Best Pear And Pistachio Guacamole Recipes

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PEAR AND PISTACHIO CRISP



Pear and Pistachio Crisp image

I like this Pear and Pistachio Crisp especially when I want a pie but have no time to make a homemade crust -- which is all the time! A crisp is a lot easier to make and still delivers a lot of what I love about pie. This one has a crunchy topping made from oats, pistachios, brown sugar and aromatic cinnamon, plus a naturally nummy sweetness from all of the chunks of baked pear.

Provided by Catherine McCord

Categories     dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 11

Nonstick cooking spray, for the baking dish
5 pears, peeled, cored and diced
1/2 teaspoon ground cinnamon
1/2 teaspoon lemon juice
1 cup old fashioned oats
1/2 cup packed brown sugar
1/2 cup whole wheat flour
1/4 teaspoon kosher salt
1/2 cup unsalted butter
1/2 cup chopped pistachios
Vanilla ice cream or plain Greek yogurt, for serving

Steps:

  • Preheat the oven to 350 degrees F. Coat an 8-inch round baking dish with the nonstick cooking spray.
  • Peel and core the pears; then dice the fruit. Transfer to a large bowl and toss with the cinnamon and lemon juice. Set aside.
  • Mix the oats, sugar, flour and salt together in a medium bowl. Add the butter and use your fingers to work the butter into the flour until the mixture comes together and the crumbles are about the size of peas. Mix in the pistachios and set aside.
  • Pour the pears into the baking dish and top them with the oat mixture. Bake until the top is brown and the pears are bubbly, 40 to 45 minutes. Serve warm with vanilla ice cream or plain Greek yogurt, if desired.

GUACAMOLE WITH PEAR AND POMEGRANATE SEEDS



Guacamole with Pear and Pomegranate Seeds image

Diana Kennedy Mexican recipe for regional guacamole.

Provided by Diana Kennedy

Categories     Condiment/Spread     Fruit     No-Cook     Cocktail Party     Vegetarian     Quick & Easy     Pear     Avocado     Winter     Healthy     Pomegranate     Grape     Gourmet

Yield Makes 8 servings

Number Of Ingredients 10

1/3 cup white onions, finely chopped
3 to 4 serrano chiles, finely chopped, with seeds
1 teaspoon coarse salt
2 pounds ripe California avocadoes (about 4 large)
2 to 3 tablespoons fresh lime juice
3/4 cup pear, peeled and finely diced
3/4 cup seedless grapes, halved
3/4 cup pomegranate seeds
Special Equipment
molcajete y tojolote_ (mexican mortar and pestle) or food processor

Steps:

  • In a molcajete or food processor, grind onion, chiles, and salt into a rough paste. Gradually add the avocado, coarsely mashing it (you'll want it to be chunky). Stir in the lime juice. Fold in the pear, grapes, and 1/2 cup of the pomegranate seeds. Sprinkle remaining 1/4 cup pomegranate seeds over the guacamole and serve.

ALMOST-FAMOUS GUACAMOLE



Almost-Famous Guacamole image

We think we've cracked the code to Chipotle's famous guacamole. The secret--using equal parts fresh lemon and lime juice - adds just enough brightness and tang. If you're feeling fancy, go all out and add a couple tablespoons of diced tomatoes.

Provided by Food Network Kitchen

Time 15m

Yield 6 servings (about 2 cups)

Number Of Ingredients 7

3 ripe avocados
2 teaspoons fresh lemon juice
2 teaspoons fresh lime juice
Kosher salt
2 tablespoons chopped fresh cilantro
2 tablespoons finely chopped red onion
1 to 2 teaspoons finely chopped seeded jalapeno (see Cook's Note)

Steps:

  • Mash together the avocado, lemon juice, lime juice and 1 1/2 teaspoons salt in a mixing bowl until creamy. Fold in the cilantro, red onion and jalapeno with a spoon or spatula. Adjust the salt if needed.
  • The guacamole can be made up to 2 hours in advance. Store in an airtight container and smooth a sheet of plastic wrap on the surface without any air pockets. Refrigerate until ready to serve.

PEAR AND PISTACHIO CAKE WITH BELLE DE BRILLET AND VANILLA CUSTARD



Pear and Pistachio Cake with Belle de Brillet and Vanilla Custard image

Provided by Food Network

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 16

1 3/4 cups all-purpose flour
1/4 cup almond flour
1/2 cup ground pistachios
1 1/3 cups sugar
1 teaspoon vanilla extract
8 large egg whites
Pinch fine salt
2/3 cup melted unsalted butter, plus solid butter for tins
Pear liqueur for brushing (recommended: Belle de Brillet)
12 Seckel pears
1 1/2 cups sugar, divided
8 Forelli or Bartlett pears
8 eggs
8 egg yolks
1 quart heavy cream
6 vanilla beans, split lengthwise and seeded

Steps:

  • Preheat oven to 400 degrees F.
  • Butter 8 individual baking tins. Put both types of flour in a mixing bowl and stir in the ground pistachios, sugar and vanilla. In another bowl, beat the egg whites with a pinch of salt until stiff peaks form. Fold them very carefully into the flour mixture. Quickly fold in the melted butter. Divide the batter among the baking tins and cook for 15 to 20 minutes or until they are golden brown. Remove cakes from the tins and let cool on a rack, brushing them from time to time with the liqueur.
  • Halve the Seckel pears lengthwise. Melt 1/2 cup sugar in a large saute pan (large enough to hold all the pear halves). Add the pear halves, cut side down, and cook until caramelized.
  • Blanch the Forelli pears in a pot of boiling water for 1 minute. Drain and cut in half lengthwise. Toss pears with 1/2 cup sugar and roast in the oven until lightly browned.
  • Reduce oven temperature to 325 degrees F.
  • Combine eggs and yolks in a mixing bowl. Bring cream, vanilla bean seeds, and remaining 1/2 cup sugar to a simmer. Add about 1 cup of the simmering cream mixture to the eggs and whisk to combine. Add the egg mixture to the simmering cream mixture and cook until thickened, about 4 minutes. Do not let boil. Transfer the custard to individual serving vessels, such as small ramekins or molds, and arrange in baking dishes. Pour water halfway up the sides of the ramekins and place in the oven. Bake until custard is set. Remove from oven and cool. Spoon cooled custard over finished cakes and serve with both types of pears on the side.

PISTACHIO GUACAMOLE



Pistachio Guacamole image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 15m

Number Of Ingredients 4

6 ripe avocados, pitted and peeled
3 tablespoons fresh lime juice
1 cup shelled pistachios, toasted and chopped
Coarse salt

Steps:

  • In a bowl, mash avocados and lime juice together with a fork. Fold in all but 3 tablespoons pistachios; season with salt. Top with remaining pistachios and serve immediately with tortilla chips.

PEAR PISTACHIO CRISP



Pear Pistachio Crisp image

Provided by Catherine McCord

Time 55m

Yield Serves 6-8

Number Of Ingredients 9

5 pears, peeled, cored and diced
1/2 teaspoon ground cinnamon
1/2 teaspoon lemon juice
1 cup old fashioned oats
1/2 cup whole wheat flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/2 cup unsalted butter
1/2 cup chopped pistachios

Steps:

  • Preheat oven to 350° F.
  • In a bowl, combine the pears and cinnamon and toss to combine. Toss in the lemon juice.
  • In a separate bowl, whisk together the oats, flour, brown sugar, and salt.
  • Working with your fingers, crumble the butter into the flour mixture until it is combined and about the size of peas. Mix in the pistachios and set aside.
  • Pour the pears into a greased 8-inch baking dish and cover with the oat mixture.
  • Bake for 40-45 minutes.

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