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LOTS OF PEAR RECIPES

an assortment of pear recipes


List of Ingredients




-- PEAR - pecan COFFEE - CAKE
You will find this cake quick to put together for a weekend breakfast treat. It is tender, moist and amber-colored flecked with pears and crisply topped with a butter brown sugar and nut layer.

For 1 coffee cake, 6 to 8 servings, you will need:

1/4 c. soft butter or margarine
1/2 c. granulated sugar
1/2 tsp. vanilla
1 egg
1 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. sour cream
1 lg. pear, peeled, diced (about 1 1/2 c.)
Nut Topping (recipe follows)

--NUT TOPPING--

1/2 c. light brown sugar, packed
3/4 tsp. ground cinnamon
2 tbsp. soft butter or margarine
1/2 c. PECANS, chopped

NUT TOPPING: Mix brown sugar, cinnamon, soft butter or margarine until well combined. Stir in 1/2 cup chopped walnuts. Cream butter and sugar until light and fluffy. Beat in vanilla, then egg, beating until smooth. Mix flour, soda, baking powder and salt. Add to butter mixture alternately with sour cream, mixing just to blend after each addition. Fold in pears. Spread in a greased 8 inch square baking pan. Sprinkle evenly with Nut Topping. Bake at 350 degrees 40 to 45 minutes or until top is well browned and cake tests done when a pick in inserted near center. Cut into squares and serve warm or at room temperature.

-- PETITE PEAR TEA CAKES
1/2 c. oleo
3/4 c. sugar
2 lg. eggs
1 tsp. vanilla
1/4 c. unflavored yogurt or buttermilk
2 c. flour
1 tsp. baking powder
1/8 tsp. ground nutmeg
1/2 tsp. baking soda
1 can sliced pears packed in juice or light syrup, drained and coarsely chopped
1 tbsp. powdered sugar

Beat butter with sugar; add eggs, vanilla and yogurt. Mix well. Combine flour, baking powder, soda and nutmeg; add to butter mixture and blend well. Stir in pears. Spoon batter into buttered tiny muffin cups. Bake at 375 degrees until golden brown and a toothpick inserted in center comes out clean, about 20 minutes. Dust tops with powdered sugar. Makes 3 dozen tiny muffins.

-- CHOCOLATE PEAR CAKE
This dessert, a cross between a cake and a pastry, is baked in a thin layer and turns cake-like in texture as it bakes. It is very attractive to serve because as the batter rises it creates a frame around each piece of fruit. It is great served either warm, topped with ice cream, or completely cooled.

For 1 cake, 8 servings, you will need

3/4 c. butter or margarine
3/4 c. sugar
3 eggs
1/4 c. cocoa
1 tbsp. vanilla extract
1 c. all-purpose flour
1/4 tsp. salt
2 pears, peeled, cored & sliced
Powdered sugar
4 pear slices for garnish

TIPS: For an interesting variation, use apples in place of pears, omit the cocoa and add 1 teaspoon cinnamon to the batter before pouring into pan. Cream butter with sugar until well blended. Add eggs and beat until light and fluffy. Stir in cocoa, vanilla, flour and salt, mixing well. Spread into buttered and floured 11 inch round shallow pan or tart pan with a removable bottom. Batter should be no more than 1/2 inch deep. Arrange pears over batter, pressing slices into batter to create an attractive overall pattern. Bake at 375 degrees for 30 to 35 minutes or until cake is firm when touched. Cool and dust with powdered sugar. Remove sides of pan when ready to serve. Garnish with fresh pear slices.

-- CARAMEL PEAR PUDDING CAKE
1 c. all-purpose flour
2/3 c. granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
Dash of cloves
1/2 c. milk
4 med. pears (2 c.) or 1 (16 oz.) can drained & chopped pears
1/2 c. chopped pecans (opt.)
3/4 c. brown sugar
1/4 c. margarine or butter
3/4 c. boiling water
Ice cream or whipped topping

In large bowl stir together flour, sugar, baking powder, cinnamon, salt and cloves. Add milk; beat until smooth. Stir in pears and nuts. Turn into an ungreased 2 quart casserole. In separate bowl combine brown sugar, margarine and boiling water. Pour slowly and evenly over batter. Bake at 375 degrees for approximately 45 minutes. Serve warm. Top with topping. Double recipe for 13 x 9 inch pan.

-- ICING FOR PEAR CAKE
1 stick margarine
1 c. light brown sugar
1/4 c. evaporated milk
1 tsp. vanilla

Heat margarine and sugar over low heat. Add milk. Let come to full boil, stirring constantly. Remove from heat. Cool and pour over cake.

-- PEAR CAKE
2 c. sugar
1 1/2 c. vegetable oil
3 eggs
3 c. plain flour
1 tsp. salt
1 tsp. baking soda
2 tsp. vanilla
2 c. flaked coconut (about 7 oz.)
1 c. dates, chopped
3 c. raw or canned pears, drained & chopped
1 c. (about 4 oz.) pecans, chopped
1 tsp. cinnamon

Cream together sugar, oil and eggs one at a time. Mix well. Set aside. Sift flour with cinnamon, salt and soda 3 times. Add to creamed mixture. Add vanilla, coconut, dates, pecans and pears. Stir by hand (it will be thick). Pour into a greased and floured tube or bundt pan. Bake at 325 degrees for 1 1/2 to 2 hours or until tested done with a wooden toothpick. Cool on rack until cake shrinks from sides of pan. Remove from pan and complete cooling. Serves about 16.

-- RAW APPLE OR PEAR CAKE
1 c. shortening
2 c. sugar
2 1/2 c. flour
1/2 tsp. salt
1 tsp. soda
1/2 c. water
4 eggs
1 tsp. cinnamon
1 tsp. allspice
1 tsp. cloves
1 tsp. vanilla
1 c. pecans, chopped
2 c. apples or pears, chopped

Mix all ingredients together. Grease and flour a Bundt pan. Bake at 375 degrees for 1 hour.

-- PEAR HONEY CAKE
3-4 fresh pears
2/3 c. shortening
2/3 c. brown sugar, packed
4 eggs
2/3 c. honey
2 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. cloves
1 1/4 c. dates, chopped
1 tsp. finely grated orange peel
Brandy Glaze

1. Core and chop pears to make 3 cups. 2. Cream shortening and brown sugar; add eggs, one at a time. 3. Sift flour together with salt, soda and spices; add to creamed mixture. Blend at low speed until moistened, beat 3 minutes. 4. Pour into greased bundt pan. Bake at 350 degrees for 60 to 65 minutes or until top springs back when touched lightly. cool in pan 30 minutes. Remove.
--BRANDY ORANGE GLAZE:--

Combine 1 cup powdered sugar with 2 teaspoons brandy and 1 to 2 teaspoons of orange juice to proper glaze consistency. Use a little orange food coloring if want colored.

-- PEAR FUDGE UPSIDE-DOWN CAKE
2 tbsp. butter or margarine
1/4 c. brown sugar (packed)
1/2 tsp. cinnamon
1 (16 oz.) can pear halves, drained and each cut lengthwise into 4 slices
1 1/3 c. Bisquick baking mix
1/2 c. granulated sugar
1/3 c. cocoa
1 egg
2/3 c. milk
3 tbsp. butter or margarine, softened

Heat oven to 350 degrees. Melt 2 tablespoons butter in oven in square 8x8x2 inch pan. Sprinkle with brown sugar and cinnamon. Arrange pear slices on sugar mixture. Blend remaining ingredients in large mixer bowl on low speed 1/2 minute, scraping bowl frequently. Beat 4 minutes at medium speed. Pour batter over sugar mixture and pears. Bake 40-45 minutes or until wooden pick inserted in center comes out clean. IMMEDIATELY invert onto heatproof plate. LEAVE pan over cake a few minutes. Serve warm.

-- GLAZED PEAR CAKE
1 pkg. Pillsbury Plus yellow cake mix
1 (16 oz.) can pear halves or slices
1/3 c. margarine or butter, softened
1/2 c. sour cream
3 eggs
2 tsp. cinnamon
1/2 c. chopped walnuts

GLAZE:
2 tbsp. margarine or butter
2 tbsp. pear syrup
1/4 c. brown sugar, firmly packed
1/3 c. sifted powdered sugar

Heat oven to 350 degrees. Grease and flour 13"x9" pan. Drain pears, reserve syrup. Dice pears and set aside. In large bowl blend cake mix, 1/2 cup pear syrup, 1/3 cup margarine, 1/2 cup sour cream, 3 eggs and 2 teaspoons cinnamon until moistened. Beat 2 minutes at high speed. Fold in pears and walnuts. Pour in pan. Bake at 375 degrees for 35 to 45 minutes or until toothpick comes out clean. Cool completely. In small saucepan melt margarine, stir in pear syrup and brown sugar. Bring just to a boil. Stir in powdered sugar and boil for 1 minute, stirring constantly. Remove from heat and pour over cooled cake. Serves 8.

-- BLUEBERRY - PEAR CAKE
1 c. butter
1 c. sugar
2 eggs
1 c. flour
Pears, fresh or canned
Blueberries, fresh or frozen

Mix cake batter in bowl. Transfer to deep pie pan or shallow casserole. Arrange pear slices and blueberries in pattern on top. Sprinkle liberally with brown sugar, cinnamon and nutmeg. Bake at 375 degrees for 25 minutes.

-- OLD-FASHIONED PEAR CAKE
1 egg, beaten
2/3 c. sugar
1/3 c. vegetable oil
1/2 c. milk
1 tsp. vanilla
1 1/2 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
Nut Topping
2 lg. pears, pared and thinly sliced

Combine egg, sugar, oil, milk and vanilla. Combine flour, baking powder and salt; stir into egg mixture only until combined. Turn into greased 8-inch square baking pan. Sprinkle half of Nut Topping over batter. Arrange pears on topping; top with remaining Nut Topping. Bake at 375 degrees for 30 to 35 minutes or until wooden pick inserted near center comes out clean. Makes 9 servings.
--NUT TOPPING:--
Combine 1/4 cup flour and 1/4 cup sugar and 3/4 teaspoon ground cinnamon. Cut in 1/4 cup margarine until crumbly. Stir in 1/3 cup chopped nuts. Makes 1 cup.

-- CARAMEL PEAR PUDDING CAKE
1 c. all-purpose flour
2/3 c. granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 c. milk
4 med. pears, peeled and cut into 1/2 inch pieces (about 2 cups) or 1 (16 oz.) can pears, drained and chopped
1/2 c. chopped pecans
3/4 c. packed brown sugar
1/4 c. butter or margarine
3/4 c. boiling water
Ice cream or Cool Whip (optional)

In large mixing bowl stir together flour, sugar, baking powder, cinnamon and salt. Add milk; beat until smooth. Stir in pears and pecans. Turn into an ungreased 2-quart casserole. In bowl combine brown sugar, butter and boiling water; pour evenly over batter. Bake at 375 degrees for 45 minutes. Serve hot with ice cream.

-- PEAR SNACKING CAKE
3 c. all purpose flour
1 tsp. baking soda
1 tsp. salt
1/4 tsp. nutmeg
1 1/2 tsp. cinnamon
1 c. sugar
1/2 c. chopped pecans or walnuts
1 c. packed light brown sugar
3 eggs
1 1/2 c. vegetable oil
1 tsp. vanilla
1/2 tsp. brandy flavoring
3 c. coarsely diced canned or fresh pears

Preheat oven to 325 degrees. Grease and flour 13 x 9 x 2 inch baking dish. Sift together flour, soda, salt and spices. Set aside. Combine sugars, eggs, oil and flavorings; beat until well blended. Fold in pears and nuts. Turn batter into dish. Bake for 1 hour. Allow cake to cool in dish.

GLAZE:
1 1/2 c. sifted powdered sugar
1/4 c. warm milk
1/4 tsp. vanilla

Combine powdered sugar, milk and vanilla; beat until smooth. Drizzle glaze over cake. NOTE: When using canned pears, blot each pear with 1/2 paper towel.




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