Post by Loupy on May 1, 2013 18:03:35 GMT -7
Amaretto Pears
Recipe by Linda @ axiomathome.blogspot.com/
Since October, my breakfast at least three days a week has been amaretto pears on oatmeal or other porridge. It is delicious! You can also serve on toast, in crepes, on pancakes, pudding, and/ or on panna cotta (recipe coming soon)! Also, check back soon for my post on making almond and vanilla extracts at home for much less than store bought.
Ingredients:
5 pears, peeled and chopped
3 apples, peeled and chopped
Up to a quart of apple juice, try to juice the apples yourself or find a source that is made of only apples
3 tsp almond extract
2 tsp vanilla extract
1/4 cup of maple syrup (or less)
1/2 ground cinnamon
1/4 tsp dried ginger or grate 1-2 tsp fresh
1 tsp to 1 tbsp of grass-fed gelatin
How To:
1. Peel, core, and slice apples and pears.
I use a vegetable peeler and then quickly chop the fruit into 1/4 to 1/2 inch chunks.
2. Add fruit and fruit juice to a medium to large pot and bring to a boil.
Use just enough juice to cover your fruit, it may be up to a quart or something less than that.
3. Reduce heat, add the almond extract, vanilla extract, maple syrup, cinnamon, and ginger.
Mix well.
Simmer on very low for an hour or two until your fruit is very soft.
About halfway through your cooking time and after the fruit has softened, use a potato masher to mash to your preferred texture. I like to leave mine a little chunky.
Then, add the gelatin and mix well.
***You will want to sprinkle your gelatin along the top with just a thin layer, then stir, thin layer, then stir so that it will incorporate well.
If you just drop the entire amount in, it will congeal into a ball of gelatin, which is not what you want, so be sure it incorporates into the pears well.
After adding the gelatin, continue to simmer on low for the remaining time.
4. When done, you will have about 50 ounces, depending on the size of your fruit.
Store in the refrigerator up to a week and in the freezer if you want to keep longer, or preserve by canning (water bath is fine).
Recipe by Linda @ axiomathome.blogspot.com/
Since October, my breakfast at least three days a week has been amaretto pears on oatmeal or other porridge. It is delicious! You can also serve on toast, in crepes, on pancakes, pudding, and/ or on panna cotta (recipe coming soon)! Also, check back soon for my post on making almond and vanilla extracts at home for much less than store bought.
Ingredients:
5 pears, peeled and chopped
3 apples, peeled and chopped
Up to a quart of apple juice, try to juice the apples yourself or find a source that is made of only apples
3 tsp almond extract
2 tsp vanilla extract
1/4 cup of maple syrup (or less)
1/2 ground cinnamon
1/4 tsp dried ginger or grate 1-2 tsp fresh
1 tsp to 1 tbsp of grass-fed gelatin
How To:
1. Peel, core, and slice apples and pears.
I use a vegetable peeler and then quickly chop the fruit into 1/4 to 1/2 inch chunks.
2. Add fruit and fruit juice to a medium to large pot and bring to a boil.
Use just enough juice to cover your fruit, it may be up to a quart or something less than that.
3. Reduce heat, add the almond extract, vanilla extract, maple syrup, cinnamon, and ginger.
Mix well.
Simmer on very low for an hour or two until your fruit is very soft.
About halfway through your cooking time and after the fruit has softened, use a potato masher to mash to your preferred texture. I like to leave mine a little chunky.
Then, add the gelatin and mix well.
***You will want to sprinkle your gelatin along the top with just a thin layer, then stir, thin layer, then stir so that it will incorporate well.
If you just drop the entire amount in, it will congeal into a ball of gelatin, which is not what you want, so be sure it incorporates into the pears well.
After adding the gelatin, continue to simmer on low for the remaining time.
4. When done, you will have about 50 ounces, depending on the size of your fruit.
Store in the refrigerator up to a week and in the freezer if you want to keep longer, or preserve by canning (water bath is fine).
