How to Make Incredible Fruit Desserts Like Plum-Ginger Pie and Pear Crisp
Hosts Bridget Lancaster and Julia Collin Davison make the ultimate Plum-Ginger Pie with Whole-Wheat Lattice-Top Crust. Next, equipment expert Adam Ried reveals his top pick for small stand mixers. Finally, test cook Elle Simone and Julia make the perfect Pear Crisp.
Get the recipe for Plum-Ginger Pie with Whole-Wheat Lattice-Top Crust:
Get the recipe for Pear Crisp:
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How to Make Sticky Pear Cinnamon Rolls (No Mixer)!
Sticky... gooey... it's so hard to resist
These buttery buns are filled with Sweet Pears, Cinnamon Butter, a touch of Dark Chocolate and covered in a Sticky Toffee Glaze.
The pear and toffee glaze really make it SPECIAL !
♥︎ For more detailed recipes, please refer on the down below ♥︎
For the full recipe:
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STICKY PEAR CINNAMON ROLLS
Yield: 6 Rolls
Active Time: 1½ Hours
Total Time: 3 Hours
♥︎ Rolls Dough
250 g Bread Flour
25 g Caster Sugar
1½ tsp Instant Yeast
1/4 tsp Salt
100 g Milk
50 g Unsalted Butter
50 g Eggs
♥︎ Pears Filling
450 g Ripe Pears
1/2 tbs Caster Sugar
Juice of 1/4 Lemon
15 g Unsalted Butter
♥︎ Cinnamon Butter
50 g Unsalted Butter (Softened)
35 Brown Sugar
1/2 tbs Cinnamon Powder
♥︎ 20 g Dark Chocolate (70%)
♥︎Toffee Glaze
40 g Unsalted Butter
1½ tbs Maple Syrup
1½ tbs Brown Sugar
Baking temperature and time: 160°C ~ 25 Minutes (bake for another 5-10 minutes after adding the glaze)
00:00 Intro
00:25 Making Rolls Dough
02:05 Making Pear Filling
03:00 Making Cinnamon Butter
03:13 Prepare the Pan
03:22 Roll the Dough
05:41 Making Toffee Glaze
Music courtesy of Artlist and Epidemic Sound ????
#cinnamonrolls #stickybread #stickybuns
How to Make an Elegant Pear-Walnut Upside Down Cake
Erin teaches Bridget how to make a new twist on upside down cake with pears.
Get the recipe for Pear-Walnut Upside Down Cake:
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ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
Pear Pie Recipe | How to Make a Pear Pie | Pear Pie Filling | Pie Idea | Dessert Idea
What. A. Journey. Things did not go as expected with this pie but the end product was still a perfectly edible Pear Pie. Things aren't always insta perfect, even if you have loads of practice under your belt. Like I said at the end, I wanted to hate this whole ordeal but I just couldn't because the pear pie still turned out very much delicious.
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Pie Crust
225g All Purpose Flour (1.5c)
1/2t Salt, Kosher
110g Butter, cold (0.5c)
Water, cold
Pear Filling
1 Lemon
50g Sugar, white (0.25c)
15g All Purpose Flour (2T)
7 Pears, any flavour that looks good just be sure they are semi ripe at least
Topping
70g All Purpose Flour (0.5c)
105g Sugar, white (0.5c)
1t Ginger, ground
1t Cinnamon, ground
1/4t Nutmeg, ground
1/2t Salt, Kosher
60g Butter (0.25c)
Grab the full recipe here:
How to make a parchment round:
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Cookbooks I highly recommend:
Chloe Flavor
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Show Up For Salad
Minimalist Baker
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Bread Illustrated
Bread Bread Bread
Tools I adore:
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DISCLAIMER: This video was not sponsored. The description may contain affiliate links, which means if you click on one of the product links and make a purchase, I may receive a small commission. This helps support my channel and allows me to continue to make videos like this. Thank you for the support! Much appreciated.
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Music By ????
Sense of Humor - Max McFerren
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0:00 - Intro
0:28 - How to Make Pastry for Pie
4:53 - Topping for Pie
5:35 - Pear Filling
7:16 - Roll Out Pastry
9:36 - Blind Baking the Pastry
10:11 - Mistakes Were Made
11:15 - What Went Wrong
12:06 - Blind Bake Instructions on Screen
12:13 - Baking Pear Filling
12:37 - Tasting Time
14:26 - Outro
#PearPieRecipe #Baking #BridgesKitchen
Pear Bread Spice - Spice Mix Recipe for Swiss Pear Bread
Pear Bread Spice - Spice Mix Recipe for Swiss Pear Bread
Recipe for about 100g
(132kcal/100g)
Ingredients:
11 tsp Coriander, whole (26g)
8 small / 5 big Cinnamon, sticks (26g)
7 pcs Star anise (8g)
2 tsp Aniseed, whole (8g)
2 tsp Cloves, whole (8g)
2 tsp Fennel seeds (8g)
1 tsp Allspice, whole. (4g)
1 pcs Nutmeg, whole (4g)
1 small pcs Ginger, dried (8g)
Ingredients simple version:
12 tsp Coriander, whole (30g)
10 small / 6 big Cinnamon, sticks (30g)
14 pcs Star anise (17g)
2 tsp Aniseed, whole (8g)
2 tsp Cloves, whole (8g)
Results in only approx. 93g
Preparation method:
- Grind all ingredients in a mortar or better in a spice grinder/coffee mill (ginger and Nutmeg should be chopped a little bit before).
- Sieve the powder through a fine sieve. Grind the unground spices in the sieve again and mix until almost nothing remains in the sieve.
- Mix the powder again and put it into a glass or can (as airtight as possible) for storage.
Notice:
- You can also buy and mix all the spices ground.
- If you have no patience, use a spice/coffee grinder, it takes a long time in the mortar.
- If you don't have a spice/coffee grinder you can also try a blender or cutter, just keep sieving until it is fine, it might take a little longer.
- There is no the Pear bread spice recipe, it is a mixture of the spices used in this recipe, feel free to play with the amounts of each spice :D
Pear bread spice seasoning is of course intended for Swiss Pear Bread, but it also works well in small amounts in many autumn dishes, e.g. red cabbage, braised meat, meat sauces, or you can add a little to cappuccino or black tea with milk.
Preparation time: 10min
Start to Finish: 10min
Shelf life:
The gingerbread spice should be stored in a container that is as airtight and light impermeable as possible. The gingerbread spice does not spoil as long as dry, but loses its taste.
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Tags:
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