Baked Asian Pear And Banana With Date Sauce And Walnuts Recipes

Steps:

• Place pears cut side down in an ungreased 13-in. x 9-in. baking dish. In a small bowl, combine the orange juice, lemon juice, cinnamon sticks, cloves and liqueur if desired; pour over pears., Bake, uncovered, at 325° for 40 minutes, basting occasionally. Add bananas and blueberries; bake 10-15 minutes longer or until pears are tender. Garnish servings with yogurt, strawberries and walnuts.

Steps:

• Preheat oven to 375 degrees. Put pear wedges in an 8-inch baking dish. Cover with foil, and bake until beginning to soften, about 20 minutes. Add banana; dot with butter. Bake, uncovered, until fruit is softened and pale golden, 20 to 25 minutes more.
• Process dates, lemon juice, and cinnamon in a food processor until dates are coarsely chopped. With machine running, gradually add 1 cup cold water; process until smooth. Transfer to a saucepan. Bring to a simmer over medium-high heat; cook until thickened, 3 to 5 minutes. Serve immediately, or refrigerate, airtight, up to 2 days; reheat before serving.
• Divide fruit between 2 plates. Drizzle with date sauce; sprinkle with walnuts. Top each with 2 tablespoons yogurt.

Steps:

• Preheat oven to 375 degrees F (190 degrees C.)
• In a 1 1/2 quart casserole dish, mix pears, cranberries, bananas, orange juice, sugar, salt and 1/8 teaspoon cloves. Mix lightly.
• In a small bowl, mix brown sugar, flour, oats, remaining 1/8 teaspoon cloves and orange rind. Cut in butter until crumbly. Sprinkle over fruit.
• Bake in the preheated oven for 15 to 20 minutes, or until top is golden brown. Serve at room temperature.

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a 2lb loaf tin with some butter and line the base with baking parchment, then grease this as well.
• In a large bowl, mix together the butter, sugar and egg, then slowly mix in flour and baking powder. Peel, then mash the bananas. Now mix everything together, including the nuts.
• Pour your mixture into the tin and bake for 1 hr, or until a skewer comes out clean. Allow the cake to cool on a wire rack before removing from the loaf tin. The loaf can now be wrapped tightly in cling film and kept for up to 2 days, or frozen for up to 1 month. Defrost and warm through before serving. Serve in thick slices topped with vanilla ice cream and drizzled with a little Easy chocolate sauce (see recipe, below).

Steps:

• Preheat the oven to a moderate heat.
• Grease and line a 20cm x 12cm loaf pan, with baking paper.
• Beat butter and sugar together until creamy. Add orange zest with one of the eggs and beat until smooth. Add remaining egg and beat to a smooth batter.
• Fold in the dates, bananas, flour, orange juice and walnuts and fold in well.
• Spoon the batter into prepared loaf pan and bake for about 45 minutes or until cooked when tested with a scewer.
• Cool loaf in pan for about 5 minutes, then turn out to a rack to cool completely.

Steps:

• Preheat oven to 350.
• Mash bananas and pears in a bowl.
• In a separate bowl, mix the rest of the ingredients until creamed together.
• Stir in the fruit mixture.
• Pour the batter into a greased loaf pan.
• Bake for an hour and half.
• Let cool for at least 10 minutes so it doesn't fall apart (it solidifies more with time).

Steps:

• Heat oven to 160C/140C fan/gas 3. Butter and line the base of an 18cm Bundt mould or round cake tin with baking parchment. Put the flour, cinnamon, butter, sugar, eggs and honey in a large mixing bowl and beat with a wooden spoon or hand-held electric mixer until light and fluffy.
• Mash the bananas and chop the dates. Stir into the cake mix with the walnuts. Spoon into the prepared tin and smooth the top. Bake for 40-50 mins until firm to the touch and a skewer inserted into the centre comes out clean (a round tin may take 10-20 mins more). Cool in the tin for 15 mins, then turn out and cool on a wire rack.
• To make the glaze, put the honey and butter in a small pan and bring to the boil, stirring until the butter has melted. Boil briefly, about 1 min, until slightly thickened. Remove from the heat and stir in the walnuts. Leave to cool until thickened and opaque. Spoon over the top of the cake and leave to set.