PEAR AND PISTACHIO GUACAMOLE
Perfect for autumn or winter when the petite seckel pears are in season. But you can use any favorite pear. It has a surprising crunch, creating a delicious new version of guacamole. The pistachios on top make it extra special and contrast so nicely with the pear and avocado.
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Toss together the avocados and pears in a medium bowl. Stir in the cilantro, lime juice, coriander, 1/2 teaspoon salt, the garlic and jalapenos until combined. Add additional salt and pepper to taste.
- Transfer to a serving bowl, sprinkle with the pistachios and serve with lime wedges and blue corn tortilla chips.
Nutrition Facts : Calories 126 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 125 milligrams, Carbohydrate 12 grams, Fiber 5 grams, Protein 2 grams, Sugar 4 grams
PEAR AND PISTACHIO CAKE WITH BELLE DE BRILLET AND VANILLA CUSTARD
Steps:
- Preheat oven to 400 degrees F.
- Butter 8 individual baking tins. Put both types of flour in a mixing bowl and stir in the ground pistachios, sugar and vanilla. In another bowl, beat the egg whites with a pinch of salt until stiff peaks form. Fold them very carefully into the flour mixture. Quickly fold in the melted butter. Divide the batter among the baking tins and cook for 15 to 20 minutes or until they are golden brown. Remove cakes from the tins and let cool on a rack, brushing them from time to time with the liqueur.
- Halve the Seckel pears lengthwise. Melt 1/2 cup sugar in a large saute pan (large enough to hold all the pear halves). Add the pear halves, cut side down, and cook until caramelized.
- Blanch the Forelli pears in a pot of boiling water for 1 minute. Drain and cut in half lengthwise. Toss pears with 1/2 cup sugar and roast in the oven until lightly browned.
- Reduce oven temperature to 325 degrees F.
- Combine eggs and yolks in a mixing bowl. Bring cream, vanilla bean seeds, and remaining 1/2 cup sugar to a simmer. Add about 1 cup of the simmering cream mixture to the eggs and whisk to combine. Add the egg mixture to the simmering cream mixture and cook until thickened, about 4 minutes. Do not let boil. Transfer the custard to individual serving vessels, such as small ramekins or molds, and arrange in baking dishes. Pour water halfway up the sides of the ramekins and place in the oven. Bake until custard is set. Remove from oven and cool. Spoon cooled custard over finished cakes and serve with both types of pears on the side.
PEAR PISTACHIO AND CHOCOLATE CAKE
Make and share this Pear Pistachio and Chocolate Cake recipe from Food.com.
Provided by Wendys Kitchen
Categories Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 180 degrees celcius.
- Grease and flour loaf tin.
- Put flour, baking powder, sugar, salt, butter and eggs in food processor.
- Blend until just combined. (Do not over blend).
- Transfer to mixing bowl. Stir in chocolate, pear, pistachios and orange zest.
- Pour mixture into loaf tin.
- Bake 60 minutes or until skewer inserted coes out clean.
- Allow to cool for a few minutes then turn onto cake rack to cool.
Nutrition Facts : Calories 4197.3, Fat 300.6, SaturatedFat 162, Cholesterol 957, Sodium 1232.2, Carbohydrate 387.5, Fiber 57.2, Sugar 176.9, Protein 85.2
DARK CHOCOLATE, PEAR, PISTACHIO CAKE
This was proclaimed the best cake ever by my family at our Thanksgiving meal. It's from Technicolor Kitchen.
Provided by BB2011
Categories Dessert
Time 1h
Yield 1 cake, 10 serving(s)
Number Of Ingredients 14
Steps:
- CAKE.
- Preheat oven to 350°F Butter a 9in springform cake pan, then line the bottom with baking paper and butter the paper.
- Mix the flour, baking powder, and salt.
- Process the chocolate and pistachios in a food processor until coarse crumbs form.
- Beat the butter and sugar with an electric mixer until light and fluffy (2-3 minutes). Add eggs one at a time, beating until well combined, then beat in the vanilla.
- Stir the flour mixture into the butter/sugar mixture, then add the pistachio and chocolate mixture and the pear.
- Pour into the springform pan and bake until a toothpick inserted in the center of the cake comes out clean, 30-40 minutes. Place the pan on a wire rack for 20 minutes then carefully remove the mold.
- CHOCOLATE GANACHE.
- Heat cream in a small saucepan over medium-low heat to just BELOW boiling. Watch carefully to avoid scalding.
- Add chocolate and stir until smooth.
- Remove from heat and set aside until slightly thickened (5-10 minutes).
- Pour ganache over the cake, scatter with pistachios, and place in the refrigerator to set (20-30 minutes).
- Enjoy!
Nutrition Facts : Calories 462.1, Fat 35.2, SaturatedFat 20.1, Cholesterol 99.2, Sodium 85.7, Carbohydrate 39.7, Fiber 6.7, Sugar 18.1, Protein 8.7
PISTACHIO CAKE
Yummy pistachio cake that is moist. Alot of times I will use a glaze made from confectioner's sugar and water to drizzle over the top. The cake itself is a pretty green color and is nice at St. Patrick's Day or Christmas. Family favorite.
Provided by Kim127
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Grease and flour bundt pan.
- With an electric mixer, mix all ingredients except chips until well blended.
- Stir in mini chocolate chips.
- Pour cake mix into bundt pan.
- Bake at 350 degrees for 1 hour.
- Test for doneness.
- Enjoy!
Nutrition Facts : Calories 373.5, Fat 20.6, SaturatedFat 5.3, Cholesterol 89.5, Sodium 325.9, Carbohydrate 43.8, Fiber 1.2, Sugar 31.9, Protein 5.5
CHOCOLATE PISTACHIO CAKE
Make and share this Chocolate Pistachio Cake recipe from Food.com.
Provided by LizCl
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Blend first 6 ingredients; then beat 2 minutes.
- Mix pecans and chocolate chips and sprinkle in bottom of greased and floured Bundt pan. (optional).
- Remove 1 cup of cake batter and place in a small bowl; add chocolate syrup.
- Mix well. Set aside.
- Place remaining batter into Bundt pan, then pour chocolate batter on top of first batter.
- Bake at 350 degrees for 60-65 minutes.
- Sprinkle with confectioner's sugar, if you don't use pecan-chocolate chip streusel.
- You can use butterscotch instant pudding for a chocolate butterscotch cake.
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Estimated Reading Time 4 minsTotal Time 1 hr 30 mins
- Place the pistachios in a food processor and whiz until roughly chopped . Add the chopped chocolate and blitz until coarse crumbs form (see photo above).
- In a large bowl or a cake mixer, beat the butter and sugar until pale and creamy. Add the eggs one at a time, beating well after each addition.
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- Preheat oven to 160C. Process chocolate and pistachios in a food processor until coarse crumbs form, set aside. Beat butter and sugar in an electric mixer until light and fluffy (2-3 minutes). Add eggs one at a time, beating until well combined, then stir in flour and baking powder. Stir through pistachio and chocolate mixture, then pear, pour into a 22cm-diameter springform cake tin greased and lined with baking paper. Bake until an inserted skewer withdraws clean (30-40 minutes), cool in tin for 10 minutes, turn out and cool to room temperature on a wire rack.
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#time-to-make #course #main-ingredient #preparation #occasion #breads #desserts #easy #dinner-party #cakes #chocolate #coffee-cakes #dietary #4-hours-or-less
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