Upside-Down Pear Gingerbread Cake /
More about firm pears,preferably bosc from Google Blogsearch:
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Caramelized Pear Tart « Just Eat It
4 large firm-ripe Bosc pears (2 pounds total); 1/2 stick (1/4 cup) unsalted butter; 1/2 cup sugar; 1/2 teaspoon cinnamon; pastry dough (recipe below). Peel and halve pears, the core (preferably with a melon-ball cutter). ...
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First month bliss or bust? « Sexy Food Therapy
PHOTO TO COME… SEXY COCO-SAFFRON PEARS 1 bottle white wine (Riesling preferably) 1 cup water 5 ounces coconut sugar 1 vanilla bean split and scraped 4 firm Bartlett, Anjou or Bosc pears 1 pinch saffron. Flaked coconut for rolling ...
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Gingerbread Skillet Cake « Do Better
Upside-Down Pear Gingerbread Cake. from Gourmet Feb 2002 via Epicurious. Yield: Makes 6-8 servings. For topping. 2 1/2 firm pears (preferably Bosc); 1/2 stick (1/4 cup) unsalted butter; 3/4 cup packed light brown sugar. For cake ...
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Mango Pickle and Pickled Pears
I don't think I'd ever had pickled pears, but I liked the idea and there were underripe Bosc pears to be had for 29 cents a pound. You want pretty firm pears for pickling. Apparently the traditional variety to use is Seckel pears. ...
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How to Poach Pears - David Lebovitz
Be sure to start with firm, ripe pears. My choice are Bosc pears, similar to Conference pears, which I use in France. Tiny Seckel pears, if you can get them, are lovely poached whole or in halves, with the cores scooped out. And bulbous Winter Nellis work very .... Your interesting posting about "poaching pears" took me to the poached quince tarte tatin....that is one of my "Argentine classics" I poach quince in Malbec wine (preferably from the province of Mendoza, ha ha! ...
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The Cupcake Life: Gingerbread Pear Upside Down Mini Cakes
2 1/2 firm pears (preferably Bosc); 1/2 stick (1/4 cup) unsalted butter; 3/4 cup packed light brown sugar. For cake: 2 1/2 cups all-purpose flour; 1 1/2 teaspoons baking soda; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger ...
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Edible Obsession: Poached Pears in Red Wine
You will need 6 pears that are ripe, but firm, and preferably stem intact. Bosc and Bartlett pears are the best varieties for poaching. However, any firm pears would come out very well. Those pears need to be completely and nicely ...
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Pear, Prosciutto and Hazelnut Stuffing : edgewaterbootcamp
... 1 teaspoon minced fresh rosemary; 8 cups stale baguette, preferably multi-grain (not sourdough), cut into 1/2-inch cubes; 2 Bosc pears, ripe but firm, chopped; 1/3 cup chopped flat-leaf parsley; 1/3 cup chopped hazelnuts, toasted ...
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Fruit Buying Guide – February 2010 | Best Fruit Now
Navels should be firm; if they can be squeezed easily it is a sign of dehydration. With age, all fruit begins to dry out, so good firm navels are best. You likely know already that navel oranges are an excellent source of antioxidants like .... Pears, 70, Bosc are an excellent choice now. Specialty Pick, 80, Cherimoya are running great now! Try these! Value Pick, 90, Cantaloupes, quality is excellent and prices are down! Watermelon, 60, Quality is very good, prices high. ...
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Hey, Barkeep! Can You Make a Kachumber Kooler? | SavorSA
1 1/2 ounces Poire William or other pear liqueur, divided use 5 slices ripe but firm red Bosc pear. Splash of fresh lemon juice. Ice 2 ounces bourbon, preferably Michter's 1/2 ounce simple syrup. Dash of Angostura bitters ...
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Does anyone have any good pear dessert recipes?
4 large firm-ripe Bosc pears (2 lb total) or other firm pears 1/2 stick (1/4 cup) unsalted butter 1/2 cup sugar 1/2 teaspoon cinnamon Pastry dough (ready made or personal recipe) Preparation Peel and halve pears, the core (preferably ...
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