Pear Pie With Cardamon Cream Recipes

FRESH PEAR PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Place a baking sheet on the bottom oven rack.
• Combine sugar, flour, salt, cinnamon, and lemon zest in mixing bowl. Roll out half the pastry and line a 9-inch pie pan.
• Arrange pear slices in layers in the pastry-lined pan, sprinkling the sugar mixture over each layer. Dot with butter and sprinkle with lemon juice.
• Roll out remaining dough for the top crust. Use your finger dipped in a small bowl of water to moisten the rim of the bottom crust. Place top crust over filling, and trim edge using kitchen shears or a sharp paring knife. Fold edge under bottom crust, pressing to seal. Flute edge. Cut slits in top crust to allow steam to escape.
• Bake in the preheated oven on the baking sheet for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake until crust is golden brown and filling is bubbly, 35 to 40 minutes longer. Allow to cool several hours before serving.

CREAMY PEAR PIE

Steps:

• In a large bowl, toss pears with sugar and flour. Combine sour cream and extracts; add to pear mixture until blended. Pour into pie shell. , In a small bowl, mix toppings ingredients until crumbly. Sprinkle over pears. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 45 minutes more or until the pears are tender.

SUGARED CARDAMOM PEARS

Steps:

• In a skillet over medium-high heat, add the butter. As the butter melts and begins to foam, add the Bosc pears. Cook for 2 to 3 minutes until they begin to soften. Add the brown sugar and stir to incorporate the sugar mixture, evenly coating the pears. Stir in the salt, cardamom, and vanilla extract, and continue to stir until the liquid becomes syrupy. Transfer to a serving bowl and serve over vanilla ice cream garnished with crystallized ginger.

CARAMELIZED PEAR TARTS WITH CARDAMOM CREAM

Steps:

• Put oven rack in middle position and preheat to 425°F. Line a baking sheet with parchment or wax paper.
• Roll out pastry into a 12-inch square on a lightly floured surface with a floured rolling pin. Brush off excess flour and cut out 4 (5-inch) rounds by tracing around an inverted plate or bowl with tip of a small sharp knife. Prick pastry rounds all over with a fork and transfer to baking sheet. Bake until rounds are puffed and golden, 12 to 15 minutes, then cool on baking sheet on a rack.
• While pastry bakes, toss pear halves with lemon juice in a bowl. Cook 1/2 cup granulated sugar and a pinch of salt in a dry 10-inch heavy skillet over moderate heat, swirling skillet (to help sugar melt evenly), until caramel is deep golden, about 4 minutes. Remove from heat and stir in butter with a wooden spoon (mixture will bubble vigorously). When bubbling begins to subside, immediately add pear halves, cut sides down, and cook over moderately low heat, covered, turning over once, until pears are tender when pierced with a small sharp knife, about 13 minutes total. Remove from heat.
• Beat cream, cardamom, and remaining tablespoon granulated sugar in a bowl with a whisk or an electric mixer until it just holds soft peaks.
• Put each pastry round on a small plate and dust lightly with confectioners sugar if desired. Spoon some of caramel sauce onto center of each round and top with a pear half, cut side down. Serve with cardamom cream on the side.

HAZELNUT, PEAR AND CARDAMOM TART

Steps:

• Prepare the Shortcut Pie Crust through Step 3.
• When ready to make the pie, heat the oven to 350 degrees. Roast the hazelnuts on a baking sheet until evenly browned and skins are loosened, 25 to 30 minutes. While they are still warm, rub them together in a dish towel to remove the skins. Cool the skinned hazelnuts, and then blitz them to a fine meal with the flour in the food processor. Transfer to a medium bowl and set aside.
• Crush the cardamom pods and retrieve the seeds, discarding the pods, then crush the seeds to a fine powder using a mortar and pestle.
• In a food processor, cream the butter, granulated sugar and crushed cardamom until pale and fluffy. With the machine running, add eggs one at a time, emulsifying each one fully before adding the next, and scraping down the sides of the bowl as needed. Transfer to the bowl with the hazelnut meal and stir to combine. Chill until firm, about 1 hour.
• While the frangipane chills, shape and bake the crust: Working over an 11-inch fluted tart pan, prepare the Shortcut Pie Crust through Step 4, then chill, at least 30 minutes or up to 2 days. (This can be done ahead.)
• Heat the oven to 350 degrees. Bake the chilled crust until just-cooked but not browned, about 15 minutes. (The crust will continue to cook while the tart bakes, so expect it to darken in color when it bakes the second time.) Cool completely.
• Scoop the hazelnut frangipane into the crust. (Don't try to spread it; it will distribute itself evenly as it cooks.) Nestle the pears into the frangipane, tucking some underneath the frangipane and leaving others on top.
• Bake on a baking sheet until the frangipane is fully set in the center and the crust is golden brown, 75 to 90 minutes. Cool on a wire rack completely, then remove from the pan and serve with crème fraîche.

CARDAMOM-SCENTED PEAR CRISP

Steps:

• 1. Heat the oven to 400°F. Grease an 8- or 9-inch square or round baking dish with a little butter. Cream the 4 tablespoons butter, oil, and sugar together using an electric mixer or fork. Stir in the nuts, lemon juice, oats, flour, and salt until combined and crumbly. (You can make the topping ahead to this point; tightly wrap, and refrigerate for up to a day or freeze for up to several weeks; thaw before proceeding.)
• 2. Put the pears in the prepared dish, sprinkle with the cardamom, and toss. Crumble the topping over all. Bake until the filling is bubbly and the crust is just starting to brown, 30 to 40 minutes. Serve immediately, or at least while still warm.

PEAR-BLACKBERRY PIE WITH CARDAMOM

Steps:

• Preheat oven to 375°.
• Core and slice the pears.
• In a large bowl, mix the pears and remaining filling ingredients together.
• Pour filling into prepared pie shell.
• Make the topping: add the sugar, flour, and cardamom to a food processor; pulse to combine.
• Add in the butter; mix until the topping comes together into crumbs.
• Add crumbs to the top of the pie, starting in the middle and spreading to 1 ½ inches from the edge.
• Bake 1 hour and 20 minutes (tent crust edges with foil if start to get too brown).
• Let the pie cool completely before serving.