Well, I've enjoyed talking about and using 🍐🍐🍐 all this month!! Here are the recipes for my "pear adventures"😊.
(From: Nutrition to Fit)
Total Time: 40 minutes
Yields 4 servings
Ingredients
2 pears (I used Bosc pears)
2 Tbsp raw pumpkin seeds
2 Tbsp dried cranberries
2 tsp pure maple syrup
1/4 tsp ground cinnamon
1/4 tsp ground ginger
Instructions
1. Preheat oven to 350 degrees.
2. Slice each pear in half and scoop out the seeds. Slice a very small sliver off the backs of each pear half so it lays flat in a baking dish.
3. Combine pumpkin seeds and dried cranberries. Fill each pear cavity with this mixture.
4. Drizzle pears with 1/2 tsp maple syrup each. Combine cinnamon and ginger and sprinkle evenly over pears.
5. Bake for 25-30 minutes until pears are soft and tender.
6. Allow to cool slightly and serve with any desired toppings (I used 1/2 cup vanilla Greek yogurt mixed with 1/8 tsp of cinnamon and ginger).
Cinnamon Pear Oatmeal(Adapted from: Slender Kitchen)
Total Time: 10-13 minutes
Yields 1 serving
Ingredients
1 pear, chopped (I used a Red D'Anjou pear)
2 Tbsp water
1/2 tsp ground cinnamon
1/3 cup oats
2/3 cup light vanilla almond milk
1 tsp pure maple syrup
1 Tbsp butter
Instructions
1. Add pear, water, cinnamon and butter to a small pot. Bring to a simmer and let cook for 4-6 minutes, stirring a few times until the pears begin to become tender.
2. Add the oats, milk and maple syrup and bring back to a simmer. Cook for 5-7 minutes until oats are tender. Make sure to stir a few times throughout cooking so it does not stick to the bottom of the pot!
Pear Ginger Smoothie(Adapted from Natalie's Health)
Total Time: 5 minutes
Yields 1 serving
Ingredients
1 large pear washed and diced (I used a Bartlett pear)
1/2 large ripe banana
1/2 cup light vanilla almond milk
1/4 cup rolled oats
1/2 plain Greek yogurt
1/2 tsp ground cinnamon
1/3 tsp allspice
0.4 inch peeled fresh ginger
Instructions
Put all ingredients in the blender and mix until well combined. You may add more milk if necessary.
Mini Pear & Gorgonzola Flatbread Pizza(Adapted from Beautiful Eats & Things)
Total Time: 20 minutes
Yields 6 servings
Ingredients
1 can refrigerated pizza crust
2 pears thinly sliced (I used Comice pears)
3/4 cup crumbled gorgonzola cheese (plus a little more for garnish)
1 cup shredded mozzarella cheese
2 Tbsp melted butter
Optional: Fresh rosemary and balsamic vinaigrette
Instructions
1. Preheat oven to 400 degrees F.
2. Cut refrigerated pizza dough into six squares and place them onto a greased baking sheet.
3. Spread melted butter evenly onto the pizza dough. Distribute mozzarella and gorgonzola cheese evenly onto the dough. Top with sliced pears.
4. Bake for about 15 minutes or until crust is golden brown.
5. If desired, top with fresh rosemary, balsamic vinaigrette and more gorgonzola cheese before serving.
Asian Pear Fried Rice
(From Heather Likes Food, LLC)Total Time: 10 minutes
Yields 4-8 servings
Ingredients
4 cups cooked Jasmine rice
2 Asian pears, diced
1.5 Tbsp olive oil
1/2 cup green onion, chopped
1/2 cup roasted cashews, chopped
2 Tbsp soy sauce
1 tsp sesame oil
Instructions
1. In a non-stick skillet, heat olive oil over medium heat. Placed diced Asian pears into hot pan and cook until they are just soft and starting to caramelize - about 4 minutes.
2. Add cashews to the pan followed by the cooked rice. Stir until combined and pour in soy sauce and sesame oil. Stir fry for 3-4 minutes until the rice loses a bit of moisture and the sauce has coated all grains. Remove from heat and stir in green onions.
2 Asian pears, diced
1.5 Tbsp olive oil
1/2 cup green onion, chopped
1/2 cup roasted cashews, chopped
2 Tbsp soy sauce
1 tsp sesame oil
Instructions
1. In a non-stick skillet, heat olive oil over medium heat. Placed diced Asian pears into hot pan and cook until they are just soft and starting to caramelize - about 4 minutes.
2. Add cashews to the pan followed by the cooked rice. Stir until combined and pour in soy sauce and sesame oil. Stir fry for 3-4 minutes until the rice loses a bit of moisture and the sauce has coated all grains. Remove from heat and stir in green onions.
(From Linda Warren)
Total Time: 50 minutes
Yields 10 servings
Ingredients
Pear Filling
2/3 cup sugar (lower to 1/2 cup for less sweetness)
1/3 cup flour
1/2 tsp ground ginger
1/4 tsp salt
2 1/4 pounds pears (I used Bosc pears)
1 Tbsp lemon juice
1 tsp vanilla extract
Gingersnap Crumble
15 gingersnaps, ground into coarse crumbs
1/2 cup flour
1/3 cup brown sugar
1/3 cup oats
1/3 cup walnuts, chopped
1 tsp ground cinnamon
1/2 cup butter, cubed (and cold from refrigerator)
Instructions
1. Preheat oven to 375 degrees F. Spray a 10-inch iron skillet with nonstick spray.
Pear Filling
1. In a small bowl, combine flour, sugar, ginger and salt.
2. Peel and thinly slice pears and place in large bowl.
3. Sprinkle pears with lemon juice and vanilla extract and stir.
4. Add dry mixture to pears and stir gently until all pear pieces are covered with mix.
5. Pour into prepared iron skillet.
Crumble Topping
1. In a medium bowl, combine gingersnaps, flour, sugar, oats, walnuts and cinnamon and stir.
2. Take butter from refrigerator, cut down center of stick then cut horizontally into small cubes. Add to gingersnap mixture.
3. Cut through mixture until it resembles coarse crumbs. Make sure there are no chunks of butter left and all the dry mixture has been coated.
4. Sprinkle on top of pears.
5. Place in oven and bake for 30 minutes.
6. Remove from oven, place on wire rack and let cool for 10 minutes.
(From Taste of Home)
Total Time: 25 minutes
Yields 2 dozen mini muffins or 16 regular muffins
Ingredients
2 cups all-purpose flour
1/2 cup packed brown sugar
2 tsp ground ginger
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1 large egg, room temperature
1 cup plain yogurt
1/2 cup vegetable oil
3 Tbsp molasses
1.5 cups finely chopped peeled pears (~ 2 medium Bosc pears)
1/2 cup raisins
1/3 cup chopped walnuts
Instructions
1. Preheat oven to 400℉.
2. In a large bowl, combine the first 8 ingredients. In another bowl, beat the egg, yogurt, oil and molasses until smooth. Stir into dry ingredients just until moistened. Fold in pears, raisins and walnuts.
3. Fill greased or paper-lined muffin cups 2/3 full. Bake for 10-12 minutes or until muffins test done. Cool for 5 minutes before removing from pan.
Well, I certainly hope you enjoy making some of these tasty dishes! Let me know how they turn out for you😊!
Nina🍎
Website: www.ninasnutritionalvalues.com
Facebook: fb.me/nnvforlife
Instagram: @ninathefooddoc
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