Ingredients: 3 medium pears or 3 medium apples - peeled, cored, sliced 1 T lemon juice 1/4 C unsalted butter, softened 1/2 C sugar 1 t ginger or 1/2 t cinnamon 1/2 t salt 1 large egg 1 C flour 1/2 C milk 3/4 C sugar 1 T cornstarch pinch of salt 1/2 t ginger or 1/2 t cinnamon 1 C hot water Instructions: choose either pears or apples. if you choose pears use ginger and for apples use cinnamon. The Cake: lightly grease an 8-inch square or 9-inch round pan. place the fruit on the pan and sprinkle it with lemon juice. In a medium mixing bowl, cream together the butter, sugar, baking powder, spice, and salt until smooth. Beat in the egg, and then add the flour alternating with the milk. beat after each addition. Spoon the batter over the fruit in the pan, covering. Topping: whisk together the sugar, cornstarch, salt and spice. Sprinkle this mixture over the batter, than carefully pure the hot water over it. (it will puddle on top, that's okay). Bake the cake in a preheated 375 F oven for about 60 minutes, or until it's nicely brown on top. Remove from the oven and serve warm with vanilla ice cream or wiped cream.
Ingredients: 4 T butter 4 medium pears 1/2 C brown sugar 2 T bourbon (optional) vanilla ice cream 4 graham cracker crumbs Instructions: Heat a large saute pan over medium heat. Melt the butter, and then add the pears, cut-side down, cooking until they are slightly golden brown, about 5 minutes. Add the brown sugar and continue cooking until caramelized, another 5 minutes. Add the bourbon, if using, and continue cooking for 5 more minutes.Divide the pears among 4 plates, garnish with a scoop of ice cream, a drizzle of the caramel sauce and crumbled graham crackers.
Canned Pear Halves
Ingredients: 1 lemon, juiced 3 quarts water, divided 6 pounds pears, peeled, cut & cored 2 C sugar Instructions: Mix lemon juice and 2 quarts water in a large bowl. As you prepare each pear half, you'll place it in this water to keep it from browning. Trim the stem ends of pear halves and discard them. Place pears into bowl of lemon water. Prepare the syrup by combining remaining quart of water and the sugar in a large (5 or 6 quart) pot. Bring to a boil, stirring to dissolve sugar. Using a slotted spoon, transfer the pears from the lemon water to the boiling syrup. Return to a boil and cook pears in syrup for 2 minutes. Using a canning funnel, pack pears into wide-mouth pint-size jars. When all jars are full, pour the remaining syrup over the pears to cover them, leaving ¼-inch head space in jars. Wipe the rims of the jars spotlessly clean. Look for any air bubbles and pop them with a plastic knife. Set lids on jars, and screw bands on finger-tight. Process jars in boiling water bath for 20 minutes. Remove jars from kettle using jar-lifter tongs and gently set aside to cool on a kitchen towel in a draft-free place. Let rest for 24 hours, then check for proper seal before storing.
Gluten-Free Almond Pear Pancakes
Ingredients: 2 large eggs ¼ cup agave nectar or honey ¼ cup almond milk (or water) 2 teaspoons pure vanilla extract 1 teaspoon pure almond extract 1½ cups blanched, finely ground almond meal ½ teaspoon kosher or fine sea salt 1 teaspoon baking powder ½ teaspoon baking soda 1 tablespoon cornstarch or arrowroot powder 3 medium pears, peeled, cored and cut into ⅛–¼ inch dice Instructions: In a blender combine all ingredients except the pears. Process on high speed until smooth and fully combined, about 1–2 minutes. Pour batter into a mixing bowl and fold in the diced pears. Heat a griddle or skillet over medium heat. Spray lightly with gluten-free non-stick cooking spray. Ladle in about 2 tablespoons per pancake. Cook until the tops form small bubbles and the edges start to look dry, about 2 minutes. Flip and cook until the bottom is browned and the pancake feels firm, about 1 more minute. Transfer cooked pancakes to a plate and keep warm. Repeat with remaining batter. Serve with a good quality non-dairy spread such as Earth Balance (or butter, if dairy is not an issue) and maple syrup if desired.