Pear Crisp

• 8 medium ripe pears, peeled and thinly sliced
• 1/4 cup orange juice
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon floor ginger

Topping:

• 1/2 cup flour
• 1-1/2 cups old school oats
• 1/4 cup brown sugar, packed
• 1/2 teaspoon baking powder
• 1/2 cup chilly butter

Toss pears with orange juice; place in a greased 13x9x2-inch baking dish. Combine sugar, cinnamon and ginger; sprinkle over pears. In a bowl, mix flour, oats, brown sugar and baking powder. Cut in butter till crumbly. Sprinkle over pears. Bake at 350 F for 35-40 minutes or till topping is brown. Note: You can put pears within the oven whereas mixing the topping.

Recipe by Anna Martin, East Earl, Pennsylvania

Pear Honey

12 to 14 medium ripe pears, peeled and cored

• 8 cups sugar
• 1 can (20 ounces) crushed pineapples, undrained
• 3 tablespoons lemon juice

Puree pears in a meals processor or blender. Pour into a big kettle or Dutch oven. Add remaining substances; convey to a boil. Reduce warmth; prepare dinner and stir, uncovered, for 50-60 minutes or till thickened. Remove from warmth. Pour scorching into jars, leaving 1/4 inch head house. Adjust caps. Process for 20 minutes in a boiling water tub.

Yields 12 half pints.

(Note: Make positive to analysis and use up-to-date canning strategies and instances.)

Recipe by Anna Martin, East Earl, Pennsylvania

Maple-Glazed Sweet Potato and Pear Casserole

• 3 massive candy potatoes (about 3 kilos)
• 3 massive Bosc pears, peeled, cored and lower into 1/4-inch slices
• 2 tablespoons contemporary lemon juice
• 1/2 cup (1 stick) unsalted butter, divided
• 1/2 cup pure maple syrup
• 1-1/4 teaspoons kosher salt, divided
• 1 teaspoon floor cinnamon
• 1/2 teaspoon floor ginger
• 1/2 cup chopped pecans
• 1/2 cup chopped gingersnap cookies

Preheat the oven to 400 F. Prick the candy potatoes in a number of locations with a fork. Place on a baking sheet and roast within the oven for 45 minutes to 1 hour. When cool, peel candy potatoes and lower them into 1/4-inch thick slices.

Toss pears with lemon juice in a big bowl. Add the candy potatoes and toss collectively. Layer the candy potatoes and pear slices in a 3-quart baking dish.

In a small saucepan, mix 6 tablespoons butter, maple syrup, 1 teaspoon salt, cinnamon and ginger. Place the pan over medium warmth till the butter is melted and the combination involves a simmer. Pour evenly over the candy potatoes and pears. Bake, uncovered, till candy potatoes and pears are very tender when pierced with a fork, about half-hour.

Meanwhile, in a medium bowl, combine the pecans and gingersnaps with the remaining 1/4 teaspoon salt. Melt the remaining 2 tablespoons butter and stir into the topping combination.

Remove baking dish from oven and spoon juices from the underside of the dish over candy potatoes and pears. Sprinkle evenly with the pecan topping. Continue baking till topping is calmly toasted, 10 to fifteen minutes. Let relaxation for 5 to 10 minutes, then serve scorching, spooning among the glaze over every serving.

Fresh Pear Bread

• 3 massive eggs, room temperature
• 1-1/2 cups sugar
• 3/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 3 cups flour
• 2 teaspoons baking powder
• 2 teaspoons floor cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 cups finely chopped peeled ripe pears (about 4 medium)
• 1 teaspoon lemon juice
• 1 cup chopped walnuts

In a bowl, mix eggs, sugar, oil and vanilla; combine nicely. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg combination simply till moistened. Toss pears with lemon juice. Stir pears and walnuts into batter (batter will probably be thick).

Spoon into 2 greased 9×5-inch loaf pans. Bake at 350 F for 55-60 minutes or till a toothpick inserted within the middle comes out clear. Cool for 10 minutes earlier than eradicating from pans to wire racks.

Braised Chicken Thighs with Pears

• 4 massive rooster thighs (pores and skin on and bone in)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 2 pears, sliced
• 2 medium carrots, peeled and chopped
• 1/2 cup rooster inventory
• 2 tablespoons apple cider vinegar
• Rice, grains or greens, for serving

Preheat oven to 400 F. Season rooster thighs with salt and pepper. Place rooster thighs skin-side down in a chilly forged iron skillet and set on range over medium-low warmth.

Cook for 10 minutes. (Don’t contact the thighs at this level.) After 10 minutes, the rooster thighs must be calmly browned and the pores and skin will probably be considerably crispy.

Remove thighs from the skillet and put aside. Add sliced pears and carrots to the skillet and prepare dinner over medium warmth for 3-4 minutes. Add rooster inventory and apple cider vinegar to the skillet and use the liquid to scrape up any bits caught to the pan.

Return the rooster thighs to the skillet, skin-side up. Place the skillet within the oven and roast for 15-20 minutes or till the rooster is cooked via. Use a thermometer for doneness. It ought to attain 165 F within the thickest a part of the thigh and the juices ought to run clear.

Remove skillet from oven and serve over rice, one other grain, or greens. Spoon a bit of pan sauce over the rooster earlier than serving.