Overripe Pears ???? No Worries Make it into a Yum-Muffins | Lizzy81 Dawkins
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INGREDIENTS:
Pear and cinnamon muffins
2 cup (300g) plain flour
1 teaspoon bicarbonate of soda
1 1/2 teaspoon ground cinnamon, plus extra to dust
1/2 cup (110g) sugar
2 eggs, lightly beaten
1 cup (250ml) milk
2/3 cup melted Butter
2 pears, peeled, cored, diced
METHOD:
Pear and cinnamon muffins
1
Preheat oven to 200°C or 180°C fan. Lightly grease three 6-hole 1/3-cup muffin pans.
2
Combine flour, bicarbonate of soda and cinnamon in a bowl. Stir in sugar. Fold through combined egg, milk and oil until just combined. Gently fold through two-thirds of pear.
3
Spoon into prepared pans and top each muffin with remaining pear. Dust with extra cinnamon and bake for 20 minutes, until golden.
4
Cool for 5 minutes in pan before turning out onto a wire rack to cool completely.
How to Can Pears
If you're looking for a straightforward, easy canning recipe, then this recipe for how to can pears is the one for you! A simple syrup is poured over sliced pears, and into the water bath they go. A few minutes later, the pears are ready to go for months to come!
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Skip ahead:
00:00 Intro
00:16 Talking about pears
01:10 Preparing the syrup
02:06 Preparing the pears
05:58 Preparing the jars
09:09 Water bathing the jars
10:11 Removing the jars
INGREDIENTS
- 10 lb ripe pears
- 6 cups water
- 2/3 cup sugar
INSTRUCTIONS
- Have a water bath canner ready with hot water. Also, have sterilized jars with lids and rings at hand.
- Cut the pears into quarters, remove the core, and peel. Slice quarters in thirds if working with large pears or into half in working with small pears. Place prepared pears in water with 1 tbsp of lemon juice to keep them from turning brown.
- Prepare the syrup by combining the water and sugar in a saucepan. Whisk and bring to a simmer on the stove. Simmer until all the sugar is dissolved. Once the sugar is dissolved, reduce the heat and keep the syrup warm until the jars are ready.
- Once all the pears and the syrup are ready, pack the pears into the four quart jars. Pack the pears, leaving ½-inch headspace at the top of the jar. Cover the pears with the hot sugar syrup. Fill the jars and cover the pears with the syrup retaining the ½-inch of headspace at the top of the jars. Wipe the rims clean and fit with lids and rings. Place in a boiling water bath canner, ensuring the jars are covered with water. Bring to a boil and process for 30 minutes.
- Once the water bath time is completed, remove the jars from the water and allow them to cool at room temperature for 24 hours. Once cooled, ensure they are sealed and store them in the pantry for 12 to 18 months.
Food safety tip: This recipe may not be approved by the USDA. To prevent the risk of botulism, always check with the USDA Canning Guide.
#pears #canning #preserving #summer #recipe
ALL THINGS DRIED PEAR WITH MAGGIE BEER
Watch Maggie from her Farm Shop Kitchen in Barossa Valley as she walks us through, step-by-step, how to whip up an absolute crowd pleaser this Spring: Baked Brie with Mustard Pears.
How to Make Pear-Cranberry Chutney
Christie Morrison makes Pear-Cranberry Chutney from the Recipe Box.
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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.
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Pear and Paneer Grilled Skewer with Honey Chilli | Veggie skewer | #ChefHarpalSingh
Ingredients Quantity
Paneer 250 gm.
USA Pears 1 nos
Onion cube 1 nos
Green Capsicum cube 1 nos
Soya sauce 1 tsp + ¼ tsp
Lemon juice 1 tsp + 1 tsp
Red chilli powder 1 tsp + ½ tsp
Black pepper crushed 1 tsp + ½ tsp
Salt to taste
Oil for cooking
Garlic chopped 1 tbsp
Dry chili flakes 1 tbsp
Water as required
Corn flour 1 tsp
Honey 1/3 cup
Water ¾ cup
Corn starch 1 tbsp
Spring onion 1 tbsp
Honey 1 tbsp
Method :
1. Take USA Pears cut in to cubes and place it on bowl.
2. Add pears, onion, capsicum, soya sauce, lemon juice, red chilli powder, black pepper crushed & salt.
3. Take paneer , cut in to cubes, and add into the bowl, & mix well .
4. Take a skewer and arrange paneer, usa pear, capsicum and onion on a skewer, alternating with each other. Make all skewers similarly.
5. Heat 1 tbsp of oil in a pan, add chopped garlic and sauté for 30 sec.
6. Add chilli flakes, water, red chilli powder, black pepper crushed and salt, mix well.
7. Take corn flour in a bowl add water, mix well and make slurry.
8. Add soya sauce, lemon juice in the pam and mix well.
9. Add corn starch slurry and mix well and cook for 30 sec.
10. Add spring onion, switch off the flame and add honey and mix well. Keep it aside.
11. Heat oil in tava, place the skewers in the center and grill them on medium heat.
12. Turn them around to grill evenly until they turn golden brown.
13. Put prepared sauce on top of each skewers.
14. Remove in serving plate, put leftover sauce on top and serve hot.
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How to Make Fruit Crumble | Three Ways | Jamie Oliver
Let’s get ready to Crumble! If you don’t know what a crumble is, then today is your lucky day, as Jamie shows us three fantastic ones. They’re a fruity dessert with crispy, crunchy, buttery topping, perfect to serve with cream, ice cream or delicious homemade custard! Jamie also shows us how to take these crumbles up a level, starting with the classic Apple Crumble, and then two variations with different toppings on a berry option and stone fruit one too. Welcome to the world of the crumble everyone.
Links from the video:
Vanilla Bean Custard | Jamie Oliver - AD
For the recipe and more visit:
Apple -
Frozen fruit & almond crumble -
Roasted stone fruit crumble -
Vanilla Custard -
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