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Posts Tagged pears

Pear and Sour Cream Coffee Cake

From your kitchen:
1 3/4 cup All Purpose Flour
3/4 cup white whole wheat flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1 stick butter
1/2 cup granulated sugar
1/2 cup brown sugar
3 eggs
1 1/4 cup sour cream
2 teaspoons pure vanilla extract


From you share:
2 Bartlett Pears, peeled, cored and diced

From you kitchen:
1 cup rolled oats
1/2 cup brown sugar
1 teaspoon salt
2 1/2 teaspoons cinnamon
1 teaspoon ginger
6 tablespoons butter, softened

First make the topping: In a large bowl, combine the oats, brown sugar, salt, ginger and cinnamon in a bowl. Cut the butter into 1″ pieces and add to the oat mixture. With your fingers, rub the butter into the mixture until everything is well combined. Add in the pears and toss well. Refrigerate the topping until chilled, about 20 minutes.

Meanwhile, make the cake. Preheat the oven to 350 degrees and grease a 9 x 13 inch metal baking pan. In a bowl, whisk the flours, baking powder, baking soda and salt. In a stand mixture fitted with the paddle, beat the stick of butter with the sugars at medium speed until fluffy, about 2 minutes. Beat in the eggs, one at a time, then beat in the sour cream and vanilla. Beat the dry ingredients into the batter in three additions until just incorporated.

Scrape the batter into the prepared baking pan, spreading it into an even layer. Remove the topping from fridge and sprinkle top of batter evenly with the oat-pear mixture. Bake for 45-50 minutes or until the crumb topping is browned and a toothpick inserted in the center of the cake comes out clean. Transfer the pan to a rack and let the cake cool. Cut into squares and serve.






Cinnamon Baked Pears

From your share:
2 pears

From your kitchen:

2 tsp. cinnamon
2 tsp. maple syrup (or honey)
3 tbsp. walnuts
4 Tbsp. natural soy yogurt (or dairy yogurt)

Preheat your oven to 175°C (350°F).

Cut the pears in half.

Using a tablespoon scoop out the seeds of each half. Fill with walnuts and drizzle about half a tsp of maple syrup over each half. Finish them off with a few dashes of cinnamon powder.

Place them onto a baking tray and off they go into the oven for about 25 minutes.

Serve with some yogurt.






Chicory and Fennel Salad with Stilton and Pears

1 head chicory, washed and dried with tough outer leaves removed
1 bulb fennel, tough outer section removed, cored and thinly sliced
1 head radicchio, washed and cut into a medium shred
2 ripe but firm pears, like Bartlett or Anjou
3/4 cup crumbled stilton (or blue) cheese
3/4 cup toasted pecans, broken into pieces
Juice of one blood orange
1 tablespoon balsamic vinegar
1/2 cup extra virgin olive oil
1 1/2 teaspoons Dijon mustard
1 small shallot, finely minced
Coarse salt and pepper to taste

Tear the chicory into bite size pieces and place in a large salad bowl with the fennel and radicchio.  Place the mustard, orange juice, shallot, and vinegar in a jar or mixing bowl and whisk in the olive oil in a steady stream. Mix in salt and pepper and pour over the salad, reserving a little bit to pour over the top of the salad. Gently toss the salad.  .Peel, core, and thinly slice the pears. Spread out over the top of the salad. Sprinkle on the cheese and nuts and spoon on the leftover dressing. 






Apple-Pear Praline Pie

This fruit pie has a crust made from ground hickory nuts. Additional nuts are used to top the dessert.

1 Recipe Nut Pastry (see recipe below)
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Dash salt
3 cups thinly sliced peeled pears
3 cups thinly sliced, peeled tart apples
2 tablespoons butter, cut up
Milk (optional)
Granulated sugar (optional)
1/4 cup butter
1/2 cup packed brown sugar
2 tablespoons milk, half-and-half, or light cream
1/2 cup chopped hickory nuts or pecans

Prepare and roll out Nut Pastry. Line a 9-inch pie plate with a pastry circle.

In a large mixing bowl combine 3/4 cup granulated sugar, flour, nutmeg, cinnamon, and salt. Add pears and apples; toss to coat. Transfer mixture to the pastry-lined pie plate. Dot with 2 tablespoons butter. Trim bottom pastry to edge of pie plate. Cut slits in remaining pastry circle; place on filling and seal. Crimp edge as desired.
If you like, brush top with milk and sprinkle with a little granulated sugar. To prevent overbrowning, cover edge of pie with foil. Place pie in a 375 degree F oven. Place a foil lined baking sheet on the rack below pie in oven. Bake for 40 minutes. Remove foil from pie. Bake 20 minutes more until filling is bubbly.

After baking pie for 50 minutes, in a small saucepan melt 1/4 cup butter; gradually stir in brown sugar and 2 tablespoons milk. Cook and stir until mixture comes to a boil. Carefully spoon atop baked pie; sprinkle with nuts. Return to oven and bake 2 to 3 minutes or until topping starts to bubble.

Cool on wire rack. Makes 8 servings.

Nut Pastry
2 1/4 cups all-purpose flour
1/4 cup ground toasted hickory nuts or pecans
3/4 teaspoon salt
2/3 cup shortening
5 – 6 tablespoons water

In a medium bowl combine flour, nuts, and salt. Cut in shortening until pieces are pea-sized. Sprinkle 1 tablespoon water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture using 1 tablespoon water at a time until flour mixture is moistened. Divide pastry in half; form halves into balls.

On a lightly floured surface, use your hands to slightly flatten one pastry ball. Roll it from center to edge into a circle 12 inches in diameter. Repeat with remaining pastry.




Spicy Apple and Pear Sauce

3 McIntosh apples, peeled, cored and chopped into 1/2-inch pieces
3 ripe Bartlett pears, (any from the share) peeled, cored and chopped into 1/2-inch pieces
1 tablespoon fresh lemon juice
6 cinnamon sticks
1/4 teaspoon ground nutmeg
1 to 2 tablespoons sugar

Combine the apples, pears, lemon juice, cinnamon sticks, nutmeg, 1 tablespoon sugar and 1/4 cup water in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to medium-low and cook until the apples and pears are very soft but still a bit chunky, 15 to 20 minutes. Taste the mixture and add the remaining tablespoon of sugar if desired.
Remove the sauce from the heat and stir a few times until the sauce is well combined with small chunks. Cool to room temperature. Remove the cinnamon sticks and serve. (For a smoother sauce, remove from heat, remove the cinnamon sticks and then whisk the mixture until smooth before cooling.)

Cook’s Note: This recipe can be prepared several days in advance and refrigerated in an airtight container. Let it stand at room temperature for a few hours before serving.


From Food Network Kitchens




Fruit Cake

1/3 cup butter
1 egg
½ cup sugar
Good cup flour [1 cup + 1 Tablespoon] Good teaspoon baking powder [1 t, rounded] Dash salt
½ teaspoon extract [see Notes] Enough milk to keep batter thick [1/2 cup]

Fruit Topping [see Notes]

Cream butter and sugar, then blend in egg and extract. Mix in flour, salt and baking powder. Bake in a 8 x 8 baking pan or a pie plate. Spread batter in pan and arrange fruit on top, leaving a little batter showing around the edges. Bake at 350 F until done [40 – 45 minutes]. To make in a 9 x 13 pan, double the recipe.

Notes :
Extract – you can use lemon, orange, vanilla, almond, etc. depending on what Topping – use 2 thinly sliced apples, pears or peaches, or 2 cups berries tossed with cinnamon sugar. If using strawberries, slice them and omit cinnamon. If using apples (etc.), arrange the slices in a slightly-overlapping, single layer.

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