. Bake until topping is golden and pears are bubbly, 25 to 30 minutes. Cool until warm and serve.

GINGER-PEAR WAFFLES

Steps:

• preheat the waffle iron according to the manufacturer's directions.
• sift together the flour, baking powder, baking soda, salt, and spices in a large mixing bowl.
• in a med-sized bowl, mix together the juice, soy milk, applesauce, oil, sugar, and vanilla until well combined.
• create a well in the center of the flour mixture and slowly blend the wet ingredients into the dry until combined.
• fold in the grated pear.
• make your waffles according to the directions on the iron.

WAFFLES WITH PEAR-CHERRY COMPOTE

Steps:

• Make the creamy topping: Combine the cottage cheese, sugar, milk and vanilla in a food processor and puree until smooth. Cover and refrigerate until ready to serve.
• Make the compote: Melt the butter in a saucepan over medium heat. Add the pears and cook until the edges brown, about 2 minutes. Add the dried cherries, orange juice, sugar and 1/3 cup water. Bring to a simmer and cook until syrupy, about 5 minutes; set aside.
• Make the waffles: Preheat the oven to 250 degrees F. Whisk the flour, oats, sugar, baking powder, baking soda, ginger and salt in a large bowl. Whisk the milk, cottage cheese, eggs, vanilla and orange zest in another bowl (it will be lumpy), then whisk into the flour mixture until just combined. Whisk in the melted butter.
• Preheat a waffle iron and spray with cooking spray. Ladle in some batter (about 1/2 cup, depending on your waffle iron) and cook until crisp. Transfer to a baking sheet and keep warm in the oven; repeat with the remaining batter. Top the waffles with the creamy topping and compote.

GINGER-POACHED PEARS

Steps:

• Preheat oven to 375°. Core pears from bottom, leaving stems intact. Peel pears; cut in half vertically. Cut 1/4 in. from bottoms to level if necessary. Place in an ungreased 13x9-in. baking dish. , Place ginger ale and honey in a small saucepan. Cook and stir until combined; spoon over pears. Bake, uncovered, 25-30 minutes or until tender, basting occasionally., With a slotted spoon, remove pears to individual serving dishes. Transfer pan juices to a small saucepan; stir in ginger. Cook and stir over medium heat 5-8 minutes or until heated through. Spoon over pears; sprinkle with pecans.