Posts Tagged ‘Pear’

Cheesecake of the Month – May 2017!

May 15, 2017

This month I am experimenting a bit.  I found a couple of separate recipes for a pear/gingersnap combination and I’m going to take the best parts from each to create a hybrid recipe of sorts.  Wish me luck!

Pear-Gingersnap Cheesecake

1-1/2 cups of crushed gingersnap cookies (about 40 cookies)
6 Tablespoons of butter, melted
1 Tablespoon of brown sugar
2 small ripe pears – peeled, cored, and sliced (1/8″ slices)
1/4 teaspoon of ground ginger
2 Bosc pears (firm) – peeled, cored, and sliced (1/2″ wedges)
2 Tablespoons of butter
1 Tablespoon of sugar
3 Tablespoons of molasses
2 packages (8-ounces each) of cream cheese, softened
1-1/4 cup of sugar
3 large eggs
2 teaspoons of vanilla extract
2 Tablespoons of flour
1 cup of sour cream

1.  In a medium bowl, combine the gingersnap crumbs, butter, and brown sugar.  Press onto the bottom and up the sides of a 9″ springform pan.  Bake at 350 degrees for 20 minutes.

2.  Prepare the Bosc pears: melt the 2T of butter in  large skillet over medium-high heat.  Add the pears and sprinkle with the sugar.  Cook the pears, stirring occasionally, until the pears are tender and lightly browned around the edges (5-7 minutes).  Add the molasses and continue cooking until syrupy (about 2 minutes more) and then set aside.

3.  Prepare the other pears: in a small bowl, toss the pears and ginger.  Line the cooled crust with the pears, overlapping the slices slightly.

4.  For the filling: In a large bowl, beat the cream cheese and sugar until smooth and creamy (about 2 minutes).  Add the eggs, one at a time, and mix until combined.  Add the vanilla and flour and beat until just combined, then add the sour cream and beat until smooth (about 1 minute).

5.  Pour this mixture over the pear-lined crust then gently  arrange the Bosc pear slices on the top (set aside any remaining molasses syrup [can be stored at room temperature] for when you serve the cheesecake).

6.  Transfer the cheesecake to the oven on the middle rack directly over a water bath. Bake at 325 degrees for approximately 1 hour and 15 minutes or until lightly browned and set around the edges (the center should still jiggle a bit).  Transfer the cheesecake to a rack and allow to cool to room temperature before covering and refrigerating for at least 6 hours (or overnight).  Drizzle with remaining molasses syrup when serving.



Apples and Pear — a Fall Dessert!

November 26, 2013

Here’s an easy recipe for a delicious fall dessert . . .

Fruit Tart

½ cup butter, softened
4 ounces cream cheese, softened
1½ cups all-purpose flour
2 large apples, peeled and thinly sliced
1 medium pear, peeled and thinly sliced
4½ teaspoons cornstarch
½ teaspoon ground cinnamon
¼ teaspoon ground cardamon
¼ teaspoon ground nutmeg
¼ cup orange juice
1/3 cup packed brown sugar
½ cup apricot jam, warmed

In a small mixing bowl, beat butter and cream cheese until smooth.  Gradually add flour, beating until mixture forms a ball.  Cover and refrigerate for an hour.

In a large bowl, combine apples and pear.  In a small bowl, combine cornstarch and spices; stir in orange juice until smooth.  Stir in brown sugar until blended.  Add to apple mixture and stir gently to coat.

On a lightly floured surface, roll out dough into a 14-inch circle.  Transfer to a parchment-lined baking sheet.  Spoon filling over the pastry to within 2 inches of edges.  Fold up edges of pastry over filling, leaving center uncovered.

Bake at 375º for 40-45 minutes or until crust is golden and filling is bubbly.   Spread with apricot jam.  Using parchment paper, slide tart onto a wire rack to cool.

Happy National Pie Day!

January 23, 2010

Today is National Pie Day

So, here is a wonderful pie recipe that combines ginger, pears, and maple.  Yum!

10″ Pie crust (your favorite recipe [I use frozen, pre-made crusts — okay so, I’m a bit lazy sometimes])
6 cups of peeled and chopped pears (Bartlett or Bosc work the best)
1-1/2 tablespoons of cornstarch
1/2 teaspoon of salt
1/4 cup brown sugar
1/4 cup pure maple syrup
1 tablspoon lemon juice
1 teaspoon lemon zest
2 tablespoons of chopped candied ginger (I don;t skimp here and usually add just a bit more)

Ingredients for the Topping
2/3 cup of flour
1/2 cup of old fashioned oats
1/2 cup of brown sugar
1/4 teaspoon of salt
1/3 cup cold butter (chopped into small pieces)

1. Roll out pie dough, place in your pie pan and freeze until set.

2. Preheat oven to 400 degrees (F). Put the chopped pears in a large mixing bowl with the cornstarch, candied ginger, brown sugar, maple syrup, lemon juice, and lemon zest and mix well.

3. Place the pear mixture into the chilled crust-lined pie plate and spread evenly. Put the pie into the center rack of the oven and bake for 45 minutes (put a cookie sheet on the rack underneath to catch any spillage/drippings). After 30 minutes, put foil around the edges of the pie plate and crust to keep it from burning

4. While the pie is baking, prepare the oatmeal topping by putting all of the ingredients in a mixing bowl and combine until large crumbs form. Refrigerate this mixture until later.

5. After baking the pie for 45 minutes, reduce the heat to 375 degrees (F). Remove the pie and carefully spoon the oatmeal crumb mixture over the top (be sure to cover all of the fruit). Bake for an additional 15 minutes. Completely cool on a wire rack and serve.