Gingergrilledpears Recipes

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate. Brush peach halves with canola oil.
• Place peach halves on the preheated grill. Grill until tender and peach is warmed through, about 10 minutes. Place the hot peach on a plate skin-side down. Sprinkle with brown sugar, allowing the sugar to melt. Alternatively, use a small torch to caramelize the sugar. Serve each peach half with 2 scoops of vanilla frozen yogurt and gingersnap cookie crumbles sprinkled on top.

Steps:

• Slice the pears into 'pear steaks' about 1/3 inch thick.
• Mix together honey, ginger and lemon juice.
• Pour glaze over pears.
• Grill pear steaks on each side for 2 minute
• Eat warm with dinner, or as a dessert over ice cream.

Steps:

• Preheat a grill to medium heat.
• Cut pears in half lengthwise. Use a melon baller, remove the seeds and core. Brush the pears with orange juice and place on the grill cut side down. Let the pears cook until they are lightly caramelized, about 5 minutes.
• As the pears are cooking, place the gingerbread on the grill and lightly toast on each side. Remove the pears and the gingerbread from the grill.
• To assemble, place the toasted gingerbread on a plate. Slice the pears and arrange them on top of the gingerbread. Drizzle with caramel sauce and garnish with a sprig of fresh mint.
• Preheat the oven to 350 degrees F. Grease and flour 2 loaf pans.
• Cream butter and sugar together in a large bowl. Beat in egg and molasses. In a separate bowl, combine dry ingredients and whisk until mixed. Add 1/3 of the dry ingredients to the creamed mixture and mix. Add 1/3 of the hot water and mix. Continue alternating dry ingredients and water in thirds until all is incorporated.
• Pour the batter into prepared pans and bake for 45 minutes or until a toothpick inserted in the middle comes out clean.
• Combine sugar and water in a saucepan over medium heat. Cook until the sugar is melted and takes on a dark golden color. Add the butter and cream and whisk until smooth. Be very careful not to splash yourself, caramel is extremely hot! Let cool about 30 minutes, until thickened.

Steps:

• In a saucepan, bring the water, ginger, sugar, and lemon zest to a boil over medium-high heat. Add the pears, and when the pot returns to a boil, reduce the heat to a medium-low to maintain the simmer. Cook the pears until very soft when pierced with a knife (but not falling apart), about 12 minutes. Remove the pan from the heat, and using a slotted spoon, divide the pears among 4 dessert cups or ice cream dishes.
• Add scoops of ice cream to the pears and garnish with a sprinkle of cinnamon then tumble some fresh blueberries over each serving.

Steps:

• Preheat oven to 400 degrees F.
• Bring ginger ale and white wine to 160 degrees F in medium saucepan. Add pear and poach for 15 to 20 minutes until the pear is fork tender.
• Cut philo in half and brush with butter, sprinkle with sugar, and bake until golden brown.
• Place ice cream on each piece of philo dough, then a pear half and drizzle with chocolate sauce.

Steps:

• Use a saucepan that has a cover and is large enough to hold the pears upright in a single layer.
• Place the water, sugar, rind, and juice in the saucepan and stir over medium heat until the sugar dissolves and the mixture comes to a boil; stir in the ginger and set aside.
• With a vegetable peeler, peel the pears; if necessary, trim the bottoms a bit so they will stand upright.
• Place the pears in the syrup, cover, and cook over medium heat; baste the pears frequently (a ladle is handy for this since the ginger might get stuck in a bulb baster).
• Do not over cook; test with a cake tester or toothpick; when they pierce easily they are done; start testing after 20 minutes.
• When the pears are just tender, transfer them with a slotted spoon to a shallow bowl.
• Add the marmalade to the syrup and let boil for 5 minutes.
• Then add in the cognac, and pour the hot sauce over the pears.
• With a ladle or large spoon baste occasionally until cool; cover and refrigerate.
• Serve each pear standing upright in a compote or dessert bowl, with several spoonfuls of the syrup.

Steps:

• Spray a grill safe baking dish with cooking spray.
• Cut pears in half from the top and remove seed.
• Place face down in baking dish and cover with remaining ingredients.
• Cover and place on preheated grill for about 15 minutes.

Steps:

• Combine the pear juice, soy sauce, honey, ginger, sesame oil and garlic in a small pot over medium heat. And a few grinds more than normal of black pepper. Bring to a boil, then remove from the heat and allow to cool completely. Use as desired.

Steps:

• Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat.
• Pour canola oil into wok 1-inch deep; heat oil over high heat until hot but not smoking. Place 1/4 of the beef strips into hot oil; separate strips with a fork. Cook, stirring frequently, until coating is crisp and golden, about 3 minutes. Remove beef to drain on paper towels; repeat with remaining beef.
• Drain off all but 1 tablespoon oil; cook and stir carrot, green bell pepper, red bell pepper, green onions, ginger, and garlic over high heat until lightly browned but still crisp, about 3 minutes.
• Whisk sugar, rice vinegar, soy sauce, sesame oil, and red pepper together in a small bowl. Pour sauce mixture over vegetables in wok; bring mixture to a boil. Stir beef back into vegetable mixture; cook and stir just until heated through, about 3 minutes.

Steps:

• Put the sugar, vinegar, orange zest and juice, ginger, bay leaves and peppercorns in a large pan. Bring slowly to the boil, stirring constantly to dissolve the sugar, then boil for 5 mins.
• Meanwhile, peel, core and halve or quarter the pears, depending on size. Add the pears to the pan and poach gently for 10-15 mins until they are just tender. Remove with a slotted spoon and pack into warm sterilised Kilner jars with rubber seals (see tip below).
• Boil the vinegar mixture hard to reduce by a third, then pour over the pears, including the spices. The pears need to be completely covered with the liquid. Fit the rubber seal and clamp the jar tightly closed. Reserve any leftover syrup for topping up the jars later, as the pears will absorb the syrup over time. Store for up to 2 months.

Steps:

• Preheat broiler. Stand neck bones (close together for support), meat side up, in row in heavy large roasting pan. Brush meaty tops with oil; sprinkle with salt and pepper.
• Broil until meat is deep brown, turning pan for even cooking, about 12 minutes. Transfer bones to rimmed baking sheet. Reduce oven temperature to 350°F.
• Place roasting pan over 2 burners. Add 1/4 cup oil, onions, celery, and carrots. Sauté over medium-high heat until tender and beginning to brown, about 20 minutes. Transfer 1 cup vegetable mixture to small bowl and reserve for sauce.
• Add ginger and garlic to pan; stir 30 seconds. Add wine and boil until reduced to glaze, about 5 minutes. Return neck bones to pan, arranging flat side down in single layer. Nestle in herb sprigs, bay leaves, and juniper berries. Top with pig's feet, cut side down. Pour broth over and bring to boil.
• Cover roasting pan tightly with foil and place in oven. Braise until meat is very tender and falling off bones, about 3 hours. Using tongs, transfer neck bones to rimmed baking sheet to cool. Discard pig's feet.
• Strain pan juices into large bowl, pressing on solids in strainer to release all juices; discard solids. Spoon all fat off surface of pan juices, reserving 1 tablespoon fat for sauce. Return juices to roasting pan. Boil over 2 burners until reduced to 3 1/2 cups, about 20 minutes, occasionally stirring up browned bits. Transfer juices to large pot. Add reserved 1 cup vegetable mixture. Stir 1 tablespoon reserved fat and flour in small bowl to smooth paste; whisk into sauce. Boil until reduced to 3 1/2 cups, about 12 minutes. Add pears to sauce. Simmer pears, uncovered, until tender, about 8 minutes.
• Pull all meat off bones; cut meat into bite-size pieces. Sprinkle lightly with salt and pepper. Mix meat into sauce in pot. DO AHEAD: Stew can be made 1 day ahead. Cool 1 hour; cover and refrigerate. Rewarm before continuing.
• Spoon stew into large bowl. Sprinkle with chopped parsley and serve.

Steps:

• Place pears and sugar in a large pot. Quarter and seed the lemons and grind in a meat grinder, using the coarsest blade. Add to the pot. Grind enough drained preserved ginger to measure 1 cup and add to the pears. Bring to a boil over medium heat, stirring constantly, until the sugar is dissolved. Turn heat low and simmer for 1 hour, until a thermometer registers 220° or until the juice is somewhat syrupy and amber-colored and the fruit is transparent. (Do not overcook and allow the syrup to get too thick; it will thicken considerably as it cools.) Pour into hot, sterilized jelly glasses and cover with a thin layer of paraffin. When the paraffin has hardened, cover the glasses and store.

Steps:

• Combine the pears, ginger and sugar in a large pot over low heat, stirring frequently until the sugar melts and the pear juices begin to accumulate. Cover and cook, stirring occasionally, until pears are soft, about 45 minutes. Pass the pear mixture through a food mill and place in a clean saucepan. Simmer over medium heat, stirring frequently, until reduced to 8 cups, about 1 hour. Refrigerate in an airtight container.

Steps:

• Preheat oven to 350*F.
• Grease and flour a 10 inch bundt pan.
• Combine the flour, soda, 1 tsp cinnamon, ginger, allspice, cloves and salt in a bowl and mix well.
• Combine the pear puree and buttermilk in a bowl and mix well.
• Beat the butter and brown sugar in a mixing bowl until creamy, scraping the bowl occasionally.
• Add the molasses and beat until blended.
• Add the eggs, one at a time, beating well after each addition; the batter will appear curdled.
• Add the flour alternately with the pear mixture, beating well after each addition and scraping the sides of the bowl frequently to make sure all the ingredients are incorporated.
• Pour the batter into the prepared pan.
• Bake for 40 to 50 minutes or untila wooden pick inserted in the center comes out clean and the cake begins to pull away from the side of the pan.
• Cool in the pan for 10 minutes.
• Remove to a wire rack.
• Serve warm or at room temperature.
• Beat the whipping cream, sugar, vanilla and 1/2 tsp cinnamon in a mixing bowl until soft peaks form.
• Slice the cake and arranges on individual dessert plates, topped with the whipped cream and caramelized pears.
• For the pears: Heat the butter in a large heavy skillet until sizzling.
• Add the pears and toss to coat.
• Sprinkle with the sugar and stir.
• Cook for 10 minutes until the pears are caramelized and tender, stirring gently.
• Remove and let stand until room temperature.

Steps:

• Drain pears, reserving juice; set aside eight pear halves and 1/4 cup juice (save remaining pears and juice for another use). , Arrange pear halves cut side up in an ungreased 5-cup baking dish. Combine the brown sugar, pecans, lemon juice and ginger; sprinkle over pears. , Spoon reserved pear juice around pears. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Garnish with cookie crumbs.

Steps:

• Adjust oven rack to center position and heat oven to 375 degrees. Mix gingersnap crumbs, flour, brown sugar, nuts (or oatmeal) and butter in a medium bowl; set aside. Place pears in a medium bowl.
• Bring 1 cup of the pear syrup, 1/4 cup sugar, ginger and cloves to boil in a small saucepan. Whisk cornstarch into remaining 2 Tbs. pear juice, then whisk it into boiling syrup; continue to simmer until thick, less than a minute. Pour over pears, toss to coat and turn into a 9-inch square baking pan.
• Sprinkle crumble clusters over pears. Bake until topping is golden and pears are bubbly, 25 to 30 minutes. Cool until warm and serve.