Fall Baking

I finished the last canning of BC fruit today - hurray!!!  I will post some pictures and numbers of my inventory - the shelves are full!  I baked two things today using the last few pears and both of them are delicious :)  There are still lots of pears available in the stores so I'm going to share the recipes and hope that you can try them too.

Ginger Pear Muffins (from Canadian Living.com)

Ingredients:

2-1/2 cups (625 mL) all purpose flour 

1 tsp (5 mL) baking soda

1 tsp (5 mL) ground ginger

1/2 tsp (2 mL) salt

1/2 tsp (2 mL) cinnamon

3/4 cup  packed brown sugar

1/3 cup (75 mL) vegetable oil

1 egg

1 cup (250 mL) buttermilk

2 cups chopped peeled pears

Topping:
1/3 cup (75 mL) packed brown sugar
2 tsp (10 mL) butter, melted
1/4 tsp (1 mL) ground ginger

Preparation:

In bowl, whisk together flour, baking soda, ginger, salt and cinnamon.

In separate bowl, whisk brown sugar with oil; whisk in egg and buttermilk. Pour over dry ingredients; sprinkle with pears and stir just until dry ingredients are moistened. Spoon into greased or paper-lined muffin cups.

Topping: In bowl, combine brown sugar, butter and ginger; sprinkle over batter. Bake in centre of 350°F (180°C) oven until tops are firm to the touch, about 25 minutes.

Pear, Vanilla Bean and Browned Butter Crumble 
(from Better Homes & Gardens.com)

ingredients

• 1/2
  cup all-purpose flour
• 1/4
  cup sliced almonds
• 1/4
  cup packed brown sugar
• 1/8
  teaspoon ground cinnamon
• 1/8
  teaspoon ground nutmeg
• 3
  tablespoons butter
• 1
  vanilla bean, split lengthwise
• 1/2
  cup butter
• 2
  tablespoons packed brown sugar
• 1
  tablespoon all-purpose flour
• 6
  medium pears, peeled and chopped
• 1
  tablespoon pear brandy (optional)
• Sweetened whipped cream (optional)
  
  directions
  

  Preheat oven to 400°F. Butter eight 6 to 8-ounce ramekins; set aside. For streusel mixture: In a small bowl, combine 1/2 cup flour, almonds, 1/4 cup brown sugar, cinnamon, and nutmeg. Using a pastry blender, cut in 3 tablespoons butter until mixture resembles coarse crumbs. Set aside.

  With the tip of a sharp knife, scrape seeds from inside of vanilla bean. Place in a small saucepan. Add the pod halves and 1/2 cup butter. Melt over medium heat. Reduce heat to medium-low. Continue to cook, without stirring, for 5 to 6 minutes or until butter becomes brown and fragrant. Remove from heat; cool slightly.

  In a large bowl, combine 2 tablespoons brown sugar, 1 tablespoon flour, pears and pear brandy, if desired. Toss together until well mixed. Remove vanilla pods from butter and discard. Stir browned butter into the pear mixture.

  Spoon pear mixture into prepared ramekins. Sprinkle with streusel mixture.

  Bake for 25 to 30 minutes or until golden brown and bubbly. Serve warm with whipped cream, if desired.

  Note:  I didn't have a vanilla bean so I just added 2 tsps. of vanilla after the butter had browned.  I'm sure the flavour would be even better with the real beans.  I used a casserole dish rather than ramekins.