HOMEMADE PEAR HONEY
Pear honey is an old recipe that's been passed down through families. We especially like it with hot biscuits and butter. It's also good on pound cake or even ice cream. Make sure the pears you use are very firm. -Charlotte McDaniel, Jacksonville, Alabama
Provided by Taste of Home
Time 1h5m
Yield 6 half-pints.
Number Of Ingredients 3
Steps:
- Place pears in a food processor; process until finely chopped. In a Dutch oven, combine pears and sugar; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes, stirring occasionally. Stir in pineapple; cook and stir 5 minutes longer., Remove from heat. Ladle hot liquid into 6 hot half-pint jars; wipe rims. Seal and allow to cool. Refrigerate up to 2 weeks.
Nutrition Facts : Calories 91 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.
PEAR HONEY
This tastes so much like honey, your friends will never believe that the bees did not make it. Great on hot biscuits and to give as gifts. This was my grandmother's recipe that she made every fall. Hope you love it!
Provided by VICKSEXT
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 3h45m
Yield 64
Number Of Ingredients 3
Steps:
- Place chopped pears into a large pot, and pour pineapple juice over them to prevent them from browning. Stir in sugar, and bring to a boil over medium-high heat. Stir frequently to prevent scorching. When the pears are at a full boil, reduce heat to medium, and cook until the mixture is the color and texture of honey. The longer you cook it, the thicker it gets. Cooking time is usually 2 to 3 hours.
- Ladle into hot sterile jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth, and seal jars with lids and rings. Process in a boiling water canner for 10 minutes, or the amount of time recommended by your local extension for your area.
Nutrition Facts : Calories 110.8 calories, Carbohydrate 28.7 g, Fiber 0.6 g, Protein 0.1 g, Sodium 0.3 mg, Sugar 27.4 g
FREEZER PEAR HONEY JAM
Freezer pear honey jam. Never had attempted this before. It was so easy and such a crowd-pleaser I plan to do this over and over again.
Provided by dave247
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h10m
Yield 24
Number Of Ingredients 4
Steps:
- Combine pears, sugar, crushed pineapple, and lemon juice in a large bowl. Pulse in batches in a food processor until coarsely chopped.
- Pour pear mixture into a large pot; bring to a rolling boil. Reduce heat; simmer, stirring frequently, until it thickens, about 45 minutes. Let cool to room temperature, 1 to 2 hours.
- Ladle into a freezer bag, seal, and transfer to the freezer.
Nutrition Facts : Calories 148.2 calories, Carbohydrate 39 g, Fat 0.1 g, Fiber 3.3 g, Protein 0.5 g, Sodium 1.3 mg, Sugar 32.9 g
PEAR HONEY CRANBERRY SAUCE
Refreshingly sweet, tart and tangy - this recipe is incredibly easy and it's a great change of pace from the usual boring cranberry sauce. The flavor of the cranberries mingles wonderfully with the pear, honey and lemon. It freezes well too!
Provided by Sue S.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 30m
Yield 10
Number Of Ingredients 7
Steps:
- In a medium saucepan, stir together the water and sugar over medium-high heat. Bring to a boil. Stir in pears, and reduce heat to medium. Cook, stirring frequently for 3 minutes, then stir in cranberries and honey. Continue to cook until cranberries pop and the mixture thickens slightly, about 5 minutes.
- Remove from heat and stir in the lemon juice and lemon zest. Cool to room temperature, then store covered in the refrigerator for up to one week.
Nutrition Facts : Calories 176.9 calories, Carbohydrate 47.3 g, Fat 0.1 g, Fiber 2.7 g, Protein 0.4 g, Sodium 2.4 mg, Sugar 42.5 g
PEAR HONEY
This is so simple and so good. Update: I have changed the sugar ingredient amount from 5 1/2 cups to 2 1/2 cups-5 cups because it is so sweet, you don't need all the amount. Enjoy!
Provided by Sharon123
Categories Pears
Time 1h10m
Yield 7 half pint jars
Number Of Ingredients 4
Steps:
- In a 6 quart stainless steel kettle combine all ingredients.
- Bring to boiling, stirring occasionally.
- Simmer 40 minutes.
- Spoon into sterile jars, leaving a 1/2 inch head space.
- Wipe jar rims, adjust lids.
- Process in boiling water for 10 minutes.
- Makes 7 half pints.
Nutrition Facts : Calories 452.7, Fat 0.3, Sodium 3.8, Carbohydrate 118.3, Fiber 8.6, Sugar 102.5, Protein 1.2
GRANNY'S PEAR HONEY - MW
My Granny made pear honey when pears came into season and canned it. Oh yum. I think you'll love it, too, over hot buttered biscuits.
Provided by Hope Wasylenki
Categories Spreads
Time 3h40m
Number Of Ingredients 4
Steps:
- 1. Combine all together in a stainless steel or non-reactive stockpot, bring to a boil and lower heat to medium-low or low (to prevent burning). Cook for two-three hours or until mixture is thickened and of a golden color - similar to honey.
- 2. For Canning: Ladle mixture into hot, sterile half-pint or pint jars, leaving 1/4" headspace. Cover with prepared lids/rings. Process in boiling water bath according to your county extension office guidelines (generally 5 minutes unless you live in high altitudes, etc.). Set jars aside overnight and check to make sure lids are sealed. If you have one that doesn't seal, refrigerate promptly. Keep sealed jars in a cool, dry place for 6-8 months.
- 3. Enjoy!
- 4. Optional: Add in 2 tsp freshly grated ginger for Gingered Pear Honey - it adds a unique flavor to an old-fashioned recipe.
PEAR HONEY
Provided by Giada De Laurentiis
Categories condiment
Time 50m
Yield 12 to 16 (1/2-pint) jars
Number Of Ingredients 4
Steps:
- Combine all ingredients in a large saucepan. Cook until pears are tender and mixture thickens, approximately 30 minutes. Transfer to sterilized jars and seal while still hot*. (See Disclaimer)
TENDERLOIN, CRANBERRY AND PEAR SALAD WITH HONEY MUSTARD DRESSING
Ready in just 25 minutes, this will be a go-to for quick & nutritious weeknight meals.
Provided by Beef. It's What's for Dinner.
Categories Trusted Brands: Recipes and Tips Beef. It's What's for Dinner
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Season beef steaks with 1/2 teaspoon pepper. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 9 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
- Meanwhile whisk Honey Mustard Dressing ingredients in small bowl until well blended. Set aside. Divide greens evenly among 4 plates. Top evenly with pear wedges and dried cranberries.
- Carve steaks into thin slices; season with salt as desired. Divide steak slices evenly over salads. Top each salad evenly with dressing, pecans and goat cheese, if desired.
Nutrition Facts : Calories 356 calories, Carbohydrate 29.1 g, Cholesterol 64.1 mg, Fat 18.4 g, Fiber 3.9 g, Protein 23.5 g, SaturatedFat 5.2 g, Sodium 454 mg, Sugar 19.5 g
PEAR CAKE WITH LEMON-HONEY CREAM CHEESE FROSTING
Categories Cake Citrus Dairy Fruit Nut Dessert Bake Christmas Thanksgiving Rosh Hashanah/Yom Kippur Cream Cheese Lemon Pear Walnut Fall Winter Honey Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 20
Steps:
- For cake:
- Preheat oven to 325°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Whisk flour, sugar, baking soda, salt and spices in large bowl. Make well in center of flour mixture. Add oil, eggs, milk and vanilla; whisk just until evenly moistened. Fold in pears and nuts; divide between pans.
- Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on racks.
- For frosting:
- Beat cream cheese, butter, powdered sugar, vanilla and lemon peel in large bowl until fluffy. Add honey and beat until smooth. If frosting is very soft, chill until firm enough to spread.
- Cut around cakes; turn out of pans. Place 1 cake layer, flat side up, on platter. Spread with 1 cup frosting. Top with second layer, flat side down. Spread remaining frosting over top and sides of cake.
HONEY-GLAZED PEAR UPSIDE-DOWN CAKE
This delightful cake emerges from the oven as golden as a pear tarte Tatin, but with a moist, cake-y layer that sops up all of the luscious pear drippings. Let the oohs and aahs begin.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a 9-inch ovenproof skillet (not nonstick), simmer honey until it begins to reduce, caramelize and darken in color, 6 to 10 minutes. Do not let honey burn; if it starts to smell burned, turn off heat.
- Arrange pears, close together and cut-side up, in a circular pattern in skillet, stem ends pointing toward center. Simmer over medium heat, turning them from one cut side to the other, until they begin to turn golden, about 10 minutes.
- Flip pears over to cut-side down and scatter with thyme sprigs if using. Transfer skillet to oven and roast, uncovered, until very tender, about 25 minutes.
- Meanwhile, in a large bowl, whisk together sugar and lemon zest. Whisk in eggs and vanilla. Fold in flour and salt; stir in 1/2 cup butter.
- When pears are soft, remove skillet from oven, discard thyme sprigs and brush edges of pears with remaining 1 tablespoon melted butter. Pour batter on roasted pears and scatter almonds over batter. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Let cake cool for 30 minutes in pan. Run an offset spatula along edges of pan to loosen cake; carefully invert cake onto a serving platter. Serve warm or cooled.
Nutrition Facts : @context http, Calories 415, UnsaturatedFat 6 grams, Carbohydrate 65 grams, Fat 16 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 95 milligrams, Sugar 45 grams, TransFat 1 gram
APPLE AND PEAR FRUIT SALAD WITH HONEY-LIME VINAIGRETTE
Steps:
- Add the apples, pears and pieces to a large bowl. Squeeze the juice from the limes over fruit. Add the honey and mint leaves, and toss it all together to coat. Serve immediately or chill until ready.
HONEY-GLAZED APPLE PEAR TART
Provided by Kelsey Nixon
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or grease with nonstick cooking spray.
- Dust a cutting board with flour and unfold the puff pastry onto it. Dust more flour over the puff pastry and gently roll out the creases. Transfer the puff pastry sheet to the parchment paper-lined baking sheet.
- Using a fork, pierce a border around the edge of the puff pastry, 1/2-inch from the edges. Prick the center of the pastry as well, about 10 times all over. In a bowl, combine the sugar, and cinnamon.
- Arrange the pear, and apple slices on top of the pastry in 4 rows or diagonally, overlapping fruit slices and avoiding the border. Brush the fruit with melted butter and top with cinnamon-sugar. Bake the tart for 15 minutes, or until the pastry is golden brown and beginning to puff.
- Brush honey over the fruit and bake for an additional 5 minutes. Serve warm with mascarpone cheese.
SPINACH PEAR SALAD W/BACON AND HONEY DIJON DRESSING
A salad recipe that is really a keeper for those who like to mix bold flavors! Served it last night to guests that were still talking about it when we served dessert...enjoy!
Provided by Jan Waters
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Fry smoked bacon to cripsy stage. Remove from skillet, let cool and reserve grease for dressing; Wash and Plate Spinach (remove stems); Wash and slice pears (using red pears will add color) - arrange over the bed of spinach; Add Blueberries if desired; Tear mint leaves and add to the plates; Crumble the crispy bacon and goat cheese over top. Dressing is simple -- Add vinegar, dijon mustard and honey to blender, mix well. With blender set on low speed, add bacon grease, and add EVOO slowly to emulsify dressing. Add salt and pepper to taste' mix well on high for the last couple of minutes. Drizzle on salad, and serve.
Nutrition Facts : Calories 238.2, Fat 17.1, SaturatedFat 5.3, Cholesterol 14.7, Sodium 290.8, Carbohydrate 19.2, Fiber 2.6, Sugar 14.7, Protein 3.8
HONEY-PEAR ICED TEA
Take summery iced tea into fall and winter by stirring in pear nectar and adding a fresh pear slice to each glass as a garnish. A little honey provides an extra touch of sweetness.
Provided by Taste of Home
Time 15m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Steep tea in water for 3 minutes; discard tea bags. Cool. Refrigerate until chilled., In a pitcher, combine the pear nectar, lemon juice, honey and chilled tea. Garnish each serving with a pear slice.
Nutrition Facts :
PAN-FRIED BALSAMIC PEAR SALAD WITH PANCETTA, GORGONZOLA AND A WARM HONEY DRESSING
Provided by Lorraine Pascale
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Distribute the arugula evenly among four serving plates.
- Put the pancetta into a medium skillet over medium-high heat and cook until really crispy, 3 to 4 minutes. Remove and drain on paper towels.
- Put 2 tablespoons butter and the oil into the skillet and reduce the heat to low. When the butter has melted, place the pears in the pan and season with salt and pepper and 2 tablespoons honey. Turn up the heat to medium and cook until the pears are lightly caramelized, about 5 minutes. Add 1 tablespoon vinegar and cook for another minute. Remove the pears from the pan, reserving any juices that may be left.
- Arrange the pears and pancetta on top of the arugula so each serving has 4 pear quarters and 4 slices pancetta.
- Put the pan back on medium heat and add the remaining 1 tablespoon butter, remaining 1 tablespoon honey, remaining 2 tablespoons vinegar, mustard, pine nuts, salt and pepper. Cook briefly until the dressing is heated through. Pour the dressing over the salads, then scatter over the gorgonzola crumbles. Serve immediately.
SWEET PEAR AND GORGONZOLA SALAD WITH ROCKET, WATERCRESS, WALNUTS, AND ORANGE FLOWER HONEY
This salad first appeared in Robin Leach's Lifestyles of the Rich and Famous (1986) cookbook and became an instant hit in my restaurants because the intense flavor of pears is concentrated by long and slow heating. Whenever a recipe calls for fruit to accompany meat, game or poultry (as in duck with pears), this is the best way I know to bring out the flavors of the fruit, giving a commercial product a new lease on life, as if it were ripe fruit fresh from a farm in Oregon or Long Island. The process is oven drying, slowly evaporating all that Colorado River irrigation water from the fruit without cooking it. Do the same thing with halved apples, peeled slice pineapple, quinces, plums, apricots (especially since they tend to be the most ruined by growers), peaches and figs. If you can find Zante or Champagne grapes, they are the perfect garnish for this dish, but Concords would not be bad either. I also like to make this salad with ripe white peach and rose peppercorns sprinkled over the peaches and cheese.
Provided by Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 300 degrees F.
- Slice the pears in half lengthwise. Rub each half with a pinch of salt. Put parchment paper on a tray just large enough to hold the pears, and spread the sugar on the paper. There should be a 1/8-inch layer. Put the pear halves cut side down on the sugar and bake for 1 hour. When the pears are cool enough to handle, remove the cores and slice them crosswise into 1/8-inch sections.
- Put the lemon juice in a salad bowl with salt and pepper and mix to dissolve the salt, then whisk in the oil. Arrange the slices of pear 1 pear per plate, in 1 layer in the center of the plate, leaving a 3-inch gap in the center for the watercress and the rocket. Scatter the cheese and then the walnuts over the pears, and then drizzle the honey on top of the walnuts and cheese.
- Put the watercress, rocket, and basil in the salad bowl and toss together. Then place the salad in the center of the pears.
- Garnish with the flowers.
HONEY PEAR CHEESECAKE
We grow pear trees, so I'm always dabbling in pear desserts. In this cheesecake, I sometimes add ¼ cup crystalized ginger for zing. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. Securely wrap a double thickness of heavy-duty foil (about 18 in. square) around and under a greased 9-in. springform pan. In a bowl, combine crushed gingersnaps and sugar; stir in 4 tablespoons butter, adding more as necessary. Press onto bottom and 1-1/2 in. up sides of prepared pan., Beat cream cheese until fluffy, gradually adding 2/3 cup honey, lemon juice and minced ginger root. Add eggs; beat on low speed just until blended. Fold in 1 cup chopped pears and raisins. Pour into crust. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan. Bake until center is just set and top appears dull, 1-1/2 to 1-3/4 hours. Remove from oven; remove springform from water bath. , Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan., In a large skillet, melt butter over medium heat. Add remaining honey and pears; cook and stir until pears are tender. Stir in pecans. Top cake with pear-pecan mixture.
Nutrition Facts : Calories 552 calories, Fat 36g fat (17g saturated fat), Cholesterol 142mg cholesterol, Sodium 374mg sodium, Carbohydrate 54g carbohydrate (40g sugars, Fiber 3g fiber), Protein 8g protein.
HONEY-ROASTED PEAR SALAD WITH THYME VERJUS DRESSING
Categories Salad Cheese Fruit Leafy Green Appetizer Roast Blue Cheese Pear Fall Honey Thyme Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- For dressing:
- Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
- For pears and salad:
- Preheat oven to 400°F. Scatter thyme sprigs on rimmed baking sheet. Place pear halves, cut side down, on work surface. Starting 1/2 inch from stem and leaving pear half intact, cut each lengthwise into scant 1/3- to 1/2-inch-wide slices. Press pear gently to fan slices; place atop thyme sprigs. Drizzle pears with honey; sprinkle with salt and pepper. Bake until pears are tender, about 15 minutes. Let stand on baking sheet at least 30 minutes and up to 3 hours.
- Combine lettuce and arugula in large bowl. Add dressing and toss to coat. Divide salad among plates. Place pear alongside greens. Garnish salads with cheese; sprinkle with nuts.
PEAR-HONEY CRANBERRY SAUCE
This is a very versatlile recipe. It's good with ice cream or pound cake, and also good with turkey or pork.
Provided by breezermom
Categories Sauces
Time 20m
Yield 4 cups
Number Of Ingredients 7
Steps:
- Combine the sugar and water in a large saucepan; stir well. Cook over medium-high heat, stirring constantly, until the sugar dissolves. Reduce heat to medium.
- Stir in the diced pears, and cook for 3 minutes, stirring frequently. Add the cranberries and honey, and cook 5 to 7 minutes or until the cranberry skins pop.
- Remove from heat, and stir in the grated lemon rind and lemon juice. Cover and chill thoroughly.
PEAR AND BLEU CHEESE PIZZA WITH HONEY DRIZZLE
Make and share this Pear and Bleu Cheese Pizza With Honey Drizzle recipe from Food.com.
Provided by Chef Drtybrshs
Categories Cheese
Time 30m
Yield 1 pizza, 8 serving(s)
Number Of Ingredients 10
Steps:
- Defrost the pizza dough and follow instructions on package for making a 12" pizza crust. Make sure ball is thoroughly defrosted and has had time to rest (about 1/2 hour in a bowl) as it will make the dough more elastic and easier to form into a pizza crust.
- Dust with flour and roll out dough into a circle. Put on a pizza pan and brush whole crust with a layer of olive oil.
- Sprinkle dough with garlic salt and Parmesan cheese.
- In a preheated oven (400°F) put the pizza crust into the oven and let bake for 5 minutes.
- Meanwhile, melt butter and about 1 tablespoon of olive oil in a non-stick skillet on medium heat.
- Slice pear into thin slices. Gently sauté pear slices and walnuts for about 3-5 minutes until the pears begin to caramelize.
- Take crust out of the oven after baking for 5 minutes and sprinkles with mozzarella.
- Arrange pears and walnuts all over the top of the pizza and crumble the entire wedge of blue cheese on top of the pear and walnut mixture.
- Bake for an additional 8-10 minutes or until the cheese melts and the crust is browned.
- Lightly drizzle honey over the whole pizza and serve.
- Garnish with a sprinkle of finely chopped flat leaf parsley (optional).
- ***Added flavor: Fry some bacon until crispy and crumble real bacon bits over the top! My family loves the addition of the bacon.
Nutrition Facts : Calories 393.9, Fat 38.1, SaturatedFat 9.6, Cholesterol 29.3, Sodium 306.9, Carbohydrate 6.8, Fiber 2.1, Sugar 2.8, Protein 9.5
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