Category: Pear

Skillet-Baked Pear and Apple Crisp

4/21/2020

I've been on a huge skillet kick lately, and this seemed like the perfect way to get my apple pie fix the quick-and-easy way. It's not quite easy-peasy, but easy enough with the right tools - a food processor and a 12" skillet, which might seem humongous for a single family dessert, but with all the fruit spread out, is mostly just a single layer thick, so quite manageable for two evenings' worth of enjoyment!

Topping

1 cup light brown sugar
1 cup all-purpose flour
1/4 cup pecans
2 teaspoons ground cinnamon
1 stick unsalted butter, cut into cubes

Filling

1 1/2 pounds Granny Smith apples—peeled, cored and thinly sliced
1 1/2 pounds firm Bartlett pears—peeled, cored and thinly sliced
3/4 cup dried currants
1/4 cup light brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cardamom
1/4 cup honey
2 tablespoons Cognac
Vanilla ice cream, for serving

Preheat the oven to 350° and butter a 12-inch cast-iron skillet.
In a food processor, combine the sugar with the flour, pecans and cinnamon. Add the butter and pulse until the mixture is fine. Transfer the topping to a bowl and press into clumps.
In a large bowl, combine the apples and pears with the currants, sugar, cinnamon, cardamom, honey and Cognac and stir until the sugar is dissolved. Spread the fruit in the skillet and scatter the topping over the fruit.
Bake the crisp in the center of the oven for about 45 minutes (for firmer fruit, start checking around 30 minutes), until the fruit is bubbling and the topping is browned. Let cool for 20 minutes before serving with ice cream.

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Chocolate Olive Oil Torte with Cardamom, Pears, and Hazelnuts

10/17/2019

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I don't even remember how I stumbled across this recipe from Tending the Table anymore, but it was perfect for my needs at the time as I had a friend over who had a gluten allergy. And how can you go wrong with dark chocolate?

It was beautifully decadent, a little bit like a dense brownie except without all the carb guilt, and nicely balanced on sweetness. I didn't want to specially buy coconut sugar just for this, so followed an online guide that indicated one could substitute light brown sugar at about a 2/3 ratio, and it came out beautifully. This is also one of those magical baked goods that is even more delicious after it has sat in the fridge for a bit.

9" cake pan with removable bottom
¾ cup bittersweet chocolate chips
⅔ cup California Olive Ranch Arbosana Olive Oil
¾ cup coconut sugar or 1/2 cup light brown sugar, loosely packed
1 ¼ cup almond meal
3 eggs, divided
1 teaspoon vanilla
¼ teaspoon salt
¼ teaspoon ground cardamom
2 Anjou pears, thinly sliced (or, if they're not in season, any other firmer pear)
½ cup hazelnuts, chopped

Preheat the oven to 350° F.
Line the bottom of a 9-inch cake pan with a removable bottom with parchment. Grease the pan lightly with olive oil.
In a double boiler set over simmering water, melt the chocolate. Meanwhile, in a medium bowl, combine the olive oil, coconut sugar, almond meal, egg yolks, vanilla, salt and cardamom. Stir well to combine. Once the chocolate is melted add it to the bowl and mix to combine.
In the bowl of stand mixer fitted with the whisk attachment, whip the egg whites until stiff peaks form.
Fold the egg whites into the batter until completely incorporated and smooth.
Transfer the batter to the prepared pan and smooth the top with a spatula. Arrange the sliced pears on top and sprinkle with the chopped hazelnuts.
Bake for 45-50 minutes or until a toothpick inserted into the middle comes out mostly clean.
Allow to cool before serving, or chill in the refrigerator before serving.

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ARCHIVE: Pears with Ginger and Nuts Sauce

1/1/2015

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1/4 cup pine nuts
2 tbsp sugar
pinch of ground cloves
1tbsp butter
4 tbsp apple juice
1/4 cup dark brown sugar, packed
2 tsp fresh ginger, peeled and minced
4 firm but ripe cooking pears, peeled, cored and thinly sliced
1/4 tsp cinnamon, ground
1 qt low-fat vanilla ice cream

Servings; 4

Combine pine nuts, sugar and cloves in a heavy skillet. Stir over medium-low heat until sugar melts and pine nuts are golden. Set aside.
Melt butter in clean, heavy skillet over medium-high heat. Add apple juice, brown sugar, ginger and stir until sugar dissolves.
Add pears and cinnamon and saute until pears are tender. Serve hot over ice cream. Garnish with pine nuts.

Pears vary from yellow green to red. The best cooking pears are Bosc, Bartlett, Anjou and Seckel. Cornice pears are the best eating pears but they do not hold up to baking. Cooking darkens the pear's skin. Always peel pears that are not to be eaten raw.

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Skillet-Baked Pear and Apple Crisp

Chocolate Olive Oil Torte with Cardamom, Pears, and Hazelnuts

ARCHIVE: Pears with Ginger and Nuts Sauce

Sweet Enough

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