FRESH PEAR GINGER CRISP
Gingersnaps lend crunch to my heartwarming cool-weather classic, featuring the season's juiciest fruit-pears.-Linda Robertson, Cozad, Nebraska
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first six ingredients. With clean hands, work butter into oat mixture until well combined. Refrigerate for 15 minutes., Place pears in a small bowl; add flour and toss to coat. Transfer to a greased 8-in. square baking dish; sprinkle with oat mixture. , Bake, uncovered, at 350° for 35-40 minutes or until topping is golden brown and fruit is tender. Serve warm, with ice cream if desired.
Nutrition Facts : Calories 268 calories, Fat 9g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 189mg sodium, Carbohydrate 48g carbohydrate (28g sugars, Fiber 5g fiber), Protein 2g protein.
GINGERSNAP CRUMB PEAR PIE
This basic recipe was one my grandmother used for making crumble pies from fresh fruit. She simply substituted oats, gingersnaps or vanilla wafers depending on the fruit. Pear was always my favorite, and I added the ginger and caramel to give it a new twist. -Fay Moreland, Wichita Falls, Texas
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., For topping, in a food processor, combine crushed cookies, flour, brown sugar and salt. Add butter; pulse until crumbly., For filling, in a large bowl, mix sugar, flour, ginger and salt. Add pears, lemon juice and vanilla; toss gently to combine. Transfer to crust; cover with topping., Place pie on a baking sheet; bake until topping is lightly browned and pears are tender, 60-70 minutes. Cover pie loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack at least 1 hour before serving. If desired, drizzle with caramel topping.
Nutrition Facts : Calories 530 calories, Fat 25g fat (15g saturated fat), Cholesterol 61mg cholesterol, Sodium 394mg sodium, Carbohydrate 76g carbohydrate (39g sugars, Fiber 5g fiber), Protein 4g protein.
GINGERSNAP PEAR TART
There's lots to like about this scrumptious dessert, from the crunchy gingersnap crust to the creamy cheesecake layer to the lightly spiced pear slices on top.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1/2 in. up the sides of a 9-in. springform pan coated with cooking spray. Bake at 350° for 5-8 minutes or until set. Cool on a wire rack., Meanwhile, in a large bowl, beat cream cheeses until smooth. Beat in 1/3 cup sugar, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , In a small combine the pears, cinnamon and remaining sugar; arrange pear slices over cream cheese mixture. Place pan on a baking sheet. Bake at 350° for 30-40 minutes or until almost set. Immediately run a knife around edge of pan to loosen; cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 301 calories, Fat 13g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 416mg sodium, Carbohydrate 38g carbohydrate, Fiber 2g fiber), Protein 10g protein.
SNAPPY PEAR AND CRANBERRY CRUMBLE
Steps:
- Preheat the oven to 350 degrees F.
- For the crumble: Mix the flour, gingersnap crumbs, brown sugar, granulated sugar and salt in a large bowl. Stir in the melted butter until the mixture has a crumbly texture.
- For the filling: In a separate large bowl, combine the pear slices, cranberries, granulated sugar, cornstarch, orange zest and juice and vanilla.
- Brush a 2-quart baking dish with softened butter. Pour the fruit mixture into the bottom of the prepared dish, and sprinkle the gingersnap crumble evenly over the top. Bake until golden brown and bubbly, 40 to 45 minutes.
PEAR-GINGERSNAP CHEESECAKE
Steps:
- Fill a roasting pan halfway with water and set on a rack in the lower third of the oven; position another rack in the middle and preheat to 325 degrees F. Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Make the crust: Pulse the gingersnaps in a food processor until finely ground. Add the melted butter and brown sugar and pulse to combine. Press into the bottom and about 1 inch up the side of the prepared pan; set aside.
- Prepare the pears: Melt the butter in a large skillet over medium-high heat. Add the pears, sprinkle with the granulated sugar and cook, stirring occasionally, until the pears are tender and lightly browned around the edges, 5 to 7 minutes. Add the molasses and continue cooking until syrupy, about 2 more minutes; set aside.
- Make the filling: Beat the Neufchatel cheese and granulated sugar in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and flour and beat until just combined, then add the sour cream and beat until smooth, about 1 more minute.
- Pour the filling into the prepared crust. Gently arrange the pear slices on top; set aside any extra molasses syrup at room temperature for serving. Transfer the cheesecake to the oven, placing it on the middle rack directly over the water bath. Bake until lightly browned and set around the edge but the center still jiggles slightly, about 1 hour 15 minutes. Transfer to a rack and let cool to room temperature, then cover and refrigerate until cold and set, at least 6 hours or overnight. Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring. Drizzle with the remaining molasses syrup.
GINGERSNAP-PEAR CHEESECAKE
Make and share this Gingersnap-Pear Cheesecake recipe from Food.com.
Provided by LizardMC
Categories Cheesecake
Time 5h30m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F
- In a medium bowl, combine the butter and crushed gingersnaps. Press the mixture into a 9-inch springform pan, working the crumbs over the bottom and then up the sides. Bake for 20 minutes.
- In a small bowl, toss the pears and ginger. Line the cooled crust with the pears, overlapping the slices slightly.
- In a large bowl, with an electric mixer on medium, beat the cream cheese for 2 minutes. Add 1 cup of the sugar and beat for 2 minutes. Add the eggs, 1 at a time, and mix until combined. Stir in 2 teaspoons of the vanilla. Pour the mixture over the pears. Bake until the top is barely set but still slightly wobbly, about 50 minutes. Transfer pan to a wire rack but leave oven on.
- In a small bowl, combine the sour cream and the remaining sugar and vanilla. Pour over the cheesecake and bake for 8 minutes. Transfer to a wire rack and cool to room temperature. Cover and refrigerate for at least 4 hours before serving.
Nutrition Facts : Calories 676.9, Fat 39.9, SaturatedFat 23.1, Cholesterol 150.8, Sodium 480.4, Carbohydrate 72.4, Fiber 2, Sugar 43.6, Protein 9.4
GINGERED SUGAR SNAPS
These peas are a flavorful side dish at dinner.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 30m
Number Of Ingredients 4
Steps:
- In a 12-inch skillet, heat oil over medium-high. Add sugar snaps and ginger. Cook, stirring occasionally, until snaps begin to brown, about 5 minutes.
- Add 1/4 cup water; reduce heat to medium. Cook, stirring and scraping up ginger from bottom of skillet with a wooden spoon, until snaps are crisp-tender, about 2 minutes. Season with salt and pepper. Serve.
GINGERSNAP PEARS
This recipe calls for canned pears, however I am sure it could easily be used to get rid of the surplus of fresh pears you might have this time of year.
Provided by DogAndCatDoc
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place pears in a large bowl.
- Sprinkle with flour and toss lightly to coat.
- Divide among 8 - 8 OZ custard cups.
- Combine the gingersnaps, walnuts and butter.
- Sprinkle over pears.
- Place custard cups on baking sheet.
- Bake at 350 degrees for 15-20 minutes or until heated through.
- Serve with vanilla icecream or plain with a dallop of whip cream on top.
Nutrition Facts : Calories 371.1, Fat 13.3, SaturatedFat 5, Cholesterol 15.2, Sodium 327.7, Carbohydrate 62.1, Fiber 4.8, Sugar 29.6, Protein 4
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- In a medium bowl, combine the butter and crushed gingersnaps. Press the mixture into a 9-inch springform pan, working the crumbs over the bottom and then up the sides. Bake for 20 minutes.
- In a small bowl, toss the pears and ginger. Line the cooled crust with the pears, overlapping the slices slightly. In a large bowl, with an electric mixer on medium, beat the cream cheese for 2 minutes. Add 1 cup of the sugar and beat for 2 minutes. Add the eggs, 1 at a time, and mix until combined. Stir in 2 teaspoons of the vanilla. Pour the mixture over the pears. Bake until the top is barely set but still slightly wobbly, about 50 minutes. Transfer pan to a wire rack but leave oven on.
- In a small bowl, combine the sour cream and the remaining sugar and vanilla. Pour over the cheesecake and bake for 8 minutes. Transfer to a wire rack and cool to room temperature. Cover and refrigerate for at least 4 hours before serving.
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