CHOCOLATE-TRUFFLE STUFFED PEAR WREATH
This beautiful tart will make a gorgeous centerpiece at your holiday party. Its lightly spiced pears wrapped in buttery puff pastry hide a surprise?a molten chocolate center.
Provided by Food Network Kitchen
Categories dessert
Time 3h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Combine the wine, granulated sugar, cinnamon sticks, star anise, vanilla bean seeds and orange zest in a medium pan over medium-high heat and bring the poaching liquid to a boil. Nestle the pear halves curved-side down in the poaching liquid (it is okay if they aren't fully submerged). Reduce the heat to medium-low and simmer for 15 minutes. Turn off the heat, flip the pears over so the opposite side is now submerged and allow the pears to cool to room temperature in the poaching liquid, about 45 minutes.
- Meanwhile, roll out a sheet of the puff pastry on a lightly floured surface to a 12-inch square; this will be the bottom of your wreath.
- Roll out the second sheet of puff pastry on a lightly floured surface to a 12-by-13-inch rectangle. Trim off a 1-by-12-inch strip, then cut twelve 1-inch leaf shapes out of the dough with a paring knife. Gently press the paring knife blade into each leaf to make the impression of veins on the leaves, and set the leaves aside for later.
- Working vertically, cut a column of 1 1/2-inch vertical slits in the remaining 12-inch square of dough, leaving 1/4-inch of space in between each slit. Space a second vertical column of slits 1/2-inch from the first with the first slit of the second column starting halfway down the first slit in the first column and finishing halfway down the second slit in the first column. Continue this pattern until the entire square of dough is marked. Stack the top and bottom tart doughs and the leaves on a baking sheet with parchment between each and cover with plastic wrap. Chill in the fridge until the dough is firmer and easier to work with, about 20 minutes.
- Place the bottom piece of puff pastry on a sheet of parchment paper and assemble the tart by placing a 3-inch bowl in the center. Stuff each pear center with a chocolate truffle and arrange the 6 pear halves cut-side down with the stem ends pointing out around the bowl, leaving a 3/4-inch space between the bottom of the bowl and the bottoms of the pears.
- Brush the dough surrounding the pears with the egg white. Place the dough with the slits over the top of the pears and gently stretch it to create diamond-shaped openings. Press the dough down all around each pear to seal it. Use a paring knife to cut around the perimeter of the bowl, and remove the bowl and the central piece of dough. Press to seal that edge as well. Use your paring knife to trim the extra dough from the edges, following the outline of the pears, leaving a 1/2-inch border of the dough.
- Brush the tops of the puff with the egg white. Attach 2 leaves to the stem end of each pear, and brush those with egg wash too. Sprinkle the tart with sanding sugar. Use the parchment to carefully transfer the tart to an 18-by-13-inch baking sheet.
- Bake the tart until the pastry is risen and golden brown, 20 to 25 minutes. Cool 5 minutes before serving.
SPICED PEAR TRUFFLES
One bite unleashes the flavors of pear liqueur and five-spice powder infused in chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 5h40m
Yield Makes about 5 dozen
Number Of Ingredients 7
Steps:
- Place chocolate in a heatproof bowl. Heat cream in a small saucepan over medium-high until it begins to simmer. Pour over chocolate; let stand 2 minutes, then whisk until smooth. Whisk in liqueur, five-spice powder, and salt until smooth. Pour mixture into a 9-inch pie dish; let cool completely. Cover with plastic wrap; refrigerate until firm, at least 3 hours and up to 1 day.
- Line 2 rimmed baking sheets with parchment. With a 1-inch ice cream scoop or melon baller, scoop out chocolate mixture and place on one prepared sheet. Refrigerate until set, about 20 minutes.
- Place cocoa powder in a bowl. Dust hands with cocoa and roll truffles into balls, coating hands with more cocoa as needed; place on other prepared sheet. Refrigerate until set, 1 hour. Roll truffles in more cocoa powder or brush with pearl dust just before serving or packaging. Truffles can be stored, covered, in refrigerator up to 2 weeks.
SPICY CHOCOLATE TRUFFLES
Steps:
- In a medium saucepot, heat the cream, cinnamon, chili powder and cayenne pepper over medium-low heat until it comes to a simmer. Add the chocolate and stir until the chocolate is completely melted. Transfer to a bowl and chill in the refrigerator until it firms up, 1 1/2 to 2 hours.
- In the meantime, place the toasted coconut, cookie crumbs, cocoa powder and chopped pistachio nuts onto separate small plates.
- Remove the chocolate from the refrigerator and let sit for 30 minutes to soften.
- Using a small ice cream scoop or tablespoon, scoop out the chocolate into the toppings and roll them around to completely coat. Place on a plate and serve. Truffles can be stored in the refrigerator for 2 days in an airtight container.
SPICED PEAR CRUMBLE
Guests at my bed and breakfast rave about this pear crumble recipe. They get to enjoy a sweet treat that doesn't expand their waistline. -Barbra Annino, Galena, Illinois
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the pears, cranberries and lemon juice. Transfer to an 8-in. square baking dish coated with cooking spray; set aside. , In a small saucepan, melt butter over medium heat. Stir in the marmalade, syrup, cinnamon, ginger and allspice until blended. Bring to a boil. Remove from the heat; stir in vanilla. Drizzle evenly over pear mixture. Sprinkle with vanilla wafers and almonds. , Bake, uncovered, at 375° for 20-25 minutes or until pears are tender and topping is golden brown. Serve warm with ice cream.
Nutrition Facts : Calories 268 calories, Fat 7g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 113mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 4g fiber), Protein 4g protein.
SPICY PEAR COOKIES
Delicious, rich flavor with or without frosting. Top with walnut halves for a fancy touch.
Provided by Cheryl Statt
Categories Desserts Cookies Drop Cookie Recipes
Yield 15
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In large bowl, beat margarine and sugar untill smooth. Beat in egg and vanilla. Combine flour, baking powder, cinnamon, and ginger; mix into batter. Stir in chopped pears, chopped nuts and raisins.
- Drop about two inches apart by rounded tablespoonfuls onto baking sheets and bake 15 minutes or until edges are golden brown and center springs back when lightly touched. Remove to wire racks to cool.
- Combine confectioners' sugar and lemon juice and mix until smooth. Spoon icing over coookies.
Nutrition Facts : Calories 298.8 calories, Carbohydrate 52.9 g, Cholesterol 28.7 mg, Fat 9.2 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 4.3 g, Sodium 104.4 mg, Sugar 37.3 g
EDNA LEWIS'S SPICED PEARS
These sweet, sour and aromatic pears are terrific served with ice cream or yogurt, or they can be canned for preserving after cooking. Edna Lewis calls for Seckel pears, but this recipe works for Bosc or other varieties that will keep their shape when cooked. If you have to substitute, try to find smaller fruit, and halve them lengthwise if needed to fit in the pan. The leftover syrup is delicious in drinks.
Provided by Francis Lam
Categories dessert
Time 7h
Yield 2 1/2 pounds pears, plus about 2 cups syrup
Number Of Ingredients 5
Steps:
- In a large saucepan over medium heat, toast the cloves, shaking the pan, until they're very aromatic. Add the sugar, vinegar and salt, and bring up to a simmer. Simmer for 5 minutes.
- Meanwhile, peel the pears, and halve them lengthwise, if needed, to fit the pan. (You can pick out the seeds if you like.) Carefully place the pears in the syrup, and simmer gently.
- Stir the pears every few minutes, to make sure they cook evenly, especially if the hot syrup doesn't completely submerge them. Cook them until they are just tender at their thickest parts; check with a toothpick after 15 minutes of cooking. When the pears are ready, remove the pan from the heat and place a clean plate on top of the pears to keep them submerged in the vinegar syrup. Allow to cool for six hours or overnight.
- Serve right away, store in the refrigerator or can. If you store them in the fridge, you can separate the pears and syrup and use them independently. If you plan on canning, Lewis instructs you to strain the syrup and boil it for 5 minutes. Pack the pears in jars, cover with the hot syrup and process according to your jar manufacturer's directions.
Nutrition Facts : @context http, Calories 413, UnsaturatedFat 0 grams, Carbohydrate 105 grams, Fat 0 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 63 milligrams, Sugar 96 grams, TransFat 0 grams
SPICED PEARS
Steps:
- Drain pears, reserving syrup; set the pears aside. In a small saucepan, combine the syrup, brown sugar, nutmeg and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring frequently. Add pears and simmer for about 5 minutes more or until heated through.
Nutrition Facts : Calories 156 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 2g fiber), Protein 0 protein.
SPICED PEARS
A wonderful side paired with my Stuffed-Pork-Loin-Genoa-Style (recipe 344415). This can also be poured over ice cream or cake. This recipe can be halved quite successfully.
Provided by gailanng
Categories Fruit
Time 40m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Immediately place peeled and quartered pears in cold water with lemon juice to prevent them from turning brown.
- In a 3-gallon stockpot, blend vinegar, sugar, water and spices.
- Drain pears, add to pot and bring to a rolling boil.
- Reduce heat to simmer and cook until pears are tender and can be pierced with a fork.
- Cool then refrigerate overnight to give the flavors time to meld. Drain brine then serve.
SPICED PEAR MUFFINS
Make and share this Spiced Pear Muffins recipe from Food.com.
Provided by internetnut
Categories Dessert
Time 35m
Yield 1 muffin, 15 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400.
- Lightly spoon flours into dry measuring cups; level with a knife.
- Combine flours, baking powder, baking soda, and salt in a medium bowl; stir well with a whisk.
- Stir in chopped walnuts.
- Make a well in center of mixture.
- Combine brown sugar, cinnamon, ginger, oil, vanilla extract, yogurt and egg in a small bowl; add to the flour mixture, stirring just until moist.
- Fold in diced pear.
- Spoon batter into 15 muffin cups coated with cooking spray; sprinkle batter with turbinado sugar.
- Bake at 400 for 20 minutes or until muffins spring back when touched lightly in center.
- Remove from pans immediately.
- Place on a wire rack.
- Serve either warm or eat room temperature.
Nutrition Facts : Calories 142.9, Fat 4.9, SaturatedFat 0.7, Cholesterol 14.4, Sodium 188.6, Carbohydrate 22.4, Fiber 1.4, Sugar 12.4, Protein 3.2
MOM'S SPICED PEAR BREAD
This spiced pear bread has been a family recipe for over 30 years! Just like mom use to make! This bread is great slightly warmed with butter for breakfast or anytime!
Provided by Char and Gary
Time 1h20m
Yield 20
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease two 8x5x3-inch loaf pans.
- Combine flour, cinnamon, allspice, nutmeg, cloves, ginger, baking soda, salt, and baking powder in a large mixing bowl.
- Combine pears, brown sugar, raisins, vegetable oil, white sugar, apple cider, eggs, and vanilla in a separate bowl; blend well. Add to dry ingredients and stir just until moistened. Pour batter evenly into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, 65 to 70 minutes. Cool in the loaf pans before removing to a wire rack to cool completely.
Nutrition Facts : Calories 283.6 calories, Carbohydrate 48 g, Cholesterol 27.9 mg, Fat 9.3 g, Fiber 2 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 203.6 mg, Sugar 30.2 g
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