Pear Gelée Recipes

SUPER MOIST PEAR CAKE

Steps:

• Preheat oven to 350 F.
• Peel and slice the Pears.
• In an electric mixer bowl, whip up the sugar and butter until well combined for about 1 minute.
• Add in the vanilla, lemon zest and eggs. Continue mixing on high speed for 1-2 minutes until they are well combined.
• Add in the baking powder, sifted flour and a pinch of salt. Mix again for about 1 minute. Gradually add ½ cup of milk and ⅓ cup oil while mixing on low speed. Mix for another minute or two on low speed.
• Line the bottom of the pan with parchment paper and grease or spray a round spring foam baking pan then pour the batter in. Ideally, a 10 x 3 inch deep pan is the best size.
• After placing the batter in your pan, spread a layer of the sliced pears to cover the whole batter. Sprinkle some cinnamon and the brown sugar on top of the pears.
• Bake in a pre-heated 350 F oven for 40 minutes then lay over an aluminum foil wrap on top to cover the cake and bake for another 10-15 minutes depending on your oven. Insert a wooden skewer to make sure it's completely clean before removing the cake. It may take less or a bit more time depending on your oven.
• Remove the cake from the oven and cover with a kitchen towel to let it cool down. It may take up to 1 hour to completely cool down. Dust with some confectioner sugar right before serving.

PEAR VANILLA SORBET

Steps:

• Place the water in a medium saucepan. Cut the vanilla bean in half lengthwise and, using the tip of a paring knife, scrape the seeds into the water. Add the pods and the sugar. Bring to a simmer and simmer until the sugar dissolves. Add the pears and simmer 10 minutes, or until soft when pierced with a knife and translucent on the surfaces. Remove from the heat and stir in the honey, corn syrup or agave nectar, and lemon juice. Allow to cool. Remove the vanilla bean pods from the saucepan.
• Blend the pears with the syrup in a blender until smooth. Chill for 2 hours or overnight.
• Chill a container in the freezer. Using an immersion blender, blend the pear mixture for 30 seconds. Freeze in an ice cream maker following the manufacturer's directions. Transfer to the container and freeze for at least two hours to pack.

CRANBERRY-PEAR FRUIT JELLIES

Steps:

• Rinse pan with water and shake dry. Line bottom and sides of pan with plastic wrap, pressing into bottom and corners of pan to smooth. (Water helps the plastic wrap adhere.)
• Quarter and core pears, then cut into 1/2-inch pieces. (Do not peel.)
• Bring pears, cranberries, water, 2 3/4 cups sugar, butter, and cinnamon stick to a boil in a 4- to 6-quart heavy pot over moderately high heat, stirring occasionally. Reduce heat to low and simmer, covered, stirring occasionally, until cranberries burst and pears are tender, about 10 minutes.
• Remove and discard cinnamon stick, then carefully transfer hot mixture to a food processor and purée until smooth, about 1 minute. (Mixture will be thick). Force through a medium-mesh sieve back into same pot, pressing on solids with back of a spoon and discarding solids.
• Put a plate in freezer to chill.
• Bring cranberry mixture to a boil over high heat and add pectin. Reduce heat to moderate and cook, stirring frequently, until very thick and pastelike, about 45 minutes. To test, remove from heat, then drop a teaspoonful on chilled plate and chill in freezer 1 minute. Tilt plate: Mixture should remain in a firm mound and not run. If mixture runs, continue cooking and stirring and repeat test every 5 minutes.
• Remove from heat and immediately pour mixture into prepared pan. Gently tap sides of pan to smooth top and eliminate any air bubbles.
• Cool to room temperature, at least 1 hour, then cover surface directly with plastic wrap and chill until firm, at least 2 hours and up to 1 week.
• Unmold fruit mixture onto a cutting board and remove plastic wrap. Cut into 1-inch squares using a sharp knife. (For easier cutting, rinse knife with hot water, then dry it between cuts.)
• Just before serving, spread remaining cup sugar in a shallow bowl and coat squares on all sides.