Pear And Currant Streusel Rounds Recipes

FRESH PEAR BREAD

Steps:

• In a bowl, combine the eggs, sugar, oil and vanilla; mix well. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. Toss pears with lemon juice. Stir pears and walnuts into batter (batter will be thick). , Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

BAKED PEARS WITH CURRANTS AND CINNAMON

Steps:

• Preheat the oven to 375 degrees F.
• Place the pears, cut-side up, in a shallow 2-quart baking dish. Sprinkle with the sugar and cinnamon, and add a small pat of coconut oil to each pear half. Pour the wine into the bottom of the baking dish, being careful not to disturb the pears. Sprinkle the currants over the pears -- it's OK if some fall into the wine. Place in the oven and cook until fork tender, about 50 minutes.
• To serve, set pears on a plate and dollop with mascarpone. Drizzle with some of the juices and currants from the baking pan.

PEAR AND CURRANT STREUSEL ROUNDS

Steps:

• : Heat 2 heavy large skillets over medium heat. Melt 1 tablespoon butter in each skillet. Divide pears, currants, sugar, lemon juice and cinnamon between skillets. Scrape in seeds from vanilla bean; add bean halves to skillets. Cook until juices evaporate and pears caramelize, stirring often, about 35 minutes. Let fruit cool in skillets. Remove vanilla bean halves.
• : Preheat oven to 400°F. Blend almonds, flour and sugar in processor until almonds are finely chopped. Add butter. Using on/off turns, process until large moist clumps form. Sprinkle mixture onto heavy baking sheet. Bake until streusel is pale golden, stirring often and leaving mixture in clumps, about 10 minutes. Cool completely. (Can be prepared 1 day ahead. Store streusel airtight at room temperature. Cover and refrigerate fruit mixture.)
• Reduce oven temperature to 350°F. Arrange ring molds on large baking sheet. Divide fruit mixture evenly among molds, pressing to compact. Sprinkle streusel evenly over fruit.
• Bake until fruit is heated through, about 5 minutes for room-temperature fruit and 10 minutes for refrigerated fruit. Let cool 5 minutes. Slide metal spatula under ring molds and transfer to plates. Remove molds. Drizzle sweetened cream around fruit and serve.
• *Sold at most specialty cookware stores. If unavailable, substitute clean 8-ounce cans with bottoms and tops removed.

BAKED PEARS WITH CURRANTS AND CINNAMON

Steps:

• Preheat oven to 350°F. Using apple corer, cut through stem of each pear and all the way through pear to base to remove core. Trim bottoms so that pears stand straight. Arrange pears in 15x10x2-inch glass baking dish. Combine sugar, brown sugar and cinnamon in medium bowl. Add currants. Fill pear cavities with half of sugar mixture. Stir cup water into remaining sugar mixture; pour around pears. (Can be made 8 hours ahead. Cover; chill.)
• Bake pears uncovered until tender and sauce is syrupy, adding more water to dish by 1/4 cupfuls if syrup becomes too thick and basting occasionally, about 50 minutes. Serve pears warm with syrup.