PEAR AND PECAN PANCAKES WITH PEAR AND GINGER SAUCE
This recipe is from the September 7, 2005 edition of the food section of the Chicago Sun-Times. Enjoy!
Provided by hannahactually
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- To make sauce:.
- Stir cornstarch with 2 tablespoons water in a cup.
- Pour into a small, heavy-bottomed saucepan.
- Stir in pear, crystallized ginger, cinnamon, sugar, and salt.
- Cover and simmer for five minutes or until pear is tender and pulpy.
- Remove from heat.
- Stir in lemon juice.
- Set sauce aside.
- To make pancakes:.
- Stir together milk, melted butter, and egg in a small bowl.
- Stir together flour, baking powder, sugar, and salt in a larger bowl.
- Pour in milk mixture.
- Mix just to combine ingredients.
- Don't beat.
- Stir in pear and pecans.
- Coat a griddle or large heavy-bottomed skillet with oil.
- Heat over medium heat for thirty seconds.
- Add batter by 1/4 cup measure.
- Cook pancakes until bubbles form on surface and edges are browned.
- Flip over and cook second side until golden brown.
- Drizzle ginger and pear sauce over pancakes and serve warm.
- Enjoy!
Nutrition Facts : Calories 518, Fat 23.7, SaturatedFat 8.5, Cholesterol 137.2, Sodium 837.1, Carbohydrate 70.8, Fiber 7.7, Sugar 30.5, Protein 10.4
STICKY PEAR & GINGER CAKE
This is a cross between a sticky toffee pudding and a ginger cake. Serve warm with ice cream or cream as a dessert
Provided by Sara Buenfeld
Categories Afternoon tea, Dessert, Treat
Time 2h30m
Number Of Ingredients 14
Steps:
- Put the chopped dates in a pan with the milk, butter, ginger preserve and dark muscovado. Heat gently until the butter has melted and the mixture starts to bubble round the edges of the pan. Stir well and set aside for 1 hr to cool.
- Heat oven to 180C/160C fan/gas 4. Line the base of a buttered 23cm springform tin with baking parchment. Peel and chop the pears into large chunks. Mix the flour, chopped pecans and bicarb with the spices, then stir into the cooled date mixture with the eggs. Pour into the tin and scatter over the pears. Roughly break the reserved pecans and drop on top. Bake for 40 mins, then cover the top loosely with foil and return to the oven for 25-30 mins more until a skewer inserted into the centre comes out with just sticky crumbs - the cake may still look a little wet around the pears.
- While the cake is baking, make the brandy syrup. Tip the light muscovado sugar into a pan with 50ml water and dissolve over a low heat until syrupy. Stir in the brandy and set aside. When the cake is ready, spoon over half the syrup, then leave the cake to cool before serving with extra syrup on the side.
- To freeze, cool the cake in its tin, then wrap well and freeze for up to 3 months. Defrost and warm through in a low oven. The syrup can be frozen separately, warmed, then drizzled over as before.
Nutrition Facts : Calories 521 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 72 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.64 milligram of sodium
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
PEAR PANCAKES
Make and share this Pear Pancakes recipe from Food.com.
Provided by dicentra
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix the flour, baking powder, baking soda, cinnamon and salt together in a large bowl.
- In a separate medium bowl, beat the egg. Add the milk, syrup and oil and mix will well.
- Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the pear pieces.
- Set a a skillet or a large frying pan to medium heat and spray generously with cooking spray.
- Dollop the batter in 1/4 cup amounts per pancake. Cook until the edges look dry and bubble form all over the top. Flip and cook until the underside is golden brown.
Nutrition Facts : Calories 275, Fat 5.8, SaturatedFat 1.3, Cholesterol 56.1, Sodium 397.6, Carbohydrate 47.4, Fiber 2.2, Sugar 14.6, Protein 8.4
THANKSGIVING PEAR AND GINGER CRANBERRY SAUCE
Make and share this Thanksgiving Pear and Ginger Cranberry Sauce recipe from Food.com.
Provided by HawaiianBaker
Categories < 60 Mins
Time 35m
Yield 4 cups, 10 serving(s)
Number Of Ingredients 9
Steps:
- Combine cranberries, pears, white sugar, water, brown sugar, orange juice, grated ginger, and salt in a medium saucepan.
- Bring to a boil over medium-high heat. Cook, stirring occasionally, until berries start to pop, about 5 minutes. Continue to cook until berries have broken down and sauce thickens to a jam-like consistency, about 5 minutes more.
- Remove from heat and let cool for 30 minutes. Stir in crystallized ginger.
- Serve immediately or place in an airtight container and store in the refrigerator. Can be served cold or reheated.
Nutrition Facts : Calories 115.2, Fat 0.1, Sodium 119.2, Carbohydrate 29.9, Fiber 3, Sugar 24.3, Protein 0.4
GLAZED PEAR AND PECAN CAKE
Categories Cake Mixer Egg Fruit Nut Dessert Bake Pear Pecan Fall Winter Family Reunion Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12 to 14
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Butter 13x9-inch baking pan. Dust pan with flour. Using electric mixer, beat 2 cups sugar with eggs, oil and vinegar in large bowl at high speed until very thick, about 4 minutes. Combine dry ingredients in medium bowl. Reserve 1/4 cup dry ingredients; mix remaining dry ingredients into egg mixture. Toss pears, pecans and dried pears with reserved dry ingredients to coat. Mix into batter. Transfer batter to prepared pan. Bake until tester inserted into center of cake comes out clean, about 1 hour.
- Meanwhile, combine remaining 2 cup sugar, pear nectar and whipping cream in heavy small saucepan. Stir over high heat until sugar dissolves. Boil until thick, about 20 minutes. Spoon 1/2 cup glaze over hot cake. Let cool completely. (Can be prepared 1 day ahead. Cover cake and let stand at room temperature. Cover remaining glaze and chill.)
- Rewarm glaze in heavy small saucepan over low heat. Cut cake into squares. Spoon glaze over and serve.
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