37126 poached pear pie Recipes

unsalted butter, golden brown sugar, anjou pears, peeled, halved, cored, all purpose flour, baking soda, ground ginger, ground cinnamon, salt, unsalted butter, golden brown sugar, unsulfured (light ) molasses, egg, water, chopped crystallized ginger (about 1 1/2 oz)

champagne vinegar, mild honey, fresh lemon juice, salt, coarsely ground black pepper, olive oil, sliced pancetta (4 to 5 slices), olive oil, firm-ripe pears, baby arugula or torn larger arugula (1 1/4 lb), ricotta salata, thinly shaved with a vegetable peeler

all-purpose flour, baking powder, salt, cinnamon, ground allspice, grated nutmeg, sugar, vegetable oil, eggs, pure vanilla extract, bosc pears (1 1/2 lb), cut into 3/4-inch pieces, cranberries (thawed if frozen ), heavy cream, light brown sugar, light corn syrup, pure vanilla extract, cinnamon sticks

unsalted butter, sugar, firm-ripe anjou pears, peeled , halved lengthwise, and cored, grated nutmeg, divided, all-purpose flour, stone-ground cornmeal (preferably white ), baking powder, baking soda, salt, whole milk, pure maple syrup (preferably dark amber or grade b), eggs, lightly beaten, accompaniments: pure maple syrup (for drizzling); sour cream

by 12-inch) phyllo sheets, stacked and covered with 2 sheets of plastic wrap and a dampened kitchen towel, unsalted butter, melted, sugar, egg yolks, sugar, all-purpose flour, cornstarch, vanilla beans , halved lengthwise, whole milk, unsalted butter, unsalted butter, softened, sugar, almond flour, all-purpose flour, salt, egg, firm-ripe small bosc pears (2 lb total ), unsalted butter plus additional for ramekins, sugar plus additional for coating ramekins, accompaniments: cider sauce and quince sorbet

cuphazelnuts, toasted , loose skins rubbed off in a kitchen towel, and cooled, sugar, all-purpose flour, cold unsalted butter, softened, eggs, vanilla extract, almond extract, tart shell, firm-ripe bosc or anjou pears, apricot preserves, heated and strained

by 12-inch) phyllo sheets (1/2 lb), unsalted butter, melted, vanilla sugar, firm-ripe pears (1 1/3 lb), peeled, cored, and sliced into very thin wedges, raspberries

firm-ripe red bartlett pears, granny smith apples, golden raisins, rice vinegar (not seasoned ), sugar, chopped peeled fresh gingerroot, mustard seeds, cinnamon

firm bartlett pears, peeled and cut into 1/2-inch wedges, fresh cranberries (6 oz), sugar, by 3-inch) strips orange zest, finely chopped, brandy, ground allspice, unsalted butter, cut into bits, all-purpose flour, baking powder, salt, heavy cream, divided, sugar, citrus-infused custard sauce

nonstick vegetable oil spray, eggs, sugar, extra-light olive oil, whole milk, vanilla extract, self-rising flour, pears, peeled, cored, cut into 1/2-inch cubes, dried tart or bing cherries, tube almond paste, ground cinnamon, powdered sugar

firm-ripe bosc or bartlett pears, dried tart cherries, light brown sugar, chopped fresh rosemary, fresh lemon juice, cornstarch, frozen-butter pastry dough, egg, lightly beaten

old-fashioned oats, golden brown sugar, all purpose flour, ground nutmeg, ground cinnamon, salt, unsalted butter, room temperature, chopped almonds, bittersweet (not unsweetened ) or semisweet chocolate, cut into small chunks, anjou pears, peeled, cored , cut into 1/3-inch-thick slices, dried tart cherries, sugar, all purpose flour, fresh lemon juice, vanilla extract, ground nutmeg, vanilla frozen yogurt or ice cream

all purpose flour, dark brown sugar, ground cinnamon, ground nutmeg, chilled butter , cut into pieces, shredded sweetened coconut, sliced almonds (about 2 3/4 oz), pears, peeled, cored, cut into 1/2-inch-thick wedges, dried tart cherries or raisins, dark brown sugar, all purpose flour, ground cinnamon, ground nutmeg, butter, vanilla ice cream

barlett pears, peeled, cored , cut into 1/3-inch-thick slices, dark brown sugar, bourbon, all purpose flour, fresh lemon juice, vanilla extract, unsalted butter, all purpose flour, dark brown sugar, baking powder, ground nutmeg, unsalted butter, room temperature, half and half, bourbon, vanilla extract, sugar mixed with 1/4 tsp ground nutmeg, half and half (optional)

firm-ripe pears, firm blue cheese (about 2/3 cup), crumbled, soft dried figs, stemmed and finely chopped (about 1/3 cup)

walnuts, firm-ripe pears (preferably bosc; about 8), unsalted butter, sugar, dark rum, fresh lemon juice, pastry dough

crumbled roquefort or other crumbly blue cheese (3 1/2oz), chilled, fresh bread crumbs, lightly toasted and cooled, chopped walnuts (1 oz), toasted and finely chopped, firm-ripe anjou pears with stems, firm white sandwich bread, sheet frozen puff pastry (1/2 lb), thawed, egg, lightly beaten

unbleached all purpose flour, cornmeal, sugar, salt, chilled unsalted butter, cut into 1/2-inch cubes, more) ice water, golden brown sugar, sugar, cornstarch, scant ) ground cardamom, coarse kosher salt, firm but ripe unpeeled anjou pears (about 4), cored, each cut into 8 wedges, dried but moist calimyrna figs (about 4 oz), stemmed, quartered, heavy whipping cream (for brushing ), raw sugar, honey