and then there were Pears…

Oven Roasted Pears AND a Pear Tart

I was recently given an enormous amount of pears, Bosc pears, as one was labeled.

When I want a pear, I never choose this pear, I go for Bartletts.

Bosc pears are a European variety but looking at images online, they do not resemble the pears I was given. They may have been mislabeled. So the investigation continues as to what variety these are.

I looked around for a few recipes since I had so many and settled on two.

Above are the pears roasted with the following: butter, minced ginger root, molasses, maple syrup, lemon juice, cinnamon, nutmeg, sliced almonds and salt.

The ingredients enhanced the flavor of the pears taking them up a fuller flavor notch without adding a sugary sweet layer.

These are the pears above. Can you tell what variety they are? Please write me if you know.

I made a tart crust and added many of the oven roasted pears to it and baked. OMG! Out of this world delicious! Also the pears had a nice texture — not mushy, which I thought would happen with the two bakes.

The baked pears are delicious on their own or topped with whipped cream or ice cream (of course).

Here are the recipes.

Oven Roasted Pears

12 Pears
2 t. ginger root, minced
1 T. lemon juice
3 T. butter, melted
2 T. maple syrup
1 t. molasses
1/4 C sliced almonds
Dash of salt

*Note: I eyeballed the ingredients and I had many more pears.

Process: peel and core pears; cut the pears in 2″ wedges and add to a large bowl; add all of the ingredients to the chopped pears and combine well; add to a flat roasting pan and bake in preheated oven for about 20-25 minutes at 350F. I put mine under the broiler for additional caramelizing; choice is yours.

Pear Tart Shell

1 1/4 C all purpose flour
dash of slat
2 T of sugar
3 T cold butter
3 T shortening
3 T ice water

Process: add all dry ingredients to a bowl; use a cheese grater and grate the butter and shortening into the dry ingredients; mix with a fork or hands until the mix resembles small peas; add ice water slowly until it all comes together not overly wet or dry, should no longer stick to hands or sides of bowl; roll out on a floured surface large enough to fit your pie plate with additional 1-2″ hangover; add to a greased pie plate and chill for 20 minutes; add the pear filling; fold up the over hang of tart dough to partially cover the filling; apply an egg wash and sprinkle with sugar; bake for 25-30 minutes until golden brown.


Cute & Simple: Yeast Rolls

Snowing? Ice storm? No bread? Soooo easy to bake your own!

Not putting on my gear just to go out for bread any more. Warm fresh rolls are just right for an egg and cheese sandwich for breakfast in the morning.  Okay, baking bread does require proofing time (2-3 hours) but just do it on a day when you plan to be home or nearby, set it up in the morning and by midday you can pop them in the oven to have with dinner and freeze the remaining rolls to have for breakfast sandwiches. (They freeze well.)

These rolls are the perfect size too.  Similar texture of, yet smaller than a Kaiser roll.

Baking time is 10-16 minutes, prep and proofing, a bit longer.  But who doesn’t have other things to do while proofing is happening?  I proofed my rolls during an online class and baked them during the class break.
So, so simple.  So much fun!
Here’s the recipe:

Yeast Rolls

3-3 ¼ C all purpose flour
1 t dry active yeast
2 T sugar
1 ¼ C warm water
1 t salt
2 T avocado oil

Process:  add yeast, water and sugar to mixing bowl; let yeast bloom for 5 minutes; add flour, oil and salt and mix with mixer hook for five minutes until mix separates from bowl; remove mixture and shape into  a ball; return to bowl; cover with plastic wrap that has been greased with oil and set aside to proof for 1-2 hours; punch out air; re-shape into a disc and cut into eight even pieces; shape these into balls by pinching and rolling between hands; place on prepared baking sheet; cover with greased cling wrap and allow to proof for an additional hour; pre-heat oven to 400F and bake for 12-15 minutes until golden.