Baked Pear

Chef. Luis Felipe Lavieri

Ingredients:

1 Pear
2 tbsp of sugar (per pair)
2 tbsp of cottage cheese
A little bit of lemon juice


Directions

1. Cut the Pear in Half, core the Pear and place on a baking tray.

2.  Add lemon and sprinkle sugar

3. Place in the oven at 350 degrees for about half an hour.

4. Serve with cottage cheese

This recipe is great for breakfast. To spice it up add nuts!

Quick & Easy Freezer Jam

Adapted from
A Girl Worth Saving



Ingredients

1 lb berries or other fruit, cubed
1 Tbsp gelatin/pectin
1/4 tsp sea salt
1/4 cup honey
1/2 tsp vanilla

Note: This recipe can also be used with frozen fruit, no changes necessary.

Directions

Throw your fruit, the sea salt, vanilla and honey into a medium sized pan and bring to a boil. 

Let the mixture cook into a low boil for roughly 45 minutes or until the mixture is reduced by half.

Leave the pan on the stove and mix in the gelatin. Stir thoroughly for 1 minute and then pour the mixture into a mason jar. Be careful not to add more than the recommended amount or to go over the 1 minute. Gelatin/pectin is very fussy and can easily turn your jam grainy if overcooked or too much is added.

Allow to cool, then seal with a lid and store in your freezer for long term storage or your fridge if you want to eat it right away.

Once opened, the jam is good for one week. 

If you don't eat jam that often, I recommend storing it in small stackable square jars so you only need to unfreeze what you're going to use and they save space in the freezer by being a square shape.

Gluten-free and Vegan Fruit Cobbler

Use some of our seasonal peaches, pears, plums or berries for this delicious take on a traditional cobbler!

Adapted from
Poundfit

Ingredients
4 cups organic fruits (cut into bite size pieces)
1 cup gluten-free rolled oats
1/2 cup raw almond meal
1/2 cup roughly chopped pecans
1/4 cup packed light brown sugar or coconut sugar (or other sweetener for baking)
a pinch of sea salt
4 Tbsp olive oil or coconut oil

Directions

1. Preheat your oven to 350 degrees F and grease an 8x8 (or similar size) baking dish with oil.

2. Add fruit directly to the dish as you chop it and spread until flat.

3. In a mixing bowl, add the oats, almond meal, pecans, sugar, salt, and the 4 tbsp oil.

4. Using your hands, mix until everything is evenly coated.

5. Layer the mixture evenly over your chopped fruit.

6. Bake for 40-45 minutes or until the fruit is bubbling and the top is crisp and golden.

Ginger Pear Butter

INGREDIENTS

4 to 5 lbs chopped pears, peeled and cored

2 tablespoons grated fresh ginger

1 cups water

1 cup lemon juice
1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon ground nutmeg

1 teaspoon lemon zest

DIRECTIONS

Put chopped pears and ginger into a large pot. Add 1 cup of water and 1 cup of lemon juice. Bring to a boil, reduce to a simmer, cover, and cook until the pears are completely soft, anywhere from 25 to 40 minutes. Remove from heat and blend.

Pour into a large, wide, thick-bottomed pan. Add the cinnamon, cardamom, nutmeg, and lemon zest. Taste and adjust seasonings if necessary.

Cook on medium heat, stirring often to prevent the purée from sticking to the bottom of the pan and burning. Cook until the mixture is quite thick, and a small bit placed on a chilled plate is not runny. This can take anywhere from 45 minutes to 2 hours, depending on the batch.

Store in jars in the fridge or preserve in a boiling water bath (great if you want to give this as gifts!).

Pear and Sour Cream Coffee Cake

Adapted from Bon Appetit

INGREDIENTS

Topping:
1 1/2 cups walnuts
1/3 cup packed brown sugar
2 tablespoons all purpose flour
1 teaspoon ground cinnamon
2 tablespoons chilled unsalted butter, cut into 1/2-inch cubes

Cake:

2 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup unsalted butter, room temperature
1 cup sugar
3/4 cup packed brown sugar
3 large eggs
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup whole milk
1 1/2 cups 1/2-inch cubes peeled pears
 

DIRECTIONS

For the topping:
Blend walnuts, brown sugar, flour and cinnamon in food processor until nuts are coarsely chopped. Add butter; using on/off turns, blend until coarse crumbs form.

For the cake:
Preheat oven to 350°F. Butter and flour a 13x9 inch metal baking pan. In a medium bowl, combine flour, baking powder, salt, and baking soda.

In a separate large bowl, beat butter until fluffy. Gradually add both sugars and beat until well blended. Beat in eggs, 1 at a time, then lemon peel and vanilla. In a separate small bowl, blend sour cream and milk.

Add to the butter and sugar bowl, the sour cream mixture, alternating with dry ingredients in 3 additions each. Spread half of cake batter in prepared pan. Sprinkle half of topping over; cover with pears. Spread remaining batter over; sprinkle with remaining topping.

Bake until top is brown and tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan on rack.

Can be made 1 day ahead. Cover and store at room temperature.

The Great Green Smoothie

INGREDIENTS

1 1/2 cups water
2 ice cubes
1/2 head green leaf lettuce, coarsely chopped
1 large bunch spinach, coarsely chopped
3 stalks celery, chopped
1 apple, cored and chopped
1 pear, cored and chopped
1/3 bunch cilantro, stems and leaves
1/2 bunch parsley, stems and leaves
1 banana, peeled
Juice of 1/2 lemon (or about 1 Tbsp of lemon juice)

DIRECTIONS

Add the water, ice cubes, lettuce, and spinach to the blender. Starting the blender on a low speed, mix until smooth.

Gradually moving to higher speeds, add the celery, apple, pear, cilantro, and parsley. Add the banana and lemon juice last and blend until smooth.

Pear Shortbread Pie

INGREDIENTS

1 cup butter
1/2 cup icing sugar
2 cups flour
1/4 tsp baking powder
5 pears - peeled, cored, and cut into 1/4 inch slices
1/4 cup demerara sugar, packed
1 Tbsp flour
1/2 tsp cinnamon
1/2 tsp ground nutmeg

DIRECTIONS

Preheat oven to 400 degrees Farenheit (200 degrees Celcius).

In a large bowl, cream butter and icing sugar until light and fluffy. Stir together flour and baking powder and then blend into butter mixture. Pat into a 9-inch pie plate.

In a large bowl, combine pears, brown sugar, 1 tablespoon flour, cinnamon, and nutmeg. Spread evenly into the crust.

Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 20 minutes, or until crust is golden and filling is bubbling.

Puffy Fruit Pancake

INGREDIENTS 

Fruit topping:
1 Tbsp butter
2 cups sliced fruit such as apples, plums, peaches, pears, nectarines, or any combination
2 Tbsp brown sugar, packed
1/4 tsp cinnamon
1/2 cup fresh blueberries, blackberries, or raspberries

Pancake batter: 
3 eggs
3/4 cup milk
1 Tbsp butter, melted
1 Tbsp sugar
1/2 tsp vanilla
3/4 cup flour
1/4 tsp cinnamon
1/4 tsp sea salt
Pinch of nutmeg

DIRECTIONS 

Preheat oven to 425 degrees Fahrenheit.

Melt the butter for the fruit topping in a skillet over medium heat. Add the fruit slices and saute for 2 to 3 minutes. Stir in the brown sugar and cinnamon. Add the berries and cook for another 1 to 2 minutes, until the sugar has melted and the fruit is hot. Remove from heat and set aside.

In a large bowl, whisk together the eggs, milk, melted butter, sugar, and vanilla in a large bowl. Sift in the flour, cinnamon, salt and nutmeg. Stir just to combine (it's OK if there are a few lumps; do not over-mix).

Butter a 10-inch pie plate. Pour in the batter and top with the fruit mixture. Bake for 30 minutes, until puffed and golden around the outside and firm in the center.

Serve hot, with maple syrup on the side.

Stuffed Roasted Pears

INGREDIENTS

Filling:
1/2 cup cream cheese, softened
2 Tbsp honey
1 egg yolk
1/4 tsp grated orange rind

Pears:
4 large pears
1/3 cup honey, divided
2 Tbsp butter
2 Tbsp orange juice

DIRECTIONS

Filling: In a bowl, blend the cream cheese, the two tablespoons of honey, the egg yolk, and the orange rind until smooth. Set aside.

Preheat the oven to 375 degrees Fahrenheit.

Cut the pears in half lengthwise. Trim a thin slice off the skin-side so the pear halves are level. For each half, remove the core and enough of the centre to make 1 and 1/2 inch wide by 3/4 inch deep groove, being careful not to piece through the bottom or sides of the pear. Place the pears cut side up in a well-greased 13 x 9 inch glass baking dish.

In a small pot, heat 1/4 cup of the honey, the butter, and the orange juice until melted. Stir well and then brush all over the pears.

Turn pears cut side down. Bake, basting every 10 minutes, for 30 minutes. Turn pears over and baste again, then bake for another 10 minutes.

If there is any liquid pooled in the pears, pour it into the baking dish. Fill the groove in each pear with a generous tablespoon of the filling.

In a bowl, stir together the remaining honey and 1/3 cup of boiling water. Stir into the syrup that's forming in the baking dish. Bake the pears, basting once, until the filling is puffed and the pears are golden and tender, about 30 minutes. When serving, spoon syrup from the baking dish over the pears.

Roasted Pears

INGREDIENTS

1/4 to 1/3 cup sugar
1/2 vanilla bean
1.5 lbs slightly-under-ripe, fragrant medium pears, peeled if desired, and halved though the stem
1 Tbsp lemon juice
2 Tbsp water
2 Tbsp unsalted butter

DIRECTIONS

Preheat oven to 375 degrees Fahrenheit. Place the sugar in a small bowl. With a thin sharp knife, split the vanilla bean in half lengthwise and scrape out the seeds. Stir the seeds into the sugar.

Arrange the pears in a large baking dish, cut-side-up. Drizzle the lemon juice evenly over the fruit, then sprinkle with the vanilla sugar. Nestle the vanilla pod among the fruit. Pour the water into the dish. Dot each pear with some butter.

Roast the pears for 30 minutes, brushing them occasionally with the pan juices. Turn the pears over and continue roasting, basting once or twice, until tender and caramelized, about 25 to 30 minutes longer. They are done when a paring knife poked into the thickest part of the pears meets with no resistance. Serve warm.

Spiced D'Anjou Pear Bread

INGREDIENTS

2 cups brown sugar
1 cup coconut oil, melted
1/4 cup molasses
3 eggs
1 1/4 tsp sea salt
1 tsp baking soda
1 1/2 tsp cinnamon
3/4 tsp ground cloves
1 1/2 tsp ground ginger
1/4 tsp ground allspice
4 very firm D’Anjou pears, thinly sliced
3 cups all-purpose flour

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C), and generously grease two large loaf pans. (The long pieces of pear make the loaves more susceptible to sticking in the pans and falling apart, so make sure you grease the pans generously.)

In a large bowl, combine brown sugar, coconut oil, molasses, and eggs. Mix in salt, baking soda, cinnamon, cloves, ginger, and allspice. Stir the pear slices in, coating them evenly. Stir in the flour. Pour batter into the prepared loaf pans.

Bake for 50 to 65 minutes. Allow loaves to cool in pan about ten minutes before removing them and placing them on a wire rack to cool completely.