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Pear Crumble

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Easy comforting pear crumble may be served as is or with ice cream. It is a wonderful dessert or snack that you can have during warm days. Use this recipe for other fruits like apricots or apples if desired.

 

Makes 1 4 servings

Ingredients:

1 1/2 cups old-fashioned rolled oats

1/2 cup chopped walnuts

1/2 cup packed brown sugar

1/3 cup whole-wheat or all-purpose flour

1/2 teaspoon ground cinnamon

5 tablespoons canola oil

3 1/2 pounds ripe but firm pears, peeled and cut into 1/2-inch pieces

1/2 cup pure maple syrup

1/2 cup raisins

2 tablespoons all-purpose flour

2 tablespoons lemon juice

2 teaspoons minced crystallized ginger
Preheat the oven to 350°F and lightly grease a 9×13 –inch baking dish with butter.

Next, prepare the toppings by combining the oatmeal, walnuts, brown sugar, flour and cinnamon in a medium sized bowl. Drizzle it with oil and stir until it is moist. Set aside.
After, prepare the filling by placing the pears, maple syrup, raisins, flour, lemon juice and ginger in a large bowl. Mix well. Transfer the filling mixture to the greased baking dish. Sprinkle the oatmeal and walnut topping on top of it.

Bake the crumble for 40-50 minutes or until the pears are tender and the topping is golden brown.

Let stand for at least 10 minutes before serving. Serve warm.

 

Photo Courtesy Of: Nick J Webb

Beef and Pear Tagine

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A tagine is a dish that is named after the clay earthenware pot where it is cooked in. Moroccan tagine calls for slow braising of meat and a variety of ingredients that include fruits, nuts and spices.

Beef and pear tagine is a delicious Moroccan recipe that is worth the hours you need to prepare it. The combination of fruit and spices definitely make the meat favorable to the palette.

 

 

Serves 6

Ingredients:

2/3 cup honey

1/4 cup fresh lemon juice

1 1/2 cup water

2 firm pears, cored and cut into thick wedges

1 teaspoon ground cinnamon

1 teaspoon ground allspice

2 tablespoons olive oil

2kg chuck steak, cut into 1/2 inch cubes

2 brown onions, finely chopped

4 garlic cloves, crushed

3cm piece fresh ginger, peeled and grated

4 tablespoons Moroccan Spice Blend (Ras-el-Hanout)

20g butter

1/4 cup dates

4 tablespoons toasted sliced almonds

 

Combine the water, lemon juice, honey, pears allspice and cinnamon in a medium sized saucepan over high heat. Bring it to a boil. Reduce the heat to low and let it simmer for 20-30 minutes or until the pears are tender. Remove from heat and let it cool. Drain and reserve the liquid.

Preheat the oven to 180C. After, heat the oil in a large saucepan over medium heat. Fry the steak in batches for 3-5 minutes or until they are browned. Add more oil if needed. Transfer the cooked meat to a plate and set aside.

Sauté the onions in the saucepan and cook them for 3-5 minutes over medium heat until they are soft and translucent. Add the ginger, garlic and the Moroccan spice blend. Cook them for 1-2 minutes or until they become fragrant. Return the steak to the pan and pour in 1 1/2 cups of reserved pear liquid. Set the heat to high and bring it to a boil. Transfer the cooked beef and pears to an ovenproof dish and bake it covered for an hour and a half.

While waiting for the beef and pears to be cooked, melt the butter in a medium sized saucepan over medium heat. Cook the pears in butter for 3-5 minutes per side or until they are golden brown. Take the tagine from the oven and add the pairs. Gently stir. Return the dish to the oven and cook it uncovered for another 20-30 minutes or until the steak is very tender. Remove from oven and let it stand for 2-3 minutes. Top it with dates and sprinkle with almonds before serving.

 

Photo Courtesy Of:   tomcensani

Pear, Pancetta, Toasted Pinenut and Endive Salad

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A great salad to take with you to work – it won’t go soggy and soft like some plainer salads, plus it’s a great mouth-watering treat – for the eyes and mouth!
Endive
Keep the dressing separate to ensure that your salad will stay fresh and crispy

To Serve 1
1 Unpeeled Pear, cored
1 Head Red Endive, end removed
Handful of Pinenuts, toasted
100g Smoked Pancetta, diced
Half Handful of Chervil, chopped
Fennel Tops, chopped
2tbsp Sherry Vinegar
1tbsp Honey
1tsp Whole Grain Mustard
3tbsp Extra Virgin Olive Oil

1. Cut the Pear into eight pieces – try to keep them an even size to make sure they don’t bruise as much
2. Peal the leaves apart on the Endive, then gently mix with the pear.
3. Toast the Pinenuts in a dry frying pan, paying close attention. As soon as you can smell the difference, remove from the pan, and replace with the Pancetta.
4. Leave the Pancetta to bubble and crisp for a few minutes. Once cooked, remove from the heat, leave to cool for a few minutes
5. Mix the Pinenuts and Pancetta into the Salad, along with the Chervil and Fennel Ftops, which have been roughly chopped up.
6. For the dressings, mix the Sherry Vinegar, Honey, Whole Grain Mustard and Extra Virgin Olive Oil in a bowl, and season – don’t add too much Salt, as there is already a lot in the Pancetta. Pour into a jar.

Photo Courtesy of: La.blasco

Honey Roasted Pears and Plums with Vanilla

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Simple, smooth and soft, these Pears and Plums are simply divine. Couple them with the tastes of the Vanilla, and then serve with a simple Vanilla Ice Cream or a spoonful of Crème Fraiche.
Pears

To Serve 4
40g Almond Flakes
1 Fat Vanilla Pod, split
2tsp Sunflower Oil
4 Conference Pears, peeled, halved and cored
8 Red Plums, halved and stoned
4tbsp Honey, preferably liquid

1. Heat the oven to 220C, and place the Almond Flakes in a shallow roasting tray and bake for fifteen minutes. Remove from the Oven, and set to one side.
2. Remove the seeds from the Vanilla Pods. Place the Pears and Plums into the Roasting Tins, spoon the Honey over the top, then sprinkle the Vanilla Seeds over evenly. After cleaning your hands, mix them well together, making sure that they are coated evenly, then place cut-side up.
3. Roast for fifteen minutes, then baste with the bubbling Honey, and roast for another five or ten minutes.
4. Turn the Grill on, and then toast the Plums and Pears for five minutes to caramelise and crisp up slightly if wanted – being careful not to burn them!
5. Scatter with the Roasted Almond Flakes.

Allow to cool for a minute before serving, then serve with fresh Ice Cream or the Crème Fraiche.

Photo Courtesy of: Sunday’s Child

Fruit Orchard Smoothie

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Takes a bit more preparation than other smoothies, but perfect for those Autumn evenings!

Serves 2
1 ripe Pear, peeled and quartered
1 Apple, peeled and quartered
2 large Red or Dark Plums, halved and stoned
4 ripe Damsons, halved and stoned

200ml water

1. Put the pear, apple, plums, damsons and water into a small saucepan. Cover tightly and slowly bring to the boil over a medium heat.
2. Take from the heat, and allow to cool before chilling
3. Put the fruit and water mixture into a blender, and process until smooth

Photo courtesy of WxMom

http://www.flickr.com/photos/wxmo

Beetroot, Carrot and Pear Energizer

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Not the most appealing sounding ingredients, but as most strange mixes go, this is a very good one!

The mix of the different tastes and the variety of colours is a great treat to the eyes, and an definite boost to the body

Serves 1-2
2 small beetroots
1 carrot
1 pear
½ lime
2.5cm piece of fresh ginger

1. Slice the Beetroots, Carrot, Pear and Lime into 1cm thick chunks
2. Blend the beetroot and carrot together.
3. Slowly add the pear, lime and ginger.
4. Mix together, and serve