ROASTED PEARS WITH BLUE CHEESE AND WALNUTS
Steps:
- Preheat the oven to 375 degrees F.
- Arrange the pears, cut sides up, on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Strip the leaves from the thyme branches and sprinkle over the pears. Put the baking sheet in the oven and bake 20 minutes. Remove the baking sheet from the oven and spoon a generous teaspoon of crumbled cheese in the center of each pear half, return the pears to the oven and roast until they are tender and the cheese is soft, about 10 more minutes.
- Meanwhile, put the walnuts on another baking sheet and toast in the oven until golden brown and fragrant, about 5 minutes. Chop. When the pears are cooked, transfer them to a serving plate and sprinkle the toasted walnuts over the top. Serve hot.
PEAR-WALNUT-CRANBERRY QUICK BREAD WITH VANILLA BEAN GLAZE
Glaze this loaf full of cranberry, pear and walnut with an icing made with real vanilla bean.
Provided by Food Network Kitchen
Time 2h45m
Yield 1 regular loaf or 3 mini loaves
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
- Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the cranberries and walnuts and toss together. Set aside.
- Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded pears. Fold this mixture into the flour mixture until just incorporated.
- Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
- Whisk together the confectioners' sugar, milk and vanilla bean seeds in a small bowl.
- Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
FRESH PEAR BREAD
When our tree branches are loaded with ripe and juicy fruit, I treat my family and friends to lots of easy pear recipes. I always receive raves and requests for this particular pear bread recipe because of the mix of fun ingredients.-Linda Patrick, Houston, Texas
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each)
Number Of Ingredients 12
Steps:
- In a bowl, combine the eggs, sugar, oil and vanilla; mix well. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. Toss pears with lemon juice. Stir pears and walnuts into batter (batter will be thick). , Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 168 calories, Fat 8g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 144mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
PEAR, WALNUT & BLUE CHEESE TART
Let seasonal pears take centre stage in this marvellous walnut and blue cheese tart. It makes an ideal starter, lunch or alternative cheese course
Provided by Rosie Birkett
Categories Dinner, Lunch
Time 1h30m
Number Of Ingredients 15
Steps:
- To make the pastry, blitz the walnuts in a food processor until they resemble breadcrumbs. Add the flour and a large pinch of salt. Pulse briefly to combine, then add the butter and pulse until it resembles large crumbs. Add the egg yolk and pulse until the dough comes together (add 1 tbsp cold water if it seems dry). Squash the dough into a disc, then wrap in baking parchment and chill for at least 30 mins.
- Heat the oven to 180C/160C fan/ gas 5. Heat the butter and 1 tbsp oil in a heavy-based frying pan or skillet over a medium heat, and cook the shallots, sage and chard stalks for 5-8 mins until soft and starting to caramelise. Add the chard leaves and continue to cook until wilted, then remove from the heat.
- Put the chilled pastry between two sheets of baking parchment and roll out to the thickness of a £1 coin. Use it to line a 20cm tart tin, then chill for 30 mins until firm. Toss the pear slices in 1-2 tsp oil on a baking sheet.
- Scrunch up a sheet of baking parchment and use it to line the pastry case, then fill with baking beans. Bake for 15 mins, alongside the pears. Remove both from the oven. Remove the parchment and beans from the pastry case, then bake for 8-10 mins more, until the bottom is golden and crisp.
- Lightly beat the eggs in a bowl, then season with some nutmeg and whisk in the crème fraîche. Stir in the cheese. Pour half the mixture into the tart case, then layer in two-thirds of the chard mixture. Arrange the roasted pear slices and remaining chard mix on top, then pour over the remaining custard. Dot over the walnut halves, then bake for 28-30 mins, or until golden and cooked through. Leave to cool for 20 mins, then slice and serve.
Nutrition Facts : Calories 614 calories, Fat 48 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 0.8 milligram of sodium
GOAT'S CHEESE, PEAR & WALNUT TARTINES
Top toasted sourdough with goat's cheese, honey-roasted pears and walnuts to make these tasty tartines. They take just two minutes to prep and deliver one of your 5-a-day
Provided by Good Food team
Categories Brunch, Lunch
Time 17m
Number Of Ingredients 9
Steps:
- Heat a griddle pan. Cut the pears into quarters or eighths, brush with the oil and season. Cook for a few mins until charred on all sides, then drizzle with the honey.
- Meanwhile, toast the bread. Spread with the goat's cheese and top with the sticky pears, chives and walnuts. Drizzle over the balsamic vinegar and serve with some dressed salad leaves.
Nutrition Facts : Calories 447 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.4 milligram of sodium
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