Gingered Pears Recipes

STEWED PEARS WITH GINGER AND CINNAMON

Steps:

• Roughly chop the peeled and cored pears.
• Add them to a small to medium saucepan with the water, sliced ginger, ground cinnamon and mixed spice.
• Bring to a boil, turn the heat down and simmer for 30 minutes, until the pears are tender.
• Serve warm or cold.
• Store in the cooking liquid in the fridge, or cool and freeze.

GINGER PEAR BREAD

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.

SLOW-COOKED GINGERED PEARS

Steps:

• In a small bowl, combine the ginger, brown sugar, pecans and lemon zest. Using a melon baller or long-handled spoon, core pears to within 1/4 in. of bottom. Spoon ginger mixture into the center of each. , Place pears upright in a 5-qt. slow cooker. Top each with butter. Cover and cook on low for 4-5 hours or until tender. Serve with ice cream and caramel topping if desired.

GINGERED SQUASH AND PEAR SOUP

Steps:

• Sauté 1 chopped onion and 1 Tbsp grated ginger in a little oil in a large pot until onion is tender.
• Add a large butternut squash, peeled, seeded and cut in chunks; 2 ripe pears, peeled, cored and chopped; 4 cups chicken broth and salt and pepper to taste. Bring to a boil; cover, reduce heat and simmer 15 minutes until squash is tender.
• Cool slightly, then purée until smooth. Garnish with sour cream and toasted pumpkin seeds. Makes 8 cups.

GINGERED PEARS

Steps:

• In a large skillet, place pears in water. Cover and cook over medium heat for 25-30 minutes or until tender. Turn the pears over. , Combine sugar and ginger; sprinkle over pears. Cover and cook 5-10 minutes longer. Serve warm.

GINGERED PEARS AND PARSNIPS

Steps:

• Combine 2 quartered Bosc pears and 3 sliced parsnips in a skillet with 1/2 cup each white wine and chicken broth, 2 tablespoons butter, the juice of 1 lemon, a few slices ginger, 1 bay leaf and a pinch each of sugar and red pepper flakes. Partially cover and boil until the liquid evaporates and the pears brown, about 20 minutes. Stir in a splash of water.

GINGER PEAR JAM

Steps:

• Grate pears coarsely. Combine grated pears with sugar, lemon juice, and ginger in large SS pot.
• Bring pear mixture to a boil. Reduce heat to medium-low and cook 30-45 minutes, or until thickened.
• Stir pectin into 3/4 cup of jam liquid, if desired, and add to jam.
• Cook 3 minutes more.
• Meanwhile prepare jars, lids, canner.
• Fill jars to 1/4-inch headspace, cap, and process 10 minutes.

GINGER-SPICED PEARS

Steps:

• Put the sugar, vinegar, orange zest and juice, ginger, bay leaves and peppercorns in a large pan. Bring slowly to the boil, stirring constantly to dissolve the sugar, then boil for 5 mins.
• Meanwhile, peel, core and halve or quarter the pears, depending on size. Add the pears to the pan and poach gently for 10-15 mins until they are just tender. Remove with a slotted spoon and pack into warm sterilised Kilner jars with rubber seals (see tip below).
• Boil the vinegar mixture hard to reduce by a third, then pour over the pears, including the spices. The pears need to be completely covered with the liquid. Fit the rubber seal and clamp the jar tightly closed. Reserve any leftover syrup for topping up the jars later, as the pears will absorb the syrup over time. Store for up to 2 months.

GINGER PEARS

Steps:

• Use a saucepan that has a cover and is large enough to hold the pears upright in a single layer.
• Place the water, sugar, rind, and juice in the saucepan and stir over medium heat until the sugar dissolves and the mixture comes to a boil; stir in the ginger and set aside.
• With a vegetable peeler, peel the pears; if necessary, trim the bottoms a bit so they will stand upright.
• Place the pears in the syrup, cover, and cook over medium heat; baste the pears frequently (a ladle is handy for this since the ginger might get stuck in a bulb baster).
• Do not over cook; test with a cake tester or toothpick; when they pierce easily they are done; start testing after 20 minutes.
• When the pears are just tender, transfer them with a slotted spoon to a shallow bowl.
• Add the marmalade to the syrup and let boil for 5 minutes.
• Then add in the cognac, and pour the hot sauce over the pears.
• With a ladle or large spoon baste occasionally until cool; cover and refrigerate.
• Serve each pear standing upright in a compote or dessert bowl, with several spoonfuls of the syrup.

GINGER PEAR PIE

Steps:

• Preheat the oven to 425 degrees.
• Prepare one crust and line a 9 inch pie pan with it.
• Spread the bottom of the pie crust with the marmalade.
• In a large bowl, combine the pears, ginger, granulated sugar, brown sugar, cardamom, nutmeg, cinnamon and cornstarch/arrowroot starch. Toss gently to combine.
• Spoon into prepared pie crust. Place pieces of butter on top of the pie filling.
• Prepare an egg glaze with the egg, whisked with one tablespoon water. Brush the edge of the prepared pie crust with the egg glaze. Set the rest of the egg glaze aside.
• Prepare the second pie crust. Place on top of the pie filling allowing ¾ inch of the crust to overhang the filled crust.
• Fold the top crust edges over the filled crust edges, and pinch together to make a fluted edge. Cut vent holes on the top (I cut 4 long slits and a ½ inch circle in the middle).
• Brush the top with the rest of the egg glaze and sprinkle with granulated sugar.
• Place pie in the lower portion of the oven at 425 degrees and bake for 12 minutes.
• Lower the oven heat to 350 degrees, move the pie to the middle of the oven and bake 30-35 minutes longer or until top crust is golden. Check the pie during the last 30-35 minutes and if the crust edge is beginning to over brown, cover with foil (edges only).
• Remove and cool on rack. Serve at any temperature but perfect warm with vanilla ice cream!

PEAR GINGER JAM

Steps:

• In a large pot, combine the pears, fresh ginger, sugar and juice from one lemon.
• Bring to a boil over medium-high heat them reduce the heat to medium. As you cook the jam for 10-15 minutes, it will thicken.
• Use a potato masher to help break down the fruit if necessary. If you want to make more of a sauce similar to an applesauce, you could puree the jam before canning it.
• When the jam is the consistency you prefer, ladle it into jars leaving 1/4 inch headspace.
• Process the jars for 10 minutes in a water bath canner (adjust for your altitude as needed). Or you could store the jam in the refrigerator for about a month.

GINGER PEAR CRISP

Steps:

• Preheat oven to 350 degrees. Toss first six ingredients together in a bowl. Pour into a buttered baking dish. Using a fork combine the remaining six ingredients. Spoon topping across pears. Bake for 30 minutes or until brown and bubbly.