Highlands Ranch Rotary Satellite Peach and Pear Recipe Book

Highlands Ranch Rotary
Satellite Peach and Pear
Recipe Book
Peach Recipes
Peach Care
Peach Freezer Jam
Old Fashioned Peach Cobbler
Peach Cake
Slow Cooker Peach Cobbler
Peach Crème Brûlée Tart
Brown Sugar Cinnamon Peach Pie
Peach Crumble
Peach Streusel Muffins
Peaches and Cream Bundt Cake
Peach Dumplings
Peach Crumble 2
Peaches N’ Cream Bars
Peach Crisp
Fresh Peach Crisp
GF Blueberry Peach Coffee Cake
GF DF Peach Muffins
Cinnamon Peaches and Cream Pancakes
Peach Berry Crisp
Fresh Peach Salsa
Tomato, Peach, & Burrata Salad
Grilled Peaches and Berries
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Blueberry-Peach Ice Pops
Fresh Fruit Popsicles
Peach Strawberry Popsicles
Peach Frozen Yogurt
Peach Oatmeal Yogurt Parfait
Strawberry Peach Vodka Collins Popsicles
Frozen Peach Margarita
Frozen Banana Peach Margarita
Frozen Peach Nectarine Margarita
Peach Bellini
Homemade Peach Schnapps
 = diet restriction recipes
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Pear Index
Canned Vanilla Pears
Sugar Syrup
Pear Cranberry Vanilla Crumble
Brown Butter Pear Crisp
Caramelized Pear Upside-Down
Fresh Pear Upside Down Cake
Fresh Pear Cake
Pear and Cream Cheese Muffins
Vanilla Pear Coffee Cake
Fresh Pear Crostata
Rustic Pear Tart
Spiced Pear Crumble Recipe
Apple Pear Pie
Pear Bread
Gluten-Free Pear Cranberry Crisp
Easy Gluten-Free Pear Cobbler
 Upside Down Caramelized Pear and Almond Cake
Pear and Almond Mug Cake
Caramelized Pear and Gorgonzola Flat Bread
Caramelized Pear and Gorgonzola Quiche
Luscious Char Grilled Pears
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Sautéed Pear & Apple Stuffing
Caramelized Ginger Pears
Roquefort Pear Salad
Pear and Avocado Salad
Slow Cooker Pear-Apple Butter
Quick Vanilla Pear Butter
Easy Pear Butter
Vanilla Spice Pear Butter
Pear Sorbet
Pear Cooler
Apple and Pear White Sangria
 = diet restriction
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Caring for your Fresh Peaches:
To care for your premium peaches when you get
them home place the peaches that are ripe and the
ones you want to ripen right away on the counter
out of direct sunlight. It may take 1 or 2 days to
become soft to the touch. The peaches you are not
ready to eat refrigerate and pull them out when
you are ready for them to ripen.
Easy Freezing Method
Select the ripest peaches available. Peel and slice peaches into a large bowl, layering
sliced peaches with a light sprinkling of sugar. This will "draw" the juice from the
peaches and make light syrup. You may want to sprinkle peaches with ascorbic acid
(Fruit Fresh) to prevent discoloration of peaches. Allow sliced peaches to "rest" for one
half hour. Spoon into freezer containers, making sure juice completely covers the
peaches and allowing some room for expansion during freezing. It is best to freeze in
container sizes which can be consumed in one day.
Canning Peaches
Peel, pit and slice your peaches into your clean
quart jars. Fill your jars with peach slices about
2/3 of the way full. Add 1/3 cup of sugar to each
jar. You may want it less sweet, but I went with
1/3 cup of sugar this year. Finishing filling your
jars just to the shoulders with sliced
peaches. Every once in a while, tap your jars on
the counter gently to adjust the peaches on
down. Then fill your jars with water about up to
the neck of the jar. Wipe the rims and put on
your lids. Process them in a hot water bath for
about 20 minutes and your done!
Peach Freezer Jam
2 1/2 pounds fresh, ripe peaches
2 tablespoons lemon juice
1 1/2 cups sugar
5 tablespoons instant pectin
Peel and coarsely chop the peaches. Place them in a bowl of a food processor and
pulse until you reach a chunky puree. (Don't have a food processor? Simply
use a potato masher to mash them up in a large bowl.) You should end up
with about 3 1/2 cups of puree.
Pour the puree into a large bowl and add the lemon juice and stir well.
Add the sugar and stir until dissolved. Gradually add the pectin to prevent lumps
and stir very, very well. (I like using a whisk here for this part.) Spoon the jam
into clean jars with tight fitting lids ensuring you leave about 1/2 inch of
space at the top of the jar to allow for expansion in the freezer. Allow the jars
to sit a room temperature for 30 to 45 minutes to set. Store the jam in the
refrigerator or the freezer. The jam will last in the refrigerator for 3 to 4
weeks and in the freezer for about a year.
You can use any freezer-safe jar in any size for this. There are some really great
plastic freezer jars available or you can use standard jelly jars with lids and
bands like I did. If you don't think you'll go through 8 ounces of jelly in 3
weeks, just use the smaller 4 ounce jars and keep the rest in the freezer.
Old Fashioned Peach Cobbler
2 1/2 cups all-purpose flour
3 tablespoons white sugar
1 teaspoon salt
1 cup shortening
1 egg
1/4 cup cold water
3 pounds fresh peaches - peeled,
pitted, and sliced
1/4 cup lemon juice
3/4 cup orange juice
1/2 cup butter
2 cups white sugar
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon white sugar
1 tablespoon butter, melted
In a medium bowl, sift together the flour, 3 tablespoons sugar, and salt. Work in the shortening with a pastry blender until the
mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture, and
work with hands to form dough into a ball. Chill 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Roll out half of dough to 1/8 inch thickness. Place in a 9x13 inch baking dish,
covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown.
In a large saucepan, mix the peaches, lemon juice, and orange juice. Add 1/2 cup butter, and cook over medium-low heat until
butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture.
Remove from heat, and pour into baked crust.
Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Weave strips into a lattice over peaches.
Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter.
Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown.
Peach Cake
7 or 8 peaches, peeled and sliced
½ cup sugar
1 teaspoon cinnamon
1 pint fat free, low fat or regular
sour cream
1 egg, slightly beaten
1 box yellow cake mix
¾ stick butter or margarine
Combine cake mix and butter with pastry blender.
Press into 9" x 13" greased cake pan.
Bake 10 minutes at 350 degrees.
Spread peaches over baked crust.
Sprinkle with combined sugar and spice.
Combine sour cream and egg. Drizzle over peaches (it will not cover them completely).
Bake at 350 degrees F for 45 minutes.
Serve warm.
Refrigerate any leftovers
Slow Cooker Peach Cobbler
4 cups fresh, peeled and sliced peaches
¼ cup sugar
¼ teaspoon cinnamon
1 cup Bisquick
½ cup sugar
¾ cup milk
1 teaspoon vanilla extract
2 tablespoons butter
vanilla ice cream
Spray slow cooker with cooking spray. Place peaches, ¼ cup sugar, and cinnamon in
slow cooker and toss to mix.
In a medium bowl, gently mix Bisquick, ½ cup sugar, milk, and vanilla extract with a
whisk. Pour on top of peaches.
Cut the butter into thin slices and scatter on top of the uncooked cobbler.
Cover and cook on low for 2 hours and 45 minutes. Turn to high and cook for 30
Peach Crème Brûlée Tart
½ 15 oz package refrigerated pie dough
¼ cup sugar
3 ½ tablespoons all-purpose flour
1/8 teaspoon salt
2 cups 2% reduced fat milk
14-inch piece vanilla bean, split lengthwise
1 large egg, slightly beaten
2 cups sliced peeled ripe peaches
1/3 cup sugar
Preheat oven to 450 degrees. Fit dough into a 9-inch round removable bottom tart pan, and pierce dough with a fork.
Bake at 450 degrees for 10 minutes or until lightly browned. Cool completely on a wire rack.
Place 1/4 cup sugar, flour and salt in a heavy saucepan. Gradually add milk, stirring with a whisk. Scrape seeds from
vanilla bean; add seeds and bean to milk mixture. Cook over medium heat until thick and bubbly (about 5 minutes),
stirring constantly.
Place egg in a large bowl. Gradually stir hot milk mixture into egg. Return milk mixture to pan. Cook 2 minutes or until
thick and bubbly, stirring constantly. Spoon custard into a small bowl. Place bowl in a larger bowl filled with ice. Cook 20
minutes or until thoroughly chilled, stirring occasionally. Discard vanilla bean.
Spread chilled custard into bottom of prepared crust. Arrange peach slices spoke-like on top of chilled custard. Sprinkle
1/3 cup sugar evenly over peach slices.
Holding a kitchen blowtorch about 2 inches from top of peace slices, heat sugar, moving torch back and forth, until sugar
is melted and caramelized (about 3 minutes). Yields 8 servings.
Brown Sugar-Cinnamon Peach Pie
1 1/3 cups cold butter
4 1/4 cups all-purpose flour, divided
1 1/2 teaspoons salt
1/2 to 3/4 cup ice-cold water
8 large fresh, firm, ripe peaches (about 4 lb.)
1/2 cup firmly packed light brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 1/2 tablespoons butter, cut into pieces
1 large egg, beaten
1 1/2 tablespoons granulated sugar
1. Cut 1 1/3 cups butter into small cubes, and chill 15 minutes. Stir together 4 cups flour and 1 1/2 tsp. salt. Cut butter into flour mixture with a pastry
blender until mixture resembles small peas. Gradually stir in 1/2 cup ice water with a fork, stirring until dry ingredients are moistened and dough begins to
form a ball and leaves sides of bowl, adding more ice water, 1 Tbsp. at a time, if necessary. Turn dough out onto a piece of plastic wrap; press and shape
dough into 2 flat disks. Wrap each disk in plastic wrap, and chill 30 minutes to 24 hours.
2. Preheat oven to 425º. Place 1 dough disk on a lightly floured surface; sprinkle dough lightly with flour. Roll dough to about 1/4-inch thickness. Starting
at 1 edge of dough, wrap dough around a rolling pin. Place rolling pin over a 9-inch pie plate, and unroll dough over pie plate. Press dough into pie plate.
3. Roll remaining dough disk to about 1/4-inch thickness on a lightly floured surface.
4 Peel peaches, and cut into 1/2-inch-thick slices; cut slices in half. Stir together brown sugar, next 3 ingredients, and remaining 1/4 cup flour in a bowl;
add peaches, stirring to coat. Immediately spoon peach mixture into piecrust in pie plate, and dot with 1 1/2 Tbsp. butter. (Do not make mixture ahead or
it will become too juicy.)
5. Carefully place remaining piecrust over filling; press edges of crusts together to seal. Cut off excess crust, and reserve. Crimp edges of pie. If desired,
reroll excess crust to 1/4-inch thickness. Cut into 3-inch leaves using a knife. Brush top of pie with beaten egg; top with leaves. Brush leaves with egg;
sprinkle with 1 1/2 Tbsp. granulated sugar. Cut 4 to 5 slits in top of pie for steam to escape.
6. Freeze pie 15 minutes. Meanwhile, heat a jelly-roll pan in oven 10 minutes. Place pie on hot jelly-roll pan.
7. Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 375°; bake 40 minutes. Cover loosely with aluminum foil to prevent
excessive browning, and bake 25 more minutes or until juices are thick and bubbly (juices will bubble through top). Transfer to a wire rack; cool 2 hours
before serving.
Lovely Lattice: For an equally impressive top crust, cut remaining dough disk in Step 3 into 3 (1 1/2-inch-wide) strips and 8 (1/4-inch-wide) strips using a fluted pastry wheel. Proceed as directed through Step 4. In Step
5, replace whole crust with dough strips, making a lattice design. Omit pastry leaves. Brush lattice with beaten egg, and sprinkle with sugar. Omit slits in crust. Proceed as directed in Steps 6 and 7, shielding just the
edges with foil.
Peach Crumble
2 pounds peaches or nectarines, cut into 1/2-inch wedges (6 cups)
3/4 cup granulated sugar
1 tablespoon lemon juice
4 teaspoons cornstarch
1/2 teaspoon coarse salt
6 tablespoons unsalted butter, room temperature
1/4 cup light-brown sugar
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon coarse salt
Preheat oven to 375 degrees.
Make the filling: Combine peaches, granulated sugar, lemon juice, cornstarch, and salt.
Transfer to an 8-inch square baking dish.
Make the topping: In a large bowl, using a mixer, beat butter and brown sugar on medium until light and fluffy.
Add flour and salt and, with your hands, mix until large pieces form. Scatter over filling.
Bake until center is bubbling, 40 to 50 minutes, tenting loosely with foil after 30 minutes.
Let cool 20 minutes before serving.
Peach Streusel Muffins
1/3 cup (67g) light or dark brown sugar
1 Tablespoon (15g) granulated sugar
1 teaspoon ground cinnamon
1/4 cup (60g) unsalted butter, melted
2/3 cup (84g) all-purpose flour
1 cup (120g) confectioners' sugar
3 Tablespoons (45ml) heavy cream (or milk for a less
creamy texture)
1/2 teaspoon vanilla extract
1/2 cup (115g) unsalted butter, softened to
room temperature
1/2 cup (100g) light or dark sugar
1/4 cup (50g) granulated sugar
2 large eggs, room temperature preferred
1/2 cup (120g) yogurt*
2 teaspoons vanilla extract
1 and 3/4 cups (220g) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon allspice
1/2 teaspoon salt
3 Tablespoons (45ml) milk (any kind)
1 and 1/2 cups peeled, chopped
peaches (3 peaches)*
First, make the crumb topping. In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will
be thick and crumbly. Set aside.
Preheat oven to 425F degrees. Spray a 12-count muffin pan with nonstick spray. Set aside.
Make the muffins: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1
minute. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add
the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down
the sides and bottom of the bowl as needed.
In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, all-spice, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a
whisk. Add the milk, gently whisking until combined and little lumps remain. Fold in the peaches with a wooden spoon or rubber spatula.
Spoon the muffin batter evenly between all 12 muffin tins. There may be enough to make a 13th muffin in a 2nd batch, depending if there were a few extra peach chunks
thrown in. Fill the muffin tins until they are full all the way up to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make
some big chunks.
Bake for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 15-19 more minutes or until a
toothpick inserted in the center comes out clean.
Make the glaze: whisk all of the ingredients together and drizzle over warm muffins. Muffins stay soft, fresh, and moist at room temperature for up to 5 days. Unglazed
muffins freeze well, up to 3 months.
Peaches-and-Cream Bundt Cake
3 sticks unsalted butter, room temperature, plus
more for pan
3 cups plus 2 tablespoons all-purpose flour (spooned
and leveled), plus more for pan
1 teaspoon baking soda
1 teaspoon fine salt
4 peaches, peeled, pitted, and diced small
2 1/4 cups sugar
6 large eggs, room temperature
1 1/4 cups sour cream
1 1/4 teaspoons pure vanilla extract
1 1/4 teaspoons ground cinnamon
Whipped cream (optional)
All-purpose flour
Preheat oven to 350 degrees. Butter and flour a 14-cup nonstick Bundt pan. Whisk together 3 cups flour, baking soda, and salt. Toss peaches
with remaining 2 tablespoons flour to coat. In a large bowl, using a mixer, beat 2 sticks butter and 2 cups sugar on medium-high until fluffy
and pale yellow. Beat in eggs, one at a time, until incorporated. With mixer on low, add flour mixture in 2 additions, alternating with sour
cream, and beat until combined. Fold peaches and vanilla into batter and transfer to pan. Tap pan firmly on counter several times to remove
any air bubbles and smooth top.
Bake until a toothpick inserted in center comes out clean, 1 hour. Transfer pan to a wire rack set over a rimmed baking sheet; let cool 15
Meanwhile, melt remaining 1 stick butter. Combine remaining 1/4 cup sugar and cinnamon. Using an offset spatula or small knife, loosen
cake from pan, then invert onto rack. Working in sections, brush cake with butter and sprinkle liberally with cinnamon sugar. Serve warm or
at room temperature, with whipped cream if desired.
Peach Dumplings
1½ (8 ounce) cans crescent rolls
1 stick unsalted butter
¾ cups brown sugar
1 teaspoons vanilla
1-2 teaspoon cinnamon
1 teaspoon lemon juice
1 cup orange soda
2-3 fresh peaches
Butter 8x8 inch baking dish.
Preheat the oven at 350 F.
Peel peaches and cut each into 4-6 slices (smaller peaches you can cut in 4 slices and larger in 6)
Roll each peach slice in a crescent roll and place in a buttered dish.
Melt butter, stir in brown sugar, cinnamon, lemon juice and vanilla, when it’s thickened, remove from heat and pour over the
Pour the soda in the middle and along the edges of a pan (not over the rolls)
Bake for 30-40 minutes, or until they become golden brown.
You can sprinkle more cinnamon-sugar on top of the baked dumplings if you like.
Serve warm.
Peach Crumble 2
• 2 pounds peaches or nectarines, cut into 1/2-inch wedges (6 cups)
• 3/4 cup granulated sugar
• 1 tablespoon lemon juice
• 4 teaspoons cornstarch
• 1/2 teaspoon coarse salt
6 tablespoons unsalted butter, room temperature
1/4 cup light-brown sugar
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon coarse salt
Preheat oven to 375 degrees. Make the filling: Combine peaches, granulated sugar, lemon juice, cornstarch, and salt.
Transfer to an 8-inch square baking dish.
Make the topping: In a large bowl, using a mixer, beat butter and brown sugar on medium until light and fluffy. Add
flour and salt and, with your hands, mix until large pieces form. Scatter over filling.
Bake until center is bubbling, 40 to 50 minutes, tenting loosely with foil after 30 minutes. Let cool 20 minutes before
Peaches 'n Cream Bars
1 cup (125g) all-purpose flour
1/2 cup (42g) old fashioned rolled oats
(or quick oats)
1/3 cup (67g) dark brown sugar (or
1 teaspoon ground cinnamon
10 Tablespoons (150g) unsalted butter,
cold and cubed
1/2 cup (70g) chopped pecans, optional
1 large egg
1/2 cup (100g) granulated sugar
1 Tablespoon (8g) all-purpose flour
1/4 teaspoon salt
2 medium peaches, peeled and chopped
(about 1.5 cups)
1/2 cup (60g) confectioners' sugar
2 teaspoons (10ml) heavy cream (or
1/2 teaspoon vanilla extract
Preheat oven to 350F degrees. Line 8x8 baking pan with aluminum foil with enough overhang on the sides for easy removal. Spray foil with
nonstick spray.
Make the crust/topping: In a large bowl, whisk the flour, oats, brown sugar, and cinnamon together until combined. Cut in the cold butter
using a pastry blender or two forks until it reaches coarse, pea-sized crumbs. See photo above. Remove 3/4 cup of the mixture, put in a small
bowl and mix with pecans. This will be set aside for the topping.
Evenly press the remaining oat mixture into the bottom of the prepared baking pan. Bake for 15 minutes as you prepare the filling.
Make the filling: Whisk the egg and sugar together until smooth and creamy. Add the flour and salt. Whisk until combined. Fold in the
peaches. Remove crust from the oven after 15 minutes and pour the filling over hot crust.
Sprinkle with reserved oat/pecan mixture. Bake for 30-32 minutes or until golden brown on top. Allow to cool in the pan on a wire rack for
30 minutes. Transfer to the refrigerator and allow to chill for 2 hours before cutting into squares.
Make the vanilla glaze: Using a fork or spoon, whisk/stir the confectioners' sugar, cream, and vanilla extract together until smooth. Drizzle
over each square. Store bars tightly covered in the refrigerator. Bars stay fresh for up to 4 days.
*Recipe may easily be doubled to fit in a 9x13 pan, baking time will increase to 35 minutes.
Peach Crisp
Put peaches in a shallow 2-quart baking dish. Sprinkle with
the lemon juice. Mix flour, oats and brown sugar. Cut in
margarine with pastry blender. Spread over the peaches and
bake at 325 degrees for 30 minutes or until peaches are tender
(check with a butter knife).
Serve warm with ice cream, nonfat topping or whipped cream.
Fresh Peach Crisp
* Gluten Free, Dairy Free, Sugar Free, Soy Free
• 10 cups fresh sliced peeled peaches
• 1 lemon (juiced) or 2 tablespoons fresh lemon juice
1 ½ cups organic gluten-free oats
1 cup coconut sugar
1 cup chopped walnuts
½ cup almond flour
1 tablespoon cinnamon
1/8 teaspoon sea salt
½ cup coconut oil
1 ½ teaspoons powered stevia
½ teaspoon vanilla extract
Heat oven to 375 degrees
Place peaches in un-greased 13x9 inch baking dish. Stir in lemon juice.
In a large bowl, combine all topping ingredients. Just mix them until crumbly and then top peaches.
Bake 10-12 minutes and remove.
Gluten Free Blueberry Peach Coffee Cake
• 1 cup (200 g) granulated sugar
• 1/2 (125 ml) cup oil
• 1 cup (250 ml) sour cream
• 2 large eggs
• 2 teaspoons (10 ml) pure vanilla extract
• 1 cup (160 g) brown rice flour
• 1/2 cup (65 g)sorghum flour
• 1/2 cup (85 g) potato starch
• 1/4 cup (30 g) tapioca starch
• 2 teaspoons (8 g) baking powder
• 2 teaspoons (8 g) xanthan gum
• 1 teaspoon (5 g) baking soda
• 1/2 teaspoon (1 g) ground cinnamon
• 1/2 (3 g) teaspoon salt
• 1 1/2 cups (225 g) blueberries
• 1 1/2 cups (about 3 medium) peeled,
seeded, and diced peaches
• 2 tablespoons (20 g) brown rice flour
• 1/4 cup (33 g) sorghum flour
• 2 tablespoons (20 g) brown rice flour
• 2 tablespoons (28 g) brown sugar, packed
• 2 tablespoons (25 g) granulated sugar
• 1/2 teaspoon (1 g) ground cinnamon
• 2 tablespoons (30ml) unsalted butter,
• 1/2 cup (60 g)chopped pecans
Preheat the oven to 350 degrees F (177 degrees C). Lightly grease a 9-inch (22 cm)
springform pan.
In a large mixing bowl, whisk together 1 cup sugar and oil until well combined. Whisk in
the sour cream, eggs, and vanilla.
In a separate bowl, whisk together the rice flour, sorghum flour, potato starch, tapioca
starch, baking powder, xanthan gum, baking soda, cinnamon, and salt.
Stir the dry ingredients into the wet ingredients, just until incorporated.
Dust the blueberries and peaches with the 2 tablespoons rice flour. Stir until the fruit is
coated with the flour. This will prevent the fruit from sinking to the bottom of the
Gently fold the blueberries and peaches into the batter. Scrape into the prepared baking
In a small bowl, combine the sorghum flour, rice flour, sugars, and cinnamon. Stir in the
butter, until the mixture resembles wet sand. Some small pieces of butter is alright.
Stir in the pecans, and sprinkle the topping mixture over the top of the cake.
Bake in the preheated oven for 62-67 minutes, or until a toothpick inserted into the
middle of the cake comes out clean.
Cool on wire cooling rack, then carefully cut around the outside of the cake, releasing the
cake from the pan. Remove the springform collar and cool cake completely before
storing in an air-tight container in the fridge.
You can mix up a glaze by mixing 1/2 cup confectioners' (icing) sugar with 2 to 3
tablespoons of milk or cream. Drizzle it on after the cake has cooled. I've made this
cake both ways, and actual prefer it without the glaze.
Gluten Free Dairy Free Peach Muffins
1/2 cup sorghum flour
5 Tablespoons amaranth flour
5 tablespoons brown rice flour, finely ground
2 tablespoons sugar
4 teaspoons quinoa flour
2 teaspoons potato starch
2 teaspoons tapioca starch
1 teaspoon gluten free baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon xanthan gum
1/4 salt
2/3 cup gluten and dairy free plain yogurt (I used plain coconut yogurt)
1 large egg (or egg substitute)
2 tablespoons oil
1 tablespoon lemon juice
3/4 cup peaches, pitted and chopped (also, peeled, if you prefer)
In a bowl combine sorghum flour, amaranth flour, brown rice flour, quinoa flour, sugar, potato starch, tapioca starch, baking powder,
baking soda, cardamom, xanthan gum and salt. Mix well and set aside. In a bowl of your mixer, beat egg, diary free yogurt, oil and lemon
juice until combined. Add dry ingredients and mix until just combined. Fold in peaches.
Spoon batter evenly into oiled muffin cups. Bake for 20 to 23 minutes at 350. Remove from pan immediately and let cool completely on a
If your family prefers a sweeter muffin, add two more tablespoons of sugar, a teaspoon of gluten free vanilla, and/or sprinkle a bit of coarse
sanding sugar on the muffins before baking.
Freezing Directions:
When cooled, divide and place into indicated number of freezer bags. Remove as much air as possible and freeze.
To serve: Thaw. Eat at room temperature or heat slightly.
Cinnamon Peaches and Cream Pancakes
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, nut-free, peanut-free, soy-free, and vegetarian. Use egg-free
and vegan pancakes, if desired.
2½ cups chopped peaches (about 4 small to medium)
2 tablespoons honey or agave nectar
¼ teaspoon ground cinnamon
1 to 2 teaspoons chia seeds (optional)
Squirt of lemon juice
2 pinches salt, divided
Sweetener, to taste (I use vanilla stevia)
½ cup chilled coconut cream (see note below)
1 tablespoon organic powdered sugar
½ to ¾ teaspoon vanilla extract
1 batch pancakes prepared with ½ teaspoon ground cinnamon (I used Bob’s Red Mill Gluten-Free Pancake
Mix for 12 dollar pancakes)
Place the chopped peaches in a bowl, and stir in the honey or agave, and the cinnamon. Let sit for 20-30 minutes.
In a small mixing bowl, blend the coconut cream, powdered sugar, vanilla and a pinch of salt, until nice and whipped,
about 1 to 2 minutes. Place in the refrigerator.
Remove ½ cup of the chopped peaches to a separate bowl, placing the remaining peaches and juices in your blender.
Add the chia seeds, if using (they add nutrition and thicken, 2 teaspoons will thicken as much as shown in the
picture), lemon juice, and a pinch of salt. Puree. Taste test and add your desired sweetener to taste (I use about 5 to 7
drops of vanilla stevia).
Cook pancakes.
Place a pancake on each of 4 plates. Top each with a dollop of the coconut whip. Top with a pancake and gently press
down. Repeat with another dollop of coconut whip and another pancake. Top with the peach sauce and garnish with
additional coconut whip and the reserved chopped peaches.
Peach Berry Crisp
Dairy Free, Egg Free, Gluten Free, Vegan
Preheat the oven to 350 degrees.
Place into a medium bowl:
3 large peaches, peeled, sliced and each slice cut in half again
1 1/2 cups mixed blackberries, raspberries, and/or blueberries (more or less to your liking)
Sprinkle the fruit with and mix together:
1 tablespoon tapioca starch
1 tablespoon brown sugar
1 teaspoon lemon
Spoon the fruit mixture into the bottom of a deep dish pie plate.
In a separate bowl stir together:
1 cup GF rolled oats
3/4 cup almond flour
1/4 cup brown sugar
1/2 teaspoon cinnamon
a pinch each of nutmeg and salt
Add to the oat mixture and combine with a fork until crumbly:
3 tablespoons Earth Balance
Place the crumble mixture on top of the fruit. Pop in the oven for 30-35 minutes.
The crisp is done when the fruit can be pierced with a fork and the topping is nicely browned.
Serve warm for dessert or breakfast!
Note: The topping is very crispy…almost granola like. It’s definitely got a bit of a chew to it because of
the oats.
• 1 c. diced peaches (about 2 peaches)
• 1 c. diced tomato
• ½ c. diced red onion
• ¼ c. chopped cilantro
• 1 jalapeno, minced
• 1 Tbsp. lemon juice
• 2 tsp. sugar
Combine all ingredients in small bowl and mix to incorporate.
Store in airtight container in refrigerator.
Tomato, Peach, & Burrata Salad
1/3 cup balsamic vinegar
2 large tomatoes, cut into pieces
2 large peaches, cut into pieces
6 ounces burrata cheese, cut into pieces
3 tablespoons freshly chopped basil
1. To make the balsamic reduction, pour the balsamic vinegar into a
small saucepan. Heat over medium-high heat and bring to a boil.
Reduce the heat to low and let simmer, swirling the pan
occasionally, until reduced to about half of the original amount,
about 15 minutes. Remove from the heat and set aside.
2. Meanwhile, place the tomatoes and peaches on a platter or plate.
Top with burrata cheese chunks and basil.
3. Drizzle the balsamic reduction over the salad and serve.
Note-you can find burrata cheese in most grocery stores in the cheese
section. If you can't find it you can substitute fresh mozzarella.
Burrata cheese is very soft and will not slice well. Just add the
creamy chunks to the salad!
Grilled Peaches and Berries
3 medium ripe peaches, halved and pitted
1 cup fresh blueberries
2 tablespoons brown sugar
2 tablespoons butter
1 tablespoon lemon juice
Place two peach halves, cut side up, on each of three double
thicknesses of heavy-duty foil (12 in. square). Top with
blueberries, brown sugar, butter and lemon juice. Fold
foil around mixture and seal tightly.
Grill, covered, over medium-low heat for 18-20 minutes or
until tender. Open foil carefully to allow steam to
Blueberry-Peach Ice Pops
2/3 cup of sugar, divided
3 tablespoons of fresh lemon juice, divided
3 cups of fresh blueberries
1 cup of peeled, pitted, and sliced peach (about 1 large peach)
1/3 cup of heavy whipping cream
1. Combine 3 tablespoons sugar, 2 tablespoons fresh lemon juice, and
berries in a food processor, and process until smooth. Strain
mixture through a fine-mesh sieve over a bowl, pressing to extract
juices, and discard solids.
2. Place the remaining 1 tablespoon juice and peach in a food
processor; process until smooth. Place cream in a large bowl; beat
with a mixer at high speed until soft peaks form. Gradually add
remaining sugar, beating until stiff peaks form. Stir one quarter of
whipped cream into peach mixture. Gently fold remaining cream
into peach mixture; chill. Divide half of the blueberry mixture
evenly among 10 (4-ounce) ice-pop molds. Top with lid. Freeze 25
minutes or until set. Uncover and top each serving with peach
mixture; top with lid. Insert craft sticks into center of each mold;
freeze for 25 minutes or until set. Uncover and top each serving
with remaining blueberry mixture. Freeze for 4 hours or until
thoroughly frozen.
Fresh Fruit Popsicles
1 peach, cut into 1/2-inch slices (1/2 cup)
2 kiwis, peeled and sliced into 1/4-inch rounds
3/4 cup strawberries, finely chopped
1/2 cup blueberries
1/2 cup raspberries
1 1/2 to 2 cups of fruit punch or 100 percent white-grape juice
1. Combine fruit in a mixing bowl and arrange the mixture
into eight 3-ounce popsicle molds.
2. Pour enough juice into each mold to just cover fruit.
3. Insert popsicle sticks and freeze until solid (about six
Peach Strawberry Popsicles
These naturally sweetened popsicles are bright, refreshing and
healthy. Fresh, sweet, juicy peaches and strawberries are perfect
together for a simple and tasty summer treat. I didn't add
additional sweetener other than a very ripe banana, you can of
course use sugar, syrup or honey instead. Peaches can also be
replaced with mango, apricot, or pineapple or a mix of all.
Ripe peaches, peeled, pitted and chopped
tsp Lime juice
1 Very ripe banana
3 Strawberries, diced
Bring a saucepan of water to a boil. Gently lower the ripe peaches
into the boiling water. Leave it there for 30 seconds or until the
skin splits. Remove the peaches with a slotted spoon and plunge
them into an ice water bath. After 10 seconds or so, remove them
and peel.
Roughly chop the peaches and place them in a blender together
with lime juice, and banana. Process until smooth.
Pour half portion into the 8 ice moulds, add in diced strawberries
and top with the remaining. Insert sticks, then freeze at least 4
hours or until firm.
Peach Frozen Yogurt
This recipe easily doubles but you'll need a really large food processor
(it worked well in my 14-cup food processor). Also, you can serve
it immediately but it's pretty soft. It firms up great after about
20-30 minutes. You need a food processor for the frozen yogurt
but it's probably worth a try to make it in a high-powered blender
(like Blendtec or Vitamix) since they can usually make ice cream
type desserts quite well.
We've tried this with strawberries and blueberries, too, although
peach continues to be our favorite (the creamiest of all of them).
I think mango would be fantastic also.
16 ounces frozen peaches (about 4 cups)
1/4 cup honey or agave nectar
1/2 cup lowfat plain yogurt
2 teaspoons fresh lemon juice
In the bowl of a 7- or 8 cup food processor, add the peaches, agave
nectar or honey, yogurt and lemon juice.
Process until the frozen yogurt is smooth and thick, about 5-6
Serve immediately if you don't mind really soft frozen yogurt,
otherwise, scrape the mixture into a tupperware-type container
and freeze for 20 minutes (or up to a month if well-covered).
Peach Oatmeal Yogurt Parfait
1 medium peach, peeled, pitted and chopped
2 teaspoons packed light brown sugar
1/2 teaspoon cinnamon
1/4 cup almond milk
1/4 cup old-fashioned rolled oats
Pinch of salt
3/4 cup plain low-fat Greek yogurt (6 oz.)
In a small bowl, stir together peach, brown sugar and
Combine almond milk and 1/4 cup water in a small saucepan
and bring to a boil over medium-high heat. Stir in oats and
salt. Reduce heat to medium-low. Cook, stirring
occasionally, until mixture has thickened and oats are
tender, about 5 minutes. Remove from heat.
Spoon oatmeal into a bowl, top with peach mixture and spoon
yogurt on top. Sprinkle with extra cinnamon, if desired.
Strawberry Peach Vodka Collins
6 oz pureed strawberry (about 10 strawberries)
2 oz peach syrup (recipe follows)
12 oz tonic water
2 oz plus 3 oz vodka (divided use)
Stir strawberry puree with 2 oz. of vodka. Place three
teaspoons of strawberry mixture in the bottom of
popsicle form; set aside. Combine peach syrup with
tonic water; add vodka. Pour peach and vodka mixture
over strawberry mixture and stir to combine. Freeze for
2 hours, then insert popsicle stick. Freeze overnight.
Peach Syrup
½ cup sliced peaches (about 4 medium size peaches)
1 cup water
1 cups sugar
Wash, peel, and pit peaches. Place peaches in a blender or
food processor and process until peaches are pureed. Place
water, sugar and peach puree in a pot and bring to a boil and
continue to boil for 5 minutes.
Frozen Peach Margarita
Margarita Ingredients:
1 1/2 oz Gold Tequila
1 oz Peach Schnapps
1 teaspoon Triple Sec
1 oz lime juice
1 lime wedge
Sugar for the glass rim.
Margarita Mixing Instructions:
Shake all Tequila, Schnapps, Triple Sec and lime
juice with ice and strain into sugar-rimmed
margarita glass. Garnish with a lime wedge or
serve with fresh peach slices.
To whip up a frozen peach margarita just pull out
your trusty margarita blender, add the
ingredients and ice, then blend to desired
Frozen Banana Peach Margarita
Margarita Ingredients:
This recipe makes 1 serving please multiply to suit your desired number of servings.
1 ½ ounces of Silver Tequila (Margaritaville or your favorite)
1 ounces of Triple Sec
1 ½ ounces of Banana Margarita Mix or 1/3 of a ripe banana peeled.
1 ½ ounces of Peach Margarita Mix or ½ of a peach peeled and pitted.
1/2 ounce of lime juice
2 cups of ice
Sparkling Sugar
1 Lime
Margarita Mixing Instructions:
Grab your favorite Margarita glass and prepare it by rubbing it with a lime wedge and
then pressing it into the sugar or salt, which you have spread out on a small plate. I
suggest using the sugar if at all possible.
Place the banana mix, peach/peach mix, triple sec, tequila and the ice into
your margarita blender and blend until you achieve a nice smooth blend.
Pour the drink into the Margarita glass; top it off with a lime wedge on the rim and few
separate peach wedges.
Serve the drink and get back to the blender quick because you’re sure to have more
requests coming in from your guest for more these drinks.
Please leave any comments below and let us what your opinion of this Frozen Banana
Peach Margarita Recipe. Also if you have an improvement that will make it
absolutely outstanding please let us know and we’ll include it here.
Frozen Peach Nectarine Margarita
Peach Nectarine Margarita Ingredients:
(Amounts shown are for about two drinks, depending on your glass size).
1 Very Ripe Nectarine (Peeled and pitted)
2 ounces of your favorite Peach Margarita mix.
2 ounces of Triple Sec or Grand Marnier.
2 ounces of your favorite Silver Tequila.
1/2 ounce of lime juice.
Fresh Peach slices.
Lime wedge.
Sparkling sugar.
2 1/2 cups of ice.
Peach Nectarine Margarita Mixing instructions:
Now here’s where the work comes in. Take one of your very ripe nectarines peel and pit it.
Remember you’ll have to do this for every two drinks you make and it can be messy, so you
might want to do 2 or 3 ahead of time. Also if you’re up for double messy you can substitute
fresh peaches for Peach Margarita mix.
Take your favorite Margarita glass and prepare it for the Frozen Peach Nectarine Margarita by
rubbing the rim with a lime wedge and then pressing it into the sugar, which you previously
have spread out on a flat plate.
Put the sliced and peeled nectarine, Peach Margarita mix, Triple Sec and Tequila into
your Margarita blender and blend to your reach your desired consistency.
Pour the Margarita into your Margarita glass and top it with a fresh lime wedge on the rim.
Serve with fresh Peach wedges on the side.
Peach Bellini
Serves 2
2 oz peach nectar
1 teaspoon fresh lemon juice
1 oz peach schnapps
3 ozc hilled, dry Champagne
1/2 cup crushed ice
Mix the peach nectar, lemon juice and schnapps in a
chilled glass. Add half a cup (or more) of crushed ice,
stir, and add the champagne.
Notes: May be prepared in a blender to produce a
frozen drink
Peach-a Rita
4 oz. orange juice
4 oz. margarita mix (non-alcoholic, preferred brand:
4 oz. Lime Tequila (preferred brand: Margaritaville)
4 oz. Pineapple Rum
2 oz. Triple Sec or Cointreau
2 fresh peaches, pitted and sliced (I leave the skin on, but
you could remove the skin)
Preparation: In a blender, combine all liquid ingredients.
Add peach slices. Fill the blender with ice. Blend until
smooth. Enjoy poolside or on the beach. Or in your
living room. Basically anywhere.
Homemade Peach Schnapps
Use fresh and fully ripe peaches - organic if possible. You can
use any variety.
Peel 12 medium size peaches (easy if you first dip them into
boiling water for 30-60 seconds and cool them in cold
Remove the stones and cut the fruits in quarters.
Put peaches and stones in a clean glass jar with tight-fitting
Cover with clear, unflavoured vodka - 40% alcohol content (80
Let steep for 1-2 months in a dark place at room temperature,
18-20°C (64-68°F).
Shake lightly and taste it from time to time.
Strain and filter your infusion into a clean glass bottle or jar
with tight-fitting lid.
Store (age) for at least 1 month in a dark place at room
temperature before serving.
Pear Recipes
Canned Vanilla Pears
2 to 3 pounds pears per quart
Sugar syrup
cinnamon sticks
whole vanilla beans
whole cloves
Hot Pack: Wash pears; drain. Cut into quarters or halves; core and peel. Treat to prevent darkening (highly recommended – I
use “Fruit Fresh” which you can find in almost any store that has a canning supplies section). Make a light syrup (we used a 30%
syrup last year and a 20% syrup this year. You don’t have to use a syrup at all, but I recommend it because it helps preserve the
texture and the color.) Cut up a whole vanilla bean into approximately 3/8″ pieces and add them to your sugar syrup. Splitting
the bean down the center will help release the vanilla seeds into the syrup. Keep syrup hot.
Cook pears one layer at a time in syrup for 5 to 6 minutes or until hot throughout. Put a small piece of cinnamon bark (about a
1/2″ to 5/8″ piece) and 3 to 6* cloves in each hot jar. Pack hot pears into hot jars leaving 1/2″ head space. Remove air bubbles.
Adjust two piece caps. Process pints 20 minutes, quarts 25 minutes, in a boiling-water bath canner.
Recipe note: Remember that cinnamon and cloves will get stronger the longer they are in the jars so if you like a much
spicier flavor, add more, but we used only three cloves per jar so that the vanilla (much more expensive) is the main
flavoring. The vanilla accents rather than hides the pear flavor
Sugar Syrup
Sugar syrup is used primarily in canning fruits. It’s easy and fast to make. I will list the different strengths of syrup
you may want to make for different projects and the approximate yield. Deciding how much you need for a given
recipe is (I’ve found) a guessing game. There are a lot of variables such as how much fruit you put in each jar, whether
the fruit is diced or in large chunks, and how many jars you end up filling which depends on the same variables. When
I am going to can a big batch of peaches or pears I start off making a triple batch of syrup because I nearly always need
at least that much. If you run out in the middle of your project it is very easy to make more. So don’t let yourself get
too worried. If you make too much you can store the extra syrup in the fridge indefinitely or if you prefer you can put
the extra in a jar and can it to use later.
I have never used a heavy syrup for my peaches and pears. I usually use either a light or an extra light syrup. The
sugar syrup helps to maintain the fruit quality and color as it sits in your pantry. You can also use fruit juice or plain
water, but I prefer the more traditional sugar syrup. It is all a matter for your personal preference.
General instructions:
Choose a pot that will accommodate the quantity of syrup you are going to make.
Measure the sugar into the pot.
Measure the corresponding amount of water into the pot and stir really well.
Put it on the stove on high heat and bring it to a boil while stirring it.
By the time it comes to a boil the sugar should be well dissolved, it is ready for use.
List of syrup types and the ratio of water to sugar for each one:
Type of syrup:
% of sugar
1 1/4 cups
2 1/4 cups
3 1/4 cups
4 1/4 cups
5 1/2 cups
5 1/4 cups
5 cups
4 1/4 cups
Yield of syrup
6 cups
6 1/2 cups
7 cups
7 cups
Pear Cranberry Vanilla Crumble
1/2 cup apple juice — unsweetened
1/3 cup dried cranberries
1/2 teaspoon vanilla extract
4 whole pears — firm, ripe, peeled, cored and
cut into 12 slices
3 tablespoons sugar
1/3 cup quick-cooking oats
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
3 tablespoons whole wheat flour
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons cold butter
1. In a small bowl, combine the apple juice, cranberries and vanilla; let stand for 15 minutes. Arrange pear slices in an 11-in.
7-in. baking dish coated with cooking spray. Sprinkle with sugar. Pour apple juice mixture over pears.
2. In a bowl, combine the oats, brown sugar, all-purpose flour, whole wheat flour, cinnamon and nutmeg. Cut in butter
until crumbly. Sprinkle over pears. Bake, uncovered at 350° for 40-45 minutes or until pears are tender and
turning golden brown. Serve warm.
NOTES: If you don’t have fresh pears, use canned pears and reduce the sugar a little, since the canned pears are usually sweetened
already. The crumble will also cook in a shorter time (about 30 minutes), although the canned pears won’t brown like fresh ones
Brown Butter Pear Crisp
For the Pear Filling:
6 cups pears, peeled, cored and chopped
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2 cup brown sugar
1/4 cup granulated sugar
1 tablespoon all-purpose Gold Medal flour
1 teaspoon cornstarch
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
For the Brown Butter Crisp Topping:
1/2 cup butter, plus 2 tablespoons cold butter
1 1/4 cup old-fashioned oats
1 cup all-purpose Gold Medal flour
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup brown sugar
1. Preheat oven to 350 degrees F. Grease a 10-inch cast iron skillet and set aside.
2. In a large mixing bowl, combine pears, lemon juice, and vanilla. Toss to coat the pears. In a medium bowl mix together sugars, flour, cornstarch,
cinnamon, and nutmeg. Sprinkle sugar mixture over pears and stir until combined. Pour pear mixture into prepared skillet and spread into an even
layer. Set aside.
3. In a small saucepan, melt 1/2 cup of the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown,
Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind; let cool.
4. In a large bowl, combine the oats, flour, salt, cinnamon, and brown sugar. Pour the browned butter over the mixture and stir well. Add in the
remaining 2 tablespoons of cold butter and mix until crumbly. Pour mixture evenly over the pears.
5. Bake for 40-45 minutes or until the crumble topping it golden brown and the crisp is bubbling around the edges. Let cool for 10 minutes before
serving. Serve warm with vanilla ice cream, salted caramel sauce, or whipped cream, if desired.
Note-if you don't have a cast iron skillet you can bake the crisp in a greased baking dish.
Caramelized Pear Upside-Down Cake
4 tablespoons (1/2 stick) unsalted butter, plus extra for greasing
1/2 cup firmly packed light brown sugar
1/4 teaspoon cinnamon
dash nutmeg
3 ripe but still firm pears, thinly sliced
6 tablespoons unsalted butter, very soft
1 cup sugar
2 eggs, at room temperature
1 cup flour
3 tablespoons cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
Preheat the oven to 350 degrees. (I always use the convection setting on my oven because it seems to cook more evenly.) Lightly butter the
sides of a 9-inch round cake pan.
Combine the butter, sugar, cinnamon, and nutmeg in a small saucepan and heat to boiling, then remove from heat. Scrape the mixture into
the prepared pan and spread evenly. Arrange the pears over the butter mixture and press down.
Beat the butter and sugar with an electric mixer until creamy, about 1 minute. Add the eggs and vanilla and beat until very smooth and fluffy,
about 2 minutes.
Sprinkle in the flour, cornmeal, baking powder, and salt, and beat 10 seconds. Pour in the milk and beat just until the batter is evenly
moistened, about 1 minute. Pour the batter over the pears, then carefully lift the pan and bang back down on the counter once or twice to
release any air bubbles.
Bake approximately 45 minutes (watch closely if using convection setting!), or until a knife comes out clean. Run a knife along the outer edge
of the cake to loosen it from the pan. Place a plate over the cake, then flip it over to invert the cake onto the pan. Let the cake cool completely
before serving. Best served the same day.
Fresh Pear Upside Down Cake
3 fresh pears
3/4 c. butter
1/2 c. brown sugar
1 c. granulated sugar
2 egg
1/4 tsp. fresh grated nutmeg
1 tsp. vanilla
2 tsp. baking powder
1/2 tsp. salt
1 2/3 c. all-purpose flour
1/2 c. milk
Pare, core and slice the pears; set aside. Put 1/4 cup of the butter into a 10 x 6 x 3/4 inch glass pan. Place into oven as it preheats to
melt. Sprinkle brown sugar evenly over melted butter; arrange pears over brown sugar, cut side toward pan.
Cream the remaining 1/2 cup butter with the granulated sugar, egg, and vanilla. Blend in the baking powder and salt add the flour
alternately with the milk, blending well.
Pour mixture over pears evenly. Now I’ve broken my rectangular glass dish and used a 9″ round cake pan. This recipe makes too
much batter for that size pan. If you have a larger round pan you might be fine, but I wouldn’t use a springform pan as the
butter/brown sugar mixture is likely to leak.
Any remaining batter can be used for either a few cupcakes or a thin layer cake. Just shorten the baking time.
Bake at 350°F for 35 minutes or until center of cake tests done.
Invert onto serving plate.
Fresh Pear Cake
4 cups peeled, cored and chopped pears
2 cups white sugar
3 cups sifted all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
4 egg whites
2/3 cup canola oil
1 cup chopped pecans
Combine the pears and the sugar and let stand for one hour.
Preheat oven to 325 degrees F (165 degrees C). Spray a 10 inch bundt pan with non-stick cooking spray.
Slightly beat the egg whites and combine them with the oil, chopped pecans and pear mixture.
Stir the flour, salt, baking soda, nutmeg, cinnamon and cloves. Stir in the pear mixture. Pour batter into the prepared bundt pan.
Bake at 325 degrees F (165 degrees C) for 1 hour and 10 minutes. Remove from oven ant let cool on a wire rack for 10 minutes
before removing form pan.
Pear and Cream Cheese Muffins
4 oz. cream cheese, softened
1/2 c. butter or margarine, softened
1/2 c. sugar
3/4 c. brown sugar
3 eggs
1 t. vanilla
2 c. flour
1 1/2 t. baking soda
1 t. cinnamon
1/2 t. salt
1/4 t. nutmeg
1 large, ripe pear, peeled and diced
1. In a large bowl, beat together cream cheese, butter or margarine, sugars, eggs and vanilla. Beat until smooth and
2. Meanwhile, in a small bowl, stir together flour, baking soda, cinnamon, salt and nutmeg. Stir into the liquid mixture
just until combined, being careful not to over mix. Fold in the pears.
3. Spoon into greased or lined muffin tins and bake at 375 degrees for 15-18 minutes, until golden brown and fully
Note – My muffins pictured above were topped with a simple streusel that added a nice crunch. To make the streusel,
combine 1/3 c. flour, 1/3 c. brown sugar and 1 t. cinnamon in a small bowl. Cut in 3 tablespoons of butter or margarine
until crumbly. Sprinkle over muffins before baking and bake as directed.
Vanilla Pear Coffee Cake
1/2 cup butter, plus more for pan
2 cups all-purpose flour, plus more for pan
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup sugar
1 egg
2 tsp. vanilla extract
1/2 cup milk
3 cups pears chopped
1 tsp. ground cinnamon
1/4 tsp. salt
1/3 cup packed light-brown sugar
3/4 cup all-purpose flour
4 tbsp. butter, room temperature
Preheat over to 350 degrees. Line an 8×8 pan with parchment paper {or butter and flour your pan} and set aside.
In a medium bowl, sift together flour, baking powder and salt. Set aside. In the bowl of an electric mixer, cream butter
and sugar on medium speed until light and fluffy. Reduce mixer speed to low, and add egg and vanilla. When combined,
alternate adding reserved flour mixture and milk to the mixer, beginning and ending with the flour mixture. Remove
from mixer. Gently fold in pears. Pour batter into prepared pan. To make streusel topping, mix cinnamon, salt, brown
sugar and flour together; cut in butter using a pastry blender or fork until fine crumbs are formed. Using hands, squeeze
together most of the mixture to form large clumps. Sprinkle topping generously over batter.
Bake for about 60 minutes or until a cake tester comes out clean. Let cool 10 minutes before removing sides of pan. Let
cool 15 minutes before serving.
Fresh Pear Crostata
½ cup sugar
3 tablespoons all-purpose flour
4 cups chopped peeled ripe pears (8 to 9 medium)
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 teaspoon sugar
2 tablespoons sliced almonds
Heat oven to 450°F. In medium bowl, mix 1/2 cup sugar and the flour. Gently stir in pears to coat.
Remove 1 pie crust from pouch; unroll crust into ungreased 15x10-inch pan with sides.
Spoon pear mixture onto center of crust to within 2 inches of edge. Carefully fold 2-inch edge of crust up over pear
mixture, pleating crust slightly as necessary. Sprinkle 1 teaspoon sugar over crust edge.
Bake 14 to 20 minutes or until pears are tender and crust is golden brown, sprinkling almonds over pear mixture
during last 5 minutes of bake time. Cool 15 minutes. Cut into wedges; serve warm.
Serve each slice with a scoop of cinnamon or vanilla ice cream.
Rustic Pear Tart
5-6 ripe pears
1/4 C. vanilla sugar*
1/2 t. ground cinnamon
1/4 t. freshly grated nutmeg
zest of one lemon
juice of half a lemon
1 T. plus 1 t. cornstarch
1/2 package of prepared or homemade piecrust
1 T. honey
1/4 t. boiling water
* Vanilla sugar is made by storing your vanilla beans in a canister of sugar. Not only does this keep the beans fresh, it also flavors the sugar and
makes it a delicious addition to baked goods. If you don’t have vanilla sugar, just use regular granular sugar.
Preheat the oven to 425 F.
Line baking sheet with parchment paper.
Peel and core pears. Cut into 1/4 inch thick slices and place in a medium mixing bowl. Toss pears with cinnamon, nutmeg,
lemon zest, lemon juice, and cornstarch. Let sit for a few minutes while you prepare the crust.
Roll out piecrust to 9 inches wide. Use a rolling pin to help transfer the dough to the prepared baking sheet. Give the filling in
the bowl a stir again to make sure the juices are coating all the pieces. Use a large spoon to heap pears onto the center of the
piecrust, leaving at least a 2 inch border around the outside. Hold the juices in reserve in the bowl for the time being.
Carefully fold up sides of crust around the heap of pears, pinching any seams that form to make sure they are sealed. The pears
in the center will not be covered by crust. Pour reserved juices over the exposed pears, making sure it gets inside the crust.
Place tart in the hot oven to back for 25-30 minutes or until crust is golden brown and pears are tender. Remove from oven
and place on a cooling rack. Combine the honey and boiling water to create a glaze. Use a brush to apply to both the hot crust
and pears. Allow tart to cool for at least 15 minutes before slicing. To transfer tart to a serving plate, it’s best to let it cool
completely so crust holds together.
Spiced Pear Crumble Recipe
• 4 medium pears, peeled and chopped
• 1/4 cup dried cranberries
• 2 teaspoons lemon juice
• 2 tablespoons reduced-fat butter
• 1/2 cup reduced-sugar orange marmalade
• 1/4 cup sugar-free maple-flavored syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground allspice
• 1 teaspoon vanilla extract
• 1-1/2 cups crushed reduced-fat vanilla wafers (about 45
• 1/4 cup chopped almonds
• 1-1/2 cups reduced-fat vanilla ice cream
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
Apple Pear Pie
• Pastry for double-crust pie (9 inches)
• 3 medium ripe pears, peeled and thinly sliced
• 3 medium tart apples, peeled and thinly sliced
• 1 cup plus 1 teaspoon sugar, divided
• 1 teaspoon lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 tablespoons butter
• 1 teaspoon whole milk
Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. In a large bowl, combine the pears, apples, 1 cup
sugar, lemon juice, cinnamon and nutmeg. Transfer mixture to crust; dot with butter.
Roll out remaining pastry to fit top of pie; cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges.
Add decorative cutouts if desired. Brush with milk; sprinkle with remaining sugar. Cover edges loosely with foil.
Bake at 350° for 30 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown. Cool on a wire rack.
Pear Bread
• 3 1/2 cups sifted flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 2 cups sugar
• 1/2 cup vegetable oil
• 1/2 cup butter, melted
• 2 teaspoons vanilla
• 4 eggs
• 2 cans (15 ounces each) pear halves,
chopped; or 2 cups fresh pears, peeled,
cored and coarsely chopped
Preheat oven to 350 degrees F. Grease two 8.5 x 4.5 x 2.5-inch loaf pans.
In a large mixing bowl, sift together the flour, baking powder, salt, ginger, baking soda, and nutmeg and set aside.
In a separate mixing bowl using an electric mixer on high speed, beat together the sugar, oil, butter, and vanilla until well
blended. Add eggs one at a time beating well with each addition. The mixture will begin to thicken and be a light lemon
Stir the mixture into the dry ingredients and stir just until moistened. Fold in the pears.
Spoon batter into prepared loaf pans. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and cool in pans for 10 minutes, then turn out loaves and transfer to a wire rack to cool completely.
Wrap each loaf in foil and let stand overnight in a cool dry place before serving.
I think 1 1/2 teaspoons of cinnamon, 1 teaspoon lemon juice, and 1/2 cup chopped walnuts or pecans would also be
awesome in this recipe. If you include these items, add the cinnamon into the dry ingredients, and the lemon juice into the
wet ingredients. Stir in the walnuts or pecans at the same time you fold in the pears.
Gluten-Free Pear Cranberry Crisp
Pear cranberry (or apple) filling
4 large Bartlett pears or Granny Smith apples (about 2
peeled, cored and sliced into small bite-sized pieces
1 cup fresh or frozen cranberries
⅓ cup honey
2 tablespoons arrowroot starch or 3 tablespoons cornstarch
1 tablespoon lemon juice
½ teaspoon ginger
¼ teaspoon cinnamon
Gluten-free walnut, oat and almond meal topping
1 cup old-fashioned oats
½ cup almond meal or almond flour
½ cup chopped walnuts
⅓ cup lightly packed brown sugar
¼ teaspoon fine grain sea salt
4 tablespoons butter
3 tablespoons plain yogurt (Greek or regular)
Don't forget the vanilla ice cream!
Preheat the oven to 350 degrees Fahrenheit. In a 9 by 9-inch baking dish, mix together the pears (or apples), cranberries, honey,
arrowroot or cornstarch, lemon juice, ginger and cinnamon.
Optional: brown the butter for a more complex flavor. Melt the butter in a small saucepan over medium heat. Swirl the pan by the
handle often so the butter doesn’t splatter. Continue to heat the butter, swirling frequently, until you see little brown flecks in the
bottom of the pan (this will take about three minutes).
In a medium mixing bowl, stir together the oats, almond meal or flour, walnuts, brown sugar and salt. Mix in the Greek yogurt and
browned butter (or melted butter). Stir until all of the flour is incorporated and the mixture is moistened throughout.
Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need
to pack it down). Bake for 55 minutes, or until the filling is bubbling around the edges, the top is turning lightly golden and most of the
cranberries have burst. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream.
Easy Gluten-Free Pear Cobbler
2-3 pears, sliced (about two cups)
3/4 cup sugar + 1/2 cup for pears
1/2 stick (4 ounces) butter
3/4 cup King Arthur Multipurpose
Gluten-Free Baking Flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup milk
1 egg
Preheat oven to 325 degrees F. Lightly spray a 9x9-inch baking dish with nonstick cooking spray.
1) Once oven is heated, place butter in dish and melt in the oven. Remove once melted.
2) Place sliced pears and 1/2 cup sugar in a bowl and stir. Set aside.
3) Meanwhile, whisk egg and milk together in a large bowl. Add flour, baking powder, cinnamon, salt, and 3/4 cup sugar
and whisk until well combined.
4) Pour batter over melted butter and spread somewhat evenly in pan. Add pears evenly on top of batter, but do not mix in.
5) Bake, uncovered, for 50-60 minutes or until golden brown and edges are slightly crispy.
Enjoy with vanilla ice cream.
•2 tablespoons unsalted butter
•3 tablespoons brown sugar
•1 pinch salt
•½ teaspoon vanilla
•1 fresh ripe pears
•2 eggs, separated
•¼ cup granulated sugar
•½ teaspoon almond extract
•¾ cup almond flour
•2 tablespoons arrowroot powder
•¼ teaspoon cardamom
Preheat the oven to 350ºF. Line an 8″ cake pan with parchment.
In a small saucepan over medium heat, melt the butter. Add in the brown sugar and the salt and stir, cooking until the edges
bubble and the sugar is dissolved stirring continuously. Remove from the heat and stir in the vanilla. Immediately pour the
sauce over the parchment, spreading with the back of a spoon or spatula if necessary.
Slice the pear in half and core using a melon baller. Thinly slice each half into ⅛-1/4″ pieces. Arrange the slices over the
caramel, fanning them out from the center.
Place the egg whites in a mixing bowl and whip until stiff peaks form. Set aside.
In a separate mixing bowl, beat the yolks using a hand beater until they are thick and pale yellow. Slowly mix in the sugar,
followed by the almond extract, the almond flour, arrowroot powder, and the cardamom. The mixture will be quite thick.
Gently mix in half of the egg whites. When they are incorporated, fold in the remaining egg whites. The batter may be slightly
streaked with white. This is fine. Be careful not to overmix when folding.
Pour the cake batter over the pears. Spread into an even layer, fully covering the pears.
Bake for 25-30 minutes, until the top is golden brown and the center is set. Remove from the oven and invert onto a plate
while still warm. Serve warm or at room temperature.
• 2 Tablespoons coconut flour
• 1 Tablespoon almond flour
• ¼ cup almond milk
• 1 egg
• 2 Tablespoons sweetener (honey, sugar)
• 3 Tablespoons chopped pear
• 2 Tablespoons almond slices
• 1 Tablespoon oats
• ½ Tablespoon coconut oil
• ¼ teaspoon cinnamon
In a small bowl, beat egg, almond milk, and sweetener together.
Stir in almond flour and coconut flour. Let sit for a couple minutes.
Stir in chopped pear.
Pour into a lightly greased mug or ramekin.
Combine almond slices, oats, oil, and cinnamon and sprinkle over the top of the batter.
Microwave for 1 -1/2 minutes.
Let cool before eating.
• 2 small flat breads { such as Naan or homemade }
• 2 pears { Bartlett }
• 1 medium onion
• 1 tbsp. balsamic vinegar
• 1 tbsp. olive oil
• Handful Gorgonzola cheese pieces
• Handful fresh spinach
Heat olive oil in pan and add sliced onion & pear and vinegar.
Caramelize them together for about 8 minutes.
Place the flat bread on greased cookie sheet.
Add pear-onion mix to the flat bread and sprinkle with Gorgonzola cheese crumbs.
Arrange some fresh spinach leaves on top
Bake it for about 6-8 minutes. { 425 F}
Caramelized Pear and Gorgonzola Quiche
1/4 cup pancetta or bacon, diced
1 large shallot, diced
1 tablespoon butter
1 tablespoon brown sugar
2 pears, cored and sliced into bite sized pieces
4 eggs, lightly beaten
1 cup half and half
1/2 teaspoon thyme
1/2 cup gorgonzola or other blue cheese, crumbled
1 pre-baked walnut butter pie crust
1. Cook the pancetta and shallot in a pan.
2. Add the butter and let it melt.
3. Add the sugar and cook until bubbly, about 3 minutes.
4. Add the pear and saute until tender, about 3-5 minutes.
5. Mix the pears, eggs, half and half, thyme and gorgonzola and pour it into the pre-baked pie crust.
6. Bake in a preheated 375F oven until golden brown on top and set in the center, about 25-45 minutes.
Walnut Butter Pie Crust (Pâte Brisée)
1 cup all-purpose flour
1/4 cup ground walnuts (toasted
before ground)
1/2 teaspoon salt
1/2 teaspoon sugar
8 tablespoons (1/2 cup or 1 stick)
unsalted butter (cold, cut into 1/2 inch
4-5 tablespoons water (cold)
1. Pulse the flour, ground walnuts, salt and sugar in a food processor to mix.
2. Add the butter and pulse until the mixture resembles a coarse meal, about 6-8 times.
3. Add a tablespoon of water at a time pulsing in between until it starts to clump together.
4. Place the dough on a clean surface and shape it into a disc.
5. Wrap the dough in plastic and refrigerate for at least an hour.
6. Roll the dough into a 12 inch circle about 1/8 of an inch thick on a lightly floured surface.
7. Place the dough into a 9 inch diameter spring form pan with the edges going up the side of
the pan.
8. Place a piece of parchment paper in the pie and fill it with rice or beans to hold it down.
9. Bake in a preheated 350F oven for 15 minutes.
10. Remove the parchment paper and weight and poke the bottom of the crust with a fork a few
11. Bake until a light golden brown, about 10 minutes.
Luscious Char Grilled Pears
• 2 Bartlett pears
• 2 Tbsp brown sugar
• 1 lemon
For the Glaze:
• 8 oz Plain yogurt (whole milk, low fat, nonfat, or
Greek style all work)
• 2 tsp chopped fresh or dried mint
• 4 tsp sultanas
• 2 tsp shredded coconut
While the grill heats, mix the brown sugar and the juice of your lemon into a small bowl.
Slice the pears into thick slices, about 4 per pear.
You can simply eat the rounded end pieces, since these will not grill evenly – you could also reserve them to use as a
Brush your glaze on the pear slices.
The lemon juice in your glaze will prevent oxidation and the pears will grill quickly, so now is a good time to prepare your
Finely chop your mint (if using fresh mint) and mix well into the yogurt. If you are using dried mint, this can be done after
the pears are finished grilling.
Grill the pears for about 3-4 minutes per side (turn carefully, since they will be soft).
You should see grill marks and some caramelization on the pears when they are ready. Bring inside and serve with a
dollop of mint yogurt topped with shaved coconut and sultanas on the side – and prepare for compliments!
Preparation time: 10 minute(s)
Cooking time: 8 minute(s)
Sautéed Pear & Apple Stuffing
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise, divided
1 large Granny Smith apple, peeled, cored and diced
1 large pear, peeled, cored and diced
1/2 cup chopped onion
4 cups stuffing mix
1/4 cup chopped walnuts, toasted (optional)
1-1/2 cups fat free reduced sodium chicken broth, heated
Toss pear, apple, onion and 2 tablespoons Hellmann's® or Best Foods® Real Mayonnaise in 12-inch
nonstick skillet and cook over medium-high heat, stirring frequently, 12 minutes or until tender and
lightly golden.
Meanwhile, combine remaining 6 tablespoons Mayonnaise, stuffing mix and hot broth in large bowl.
Stir fruit mixture into stuffing. Arrange stuffing mixture in serving dish, then sprinkle with walnuts.
Caramelized Ginger Pears
• 4 pounds firm, ripe pears, peeled and
• 2 cups granulated sugar
• 1 cup firmly packed light brown sugar
• 1/2 cup finely chopped crystallized ginger
• 2 tablespoons fresh lemon juice
1. Stir together all ingredients in a large Dutch oven, and let stand at room temperature, stirring occasionally, 2 hours.
2. Bring pear mixture to a boil over medium-high heat, stirring constantly. Reduce heat to low, and cook, stirring often,
1 hour or until thickened and golden. Cool completely (about 45 minutes).
3. Spoon into 8 (4-oz.) jars or airtight containers. Store in refrigerator up to 2 weeks.
4. Caramelized Ginger Pears and Baked Brie: Preheat oven to 350°. Trim rind from top of 1 (8-oz.) Brie round, leaving
a 1/2-inch border on top. Place Brie round on an ovenproof plate. Spoon 1/2 cup Caramelized Ginger Pears over
Brie round. Bake 15 minutes or until cheese begins to melt. Serve immediately with gingersnaps and crackers.
Roquefort Pear Salad
1 head leaf lettuce, torn into bite-size pieces
3 pears – peeled, cored and chopped
5 ounces Roquefort cheese, crumbled 1 avocado – peeled,
pitted, and diced
1/2 cup thinly sliced green onions
1/4 cup white sugar
1/2 cup pecans ( I did a little more because they are so
good and add so much to the salad )
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1 1/2 teaspoons prepared mustard ( I used Dijon )
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste
In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. *Melt the sugar first and then add the nuts so that
the sugar doesn’t get stuck and clumpy in the grooves of the nuts. It will eventually melt if you just turn up the heat and wait.
Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to
cool, and break into pieces.
For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with
pecans, and serve.
Pear and Avocado Salad
4 small bartlett pears
2 teaspoons lemon juice
2 ripe avocados
8 ounces watercress
2 ounces arugula
2 teaspoons finely
chopped walnuts or 2 teaspoonspecans or 2 teaspoons al
4 ounces Roquefort cheese
3 teaspoons balsamic vinegar
2 tablespoons extra virgin olive oil
2 tablespoons walnut oil or 2 tablespoons almond oil
1 teaspoon Dijon mustard or 1 teaspoon brown mustard
1/2 teaspoon light brown sugar
1 tablespoon fresh parsley, chopped finely
salt and pepper
Halve and core the pears.
Slice them thinly and brush with lemon juice to stop discoloration.
Cut the avocados in half, remove the pits and peel them.
Carefully cut each half into five slices.
Also brush with lemon juice to prevent discoloration.
Place watercress and arugala on plates to be served and arrange pears and avocados on top.
Sprinkle chopped nuts on top.
For the dressing combine all dressing ingredients in a jar and shake.
Spoon dressing on top and crumble the cheese on top of it all.
Serve immediately.
Slow Cooker Pear-Apple Butter
3 apples and 2 pears (roughly 3 pounds total),
peeled, sliced and diced
(1) 50 oz container of unsweetened applesauce
2 cups sugar
1 cup apple juice
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground allspice
This is soooo simple, which is what I love. The most time intensive part is peeling, slicing and dicing your fruit. Once
that is finished, throw the fruit in the slow cooker, and add all other ingredients. Give it a good stir, then turn it on low
for 10 hours. That’s it!
Apple butter tastes FABULOUS in yogurt or oatmeal, and it even makes a great addition to homemade muffins if you
are hardcore and actually make such things from scratch. I just put some in a little bowl and serve it as a side dish to my
kids at lunch. It’s a hit!
Quick Vanilla Pear Butter
• 3 medium pears, peeled cored and chopped
Juice of ½ lemon
2 – 3 tablespoons organic honey
1 tablespoon pure vanilla extract
• Place the pears in a microwave-safe bowl, cover
with a plate or piece of plastic wrap and cook on
high power for 6 – 7 minutes or until the pears are
very tender. Let cool slightly. Remove pears with a
slotted spoon, discarding the liquid. Place pears in
a small food processor or blender with the vanilla
2 tablespoons of honey and puree. Taste the pear
butter and add more honey if desired.
• Makes about ¾ cup of pear butter.
Easy Pear Butter
3 lbs. ripe pears, peeled, cored and diced
3 Tbsp. honey
1 Tbsp. lemon juice
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
pinch of groud nutmeg
pinch of ground cloves
Stir all ingredients together in a medium saucepan, and bring to a boil over medium-high heat. Reduce heat to
medium low and simmer for about 50 minutes, covering so that the lid is slightly open, and stirring occasionally. Keep
an eye on the mixture so that the bottom does not burn. Once it has reduced slightly and thickened, remove from heat
and transfer to a food processor. Pulse until smooth. (Or you can skip this step and keep the pear butter chunky.)
Transfer to canning jars or a heat-proof container, seal, and refrigerate until ready to use. Keep for up to a week.
*If your pear butter is too thin, feel free to run the mixture through a strainer to remove extra liquid. Alternately, let
the mixture simmer on the stove longer to reduce more.
Vanilla Spice Pear Butter
• 8 c. pear puree (cook 6-7 pounds of peeled,
cored and chopped pears in a pot for about 20
minutes with ½ c .water and the juice and zest
of one lemon, then puree with a food processor
or immersion blender. Measure out 8 cups and
enjoy the rest!)
3 c. granulated sugar
1 tsp. vanilla extract
1 tsp. cinnamon
½ tsp. cardamom
½ tsp. nutmeg
½ tsp. cloves
Juice and zest of 1 orange
1. In a clean large stainless steel saucepan, combine pear puree, sugar, vanilla, cinnamon, cardamom, nutmeg, cloves
and orange zest and juice. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce
heat and boil gently, stirring frequently, until mixture thickens and holds it shape to a spoon and liquid does not
2. If you are choosing to can the pear butter, prepare canner, jars and lids while the pear butter cooks down. Process
according to standard procedures for 10 minutes (plus altitude adjustments).
Pear Sorbet
5 ripe, juicy pears
3/4 cup granulated sugar
1/4 cup pear brandy
Make a simple syrup by heating the sugar and 1/2 cup
of water in a small saucepan until the sugar is
dissolved. Let cool completely.
Peel, quarter and core the pears. Puree the pears in the
bowl of a food processor until smooth, then transfer
pear puree to a medium bowl. Stir in the simple
syrup and the brandy.
Process in ice cream maker according to
manufacturer’s instructions. Transfer the sorbet
into a quart sized container with a lid. Place in the
freezer for a few hours to firm up. This sorbet
actually improves with age! I like it best on day #3.
Pear Cooler
1 can (15-1/4 ounces) sliced pears, undrained
2 cups ice cubes
1 envelope whipped topping mix (Dream Whip)
1/4 to 1/2 teaspoon vanilla or almond extract, optional
In a blender, combine all of the ingredients. Cover and process until smooth. Pour into chilled glasses; serve
Yield: 3 servings.
Apple and Pear White Sangria
1 bottle Moscato wine
1/2 cup lemon liqueur (I used Caravella)
Zest of 2 lemons
1/4 cup granulated sugar
1/4 cup fresh lemon juice (from two lemons)
1 Granny Smith apple, cored, halved, and thinly sliced
1 Bartlett pear, cored, halved, and thinly sliced
1 can (12 ounces) seltzer
In a large pitcher, combine wine, lemon liqueur, lemon
zest, and sugar. Stir until sugar dissolves. Add lemon
juice, apple slices, and pear slices and mix well. Place
pitcher in refrigerator for 4 hours to chill and allow
flavors to blend. Just before serving, top sangria off
with seltzer.
- You can also strain sangria after chilling to remove
lemon zest, if desired.

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