Posts Tagged ‘pears’
Plum Pear & Pecan Crumble
Friday, October 21st, 2011
Ingredients
3 plums, halved, stones removed
sugar, for sprinkling
30 g plain flour
20 g butter
30 g rolled oats
20 g caster sugar
1 pinches ground cinnamon
4-6 roast pecans, broken into small pieces
1 pear, peeled, quartered, cored and diced
vanilla custard or ice cream, to serve
Method
1. Preheat the oven to 180C/gas 4. Sprinkle the plum halves with sugar, place in a baking dish and bake for 20 minutes. Remove from the oven and allow to cool.
2. Increase the oven temperature to 200C/gas 6.
3. In a mixing bowl, rub the flour and butter together. Add the oats, sugar, cinnamon and half the pecans and stir until combined.
4. Combine the cooled plums with the diced pear and remaining pecan pieces.
5. Pile the fruit mixture into a ramekin and top with the crumble. Alternatively, place a small ring mould on a baking tray, spoon the fruit mixture into it and cover with crumble topping. Bake for 15 minutes.
6. Serve with vanilla custard or ice cream.
Tags: pears, pecans, plums
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Poached pears in spicied tea
Monday, August 9th, 2010
Ingredients
* 50g golden caster sugar
* 1 tbsp clear honey
* 1 tbsp redcurrant or cranberry jelly
* 2 spiced fruit tea bags (Pukka’s ‘revitalise’ is good, or apple & cinnamon)
* 4 firm pears , peeled, halved and core scooped out with a spoon
* handful fresh cranberries
* yogurt or sweetened crème fraîche with a little orange juice or zest, to serve
Method
1. Put the sugar, honey, jelly and tea bags into a big saucepan with 600ml water and bring to the boil, stirring to dissolve the sugar. Add the pear halves, then cover and simmer for 12-15 mins until the pears are just tender – poke them with a skewer or the tip of a knife.
2. Lift out the pears, then turn up the heat, throw in the cranberries and boil for a few mins until syrupy. Discard the tea bags. Serve the pears with the warm syrup poured over and a spoonful of crème fraîche or yogurt.
This recipe works well with plums, too. You could also try using whatever fruit teas you have at home and adding a cinnamon stick and vanilla pod in with the poaching liquid, if you have them.
Tags: Cranberry, orange, pears
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Pear & blackberry crumbles
Monday, April 26th, 2010
* 700g (or 4 large) ripe English pears , peeled and cubed
* 100g golden granulated sugar
* 250g blackberries
* 200g plain flour
* 100g unsalted butter , cold, cut into small pieces
* 85g shelled pistachios , roughly chopped
* 100g demerara sugar
* ice cream , to serve (optional)
Method
1. Heat oven to 190C/fan 170C/gas 5. Place the pears in a medium-size pan, add the granulated sugar and cook on a medium heat until the fruit starts to soften and releases its juices, about 10 mins. Add the blackberries and bring back to the boil, then remove from the heat. Spoon the fruity mixture into 4 individual ovenproof ramekins, or 1 large baking dish.
2. Place the flour, butter and a pinch of salt in a large bowl and rub together with your fingers until the mixture resembles coarse breadcrumbs. Add the pistachios and demerara sugar, then stir to combine.
3. Sprinkle crumble evenly over the cooked fruit. This can be done up to 1 day ahead, or frozen for up to 1 month. Bake for 20-25 mins if small, 40 mins if large, until golden. If baking from frozen, add 15 mins cooking time. Remove from the oven, cool slightly, then serve with ice cream, if you like.
Tags: blackberries, pears
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Poached ginger pears
Tuesday, March 2nd, 2010
Ingredients
* 4 firm Pears
* 1 Lemon
* 570ml water
* 2 tsp Sugar
* 1 vanilla pod, split in half
* 8 slices fresh ginger
Method
1. Peel the pears and cut them in quarters. Remove the core and seeds.
2. Cut the lemon in half and squeeze the juice on the pears and mix well.
3. Combine the water, sugar, vanilla bean and fresh ginger together in a non-stickwok and boil the mixture together until the sugar has completely dissolved.
4. Add the pears, cover and simmer over low heat for 20-25 minutes or until theyare tender. The cooking time will depend on the ripeness of the pears.
5. When the pears are cooked, remove them with a slotted spoon or skimmer together with the vanilla bean and ginger slices. Over high heat, reduce the liquid to a syrup by boiling it fast. Discard the ginger slices, keep the vanillabean and when it dries, put it in sugar to keep for future use.
6. Once reduced, pour the syrup over the pears and serve at once. Alternatively you can let the mixture cool, cover it with cling film and refrigerate until you are ready to serve it.
Tags: ginger, lemon, pears
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