2015-03-20 / Home & Garden

Star Chefs

Pear Bread

1 cup vegetable oil
2 cups granulated sugar
3 eggs
2-1/2 cups pears—peeled,
cored, and chopped
1 cup chopped pecans
2 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

Preheat oven to 350 degrees. Lightly grease two 8x4 inch loaf pans.

In large mixing bowl combine oil, sugar, and eggs, beat well. Stir in pears, pecans, and vanilla. In another bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir dry ingredients into the pear mixture; mix well. Pour batter into prepared loaf pans

Bake in preheated oven for 60 minutes, until a toothpick inserted into center of a loaf comes out clean. Allow loaves to cool in pans for 10 minutes before moving to a wire rack to cool completely.

Blue Cheese and Pear Tartlets

4 ounces blue cheese,
1 ripe pear—peeled,
cored, and chopped
2 Tbsp. light cream
Ground black
pepper to taste
1 (2.1 ounce) package

mini phyllo tart shells

Pre-bake phyllo shells according to package directions. Set aside to cool.

Mix together blue cheese, pear, and cream. Season to taste with pepper. Spoon mixture into cooled shells.

Bake at 350 degrees for 15 minutes. Serve warm.

Pear Scones

1-3/4 cups all-purpose
1/3 cup packed brown
2 tsp. baking powder
1/2 tsp. ground cinnamon
1 pinch salt
1/3 cup butter, chilled
1 egg
1/2 cup half-and-half

1 cup chopped pear

Preheat oven to 375 degrees.

Sift together flour, brown sugar, baking powder, cinnamon, and salt in a large bowl; cut in butter until mixture has a crumbly texture. Whisk together egg and half-and-half in a separate bowl; stir egg mixture into flour mixture until combined; stir in pear. Drop large spoonfuls of the dough onto an ungreased baking sheet.

Bake in preheated oven until golden brown, about 15 minutes; rest briefly on a cooling rack before serving.

Gorgonzola Pear Pasta

9 ounces penne pasta
2 Tbps. butter
1/2 cup grated
Parmesan cheese
3 Tbsp. crumbled
Gorgonzola cheese
1/2 cup heavy whipping
1 large pear, peeled and
1/2 cup chopped toasted

Ground black
pepper to taste

Bring a large pot of lightly salted water to a rolling boil. Cook penne in boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.

Return drained pasta to pot; stir butter, Parmesan cheese, and Gorgonzola cheese into pasta and place over medium heat; cook until cheese is completely melted. Pour cream into the pasta mixture; stir. Remove from heat and fold pear into pasta mixture. Top with walnuts. Season with pepper to serve.

Pear and Prosciutto Pizza

6 cloves garlic
1/2 Tbsp. olive oil
2 ripe pears, halved and
1 Tbsp. olive oil
All-purpose flour for
1 unbaked pizza crust
1 Tbsp. cornmeal for
6 ounces shredded Swiss
5 thin slices prosciutto,
cut into halves
1 (6 ounce) package fresh
mozzarella, cut into
small cubes
Salt and ground black
pepper to taste
1/2 Tbsp. olive oil

Preheat oven to 375 degrees. Place the garlic in a small square of aluminum foil. Drizzle 1/2 tablespoon of olive oil over the garlic. Wrap foil around garlic to seal.

Roast the garlic in the preheated oven until soft, about 20 minutes. Smash roasted cloves with a fork.

Place the pears in a bowl with one tablespoon olive oil; toss to coat. Arrange pear slices on a baking sheet.

Bake in hot oven until soft, 10 to 15 minutes.

Raise oven temperature to 400 degrees. Preheat a pizza stone or baking sheet in the oven.

Lightly dust a flat surface with flour. Roll prepared pizza crust dough out onto prepared surface. Dust a baking sheet with cornmeal. Lay dough onto prepared baking sheet. Spread mashed garlic onto dough; top with Swiss cheese. Arrange pears, prosciutto, and mozzarella cheese onto pizza. Season with salt and pepper. Brush edges of crust with 1/2 tablespoon olive oil.

Bake in preheated oven until cheese is melted and crust is golden brown, 15 to 20 minutes.

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