Gingered Pear And Cranberry Bread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PEAR-WALNUT-CRANBERRY QUICK BREAD WITH VANILLA BEAN GLAZE



Pear-Walnut-Cranberry Quick Bread with Vanilla Bean Glaze image

Glaze this loaf full of cranberry, pear and walnut with an icing made with real vanilla bean.

Provided by Food Network Kitchen

Time 2h45m

Yield 1 regular loaf or 3 mini loaves

Number Of Ingredients 18

1/2 cup melted unsalted butter, plus more, for the pan
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 cup dried cranberries
3/4 cup chopped toasted walnuts
1/2 cup plain yogurt or sour cream
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon grated lemon or orange zest, optional
1 cup shredded pears, excess moisture squeezed out
1 cup confectioners' sugar
1 1/2 tablespoons milk
1 vanilla bean, split and seeds scraped out

Steps:

  • Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
  • Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the cranberries and walnuts and toss together. Set aside.
  • Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded pears. Fold this mixture into the flour mixture until just incorporated.
  • Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
  • Whisk together the confectioners' sugar, milk and vanilla bean seeds in a small bowl.
  • Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

GINGER PEAR BREAD



Ginger Pear Bread image

This is based on my mother's zucchini bread recipe. It is a very moist bread.

Provided by Elaine

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h15m

Yield 8

Number Of Ingredients 11

1 cup peeled, cored, and chopped pears
½ cup white sugar
½ teaspoon ground ginger
¼ teaspoon ground cloves
⅓ cup vegetable oil
1 teaspoon vanilla extract
2 eggs, beaten
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt

Steps:

  • Toss chopped pears with sugar, ginger, and cloves in a large bowl. Set aside and let the sugar dissolve in the pear juices.
  • Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4-inch loaf pan.
  • Stir vegetable oil, vanilla extract, and eggs into the pears. In a separate bowl, combine flour, baking soda, baking powder, and salt. Add the flour mixture to the pear mixture and stir gently just to combine. Pour the batter into the prepared loaf pan.
  • Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 40 minutes.

Nutrition Facts : Calories 215.5 calories, Carbohydrate 27.9 g, Cholesterol 40.9 mg, Fat 10.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 1.8 g, Sodium 330.1 mg, Sugar 14.7 g

GINGERED-PEAR AND CRANBERRY BREAD



Gingered-Pear and Cranberry Bread image

Enjoy a slice of this Gingered-Pear and Cranberry Bread. Nothing beats the taste of homemade cranberry bread, especially when pears are involved!

Provided by My Food and Family

Categories     Festive Recipes

Time 1h15m

Yield 12 servings

Number Of Ingredients 11

1 cup all-purpose flour
1/2 cup whole wheat flour
1-1/2 tsp. baking powder
1 tsp. ground ginger
1/2 tsp. baking soda
3 pears, peeled, chopped (about 2 cups)
1/2 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup butter, melted
1 egg, beaten
1 cup fresh cranberries

Steps:

  • Heat oven to 350°F.
  • Combine flours, baking powder, ginger and baking soda in medium bowl. Toss pears with sugars and butter in large bowl. Add egg; mix lightly. Add flour mixture; stir just until moistened. (Batter will be thick.) Gently stir in cranberries.
  • Pour into greased and floured 8x4-inch loaf pan.
  • Bake 1 hour or until toothpick inserted in center comes out clean. Cool bread in pan 10 min. Remove to wire rack; cool completely.

Nutrition Facts : Calories 170, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

GINGER PEAR BREAD



Ginger Pear Bread image

A great way to use up extra pears, this bread is packed with juicy chunks of them, along with ginger, cinnamon, brown sugar and whole wheat flour. It's a healthier choice than many other baked brunch items-and it freezes well. -Carly Curtin, Ellicott City, Maryland

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (12 slices each).

Number Of Ingredients 14

4 medium pears, peeled and chopped
1 teaspoon lemon juice
1-1/2 cups all-purpose flour
1 cup whole wheat flour
1 cup sugar
1/4 cup plus 2 teaspoons packed brown sugar, divided
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3 eggs
3/4 cup canola oil
1 teaspoon vanilla extract

Steps:

  • In a large bowl, drizzle pears with lemon juice; set aside., In another large bowl, combine the flours, sugar, 1/4 cup brown sugar, baking powder, baking soda, salt, ginger and cinnamon. In a small bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pear mixture., Transfer to two 8x4-in. loaf pans coated with cooking spray. Sprinkle with remaining brown sugar. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 175 calories, Fat 8g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 195mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

GINGER-ALMOND PEAR BREAD



Ginger-Almond Pear Bread image

We inherited a bountiful pear tree when we moved to our property years ago. The fresh-picked fruit is especially luscious in this moist quick bread spiced with ginger and dotted with crunchy almonds.-Ruth Ealy, Plain City, Ohio

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (16 pieces).

Number Of Ingredients 13

1-1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
3 tablespoons finely chopped crystallized ginger
2 large eggs, room temperature
1/3 cup canola oil
1/2 teaspoon almond extract
2 cups finely chopped peeled ripe pears (about 2 large)
1/2 cup chopped almonds

Steps:

  • Preheat oven to 350°. In a large bowl, whisk the first 7 ingredients. Stir in crystallized ginger. In another bowl, whisk eggs, oil and extract. Add to flour mixture; stir just until moistened. Fold in pears and almonds (batter will be stiff)., Transfer to a greased 9x5-in. loaf pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 172 calories, Fat 7g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 154mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

PEAR AND GINGER QUICK BREAD



Pear and Ginger Quick Bread image

I found the ginger in the recipe to be a bit too much so I cut it to 1/2 tsp, but have posted the recipe here as created by King Arthur Flour. This makes a nicely different quick bread than the usual apple or banana.

Provided by Pa. Hiker

Categories     Quick Breads

Time 1h45m

Yield 1 loaf, 16 serving(s)

Number Of Ingredients 12

3/4 cup sugar
1/4 cup butter
1 egg
1 cup bosc pear, pureed (about 1 1/2 pears)
1 cup unbleached all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
3 ounces crystallized ginger, cubed
1 cup finely chopped walnuts

Steps:

  • Core the pears (there's no need to peel the fruit) and purée it well in a blender or food processor.
  • In a large mixing bowl, cream together the sugar and butter, then add the egg, beating till smooth.
  • Add the pear purée, flour, ground ginger, baking soda, baking powder, salt and vanilla. Beat till smooth.
  • Stir in the candied ginger and nuts.
  • Spoon the batter into an 8 1/2 x 4 1/2-inch loaf pan.
  • Bake in a preheated 350°F oven for 55 minutes to 1 hour, or until a cake tester inserted into the center of the loaf comes out clean.
  • Remove the pan from the oven, and cool the loaf in the pan for 15 minutes. Gently remove the loaf from the pan and cool it completely on a wire rack.

GINGER PEAR CRANBERRY SAUCE



Ginger Pear Cranberry Sauce image

This gingery, pear-studded cranberry sauce is simply amazing.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 2h20m

Yield 8

Number Of Ingredients 11

1 (12 ounce) package fresh cranberries
1 large Bosc pear, peeled and diced
1 cup fresh orange juice
1 cup white sugar
¼ cup water
2 ounces candied ginger, minced
1 orange, zested
1 whole star anise pod
1 cinnamon stick
½ teaspoon garam masala
¼ teaspoon salt

Steps:

  • Combine cranberries, diced pear, orange juice, sugar, water, candied ginger, orange zest, star anise, cinnamon stick, garam masala, and salt in a large saucepan over medium-high heat. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until cranberries have softened, 10 to 12 minutes. Remove from heat and allow to cool completely.
  • Remove cinnamon stick and star anise. Chill until ready to serve.

Nutrition Facts : Calories 171.5 calories, Carbohydrate 44.1 g, Fat 0.2 g, Fiber 3.1 g, Protein 0.6 g, Sodium 79 mg, Sugar 34.4 g

GINGERED PEAR AND CURRANT BREADS



Gingered Pear and Currant Breads image

Categories     Bread     Ginger     Bake     Currant     Pear     Winter     Gourmet

Yield Makes 4 small loaves

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
2 cups finely chopped peeled and cored firm-ripe pears (about 3)
2 tablespoons fresh lemon juice
1 stick (1/2 cup) unsalted butter, softened
1 cup firmly packed light brown sugar
1 teaspoon vanilla
2 large eggs
1/3 cup finely chopped crystallized ginger
3/4 cup dried currants

Steps:

  • Into a bowl sift together the flour, the baking powder, the salt, and the cinnamon. In a small bowl toss together the pears and the lemon juice. In a large bowl with an electric mixer cream the butter with the brown sugar and beat in the vanilla and the eggs, 1 at a time. Add the ginger and the pear mixture and beat the mixture until it is combined well. Beat in the flour mixture and beat the mixture until it is just combined. Stir in the currants, divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until they are pale golden and a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

WHOLE-GRAIN PEAR CRANBERRY WALNUT BREAD



Whole-Grain Pear Cranberry Walnut Bread image

Provided by Food Network

Yield Serves 20 [Makes 2 loaves]

Number Of Ingredients 15

2 ounces unsalted butter at room temperature, plus extra for the pan
1 cup lightly packed dark brown sugar
1/4 cup unbleached sugar
3 large eggs
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
3 cups white whole-wheat flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
8 ounces raw cranberries
1 firm ripe pear, cored and grated
3/4 cup chopped walnuts (about 3 ounces)
2 tablespoons sesame seeds

Steps:

  • Preheat the oven to 350 degrees. Butter two 9-by-5-inch loaf pans. Line with parchment paper, butter the parchment and set aside.
  • Beat butter and the sugars in a stand mixer with paddle attachment and mix on medium speed until fluffy. Add eggs one at a time, beating between each addition. Add oil and vanilla and stir to combine.
  • Whisk together flour, baking soda, baking powder, salt and cinnamon in a medium bowl. Mix half the dry ingredients into butter mixture and stir together. Stir in remaining dry ingredients with a spatula, along with cranberries, pear, walnuts and sesame seeds; stir until batter is evenly moistened.
  • Divide batter between the prepared pans. Bake until bread springs back when lightly touched, and a toothpick inserted into center comes out dry, with some crumbs, about 50 minutes. Cool on a rack at least 15 minutes or until completely cool. Remove from pans; slice each loaf into 10 pieces and serve warm or at room temperature.

GINGERED PEAR BREAD



Gingered Pear Bread image

Enjoy your dinner with this savory bread baked using gingerroot and pears.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h25m

Yield 24

Number Of Ingredients 8

3 cups chopped unpeeled pears (3 medium)
1 1/4 cups sugar
1/2 cup vegetable oil
1 tablespoon finely chopped gingerroot
3 eggs
3 cups Gold Medal™ all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt

Steps:

  • Heat oven to 350° F. Grease bottoms only of 2 loaf pans, 8x4 inches, with shortening. In large bowl, mix pears, sugar, oil, gingerroot and eggs. Stir in remaining ingredients until well blended. Pour into pans.
  • Bake 60 to 65 minutes or until tooth pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour, before slicing.

Nutrition Facts : Calories 155, Carbohydrate 26 g, Cholesterol 25 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 slice, Sodium 180 mg

GINGERED PEAR AND CRANBERRY BREAD



Gingered Pear and Cranberry Bread image

I had a couple of pears to use up, so I grated them and used them to make this quick bread. I tossed in some dried cranberries and a few spices and it turned out great.

Provided by Diane C.

Categories     Other Snacks

Time 1h30m

Number Of Ingredients 14

1 medium pear, peeled, cored and grated (i used d'anjou)
1 c sugar
1/3 c canola oil
2 large eggs
3 Tbsp milk
2 c all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon (heaping)
1/8 tsp ground ginger
1/4 tsp nutmeg
1/3 c dried cranberries
1/2 c pecans, in pieces

Steps:

  • 1. Preheat oven to 350 degrees. Grease and flour a 9 inch loaf pan.
  • 2. In a large bowl, combine pear, sugar, oil, eggs and milk. Mix well.
  • 3. In a small bowl, sift together flour, baking soda, baking powder, salt, and spices.
  • 4. Add flour mixture to sugar mixture. Stir to combine. Add in cranberries and nuts. Mix well.
  • 5. Pour into prepared loaf pan. Bake for 55-60 minutes til golden brown. Cool 10 minutes and remove from pan. Cool on a wire rack.
  • 6. Notes: If you want more zing, increase the ginger to 1/4 tsp. You can plump up the dried cranberries by soaking them in a cup of hot water for 10 minutes. Enjoy!

GINGERED PEAR AND CRANBERRY TRIFLE RECIPE



Gingered Pear and Cranberry Trifle Recipe image

Provided by GadgetGirl

Number Of Ingredients 20

Pears and Syrup
5 cups water
3/4 cup sugar
3 tablespoons fresh lemon juice
12 -inch piece fresh ginger, coarsely chopped
1 lemon
4 ripe but firm pears (about 2 1/2 pounds),peeled, halved , cored
Custard
4 ½ cups milk (do not use low-fat or nonfat)
9 large eggs
1 cup sugar
3 tablespoons cornstarch
1/3 cup minced crystallized ginger
Cake
1 ¼ 1-pound pound cakes
2 16-ounce cans prepared whole berry cranberry sauce
5 tablespoons pear liqueur, brandy or pear nectar
1 cup chilled whipping cream
3 tablespoons slivered almonds, toasted
fresh mint sprigs

Steps:

  • Pears and Syrup Combine first 4 ingredients in heavy saucepan. Remove peel from lemon with vegetable peeler and add peel to saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil 5 minutes. Reduce heat, add pears and simmer until pears are tender, turning occasionally, about 8 minutes. Using a slotted spoon, transfer the pears to a bowl. Boil pear cooking liquid until reduced to scant 1 cup, about 20 minutes. Strain reduced syrup and pour over pears. Cool to room temperature. Preparation for Custard Scald milk in a heavy large saucepan. Whisk yolks, sugar and cornstarch in a medium bowl until smooth. Gradually whisk in hot milk. Return custard mixture to same saucepan. Cook over medium heat until custard boils and thickens, stirring constantly, about 8 minutes. Transfer to bowl. Mix in ginger. Chill until cold. (Can be prepared 1 day ahead. Cover pears and custard separately and refrigerate.) Preparation for Cake Cut cakes horizontally in half. Spread cut sides with 1 cup cranberry sauce. Reassemble cakes. Cut cakes crosswise into 1/2-inch-wide slices. Arrange 12 cake "sandwiches" in single layer cut side up over bottom of 12-cup glass bowl. Spread cake with 1/3 cup of cranberry sauce. Using slotted spoon, transfer pears to work surface. Cut pears into 1/2-inch pieces. Arrange 1/3 of pears over sauce. Measure 5 tablespoons pear syrup (reserve remainder for another use). Stir liqueur into 5 tablespoons syrup. Brush pears with 1/4 cup of liqueur mixture. Spread with 1 1/2 cups of custard. Place remaining cake "sandwiches" in a single layer over custard. Spread with 2/3 cup of cranberry sauce. Top with remaining pears. Brush pears with remaining liqueur mixture. Spread with remaining custard. Smooth top. Cover; chill overnight. In a large bowl whip cream ti stiff peaks. Spoon cream into pastry bag fitted with large star tip. Spread 1 1/2 cups of cranberry sauce over custard. Pipe cream in decorative border atop dessert. (Can be prepared 4 hours ahead. Chill.) Garnish with almonds and mint sprigs.

More about "gingered pear and cranberry bread recipes"

SWEET BREAD RECIPE-QUICK BREAD RECIPE | FUN AND FOOD CAFE
sweet-bread-recipe-quick-bread-recipe-fun-and-food-cafe image
2021-09-06 Preheat oven to 375 degrees. Grease one 9″x5″ loaf and set aside. In a mixing bowl combine the flour, baking powder, salt, ginger, cardamom, brown …
From funandfoodcafe.com
5/5 (2)
Total Time 1 hr
Servings 4


CRANBERRY-PEAR SAUCE WITH ROSEMARY AND GINGER - MY HOME ...
2021-11-01 Instructions. Add cranberries, pear, ginger, rosemary leaves, maple syrup, and water to a medium saucepan. Cook over medium-high heat, stirring occasionally until the …
From myhomeandtravels.com
5/5 (1)
Estimated Reading Time 5 mins
  • Add cranberries, pear, ginger, rosemary leaves, maple syrup, and water to a medium saucepan. Cook over medium-high heat, stirring occasionally until the mixture starts to boil and the cranberries burst open approximately 5 minutes.
  • Reduce heat to medium-low and simmer for another 5-10 minutes. While cooking, mash the cranberries and pears with a wooden spoon. Season with a pinch of sea salt and stir to combine.
  • Remove from heat and allow the sauce to cool for 15-20 minutes before checking the consistency. Add a little water if the sauce is too thick. Taste and add more maple syrup for a sweeter sauce, if desired.
  • Optional: For a smoother sauce, blend one-half of the cranberry mixture in a food processor or blender until smooth. Stir puree back into the remaining sauce before serving.


GINGERED CRANBERRY-PEAR COBBLER RECIPE | EATINGWELL
2016-06-03 Step 2. To prepare filling: Combine pear nectar (or juice or water) and lemon juice in a large bowl. Toss pears with the juice. Whisk brown sugar, cornstarch, lemon zest and …
From eatingwell.com
4/5 (3)
Total Time 2 hrs
Category Thanksgiving Cranberry Dessert Recipes
Calories 331 per serving
  • Position a rack in the center of the oven; preheat to 400 degrees F. Coat a 3-quart nonreactive baking dish (see Kitchen Note) with cooking spray.
  • To prepare filling: Combine pear nectar (or juice or water) and lemon juice in a large bowl. Toss pears with the juice. Whisk brown sugar, cornstarch, lemon zest and ginger in a nonreactive Dutch oven until combined. Drain the liquid from the pears into this mixture; stir until well blended. Heat the mixture over medium heat, stirring, just until it begins to boil, 2 to 3 minutes. Stir in the pears and cranberries and cook, stirring, until the mixture is steaming, about 2 minutes. Stir in vanilla. Spread the fruit in an even layer in the prepared baking dish.
  • To prepare crust: Combine sour cream and lemon juice in a small bowl. Place flour, 1 tablespoon sugar, salt and baking soda in a food processor fitted with a dough hook or chopping blade; process to combine. Drizzle in oil and process in quick pulses just until the mixture is the consistency of very fine crumbs, stopping and scraping the bottom and sides several times. Add the sour cream mixture; process in quick pulses just until incorporated and the mixture holds together when pressed between the fingers; do not overprocess. If the mixture seems dry, gradually add a little cold water, a teaspoon at a time, and pulse briefly several times just until the mixture is moistened and holds together.
  • Lightly dust a 14-inch-long piece of parchment or wax paper with flour. Turn the dough out onto the paper and let rest for 5 minutes. Knead briefly until the dough just comes together. Lightly flour the top and cover with a second sheet of paper. Roll or press the dough into the same shape as your baking dish, just slightly smaller. Discard the top sheet of paper. Invert the dough, centered, over the fruit. Discard the paper. Using a greased sharp paring knife, cut large decorative slashes in the dough to vent steam. Sprinkle the dough evenly with the remaining 1 tablespoon sugar. Place the baking dish on a rimmed baking sheet (to catch any overflowing juices).


BEST GINGERBREAD PEAR LOAF RECIPE - HOW TO MAKE ...
2018-12-08 Whisk together flour, cinnamon, ginger, baking powder, baking soda, cloves, and salt in a bowl. Combine molasses and buttermilk in a separate bowl. Beat butter and brown …
From countryliving.com
5/5 (2)
Category Christmas, Baking
Cuisine American
Total Time 1 hr 20 mins
  • Preheat oven to 325°F. Lightly grease an 8- by 4-inch loaf pan and line with parchment paper, leaving an overhang on two sides.
  • Whisk together flour, cinnamon, ginger, baking powder, baking soda, cloves, and salt in a bowl.
  • Beat butter and brown sugar with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes.


CRANBERRY-GINGER PEAR PIE - BROWN EYED BAKER
2013-11-21 Uncover and let cool to room temperature, about 30 minutes. Adjust the oven rack to the lowest position, place a rimmed baking sheet on the oven rack, and preheat the oven to …
From browneyedbaker.com
4.3/5 (7)
Total Time 1 hr 10 mins
Category Dessert
Calories 484 per serving
  • Make the Dough: Put the flour, sugar and salt in the processor bowl of a food processor and pulse once or twice to combine. Add the butter and continue to pulse until the mixture resembles coarse crumbs. Slowly add 2 tablespoons of water as you continue to pulse, adding more water a tablespoon at a time if necessary; stop pulsing when the dough just starts to come together. Remove the dough from the food processor and form into a disk. Wrap in plastic wrap and refrigerate for at least 2 hours, or up to 3 days. The dough can also be frozen for up to 2 months and thawed in the refrigerator.
  • Remove the dough from the refrigerator and place on a lightly floured surface. Roll the dough out into a 13-inch circle. Transfer the dough to a 9-inch pie plate, and gently press the dough into the bottom of the pan and against the sides. Leave the overhanging dough in place and refrigerate for at least 30 minutes, or until completely chilled and firm.
  • Remove the dough-lined pie plate from the refrigerator and trim the overhanging dough to ½-inch beyond the lip of the pie plate. Tuck the overhang under itself, making the folded edge flush with the edge of the pie plate. Crimp the dough, then transfer the dough-lined plate to the freezer for 1 hour before using.
  • Make the Filling: In a large bowl, toss the pears with 2 tablespoons granulated sugar. Cover the bowl with plastic wrap and microwave until the pears turn translucent and release their juices, 4 to 8 minutes, stirring once halfway through. Uncover and let cool to room temperature, about 30 minutes.


GINGER PEAR BREAD - QUICK BREAD RECIPE - SWEET AND SAVORY ...
2019-12-27 Preheat oven to 350 degrees and prep a loaf pan with non-stick spray. Whisk together the flour, baking powder, baking soda, salt, and ginger in a large bowl. Divide the …
From sweetandsavorymorsels.com
Cuisine American
Estimated Reading Time 4 mins
Category Side Dish
Total Time 1 hr 15 mins


PEAR CRANBERRY BREAD - CONFESSIONS OF A CONFECTIONISTA
2011-12-02 Directions: Preheat oven to 350F. Grease a 12x3 inch loaf pan. In a small bowl, whisk together the flour, sugar, baking soda, salt, cinnamon and nutmeg. Set aside. In a large bowl, whisk together egg, oil, vanilla, lemon zest, lemon juice and grated pears.
From confessionsofaconfectionista.com
Estimated Reading Time 3 mins


SPICED PEAR AND CRANBERRY CRISP RECIPE - LION'S BREAD
2021-12-13 Preheat the oven to 375 degrees. Cut the pears into large chunks, and place in a large mixing bowl, along with the cranberries. Add the sugar, lemon juice, orange zest, cornstarch, and kosher salt, mix to combine. Spray a medium size baking dish with nonstick cooking spray (I like coconut oil), and pour the prepared fruit into the dish.
From lionsbread.com
Cuisine American
Category Dessert
Servings 8


CRANBERRY, PEAR, AND GINGER RELISH RECIPE | MYRECIPES
2002-10-03 55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. For an easy supper that you can depend on, we picked out some of our tried-and-true ...
From myrecipes.com
5/5 (4)
Calories 123 per serving
Servings 15


GINGERED CRANBERRY PEAR RELISH RECIPES
Gingered Cranberry Pear Relish Recipes SPICED CRANBERRY & PEAR RELISH. A Christmassy relish which will keep in the cupboard for up to six months, making it perfect for make-ahead gifts . Provided by Lulu Grimes. Categories Buffet, Condiment. Time 40m. Yield Makes 4 x 250g jars. Number Of Ingredients 11. Ingredients; 1 onion , finely chopped: …
From tfrecipes.com


PEAR & CRANBERRY BREAD – COCONUT & LIME
2009-11-13 Pear & Cranberry Bread. Written by Rachel Rappaport Published on November 13 , 2009 in breakfast, quick bread, recipes. Ingredients: 2 cups flour 1 cup fresh cranberries 1/2 cup light brown sugar 3/4 cup pureed Bosc pears 1/3 cup buttermilk 1 egg, at room temperature 5 tablespoons butter, at room temperature 2 teaspoons baking powder 1 teaspoon ground …
From coconutandlime.com


WHITE GINGER PEAR - ALL INFORMATION ABOUT HEALTHY RECIPES ...
White Ginger Pear - Teabloom trend www.teabloom.com. About White Ginger Pear Tea Type: White Teabloom's White Ginger Pear tea brings you a subtly delicious blend of sweet pear, spicy ginger, and fresh citrus flavors with all the health benefits of premium quality white tea. This 100% organic mélange is infused with pieces of real organic pear, ginger, blackberry leaves, …
From therecipes.info


GINGERED CRANBERRY-PEAR COBBLER RECIPE | EATINGWELL
Cranberries add a particularly pleasing tartness and color to pears. Fresh ginger, lemon and vanilla brighten up the pears, while reduced-fat sour cream adds flavor to the biscuit-dough crust. Recipe by Nancy Baggett for EatingWell.
From sixthaxis.of.dyndns.info


GINGERED-PEAR AND CRANBERRY BREAD | RECIPE | CRANBERRY ...
Dec 1, 2019 - Enjoy a slice of this Gingered-Pear and Cranberry Bread. Nothing beats the taste of homemade cranberry bread, especially when pears are involved!
From pinterest.com


GINGERED PEAR AND CRANBERRY BREAD- TFRECIPES
Gingered Pear And Cranberry Bread. GINGER PEAR BREAD. This is based on my mother's zucchini bread recipe. It is a very moist bread. Recipe From allrecipes.com. Provided by Elaine. Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes. Time 1h15m. Yield 8. Number Of Ingredients: 11. Ingredients; Nutrition; 1 cup peeled, cored, and chopped pears: ½ …
From tfrecipes.com


31 BEST SEASONAL PEAR RECIPES | WHAT TO MAKE WITH PEARS ...
Ripe, juicy pears are one of the fall’s best treats. They add sweetness to salads and roasts, pair perfectly with warm baking spices and effortlessly dress up seasonal cocktails. Why not make the most of this versatile fruit with a few delicious recipes?
From carrot.recipes.does-it.net


Related Search