• Breakfast Pears
  • Caramel Baked Pears
  • Fall Salad with Cranberry Vinaigrette
  • Pear Bread
  • Pear Tart
  • Pear Walnut Coffee Cake
  • Spinach Pear Salad with Mustard Vinaigrette
Breakfast Pears

4 Servings

2 ripe pears
1 recipe of Bisquick Shortcake
Chopped walnuts
Pine nuts
Whipped cream or yogurt

Cut pears in half and scoop out seeds and stem, leaving a small hollow. Place
pears in single serve baking dishes and surround with half the shortbread
batch. Fill pear hollow with raisins and chopped walnuts, cover with honey and
sprinkle with cinnamon. Top with pine nuts. Spoon over half of shortbread
around pear(do not cover pear cavity completely). Place baking dishes on a
cookie sheet and bake 30 minutes at 350o until dough is golden brown. Serve
warm, topped with whipped cream or yogurt and sprinkle with cinnamon and
pine nuts.

Caramel Baked Pears

2 tsp sliced almonds, toasted
1/3 cup packed brown sugar
2 med firm-ripe pears
2 tbsp vanilla yogurt
1/4 cup water
2 tsp butter

Combine sugar, water and butter in small saucepan. Bring to a boil and cook
for about 3 minutes, or until slightly thickened. Remove caramel mixture from
heat and set aside. Peel and core pears, and cut in half lengthwise. Arrange
pear halves, cut sides up, in an 8" square baking dish; drizzle caramel mixture
over pears. Cover and bake at 350 degrees F. for 25 minutes. Uncover and bake
25 min. more or until tender.
Place pear halves in each of 2 dessert dishes; spoon caramel mixture evenly
over pears. Top each serving with 1 Tbs yogurt and 1 tsp almonds. You can
substitute vanilla ice cream or whipping cream.

Fall Salad with Cranberry Vinaigrette

½ cup cider vinegar
¼ cup cranberries
¼ cup olive oil
2 tsp white sugar
1/8 tsp kosher salt
Black pepper, to taste
2 heads Romaine lettuce
2 red Anjou pears
½ cup toasted walnuts, chopped
½ cup crumbled Gorgonzola cheese

In a saucepan, combine vinegar and cranberries. Cook over medium heat until
cranberries soften. Remove from heat; add olive oil, sugar, salt and pepper.
Place in blender and mix until smooth. Refrigerate until chilled. Core and
julienne one pear, core and dice the other. In a large bowl, combine the
Romaine lettuce, endive, diced pears, walnuts and Gorgonzola. Toss and drizzle
with enough dressing to coat. Divide among salad plates and garnish with
julienned pear. Top with any additional walnuts as well.

Pear Bread

2 or 3 fresh pears
½ cup salad oil
1 cup sugar
2 eggs
¼ cup sour cream
2 cups flour
½ teaspoon salt
1 teaspoon soda
1 teaspoon vanilla
¼ teaspoon cinnamon
¼ teaspoon nutmeg
½ cup chopped nuts

Pare, halve, and core pears. Chop to get 1 cup fruit. Beat oil and sugar
together, blend well. Beat in eggs one at a time. Add sour cream and vanilla.
Stir dry ingredients together. Add to sugar mixture. Blend well. Add nuts and
pears and mix. Bake at 350 degrees in greased 9x5 loaf pan for 1 hour. Let cool
10-15 minutes. Remove from pan.
Pear Recipes

¾ cup whole blanched almonds
½ cup unsalted butter, room temp
½ cup sugar, plus more for sprinkling
1 large egg
2 tbsp heavy cream
¼ tsp pure almond extract
1 ripe but firm Bartlett pear, cored and cut into ¼ in thick slices
Vanilla-Bean Anglaise (Recipe follows)

1. Preheat oven to 350o. Spread almonds in a single layer on a rimmed baking
sheet; toast in oven until light golden and fragrant, 7 to 10 minutes. Let cool
completely, then finely grind in a food processor. Set aside.
2. In a bowl, cream butter and sugar with electric mixer on medium speed until
light and fluffy, about 1 minute. Add almonds, egg, cream, and extract; beat
until well combined, about 2 minutes.
3. Using a small offset spatula, spread in cooled tart shell. Arrange pear slices,
overlapping slightly, on top of filling. Generously sprinkle with sugar; place tart
on a baking sheet. Bake until filling is slightly puffed & golden brown, about
35 minutes. Serve warm or at room temp with crème anglaise on the side.

Pear Walnut Coffee Cake

1/4 cup butter
1/2 cup sugar
1 egg
1 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup sour cream
1-1/2 cups pears, peeled, cored and diced
1 tsp. vanilla

Nut Topping:
1/2 cup brown sugar
3/4 tsp. cinnamon
2 tbsp. soft butter
1/2 cup walnuts, chopped

Cream butter and sugar until light and fluffy. Beat in vanilla; then egg. Beat
until smooth. Mix flour, powder soda, and salt. Add to butter mixture
alternately with sour cream. Mix just to blend after each addition. Fold in pears.
Spread in an 8-inch greased square pan. Mix brown sugar, cinnamon and the
soft butter until well combined. Stir in the chopped walnuts. Sprinkle the nut
topping evenly over the cake. Bake at 350°F for 40-45 minutes or until top is
well-browned and a pick comes out clean. Cut into squares and serve warm or
at room temperature.

Spinach-Pear Salad with Mustard Vinaigrette

2 pears, cored and thinly sliced
6 ounces spinach
3 tbsp water
2 tbsp balsamic vinegar
1 tsp sugar
5 tsp extra virgin olive oil
1 ½ tsp stone-ground mustard
¾ tsp salt
½ tsp coarsely ground black pepper
¼ cup shaved Parmigiano-Reggiano cheese

1. Combine pear slices and spinach in a large bowl. Combine water and next 6
ingredients (through pepper), stirring with a whisk. Drizzle vinaigrette over
salad, and toss gently to coat. Sprinkle with cheese.
©2014 Eating with the Seasons, All rights reserved.
Pear Tree Lane at Jelich Ranch, Portola Valley