Sweet Potato Pear Soup

Easy, nutritious and absolutely luxurious! A savory, sweet and satisfying soup. And you can make it 3 days ahead of when you plan to serve it.

Ingredients:

1 1/2 tbsps butter

2 small onions, finely chopped

2 lbs sweet potatoes, peeled and diced

28 oz can pears (drain, reserve liquid and dice)

8 cups chicken broth

2 tsps fresh thyme

1 serving cup plain Greek yogurt and fresh thyme to garnish 

Melt butter in a large pot on medium heat. Sauté onions 2-3 minutes. Add diced sweet potato for 3-4 minutes before adding broth. Bring to a boil, then reduce to a simmer for 20-25 minutes or until sweet potato is tender. Cool the soup. Drain the pears, reserving the liquid. Dice and add to the soup along with 2 tsps fresh thyme leaves. Add soup to a food processor (you may have to work in batches) and purée until smooth. Return to the pot and gently reheat. Taste and add more reserved pear liquid or more broth if needed. Ladle into bowls and add a dollop or swirl of Greek yogurt and a sprig of thyme. For the swirl simply spoon some yogurt into a plastic zip bag and snip off a corner. Get creative! Makes 12 servings.

Adapted from: callieknutrition.com

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Pear Cake

No peeling! Just core your pears and they're ready to go to make this not-too-sweet and simple cake perfect for breakfast or afternoon tea.

Ingredients:

300 g pears (about 3) cored and cut in chunks

1 tbsp lemon juice

3 eggs

1 cup + 2 tbsps sugar

2 cups flour

2 1/2 tsps baking powder

1/3 cup butter, at room temperature

1/3 cup Greek yogurt or cottage cheese 

2 tsps vanilla 

Oil an 8" spring form pan or 1.6L round baking dish with deep sides and cut a piece of parchment to fit the bottom. Wash and core pears, weighing them for best results. Then cut in chunks and place in a food processor and purée with the lemon juice. In a large bowl beat the sugar and eggs together until light in colour. In another bowl, sift the flour and baking powder together, then add to the sugar/egg mixture alternating with butter and Greek yogurt. If you use cottage cheese you may want to blend or process it first to get rid of the chunks but it's not necessary. Add the pears and vanilla and pour into prepared pan. Bake at 350°F for 60-70 minutes. The center should be set when a cake tester comes out clean.  Cool before cutting. Serves 8-10

Adapted from: christinascucina.com

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Pear Zucchini Loaf

Juicy chunks of pear and a bunch of good-for-you zucchini that no one will know is in there!

This recipe makes 2 - 8 X 4" loaves or 24 muffins 

Ingredients:

2 cups peeled, diced firm pears

3 cups shredded zucchini, unpeeled and lightly squeezed out

1 cup sugar

1 cup brown sugar

4 eggs

3/4 cup vegetable oil

1/4 cup tahini paste (or 1 cup oil and no tahini)

1 tbsp vanilla

2 cups flour

1 cup whole wheat flour

1 tbsp cinnamon

1/2 tsp nutmeg

1 tsp allspice

2 tsps baking powder

1 tsp salt 

Prepare the pans you choose to use, either oil and line the bottom of loaf pans or paper liners for muffins. Combine the zucchini, sugars, eggs, oil, tahini and vanilla in a large bowl. Mix the dry ingredients together. Then add the wet ingredients to dry mixing just until combined. Fold in the pears and pour the batter into pans. Bake at 325°F for 60-65 minutes for loaves, 22-25 minutes for muffins. A cake tester should come out clean. Cool 10 minutes. 

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Pear and Cheese Danish

Frozen puff pastry is practical and with pears and cinnamon cheese filling makes an easy, looks-like-you-spent-hours-making breakfast danish or dessert. 

Ingredients:

1 box puff pastry dough, thawed in the fridge overnight

6 pears, sliced

1 tbsp apple jelly (or any fruit jelly)

zest of 1 orange

1 cup cottage cheese

1 egg

2 tbsps sugar

pinch of salt

1 tsp vanilla

1 tsp cinnamon 

1 egg

1 tsp water 

Mix the sliced pears with fruit jelly and orange zest and set aside. Use an immersion blender or food processor to blend the cottage cheese smooth then add the egg, sugar, salt, vanilla and cinnamon. Roll out the puff pastry each to 11 X 11" and place on lined baking sheets. Divide the cheese mixture in half and spread evenly down the middle of each. Distribute the pears evenly on top. Fold the sides of the dough over the top and crimp the edges to seal. Cut 4 or 5 slits in each danish. Mix the egg with 1 tsp water and brush on tops. Bake at 400°F for 15 minutes then reduce heat to 375°F for another 10-15 minutes. If you like dust with icing sugar or drizzle with glaze. Two danishes serves about 12 people.

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Walnut Pear Oatmeal Muffins

Do you have an abundance of pears like my friend has? Here's a tasty recipe for them.

These muffins have juicy cubes of fresh pear in a healthy whole wheat and oats batter. 

Ingredients:

1 cup oats

1 cup milk

1 cup whole wheat flour

1/2 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1 tsp ginger

1/2 cup brown sugar

1 egg

1/4 cup avocado oil

1 tsp maple extract

1 1/2 cups fresh diced pear

 

Streusel:

1/3 cup chopped walnuts

1 tbsp brown sugar

1/4 tsp ginger

Combine the oats and milk and let sit for 15 minutes to hydrate the oats. Next, mix the whole wheat flour, salt, baking powder, baking soda and ginger together. Add the brown sugar, egg, avocado oil and maple extract to the dry ingredients along with the oats and milk. Mix just until combined then fold in the pears.

Mix the streusel ingredients together. Line a muffin tin with papers then spoon a heaping tablespoon of the muffin batter into each cup, sprinkle some streusel in then add more batter and end with streusel.

Bake at 400°F for 18-20 minutes. Cool 5-10 minutes then remove from pan and cool on rack.

Makes 12

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Ginger Pear Crisp

Keeping it on the healthy side with this one. I used very little sugar letting the natural sweetness of the pears do the job. And I used whole wheat flour in the topping for a boost of whole grains, using avocado oil rather than butter to keep it light.

Ingredients:

3 unpeeled pears, cored and diced

1 tbsp fresh grated ginger

1/4 cup whole wheat flour

1/2 cup oats

2 tbsps brown sugar

1/4 cup avocado oil

 

Combine the pears, ginger and 1 tbsp of flour. In another bowl mix the rest of the flour, oats, brown sugar and oil together.

Prepare your baking dish(es) with a little spray of cooking oil. You can use an 8 X 8" dish, 6 individual ramekins or 3 - 2 serving sized ramekins like I did here.

Place the pear mixture in the bottom of the dish(es) and top with oat mixture.

Bake at 350°F for 30 minutes.

Makes 6 servings

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Pear and Sour Cream Gingerbread Loaf

This rich gingerbread loaf made with tender, juicy pears is a wonderful fall bake. And you know what fall baking leads to? Christmas holiday baking!!

This has been such a weird year with Covid lockdowns and little or no gathering together so I'm hoping holiday baking will put me in a holiday mood.

Ingredients:

2 eggs

1/2 cup sour cream

1/2 cup molasses

1/2 cup brown sugar

1 1/2 cups flour

1 tsp baking soda

1 tsp ginger

1 tsp cardamon

1/4 tsp allspice

pinch salt

1/2 cup melted butter

2 ripe pears or canned pears well drained

Beat the eggs, then add the sour cream, molasses and brown sugar. Whisk together the flour, baking soda, ginger, cardamon, allspice and salt and add to the wet ingredients. Then add the melted butter and beat until smooth. 

Pour the batter into a greased and floured or parchment lined 9 X 5" loaf pan. I used canned pear halves so I had left them to drain for several minutes before slicing and placing on top of the batter. I suppose I could have used the halves as is. Maybe next time.

Bake at 350°F for 60-70 minutes or until a tester comes out clean.

Cool in pan about 15 minutes 

Then gently turn it out and remove the parchment if used and cool completely on rack before slicing.

(Sorry... lots of pictures here as I just thought it was so darn pretty and the weather outside was gorgeous for November!)

Also it passed the smell test... Karma approved!

Pear Coffee Cake

Coffee cake... Wikipedia says coffee cake is a cake intended to be served with coffee. I don't know about you but I could eat any cake with coffee. Or any cake without coffee. Who needs the coffee?

2 pears peeled, 1 chopped and 1 sliced 
1  1/2 cups flour
1/3 cup cornstarch
1  1/2 tsps baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup sugar
3 eggs
1/3 cup sour cream
2/3 cup buttermilk (or milk with 1 tsp vinegar)
2 tbsps vegetable oil

Grease a 9" round spring form pan.

In a large mixer bowl beat eggs and sugar together then add sour cream and buttermilk and mix until smooth.

Combine flour, cornstarch, baking powder, baking soda and salt. Add the dry ingredients to the wet then add the oil. Next fold in the chopped pear.

Pour into prepared pan.

Top with thinly sliced pear. Sprinkle a little white sugar on top if you like.

Bake at 350F for 55-60 minutes or until a cake tester comes out clean.

Cool 10 minutes then run a knife around the edge of the pan, say a prayer, then release the ring to reveal your coffee cake!

Cool completely on rack before slicing.

Just look at that texture!!

Dust with icing sugar when ready to serve.

Asian Pear Crisp

This is a nice comfort food dessert on a cold winter's day. Serve it plain or topped with a scoop of vanilla ice cream.

Ingredients: 
3 cups chopped asian pear (you just need 1 pear !)

1 tbsp flour
1/4  cup sugar
1 tsp  cinnamon
1/4 tsp allspice
pinch of salt

Cut the pear in small pieces as it is quite firm. Toss together with the rest of the ingredients and put in a buttered baking dish, 8 X 8 or similar. 

Use a pastry blender  to cut together:

1/2 cup rolled oats
1/4 tsp salt
1/4 cup margarine
1/3 cup brown sugar
2 tbsps ground flax (optional)
1/4 cup chopped walnuts or pecans (optional)

Sprinkle over top of fruit and press lightly.
Bake for 35 minutes in a 375 F oven.

It smells so good!

Asian Pear and Celery Salad

This is such a simple salad, but you won't believe how good it is.

1/2 Asian pear
2 celery stalks with leaves
1 tsp fresh ginger, finely shredded
1 tbsp lemon juice
1 tbsp honey
2 tbsps white wine vinegar
1/4 tsp salt
1 tbsp dry parsley

Cut the pear and celery into matchsticks.  Mix the rest of the ingredients and toss together.  Chill your salad.  It can be made hours ahead of time and you don't have to worry about the pear going brown. Asian pears don't seem to brown as easily as other pears do, and of course the lemon juice helps too.

Steamed or Baked Asian Pear

Over the holiday period we received this lovely box of Korean pears from the family of our daughter's boyfriend. (Also known as Asian, Chinese, Japanese or apple pears)

I had only ever eaten one raw, but had never cooked one. 

We were told that in Korea people steam their pears, eaten warm as a remedy for sore throat and cough.
Also tasty served cold as a dessert.

This was my first attempt at cooked Korean pear.

Ingredients:

1 Korean pear
2 tbsps honey
1 tsp freshly grated ginger
1  1/2 tbsps chopped nuts, I used cashews
1 tbsp dried cranberries
sprinkle of cinnamon

Every pear comes packed in it's little protective sleeve. (These would be great if you are going to be moving.  Save them for packing cups or other breakables, but I digress)  
Wash the pear and slice the top off.

Cut down around the core with a knife, being careful not to cut through the bottom or your finger : )
Then scoop out the core with a spoon.

Put the rest of the ingredients in the cavity of the pear

and sprinkle with cinnamon. Replace the top.

Steam in a double boiler for 1 hour.

It's amazing how it stayed so firm, or maybe I didn't steam it long enough. 

Next I tried a baked pear, similar to how I would normally make a baked apple.

I cut the pear in half. They are incredibly BIG!

The two halves fit perfectly in my 9 X 5 X 3" loaf pan, nice and snug.

Half fill the cavity with raisins, chopped dates or prunes.

Mix together:

2 tbsps brown sugar

1 tsp cinnamon

1 tbsp chopped nuts (your choice)

Put this mixture in next tapping down gently. And again, sprinkle with cinnamon.

Top with 1/2 tsp butter each. 

Add 3/4 cup of boiling water to the bottom of the pan.

Bake at 375F for 1 hour spooning juices over top.

And it still kept it's shape!

Now what else can I make with Asian pear I wonder?