Simple Fresh Pear Ice Recipes

EASY PEAR COBBLER RECIPE

Steps:

• Gather the ingredients.
• Pre heat oven to 325 F (165 C /Gas Mark 3), and place the rack in the middle. In a large bowl, mix the pears with 1/2 cup of the sugar and let stand.
• Put the butter in a 2-quart baking dish and place in the oven until melted, about 5 minutes.
• Combine the remaining sugar, flour, baking powder, cinnamon, and salt in a mixing bowl. Mix well.
• Whisk together the milk and egg in a separate small mixing bowl.
• Slowly combine the milk and egg mixture with the dry ingredients to make a batter.
• Pour the batter over the melted butter. Do not stir.
• Spoon the sliced pears over the batter. Do not stir.
• Bake in the preheated oven for 50 to 60 minutes, or until nicely browned and the pears are tender. If the topping appears to be browning, cover the dish with foil and continue baking until the pears are tender.
• Remove the cobbler from the oven and set it on a rack to cool slightly. Enjoy the cobbler hot or cold with a scoop of ice cream or whipped cream.

23 EASY PEAR DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious treat in 30 minutes or less!

FRESH PEAR CRISP

Steps:

• Preheat oven to 375 degrees. Begin by chopping pears into bite sized pieces and placing in a mixing bowl.
• Add lemon juice, 1/2 t cinnamon and 1/2 cup sugar to pears and toss to coat. Spread pear mixture into bottom of oiled 9x13 baking dish.
• In a food processor, combine oats, flour, spices, and brown sugar. Pulse several times to combine. Add in cubed, cold butter and pulse until topping appears crumbly.
• Spread topping evenly over the pears, going all the way to the edges of the pan.
• Bake in oven for 30 minutes or until top is evenly browned and your home smells heavenly!
• Serve while still warm with fresh whipped cream or vanilla ice cream! Store leftovers in the refrigerator.

SIMPLE FRESH PEAR ICE

Steps:

• Microwave pear pieces (covered at high power) for 10 minutes or until tender; stirring once. Cool slightly; do not drain.
• Process in food processor the pears, cooking liquid, sugar, extract and lemon juice until smooth.
• Pour into freezer-proof container and freeze until almost firm.
• Transfer to chilled bowl; beat with electric mixer until smooth.
• Return to pan; cover and freeze.

FRESH PEAR ICE

Steps:

• In a 2-quart pan, combine sugar, water, lemon zest, cinnamon stick, and vanilla. Bring to a boil over high heat, stirring, and cook until sugar dissolves; continue boiling, uncovered, for 2 minutes. Add pears and bring to a boil again. Cover, reduce heat, and simmer until pears are very tender (about 15 minutes). Remove and discard lemon peel and cinnamon stick.
• Transfer pear mixture to a blender or food processor. Add lemon juice and whirl until smooth. Pour into a 9-inch square pan and freeze until edges are frozen but center is still soft.
• Spoon mixture into a large bowl and, with an electric mixer, beat until smooth and creamy (or whirl in a food processor). Transfer to a freezer container and place a piece of plastic wrap directly on sherbet. Cover container tightly. Freeze until firm (6 to 8 hours at 0ºF or colder).
• To serve, scoop into 6 dessert dishes and garnish with mint.

EASY PEAR COBBLER RECIPE

Steps:

• Preheat oven to 400 degrees.
• Peel, pit, and slice pears. Add to a large mixing bowl.
• Sprinkle brown sugar, sugar, corn starch, cinnamon, and lemon juice over pears.
• Stir to coat evenly and let stand for 10 minutes.
• Pour into an ungreased 13 x 9 baking dish.
• Bake for 10 minutes, remove from oven, and set aside.
• In a medium bowl, whisk flour, brown sugar, sugar, baking powder, and salt together.
• Using a pastry blender, cut butter into flour mixture until mixture becomes crumbly.
• Pour in boiling water and mix until combined.
• Spoon mixture over pears and spread to cover entire dish.
• Sprinkle coarse sugar on top.
• Bake for 40-50 minutes or until topping is golden brown.

PEAR SORBET RECIPE

Steps:

• Quarter, core, peel, and roughly chop the pears.
• Put the chopped pears, 1/2 cup of the pear nectar, and the sugar in a medium saucepan. Cook, stirring occasionally until the mixture ​comes to a boil.
• Reduce heat to maintain a steady simmer and cook, still stirring when you think of it until the pears are tender and the liquid has thickened a bit, about 10 minutes.
• Whirl the mixture in a blender until very smooth.
• Transfer the mixture to a mixing bowl and let it come to room temperature.
• Cover and put in the fridge until chilled, usually a few hours (you can speed up this process by putting the pears in a metal mixing bowl, nesting that bowl inside a large bowl filled with ice water, and stirring the mixture until it's chilled).
• Stir in the remaining 1 cup of pear nectar and the fresh lemon juice and freeze in an ice cream maker according to manufacturer's directions. If you don't have an ice-cream maker, transfer to a large metal pan or metal mixing bowl and put in the freezer. Stir the mixture every 30 minutes or so, paying special attention to scraping the frozen bits along the side, until it's all frozen. Once it's all frozen, whip it with electric beaters to lighten the texture, if you like, and then refreeze it before serving.