PEAR GINGER CRUMBLE
Steps:
- Preheat the oven to 375 degrees F.
- For the topping: Combine the ingredients in a medium bowl and work together with a fork or with your fingertips until the ingredients are moistened.
- For the filling: Combine the pears slices, lemon juice, and ginger in a large bowl. Add the sugar and flour and toss to blend.
- Spray an 8 by 8-inch baking dish with cooking spray. Transfer the pear mixture to the dish. Sprinkle the topping over the pears. Bake crumble until the pears are tender and the topping is golden brown, about 40 minutes. Let cool for 10 minutes before serving. Serve warm or at room temperature, with a scoop of ice cream, if desired.
Nutrition Facts : Calories 266 calorie, Fat 8 grams, SaturatedFat 0.5 grams, Sodium 38.5 milligrams, Carbohydrate 50 grams, Fiber 2 grams, Protein 2 grams
PLUM, RED PEAR, AND GINGER JELLY
This is a great tasting jelly, that just came to be because I had this in my refrigerator at the time. It is very good, especially on biscuits or even scones.
Provided by Tiffany Bannworth
Categories Jams & Jellies
Time 1h
Number Of Ingredients 6
Steps:
- 1. Peel plums, pears, and ginger. Then slice paper thin or as small as possible.
- 2. Then boil in water. Reduce to a simmer and cover. Cook for 30-45min.
- 3. Place in food processor. Puree/liquefy.
- 4. Return to pot. Add sugar and whisk.
- 5. Cook on medium heat for 10 minutes.
- 6. Then while whisking, add the envelopes of gelatin, one at a time.
- 7. Make sure to not leave any clumps.
- 8. Pour into sterilized jars, leaving 1/2in gap.
- 9. Can using water bath process.
GINGERED LIME GELATIN
This recipe calls for ginger ale in place of cold water, which gives the salad a "tingly" taste and heightens the ginger flavor.-Sandra McKenzie, Braham, Minnesota
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Drain pineapple, reserving juice; set the pineapple aside. In a bowl, dissolve the gelatin in water. Stir in ginger ale, ginger and the reserved juice. Chill until syrupy, about 45 minutes. Fold in pineapple. Transfer to a 6-cup mold coated with cooking spray. Refrigerate until firm. Unmold onto a serving platter.
Nutrition Facts : Calories 21 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 37mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
GINGER PEAR JELLO
Make and share this Ginger Pear Jello recipe from Food.com.
Provided by Kim19068
Categories Gelatin
Time 2h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Dissolve the gelatin in the hot water in a large bowl.
- Add the lemon juice and ginger ale.
- Chill until slightly thickened.
- Fold in Pears.
- Chill until firm.
Nutrition Facts : Calories 90.9, Sodium 70.9, Carbohydrate 22.5, Fiber 0.9, Sugar 20.2, Protein 1.2
PEAR GELéE
use this as a garnish for Chocolate-Pear Cake (page 98), but it would be delicious in the bottom of a glass of champagne.
Yield makes one 9 x 12-inch pan
Number Of Ingredients 5
Steps:
- Run a 9 x 12-inch rimmed baking sheet under cold water and shake off the excess. Line the damp pan neatly with plastic wrap. (The water will help the plastic stick to the pan.)
- Put the water in a small bowl and sprinkle with the gelatin. Let sit for at least 1 minute. Microwave for 30 seconds or heat gently in a saucepan until melted.
- Combine the simple syrup and eau-de-vie in a large measuring cup. Add the gelatin and whisk for about 45 seconds. Whisk in the zest.
- Pour into the baking sheet and refrigerate for at least 2 hours to set. To serve, turn out onto a cutting board and cut into small squares. Or use a whisk to break the gelée up into irregular shapes.
GINGER-PEAR SAUCE
Steps:
- Combine the pears, ginger and sugar in a large pot over low heat, stirring frequently until the sugar melts and the pear juices begin to accumulate. Cover and cook, stirring occasionally, until pears are soft, about 45 minutes. Pass the pear mixture through a food mill and place in a clean saucepan. Simmer over medium heat, stirring frequently, until reduced to 8 cups, about 1 hour. Refrigerate in an airtight container.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 0 grams, Carbohydrate 35 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 25 grams
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