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Cranberry and pear phyllo tart

Baked pears  Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:15 minutes


8 ripe s
1 cup light brown sugar
3 tablespoons butter
1/2 cup dark rum
1 cup sour cream

Peel s, quarter, and core. Place in a round baking dish.
Sprinkle brown sugar on top.
Dot with butter. Pour rum in bottom of dish. Cover with foil Bake at 350 degrees for 15 minutes.
Remove foil, baste and bake until s are cooked and tender. Serve with a dollop of sour cream.

Caramelized pear upside-down cake  Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:1 hour 15 minutes

This recipe is adapted from Fine Cooking
2 ounces unsalted butter, cut into 4 pieces (4 tablespoons)
about 1 pound medium firm-ripe Bosc s

For the Cake:
6 3/4 ounces unbleached all-purpose flour (1-1/2 cups)
1 3/4 teaspoons baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt
1/2 cup whole milk
1 1/2 teaspoons pure vanilla extract
4 ounces unsalted butter, softened (8 tablespoons)
1 cup packed light brown sugar
2 large eggs

Basic Caramel:
1 cup granulated sugar
1/4 teaspoon fresh lemon juice 1. Position a rack in the center of the oven and heat the oven to 350 degrees F. Butter the bottom and sides of a 9x2-inch round cake pan (don't use a springform pan, as the caramel might leak out during baking). Line the bottom of the pan with a round of parchment and butter the top of the paper.
Make the Topping:

1. Peel, core, and cut the s lengthwise into 1/4-inch-thick slices. Arrange the slices on the bottom of the pan in a circle around the edge, overlapping them slightly, with the pointed ends towards the center. If necessary, cut a little off the pointed ends to make the slices fit better. Or if the slices don't reach all the way to the middle, arrange a few of the shorter slices in the center to cover the bottom of the pan.
2. Make the Basic Caramel according to the directions. Immediately remove the pan from the heat and whisk in the 4 tablespoons of butter one piece at a time, until they are completely melted. Carefully pour the hot caramel evenly over the s (it should spread over the s and onto the bottom of the pan).

Make the Cake Batter:

1. Sift the flour, baking powder, ginger, cinnamon, and salt into a medium bowl. Stir to combine. In a small bowl, stir together the milk and vanilla.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and fluffy, about 1 minute. Turn the mixer to medium and slowly add the brown sugar. Increase the speed to high and continue to mix until lightened in texture and color, 2 to 3 minutes total. Reduce the speed to medium and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
3. Reduce the speed to low and alternate adding the flour mixture and milk mixture in five additions, beginning and ending with the flour. Mix each addition just enough to incorporate, as overmixing will lead to a tougher cake. Scrape down the sides of the bowl one last time and mix briefly to blend well.
Bake the cake:

1. Spoon the batter in large dollops over the s and smooth it into an even layer with an offset spatula. Bake the cake until the top is golden brown and a toothpick inserted in the center comes out clean, 35 to 45 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Run a knife around the edge of the pan. Turn a cake plate upside down on top of the cake pan and, using pot holders, carefully invert the cake pan onto the plate.
Basic Caramel:

1. Fill a cup measure halfway with water and put a pastry brush in it; this will be used for washing down the sides of the pan to prevent crystallization. In a heavy-duty 2-quart saucepan, stir the sugar, lemon juice, and 1/4 cup cold water. Brush down the sides of the pan with water to wash away any sugar crystals.
2. Bring to a boil over medium-high heat and cook, occasionally brushing down the sides of the pan, until the mixture starts to color around the edges, 5 to 8 minutes.
3. Gently swirl the pan once to even out the color and prevent the sugar from burning in isolated spots. Continue to cook until the sugar turns medium amber, about 30 seconds more. (Once the mixture begins to color, it will darken very quickly, so keep an eye on it.)

Caramelized pear-cranberry strudel  Print Recipe

Serves: 8

Preparation time: 25 minutes

Cooking time:30 minutes


1/2 cup fresh cranberries
1/2 cup dried cranberries
1 tablespoon cornstarch
3 large ripe s
1/2 cup butter
1 cup white sugar
1 teaspoon finely grated orange peel
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
6 sheets phyllo pastry
icing sugar Toss fresh cranberries with cornstarch. Reserve.
Peel s; core and chop into bite-size pieces.
Melt two tablespoons of the butter in a heavy skillet over high heat. Add s and toss to coat in butter. Sprinkle with sugar and add fresh cranberries. Cook, tossing, until s are golden and cranberries are beginning to split.
Stir in dried cranberries, orange peel, ginger and cinnamon. Cool to room temperature.
Melt remaining butter. Spread a sheet of phyllo on counter and brush evenly with butter. Add remaining layers, brushing liberally with butter between each layer. Leaving a 1-inch border along one of the short sides of the pastry and at top and bottom, spoon the mixture in a band down the side of the phyllo.
Fold over the edge and roll to encase fruit. Brush all edges with additional butter and press together to fully encase fruit.
Turn phyllo bundle so that the seam side faces down on a foil-lined, rimmed baking sheet. Brush remaining butter over top.
Preheat oven to 400 degrees. Slice three vent holes in strudel using a sharp knife. Bake for 20 minutes or until golden .
Cool pan on a rack. Sprinkle with icing sugar. Serve sliced at room temperature or warm.

Cranberry and pear phyllo tart  Print Recipe

Serves: 8

Preparation time:40 minutes

Cooking time:35 minutes


9 sheets phyllo
1/2 cup melted butter
1/3 cup sugar

Filling:
3 cups cranberries
4 s, peeled, cored and diced
1 cup golden raisins
1 cup sugar
1/2 cup orange juice
1 teaspoon cornstarch
1 teaspoon grated orange rind

For garnish:
mint leaves, phyllo flowers and frosted cranberries Filling:
Set aside 1/4 cup of the cranberries for garnish. Combine cranberries, s, raisins, sugar and orange juice. Bring to boil; cook, covered, over medium heat, stirring occasionally, until s are almost tender and cranberries pop.
Combine cornstarch with 1 tablespoon cold water; stir into fruit mixture. Cook for about 1 minute. or until thickened. Remove from heat; stir in orange rind. Let cool.
Arrange 1 sheet phyllo on work surface. Brush lightly with butter. Place in lightly butter 10-inch tart pan with removable bottom, letting excess hang over edge. Sprinkle with 2 teaspoons of the sugar. Brush second sheet with butter, place on first, rotating a quarter turn. Sprinkle with another 2 teaspoons sugar. Layer with 2 more sheets, brushing each sheet with butter, sprinkling with sugar and rotating so not aligned with layers below.
Spread filling over phyllo crust. Fold pastry edges over top. Layer remaining phyllo on top, rotating, buttering and sprinkling with sugar. Gently fold top pastry under bottom. Using knife, cut vents in top of pastry. (Tart can be prepared up to this point and refrigerated covered for up to 4 hours).
Bake in 400 degree oven 30-35 minutes until pastry is crisp and golden. Remove from oven; let stand for 10 minutes in pan on rack. Remove from pan; slide onto serving platter. Garnish: top with phyllo flowers. Scatter frosted cranberries on top and around side. Top with orange rind, and mint. Serve warm.
For garnish: Phyllo flowers: Arrange 2 stacks of phyllo pastry on work surface. cut out six 4-inch circles; wet center of 1 circle with water; top with second circle. Pinch centers together to make flower shapes. Spray with non-stick cooking spray; place in small muffin cups. Sprinkle with 1/2 teaspoons sugar. Repeat with remaining circles. Bake in 400 degree oven until golden.
Frosted Cranberries: In bowl, lightly beat 1 egg white until frothy. Pour 1/4 cup sugar in shallow bowl. Dip reserved cranberries, a few at a time, in egg white; remove with slotted spoon. Roll in sugar until coated. Place on paper towel; let dry at room temperature for 1 hour.

Cranberry pear phyllo tart  Print Recipe

Serves: 12

Preparation time: 1 hour 30 minutes

Cooking time:50 minutes


9 sheets phyllo
1/2 cup melted butter
1/3 cup sugar

Filling:
3 cups cranberries
4 s, peeled, cored and diced
1 cup golden raisins
1 cup sugar
1/2 cup orange juice
1 teaspoon cornstarch
1 teaspoon grated orange rind

For garnish:
phyllo flowers and frosted cranberries

Filling:
Set aside 1/4 cup of the cranberries for garnish. Combine cranberries, s, raisins, sugar and orange juice. Bring to boil; cook, covered, over medium heat, stirring occasionally, until s are almost tender and cranberries pop.
Combine cornstarch with 1 tablespoon cold water; stir into fruit mixture. Cook for about 1 minute. or until thickened. Remove from heat; stir in orange rind. Let cool.
Arrange 1 sheet phyllo on work surface. Brush lightly with butter.
Place in lightly butter 10-inch tart pan with removable bottom, letting excess hang over edge. Sprinkle with 2 teaspoons of the sugar. Brush second sheet with butter, place on first, rotating a quarter turn.
Sprinkle with another 2 teaspoons sugar.
Layer with 2 more sheets, brushing each sheet with butter, sprinkling with sugar and rotating so not aligned with layers below.
Spread filing over phyllo crust. Fold pastry edges over top.
Layer remaining phyllo on top, rotating, buttering and sprinkling with sugar.
Gently fold top pastry under bottom.
Using knife, cut vents in top of pastry.
Tart can be prepared up to this point and refrigerated covered for up to 4 hours.
Bake in 400 degree oven 30-35 minutes until pastry is crisp and golden. Remove from oven; let stand for 10 minutes in pan on rack.
Remove from pan; slide onto serving platter.
Garnish:
Top with phyllo flowers. Scatter Frosted Cranberries on top and around side.
Top with orange rind, and mint (if using) Serve warm. For garnish: Phyllo flowers:
Arrange 2 stacks of phyllo pastry on work surface. cut out six-4 inch circles; wet center of 1 circle with water; top with second circle. Pinch centres together to make flower shapes. Spray with non-stick cooking spray; place in small muffin cups.
Sprinkle with 1/2 teaspoons sugar.
Repeat with remaining circles.
Bake in 400 degree oven until golden.
Frosted Cranberries:
In bowl, lightly beat 1 egg white until frothy. Pour 1/4 cup sugar in shallow bowl. Dip reserved cranberries, a few at a time, in egg white; remove with slotted spoon.
Roll in sugar until coated. Place on paper towel; let dry at room temperature for 1 hour.

Fruit sorbet  Print Recipe

Serves: 8

Preparation time: 1 hour

Cooking time:10 minutes


2 cups water
10 ounces sugar
1 ounce lemon juice
2 cups fruit pulp and juice (apricot, kumquat, lemon, orange, peaches, s, pineapple, raspberry, strawberries, tangerine)

In a medium saucepan, combine the water and sugar. Bring to a boil. Add lemon juice and fruit pulp.
Refrigerate until cold. Churn in an ice-cream machine.

Jelly-filled pears in puff pastry with caramel sauce  Print Recipe

Serves: 4

Preparation time: 40 minutes

Cooking time:30 minutes


For the sauce:
1 1/3 cups sugar
1/2 cup water
1 cup whipping cream
1 teaspoon Calvados
Pears:
4 small bartlet s, peeled (About 5 oz each)
4 teaspoons red currant jelly
1 pound puff pastry sheets
1 egg yolk, beaten for glaze
Vanilla ice cream (optional) For the sauce:
Stir sugar and water in a saucepan over medium heat until sugar dissolves.
Increase heat and boil until syrup turns deep-amber color. Remove from heat.
Carefully stir in cream (mixture will bubble vigorously). Cool. Stir in calvados. (can be made 1 or 2 days ahead.) Cover and chill.
For s:
Cut off top of 1½ inches from stem end of the s and reserve.
Core each through top, leaving bottom intact. Spoon 1 teaspoon jelly into hole of each . Replace stem end.
Roll out puff pastry about ¼ inch thick. Cut out 4 8-inch rounds and 4 2-inch rounds.
Place in center of each 8-inch pastry round. Gather pastry around each and pinch pastry to hold in place. Brush pastry with egg glaze.
Make hole in center of each 2-inch pastry round. Fit 1 round over stem of each to form top.
Press firmly against pastry bottom to seal.
Brush pastry top with egg glaze. Cut out 4 small leaves from pastry scraps. Brush with egg and place 1 leaf just below stem of each .
Refrigerate for 1 hour. Preheat oven to 400 degrees. Butter baking sheet.
Place s on sheet and bake until pastry is golden brown, about 25 min.
Rewarm caramel sauce, stirring frequently. Spoon sauce over 4 plates.
Place hot in center of each plate. Serve with scoops of vanilla ice cream if desired.

Orange-cranberry topping  Print Recipe

Serves: 6

Preparation time: 10 minutes

Cooking time:15 minutes

This topping is excellent on hot biscuits or fresh bread. Refrigerated, it will keep for about one week.
2 medium s or apples, peeled, cored, and sliced
1 1/2 cups fresh cranberries
1/2 cup orange juice
1 teaspoon orange zest
1/2 cup water
3/4 to 1 cup organic or raw sugar
1 to 2 tablespoons Brandy (optional)
In a medium saucepan combine s or apples, cranberries, orange juice, zest, and water. Bring to a boil and simmer for about 5 minutes or until fruit is tender.
Purée in a blender until smooth. Return to pan and add sugar and brandy, if desired.
Cook on medium-low, stirring frequently, until very thick.
Once the "topping" begins to thicken, stir constantly so mixture doesn't burn. Cool before serving.

Pear and almond cream tart  Print Recipe

Serves: 6

Preparation time: 40 minutes

Cooking time:50 minutes


pâte brisée:
1 cup all purpose flour
1/2 cup cake flour
1 egg
1 tablespoon water
3 tablespoons sugar
1 teaspoon vanilla extract
7 tablespoons unsalted butter, softened
1 egg, beaten for glazing the baked crust
3 s, fresh poached in sugar, water, and vanilla or or 6 canned halves

Almond pastry cream:

1cup milk
2 egg yolks
1/3 cup sugar
1 teaspoon vanilla extract
3 tablespoons cornstarch
1/2 cup finely ground almonds
1 tablespoon kirsch
2 tablespoons unsalted butter

Apricot glaze:
1/2 cup apricot jam
1 tablespoon Kirsch Preheat oven to 350 degrees. In a food processor, combine flour, egg, water, sugar, vanilla and butter. Process until dough forms a bowl. Cover and chill dough for 30 minutes.
Roll the dough 1/8-inch thick to fit an 8 inch fluted removable-bottomed tart pan.
Cover with parchment paper, fill the center with weights, and bake until the edges start to brown. Remove weights and paper. Brush bottom and sides with egg glaze.
Arrange s over bottom of pie crust.

Almond pastry cream:
In a medium saucepan, bring the milk to a boil. Whip egg yolks, sugar and vanilla in a mixing bowl. Mix in cornstarch. Stir in the hot milk. Pour in a saucepan, and whisk over medium heat until thick and bubbly.
Transfer to a mixing bowl. Stir in the almond, kirsch and butter. Spoon mixture over s and bake for 15 minutes. Cool on rack.
For glaze:
In a small saucepan, melt the apricot jam over low heat. Stir in the kirsch. Strain through a fine strainer and spoon over pie to glaze.

Pear apple crisp  Print Recipe

Serves: 6

Preparation time: 20 minutes

Cooking time:45 minutes

Pears and apples team together in the Fall for this easy crisp dessert
6 cups chopped, cored and peeled s
2 cups shopped, cored and peeled apples
2 tablespoons all-purpose flour
2 tablespoons packed brown sugar
2 tablespoons lemon juice
1/4 teaspoon cinnamon
Topping:
1 cup quick cooking rolled oats (not instant)
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1 pinch ground nutmeg
1/3 cup salted butter melted
Topping: In small bowl, whisk together oats, sugar, flour and nutmeg; drizzle with butter, tossing with fork until crumbly. Sprinkle over mixture.

Bake in 350°F (180°C) oven for 45 minutes until the topping is golden brown. Remove from the oven, place on a wire rack, and allow to cool slightly before serving. Serve warm, room temperature, or cold. Cover leftovers and store in the refrigerator for up to 5 days.

Pear cake with walnut streusel  Print Recipe

Serves: 10

Preparation time: 30 minutes

Cooking time:1 hour

This homey cake is great as a casual dessert, coffee cake or after-school treat.
Source : Canadian Living Magazine
2 cups (500 mL) all-purpose flour
2-1/2 tsp (10 mL) baking powder
1/4 tsp (1 mL) ground cardamom or cinnamon
1/4 tsp (1 mL) salt
3 eggs
1 cup (250 mL) packed brown sugar
1/2 cup (125 mL) butter, melted
1/4 cup (60 mL) nectar

Pear Filling:
3 ripe s, (about 1-1/4 lb/625 g)
1 tbsp (15 mL) granulated sugar
1 tbsp (15 mL) all-purpose flour

Walnut Streusel:
1/2 cup (125 mL) all-purpose flour
1/3 cup (75 mL) packed brown sugar
1 Pinch salt
1/4 cup (60 mL) butter, cubed
1/2 cup (125 mL) coarsely chopped walnuts


Walnut Streusel: In bowl, stir together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until crumbly. Stir in walnuts. Set aside.

In separate bowl, whisk together flour, baking powder, cardamom and salt.
In large bowl, beat eggs with brown sugar until pale; beat in butter. Stir in flour mixture alternately with nectar, making 2 additions of flour mixture and 1 of nectar. Set aside.

Pear Filling: Peel, halve and core s; thinly slice crosswise. In bowl, toss together s, sugar and flour. Set aside.

Scrape half of the batter into parchment paper–lined 9-inch (2.5 L) square metal pan. Arrange s over top. Dollop remaining batter over s; spread evenly. Sprinkle with streusel.
Bake in centre of 350°F (180°C) oven until golden and cake tester inserted in centre comes out clean, 1 hour. Let cool on rack.

Pear frangipane tart  Print Recipe

Serves: 8

Preparation time:1 hour

Cooking time:1 hour 20 minutes

This classic Pear Frangipane Tart is also called Tarte Bourdaloue in French, The name Bourdaloue is a street in Paris where the tart was created.
Pâte Sucrée (Sweet Shortcrust Pastry)
100 gr Unsalted Butter - soft
50 gr Icing Sugar, sifted
1 Egg large, at room temperature
50 gr Almond Meal
200 gr Plain / All-Purpose Flour
1 pinch salt

For thePoached Pears:
3 Pears – firm (Bartlett Pears, Anjou Pears, or Bosc Pears)

1,5 litre water - or enough to cover the s
50 gr sugar
20 ml lemon juice
1 1/2 teaspoon vanilla extract

For the Almond Cream Filling:

100 gr unsalted butter - softened
100 gr super fine sugar
2 eggs - about 100gr, at room temperature
100 gr almond meal
sliced almonds (optional) - to taste
Simple Syrup Glaze (optional)
45 ml cooking liquid
45 gr Sugar
1 teaspoon Vanilla extract - optional
Pâte Sucrée (Sweet Shortcrust Pastry)
• In the bowl of your stand mixer fitted with the paddle attachment, cream together the soft Butter and sifted Icing Sugar for a couple of minutes or until smooth.
• Mix in the Egg and Almond Meal, then add the Flour and Salt. Mix on low until the dough is well mixed and smooth.
• Place the flat pastry in the fridge for at least 1 hour.
• Take the pastry out of the fridge and leave to come back to room temperature for about 5 minutes.
• Transfer it inside over a Tart Pan (I used a 24 cm / 9,5 to 10-inch diameter Tart Pan with Removable Bottom). Gently press the pastry down into the corner of the pan to create a 90 degree angle.

Poached Pears
• Peel the Pears, slice them in half and core them.
• In a large saucepan, mix together the water, lemon Juice the sugar and vanilla. Simmer over medium to dissolve the sugar. Add the halves. Cook on low for 10 to 15 minutes or until the s are slightly soft.
• Using a slotted spoon, carefully transfer them over a wire rack covered with paper towel to cool down and drain slightly. Save 1 cup of the cooking liquid for the glaze below. Cut each halves into thin slices of about half a centimetre (1/5 inch). Set aside.
Almond Cream Filling
• In a mixing bowl, cream together the soft Butter and Sugar with a mixer for about 3 minutes on medium speed or until very soft and creamy.
• Slowly mix in the Egg, then the Almond Meal until a thick paste comes together.
Assembling the Tart
• Preheat your oven on 160 degree Celsius / 325 degree Fahrenheit.
• Spread the Almond Cream at the bottom of the par-baked tart crust.
• Place each Poached Pear over the cream using a small offset spatula to lift them up. Lightly press them into the cream. Sprinkle some sliced Almonds between each .
• Bake for 40 to 45 minutes or until the almond filling has puffed up and looks golden.
Simple Syrup Glaze (optional)
• In a small saucepan, combine the cooking syrup, sugar and vanilla. Bring to a simmer and reduce to a thick consistency. Brush it over the s while still warm.

Pear hazelnut gnocchi with greens  Print Recipe

Serves: 6

Preparation time:20 minutes

Cooking time:15 minutes

Fresh-picked pears are simmered to an intensely flavored paste letting you capture that harvest flavor all year long. In this dish, tender gnocchi coated in a light cream sauce fragrant with pears and Pinot Grigio and a slight bitterness of wilted greens are finished with salted butter hazelnuts. The dish is simple to put together and can stand on its own as a main course or served with baked fish or chicken. Top with finely shredded washed-rind cheese or Parmesan if you like.
Recipe adapted from LCBO Food and Drink, ON Canada
2 tbsp (30 mL) butter
¼ cup (60 mL) hazelnuts, coarsely chopped
1 small onion, halved and thinly sliced
2 cloves garlic, minced
Salt and freshly ground pepper
½ cup (125 mL) Pinot Grigio
1 cup (250 mL) whipping cream
¼ cup (60 mL) Pear Paste
1 lb (500 g) fresh potato gnocchi
3 cups (750 mL) packed chopped Swiss chard
(leaves and tender stems) or baby kale

1 Melt butter in a skillet over medium heat until bubbling; add hazelnuts and toast them, stirring, for 2 to 3 minutes or until golden and fragrant. Using a slotted spoon, transfer to a bowl. 2 Add onion to butter in skillet and sauté for about 3 minutes or until softened. Add gar- lic, ½ tsp (2 mL) salt, and pepper to taste and sauté for about 1 minute or until just slightly golden. Pour in wine and boil, scraping up any brown bits stuck to pan, until reduced by about half. Stir in whipping cream and Bartlett Pear Paste and bring to a boil. Boil, stirring often to help paste melt, for about 3 min- utes or until sauce is slightly thickened. 3 Meanwhile, cook gnocchi in a large pot of boiling salted water according to package di- rections, about 3 to 4 minutes, or until they float and are just tender. 4 Add Swiss chard to sauce and stir for 1 to 2 minutes or until just wilted. Using a heat- proof strainer, scoop gnocchi out of water and add to sauce; stir gently to coat. Season with salt and pepper. Season hazelnuts with salt. Spoon gnocchi into warmed serving bowls and serve topped with hazelnuts. Serves 4 to 6

Pear tart tatin  Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:40 minutes


2 cans (1-lb, 14-oz size) halves
1 cup sugar
1 teaspoon butter
1 9-inch puff pastry circle
1 cup whipping cream
2 teaspoons confectioners' sugar Preheat oven to 450 degrees.
Drain s. Caramelize sugar with ¼ cup water until golden brown.
Pour caramel into the bottom of an 8½-inch round baking dish. Arrange s, rounded side down on caramelized sugar.
Top with a second layer. Dot with butter. Bake 25 minutes. Bake pastry circle for 10 to 15 minutes or until golden brown. Place circle over s.
Place serving plate over the top of pastry circle. Invert; remove baking dish.
Whip cream with sugar until firm. Garnish s with whipped cream rosettes.

Pear-cranberry crumble  Print Recipe

Serves: 8

Preparation time: 30 minutes

Cooking time:1 hour


8 s, peeled, cored and sliced
1 cup dried cranberries
1/3 cup sugar
2 tablespoons flour
2 teaspoons finely grated lemon rind
1 teaspoon cinnamon
1 teaspoon ginger
3/4 cup flour
3/4 cup quick cooking rolled oats
2/3 cup lightly packed brown sugar
1/2 cup melted butter Base:
Preheat oven to 350 degrees. Lightly butter a 9 x 13 inch baking pan. Stir s with cranberries, sugar, flour, lemon rind, cinnamon and ginger. Place in prepared baking dish.
Topping:
Using a fork, stir flour with oats and brown sugar. Drizzle butter over flour mixture and toss until mixture is crumbly.
Sprinkle evenly over fruit.
Bake for 55 to 60 minutes or until topping is golden and s are tender.
Serve warm with a scoop of vanilla ice cream.

Pear-hazelnut cheesecakes  Print Recipe

Serves: 4

Preparation time: 30 minutes

Cooking time:30 minutes


Sauce:
1 cup frozen unsweetened raspberries, thawed
1/4 cup nectar
3 tablespoons (packed) golden brown sugar
Crust:
nonstick vegetable oil spray
1/2 cup hazelnuts, toasted, husked
1 1/2 teaspoons sugar
1 1/2 teaspoons melted butter
Filling:
1 1/2 cups chopped, peeled
2/3 cup nectar
8 ounces cream cheese, room temperature
3 tablespoons sugar
1 large egg
3/4 teaspoon vanilla For sauce:
Purée all ingredients in blender. Strain into small bowl.
For crust:
Preheat oven to 350 degrees. Line four 3/4 cup soufflé dishes or custard cups with foil; spray lightly with nonstick spray. Finely grind nuts and sugar in processor. Add butter, blend until mixture holds together. Press 1/4 of nut mixture onto bottom of each prepared dish.
Place dishes on baking sheet, bake crusts until slightly darker in color, 8 minutes. Set aside. Maintain oven temperature.
For filling:
Combine and nectar in small saucepan. Boil over medium heat until mixture resembles chunky sauce, stirring occasionally. Cool completely.
Beat cream cheese and sugar in medium bowl until smooth. Beat in egg and vanilla. Beat in 2/3 cup chunky sauce (reserve any remaining sauce for another use) .
Divide filling among crusts. Bake cakes until center is set and slightly puffed, about 30 minutes.
Cool in dishes on rack. Cover; chill overnight. Using foil as aid, lift cakes from dishes.
Peel foil from sides. Slide spatula under crusts and transfer cakes to plates. Spoon -raspberry sauce around cakes.

Pears vigneronne  Print Recipe

Serves: 6

Preparation time: 25 minutes

Cooking time:30 minutes


6 ripe s
2 cups dry white wine
1/2 cup sugar
1 lemon
1 stick cinnamon
1 teaspoon vanilla extract
1/4 cup orange marmalade
1/4 cup apricot jam Peel and core the s.
Cut them into quarters. Place the s in a saucepan and add the wine and sugar.
Peel the lemon and cut the peel into very fine julienne strips. Reserve the lemon for another use. Add the peel to the saucepan.
Bring to the boil and simmer for 5 to 10 minutes, or until s are tender.
Transfer the s and the lemon peel to a serving dish. Bring the liquid in the saucepan to the boil and add the remaining ingredients.
Bring to the boil and cook for about 10 minutes or until liquid is reduced to half.
Pour the sauce over the s. Let cool and chill.

Poached pears in red wine  Print Recipe

Serves: 6

Preparation time:20 minutes

Cooking time:30 minutes


6 ripe s
2 cups red wine
1/2 cup sugar
1 lemon
1 stick cinnamon
3 whole cloves
1 teaspoon vanilla extract

Peel and core the s. Cut them into quarters.
Place the s in a saucepan and add the wine and sugar. Peel the lemon and cut the peel into very fine julienne strips. Reserve the lemon for another use.
Add the peel to the saucepan with cinnamon, cloves, and vanilla. Bring to the boil and simmer for 5 to 10 minutes, or until s are tender.
Transfer the s and the lemon peel to a serving dish.
Bring the liquid in the saucepan to the boil.
Reduce to half or until liquid becomes syrupy. Pour the sauce over the s.
Let cool and chill.

Poached pears with spiced caramel sauce  Print Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time:25 minutes


For poached s:
4 juice oranges
1 lemon, halved
8 cups water
2 cups sugar
6 firm-ripe Anjou s

For caramel:
1/2 cup sugar
1/4 cup packed light brown sugar
1 1/2 cups heavy cream
1 whole clove
5 cardamon pods
1/4 teaspoon fennel seeds
1/4 teaspoon black peppercorns
2 (3-inch) cinnamon sticks
3 tablespoons chopped toasted almonds or hazelnuts Poach s:
Remove zest of orange in strips with a vegetable peeler and cut away any white pith from strips. Squeeze juice from oranges and lemon into a 6-quart pot and add lemon halves, water, sugar, and zest.
Peel s, leaving stems attached, and add to pot. Simmer s until just tender, and cool in liquid. (Poached s will continue to cook a bit as they cool).
Make caramel:
Put sugar in a 2-quart heavy saucepan and crumble brown sugar over. Melt sugars, undisturbed, over moderate heat until granulated sugar is mostly melted. Continue to cook, stirring occasionally with a fork until a deep golden caramel.
Carefully pour in cream (mixture will bubble up and caramel will harden slightly) and stir in clove, cardamon pods, fennel, peppercorns, and cinnamon sticks. Simmer, stirring until caramel is dissolved and sauce is reduced to about 1 1/2 cups, about 10 minutes.
Pour sauce through a sieve and cool to just warm. Assemble dessert: Drain s and pat dry, then transfer to plates. Serve drizzled with sauce and sprinkled with chopped nuts.

Roasted pears and figs compote  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:30 minutes


4 firm-ripe Bartlett s
1/2 cup sugar
1/2 cup apple juice
1 tablespoon unsalted butter
1/2 teaspoon cinnamon
1/4 teaspoon allspice
6 dried figs, quartered lengthwise
8 ounces plain low-fat yogurt
1 teaspoon vanilla
1 1/2 tablespoons superfine sugar Preheat oven to 425 degrees.
Halve the s lengthwise and core them, then cut each half lengthwise into 3 wedges.
In a large nonstick ovenproof skillet, cook the sugar, apple juice and butter over moderate heat until the butter melts.
Stir in the cinnamon and allspice. Stir in the s and figs and cook for 5 minutes.
Transfer the s to the oven and roast for 25 minutes, or until tender.
Whisk the yogurt with the vanilla and superfine sugar. Spoon the compote on plates.
Serve warm or at room temperature with the yogurt sauce.

Silver dollar pear pancakes  Print Recipe

Serves: 4

Preparation time: 20 minutes

Cooking time:20 minutes


4 Bosc or Bartlett s
3 tablespoons pure maple syrup, plus more for drizzling
3/4 teaspoon ground cinnamon
1/2 teaspoon unsalted butter
1 recipe buttermilk pancakes batter
sour cream for garnish.
Core s with an apple corer.
Starting at the bottom, slice s crosswise into 1/8 inch thick rings, and toss in a small bowl with maple syrup and cinnamon.
Heat an electric griddle to 375 degrees or a heavy skillet until very hot.
Brush with butter; wipe off excess with a folded paper towel. Place a few slices on the griddle, 2 1/2 inches apart. Cook for a minute. Ladle about 1/4 cup of the batter into center of each ring.
Using the bottom of a ladle, gently push batter over edges of s. Let cook until pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes.
Using a spatula, turn pancakes over; cook until golden on bottom, about 1 minute.
Repeat with remaining s and batter. Serve with a dollop of sour cream and extra syrup.

Toffeed pears  Print Recipe

Serves: 4

Preparation time: 30 minutes

Cooking time:10 minutes


For the poached :
1 cup dry white wine
1 tablespoon lemon juice
1/2 cup sugar
1/3 cup water
Zest from a lemon
4 firm, not quite ripe Bosc, Barlett or Anjou , peeled, quartered and cored

For the toffee:
3 tablespoons honey
2 tablespoons unsalted butter
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
2 star anise, broken into pieces
1/8 teaspoon freshly cracked whole peppercorns
Vanilla ice cream For the poached :
In a medium saucepan, heat the wine, sugar, lemon juice and water, stirring constantly, until the sugar dissolves. Increase the heat to medium and bring to a gentle simmer.
Add the lemon zest and juice and quarters and simmer gently, turning occasionally, just until the s are tender and cooked through.
Remove from the heat; set aside to cool slightly. Transfer the quarters to a plate. Discard the poaching liquid or reserve for another use.
For the toffee:
Pat the quarters dry. In a small skillet over medium heat, heat the honey and butter, stirring constantly, until the butter melts. Add the allspice, cinnamon, star anise and peppercorns and heat, stirring constantly, until the mixture is combined and bubbles.
Add the quarters and cook, without moving, until they are slightly seared on one side, about 3 minutes. Cook, turning every few minutes, until the pieces are seared on all sides, and well coated with toffee, 3 to 5 minutes more.
Remove the skillet from the heat; remove and discard the star anise. The toffee should have reduced slightly to a glaze.
To serve, transfer 2 quarters to each plate, drizzle with the remaining toffee and immediately top with ice cream, which will melt into the sauce. Serve immediately.

Watercress endive salad with roasted pears and roquefort  Print Recipe

Serves: 8

Preparation time: 20 minutes

Cooking time:25 minutes


For dressing:
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
salt and freshly ground pepper to taste
For salad:

4 large bartlett s
1/4 cup Port wine
2 tablespoons olive oil
3/4 cup coarsely chopped walnuts
2 bunches watercress
6 Belgian endives
8 ounces Roquefort cheese Dressing:
Whisk together olive oil, vinegar and mustard in a bowl. Season with salt and pepper.
Preheat oven to 400 degrees F. (200 degrees C).
Peel s, cut into quarters and core.
Cut into 10 to 12 thick slices each.
Place in a bowl and toss with the Port and olive oil. Arrange on a heavy baking sheet and roast for about 20 minutes or until slices are tender. Let cool. (Pears can be roasted up to a day ahead. Cover and Refrigerate).
Place walnuts on baking sheet. Toast in oven for 5 minutes. Remove stems from watercress. Wash and spin. Remove core from endives and cut into thick slices.
To serve, arrange watercress around edge of a large serving platter with endives in center.
Drizzle with dressing. Top with slices and sprinkle with Roquefort and walnuts. Serve immediately.
conversion of liquids
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Measures of non liquid ingredients



Non-liquid ingredients in volume converted
into weight using the table below.
For products not included, use a metric scale
Weight of specific 'ingredients in grams

Ingredient

1 cup

3/4 cup

2/3 cup

1/2 cup

1/3 cup

1/4 cup

2 tablespoons

All-purpose wheat flour 120 g 90 g 80 g 60 g 40 g 30 g 15 g
All-purpose sifted wheat flour 110 g 80 g 70 g 55 g 35 g 27 g 13 g
White sugar 200 g 150 g 130 g 100 g 65 g 50 g 25 g
Powdered sugar/Icing sugar 100 g 75 g 70 g 50 g 35 g 25 g 13 g
Brown sugar normally packed 180 g 135 g 120 g 90 g 60 g 45 g 23 g
Corn flour 160 g 120 g 100 g 80 g 50 g 40 g 20 g
Cornstarch 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Rice (not-cooked) 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Macaroni (uncooked) 140 g 100 g 90 g 70 g 45 g 35 g 17 g
Couscous (uncooked) 180 g 135 g 120 g 90 g 60 g 45 g 22 g
Quick oatmeal (uncooked) 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Table salt 300 g 230 g 200 g 150 g 100 g 75 g 40 g
Butter / Margarine 240 g 180 g 160 g 120 g 80 g 60 g 30 g
Shortening 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Fruits and légumes chopped 150 g 110 g 100 g 75 g 50 g 40 g 20 g
chopped walnuts 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts /ground almonds 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Fresh bread crumbs (not packed) 60 g 45 g 40 g 30 g 20 g 15 g 8 g
Dry bread crumbs 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Parmesan grated 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Chocolate chips 150 g 110 g 100 g 75 g 50 g 38 g  19 g
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