RUTABAGA, PEAR AND TURNIP GRATIN
Provided by Alex Guarnaschelli
Categories side-dish
Time 3h45m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Combine the cream, milk, mustard, cayenne, nutmeg, a generous amount of salt and the turnips and rutabaga in a large bowl. Mix well. Transfer the vegetable mixture to a large pot over medium heat and simmer gently, stirring occasionally to assure the mixture is not sticking to the bottom, until the vegetables give up water and become tender, for 15 minutes. Turn off the heat and taste for seasoning.
- Make the topping: Mash 2 tablespoons butter in a small bowl. Add the panko, almonds and 1/2 cup Parmesan and stir to combine. Set aside.
- Add the pears to the turnip mixture. Grease the bottom and sides of a 3-quart gratin dish with the remaining 2 tablespoons butter. Spread the minced garlic on the bottom of the dish with the back of a spoon. Arrange half of the turnip mixture and cream evenly in the bottom of the gratin dish, pressing down to flatten the mixture. Top with the Gruyere and remaining 1/2 cup Parmesan. Arrange the remaining turnip mixture evenly on top. Pour any leftover cream over the gratin. Cover the dish with a sheet of foil, crimping the edges, and place on a baking sheet so that no excess liquid will leak onto the floor of your oven and burn.
- Place in the center of the oven and bake for 1 hour. Carefully remove from the oven, take off the foil and return to the oven to cook until completely tender when pierced with the tip of a small knife, 45 minutes to 1 hour more.
- Top the gratin with the panko-cheese mixture and bake until golden brown, about another 15 minutes. Remove and cool at least 30 minutes but no longer than 1 hour before serving.
ORANGE-SCENTED SWEET POTATO GRATIN WITH APPLE AND PEAR
The vegetarians and vegans at your table will love this, but so will the meat eaters. Orange is a flavor that complements sweet potatoes, and the walnut oil contributes a subtle background nuttiness. Make sure to stir the mixture every 15 minutes as it bakes, so that the sweet potatoes on the top layer don't dry out. The apple and pear slices may fall apart, but that's fine, they won't disintegrate and they'll contribute wonderful flavor to the dish.
Provided by Martha Rose Shulman
Categories casseroles, side dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees. Oil a 3-quart gratin or baking dish with walnut oil. Toss together the sweet potatoes, apples and pear in a large bowl. Season with salt to taste.
- In a small saucepan or in a microwave at 50 percent power, heat the honey (or agave nectar) and the walnut oil together just until warm. Add to the sweet potato mixture, add the orange zest and toss together well until the fruit and vegetables are well coated. Scrape into the baking dish, making sure to scrape out all of the honey and oil using a rubber spatula. Pour on the orange juice. Set the baking dish on a sheet pan and place in the oven.
- Bake 1 hour, setting the timer so that you remember to stir the mixture at 15-minute intervals. Cover the pan with foil and continue to bake for another 1/2 hour, or until the sweet potatoes are thoroughly tender and the liquid in the pan is syrupy. Allow to cool for about 10 minutes (or longer) before serving.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 3 grams, Carbohydrate 44 grams, Fat 4 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 621 milligrams, Sugar 21 grams
APPLE, PEAR AND MACADAMIA TARTE TATIN
Provided by Food Network
Time 2h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Heat the sugar and 1/2 cup water in a 10-inch cast-iron skillet with a handle over medium heat. Cook, swirling the skillet as needed to even out the color, until it is evenly very light amber, about 10 minutes. Add the butter and 1/4 teaspoon vanilla and stir to combine, allowing the butter to melt. Carefully add the apples and pears, cut-side down. Finish with the remaining 1/4 teaspoon vanilla extract. Cook the apples and pears for 12 minutes, then add the nuts, gently nestling the nuts with the fruit.
- Roll out the puff pastry on a lightly floured surface into a 10-inch round, then prick with a fork and lay on top of fruit. Transfer the skillet to the oven and bake until the puff pastry is golden, 45 to 50 minutes.
- Remove and let cool for 15 minutes, then place a plate over the puff pastry and carefully flip the skillet over (use heatproof gloves). Let rest for 5 minutes, then lift the skillet off.
- Spoon into shallow dishes and garnish with whipped cream.
APPLE AND PEAR STREUSEL PIE
You might think that a pastry chef would never recommend buying pie crusts but hey, its much better to make a pie with a pre-made crust than not to make a pie at all! For the best flavor, always look for the ones made with at least some butter, rather than all shortening. You can place the crust in a glass pie dish. That way you can check the bottom crust as it bakes and make sure it's getting nice and golden which to my mind is the most important step in pie-making. Nothing ruins a delicious pie like this classic combination of autumn fruits and warm spices faster than an undercooked, soggy bottom crust. You can mix the topping and keep it refrigerated for up to 7 days.
Provided by Food Network
Categories dessert
Time 2h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Make the topping: In a medium bowl, mix the flour, brown sugar, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Do not over mix; as soon as the mixture is sandy, cover and refrigerate until ready to use.
- Heat the oven to 375 degrees F. If using a refrigerated crust, use it to line a glass pie dish. If using a frozen crust, let thaw at room temperature and gently remove the crust from the aluminum liner. Transfer to a glass pie dish.
- In a medium bowl, toss the apples, pears, sugar, cornstarch, cinnamon, and butter together. Place the filling in the pie crust. Sprinkle the streusel topping on top and place the pie on a sheet pan to catch any juices. Bake for 40 to 50 minutes, until the crust is golden brown and the juices are bubbling. Check the pie after 30 minutes; if the streusel topping is already brown, cover lightly with foil.
- Let cool at least 30 minutes before serving. Serve warm or at room temperature.
APPLE AND PEAR CRISP
Steps:
- Preheat the oven to 350 degrees F.
- Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
- For the topping: Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
- Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
APPLE AND PEAR GRATIN
This is a light-tasting, not-too-sweet dessert from Every Night Italian by Guiliano and Marcella Hazan.
Provided by pattikay in L.A.
Categories Dessert
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325. Butter the sides and bottom of a 9-inch baking dish that is at least 2 inches deep, or a 9-inch springform pan.
- Put the eggs and egg yolks and the sugar in the bowl of a mixer. Beat at a high speed till you see pale yellow ribbons form.
- Mix in the rum and vanilla. Add the flour and mix well. Transfer to a mixing bowl.
- In a clean mixing bowl, whip the heavy cream to firm peaks, then fold it carefully into the egg mixture with a rubber spatula. Pour the batter into the buttered dish.
- Peel and core the apple and pear and slice them crosswise into thin half moons. Arrange over the batter in the baking dish, alternating the apple and pear slices.
- Do not be concerned if they sink into the mixture - they will all eventually be embedded in it.
- Place in the preheated oven and bke till the top has turned golden brown, about 45 minutes.
- Serve warm or chilled.
Nutrition Facts : Calories 253.3, Fat 11.4, SaturatedFat 5.9, Cholesterol 202.8, Sodium 45.9, Carbohydrate 32.7, Fiber 1.5, Sugar 27.6, Protein 4.9
More about "apple and pear gratin recipes"
ROASTED PEAR AND SWEET POTATO GRATIN | THE …
From themediterraneandish.com
ONE FAN SWEARS INA GARTEN'S APPLE AND PEAR CRISP RECIPE …
From eatingwell.com
EASY APPLE AND PEAR CRISP - JUST A TASTE
From justataste.com
APPLE-PEAR GRATIN RECIPE -SUNSET MAGAZINE
From sunset.com
APPLE AND PEAR CRUMBLE RECIPE - BBC FOOD
From bbc.co.uk
APPLE AND PEAR GRATIN | BAKING MAD
From bakingmad.com
Servings 4Total Time 45 mins
APPLE TARTE TATIN RECIPE - BBC FOOD
From bbc.co.uk
APPLE AND PEAR GRATIN – RECIPES NETWORK
From recipenet.org
APPLE AND PEAR GRATIN RECIPE | MYDISH
From mydish.co.uk
RECIPE FOR APPLE AND PEAR GRATIN - MARLI AVE RECIPES
RECIPE FOR APPLE AND PEAR GRATIN - CRABBIE RECIPES
From underspicycrab.com
21 QUICK AND EASY APPLE DESSERTS - FOOD & WINE
From foodandwine.com
ALEX GUARNASCHELLI'S RUTABAGA, PEAR AND TURNIP GRATIN - YOUTUBE
From youtube.com
RECIPE FOR APPLE AND PEAR GRATIN BY DAWN’S RECIPES
From dawnsrecipes.com
You'll also love