Baked Pears -- Easy Dessert Recipe
This Ginger Baked Pears recipe is a simple and delicious dessert idea. It's easy to prep and put together. Just throw it together, throw it in the oven, and forget about it...well, almost forget about it--you'll need to baste the pears a couple of times while they bake. This baked pear dish will be a crowd pleaser for any fancy meal. Print the complete recipe at
Give this Baked Pears dessert a try and let me know what you think, and for more video recipes, check out the Chef Buck Playlists:
And visit to print all Chef Buck video recipes.
Connect with this media to catch all of my videos...thanks:
MY OTHER YOUTUBE CHANNEL:
PRINT RECIPES AT MY WEBSITE:
Baked Pears Recipe:
3-4 ANJOU PEARS (or bosc pears)
BUTTER for greasing baking dish
1½ cup HEAVY CREAM
¼ cup BAKER'S SUGAR (superfine ground sugar)
½ tsp CINNAMON
½ tsp VANILLA EXTRACT
1 heaping Tbsp grated GINGER
top with toasted nuts
and whipped cream!
Baked Pears Directions:
Use a firm pear ideal for baking, like an anjou or bosc pear.
Peel the pears and slice in half lengthwise and remove the core--use 3-4 pears, depending on need and the size of your baking dish.
Lightly butter the bottom of your baking dish and place the pears sliced side down.
In a bowl, combine the cream, sugar (use superfine baker's sugar, or regular sugar that has been ground in a food processor),
cinnamon, vanilla, ginger, and orange zest. Whisk ingredients together and pour over the pears. The top half of the pears should
still be sticking out of the cream.
Slice the dish into an oven preheated to 375 degrees fahrenheit.
Remove the dish every 15-20 minutes and baste the tops of the pears with the cream.
Cook 45-55 minutes or until the pear tops are a golden brown.
The cream will be thin when hot, but as it cools it will thicken. Serve pears with a topping of the cream sauce.
For a crunch, add toasted nuts--and a little whipped cream on top would be quite decadent.
I threw maraschino cherries on top for color, but a little more orange zest on top would work, too.
Give this Baked Pear recipe a try and let me know what you think!
The music is Sardana by Kevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link:
Golden Delicious Apple Shaped Dessert – Bruno Albouze – THE REAL DEAL
This is not an apple!. This dessert is glazed twice, the first layer is based on a melted mixture of 50% chocolate and 50% cocoa butter; it will give a thin and crusty outer shell while the second glaze gives a glossy finish. A stunning dessert made with white chocolate mousse and an apple jelly insert...
This recipe is inspired by Cedric Grolet, a French luxury patissier from the Meurice (Alain Ducasse) Palace in Paris.
Executive Producer of THE REAL DEAL Cooking Channel on Youtube.
There is nothing more rewarding than sharing your passion for food with an audience you have created. Whether making an easy or more complex savory dish or dessert from scratch, there is always a doable and entertaining way to achieve it.
KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO:
DALSTRONG Chef Knife / Omega Series / VG10-VX - 8.5 Kiritsuke /Limited Edition Set / Acacia Wood Stand - Sheath
DALSTRONG Chef's Knife / Shogun Series VG10 / 9.5''
DALSTRONG Knife Set Block / Gladiator Series
DALSTRONG Pairing Knife / Shogun Series / VG10 / 3.75
John Boos cutting board
Silicone Velesco Mat
All Clad 600 Wats immersion blender
Silikomart Apple Silicone Mold with Support
Golden Delicious Apple Shaped Dessert Recipe.
Apple Jelly Inserts
1.2 cups (300g) organic apple juice or golden delicious (or similar varieties) juiced out from a juicer
3 Tbsp (50g) limoncello or manzana verde (green apple liquor)
1 ounce (30g) cristalized ginger, minced (optional)
2 Tbsp (20g) sugar
1/2 Tbsp (6g) apple pectin
2 grams gelatin sheet
10 ounces (300g) organic granny smith apple, cut into small dice
1/4 squeezed lemon juice.
Soak gelatin in cold water to soften and drain. Mix sugar and pectin; set aside. Warm up apple juice, limoncello, ginger and vanilla. Mix in the sugar-pectin mixture. Bring to boil and simmer for 2 minutes. Remove from heat, whisk in gelatin. Transfer apple jelly onto a small baking tray lined with plastic wrap. Let cool and chill completely. Meanwhile, peel and dice green apples into small cubes (brunoise) and toss in lemon juice and chill.
In a food processor, smooth out the chilled apple jelly and add about 2 ounces / 60g diced apples; give a few more pulses. Remove apple jelly mixture from the food processor and fold in remaining diced apples. Scoop out and fill the mini demi-sphere silicone mold and freeze completely. Unmold apple inserts (wear disposable gloves) and seal them by 2 and shape into 1 ounce (30g) spheres. Freeze asap.
White Chocolate Vanilla Mousse
0.8 (180g) whole milk
1/2 tsp (3g) vanilla powder or paste
0.2 ounce (6g) gelatin sheets, softened
12 ounce (350g) white chocolate couverture*, melted
1.5 cups (360g) heavy cream, whipped to soft peaks.
*Couverture chocolate is a very high-quality chocolate that contains a higher percentage of cocoa butter than baking or eating chocolate. In addition to taste better, it is also much easier to work with.
Soak gelatin sheets in cold water for about 5 minutes or more; drain and set aside. Meanwhile, melt white chocolate over water-bath, (the bottom of the bowl should not touch the boiling water). Stir every so often. Do not over heat chocolate; remove once just melted. Heat up milk and vanilla (no boiling nenessary). Turn off heat and mix in gelatin and add melted chocolate. Give a good emulsion using an immersion blender. Let cool to 86ºF (28/30ºC), fold in whipped cream. Use immediately. More @ brunoskitchen.net
A new type of comice pear
The Rogue Gardener wants to introduce everyone to a new type of comice pear: Taylor's Gold.It has the typical comice shape but its skin looks like a Bosc pear. It has a fine texture and is a sweet treat.
Warm Autumn Pear and Cinammon Cocktail - Crumbs
It's getting colder and colder, so what better than an apple and pear cocktail to keep you warm? Cinammon is a perfect ingredient for this time of year - give it a try yourself and let us know in the comments how it goes! Perfect for outdoor dining and Bonfire Night.
Apple, ginger, pear and rum cocktail
Makes 6 large mugfuls
2 litres apple juice
1 large piece of ginger, sliced
2 pears, thinly sliced
2 cinnamon sticks
4 cardamom pods
2 tbsp brown sugar
Juice of 4 limes, zest of 2
500ml golden rum
Pour the apple juice into a big pan, then add the ginger, pears, cinnamon, cardamom and sugar. Add the lime zest and juice, bring everything to the boil and simmer until the sugar has dissolved. Serve warm in glasses or mugs, with a good shot of spiced rum.
If you enjoyed our video then please subscribe to our channel!
For more things Crumbs, check out our blog: crumbsfood.co.uk
Follow us on Instagram:
Or come and join us on our lively Facebook page:
If you have any ideas, thoughts, or recipes you'd like to share do get in touch. We would LOVE to hear from you.
Claire and Lucy xx
And finally for all things Crumbs check out our Blog:
River Bartlett Pears -- Red & Green | Produce Beat
In season now, the most pear-fect fruit you can get! California grown River Bartletts are where it's at!
California Pear Ripening
Just like bananas, fresh California Bartletts start out green and turn yellow as they ripen. This short how-to video will teach you how to achieve the sweetest most flavorful California pears at home.
Tip Of Day: Bosc Pears
With CBS2's Stephanie Tantillo.
Slow Cooker Recipes : Easy 4 ingredient Stewed Pears
A delightful dish best served as a side dish with mashed potato or as a desert, served with a ball of vanilla ice cream.
Can be found mostly on tables during the holiday season, but ill take it anytime.
Normal portion ingredients :
1kg of hard pears, preferably Wildemand pears (stew pears)
1L as close to 100% pure apple juice
2 spoons of red sugar (normal sugar is perfectly fine here)
1 stick of cinnamon.
Multiply by the ammount of KG's you have pears.
Please hit the subscribe button if you like this video's and want more of them :)
The Best Key Lime Pie Recipe
The Best Key Lime Pie Recipe - Cooking Video #24 - Honest and Tasty
Tart and not too sweet, rich and creamy, with a salted graham cracker crust---this is absolutely the best key lime pie I’ve ever tasted.
For the full recipe with all the instructions and pretty pictures, click here!
And click here for more Honest and Tasty Recipes on my blog!
Graham Cracker Crust:
7 tablespoons Butter, melted
11 full Graham Crackers (to make just about 2 cups graham cracker crumbs)
1/4 cup Sugar
1/4 teaspoon Sea Salt
1 1/2 tablespoons Zest from key limes (reserve a pinch of this zest as an optional sprinkling on top of the pie)
3 Egg Yolks
1 can (14 ounces) Sweetened and Condensed Milk
3/4 cup Key Lime Juice (from approximately 1 pound of key limes)
For Whipped Cream:
1 cup (8 ounces) Heavy Cream
1 1/2 tablespoons Sugar
Music by BenSound and LaurasObsession
Nigella Lawson: Chocolate Pear Pudding: Express