A jar of these preserves is nice for neighbors, friends, and coworkers. Package this with a pretty spreader. Serve on English muffins, crackers, or as a condiment for baked ham.
Yield 4 cups (serving size: 1 tablespoon)
Ingredients
* 6 cups cubed ripe Bosc or Bartlett pear (about 1 3/4 pounds)
* 3/4 cup chopped seeded lemon (1 large)
* 1/4 cup pear-flavored liqueur
* 1 to 2 tablespoons grated peeled fresh ginger
* 4 cups sugar
* 1/2 cup water
Preparation
Combine first 4 ingredients in a large saucepan. Stir in sugar and water; bring to a boil. Reduce heat, and simmer 15 minutes. Remove from heat; cover and let stand 12 hours (do not refrigerate).
Bring to a boil, uncovered, over high heat. Reduce heat, and simmer 1 hour and 15 minutes or until thick, stirring occasionally. Place 1 cup preserves into each of 4 sterilized (8-ounce) jars. Cover with lids, and cool upside down on a wire rack. Chill.
Note: Preserves will keep in the refrigerator for up to six weeks.
Nutritional Information
Calories:51 (0.0% from fat)
Fat:0.0g (sat 0.0g,mono 0.0g,poly 0.0g)
Protein:0.1g
Carbohydrate:13.1g
Fiber:0.3g
Cholesterol:0.0mg
Iron:0.0mg
Sodium:1mg
Calcium:2mg
Judith Choate, Cooking Light, NOVEMBER 2005
Showing posts with label ginger. Show all posts
Showing posts with label ginger. Show all posts
Monday, November 24, 2008
Friday, November 16, 2007
Pumpkin - Ginger Cupcakes
Makes 12 cupcakes.
Pair with Cream Cheese Frosting.
1 1/2 unbleached all-purpose flour
3/4 tsp baking powder
3/4 baking soda
1/4 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1 cup sugar
1 cup canned pumpkin (not pumpkin pie filling)
3 large eggs
1/4 cup (about 1 1/2 oz) crystallized ginger cut into 1/8- to 1/4-inch pieces
Sift the flour, baking powder, baking soda, salt, cinnamon, and ginger into medium bowl and set aside. In a large bowl, using an electric mixer on low-medium speed, beat the melted butter, sugar and pumpkin until smoothly blended. Mix in the eggs and crystallized ginger. On low speed, mix in the flour mixture until it is incorporated. The batter will be thick.
Fill each paper liner with a generous 1/4 cup of batter, to about 1/2 inch below the top of the liner. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 25 minutes. Cool the cupcakes for 10 minutes in the pan on a wire rack.
Carefully place the wire rack on top of the cupcakes in their pan. Protecting your hands with pot holders and holding the pan and rack together, invert them to release the cupcakes onto the wire rack. Turn the cupcakes top side up to cool completely.
From Cupcakes! by Elinor Klivan, also available at Crate & Barrel.
Pair with Cream Cheese Frosting.
1 1/2 unbleached all-purpose flour
3/4 tsp baking powder
3/4 baking soda
1/4 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1 cup sugar
1 cup canned pumpkin (not pumpkin pie filling)
3 large eggs
1/4 cup (about 1 1/2 oz) crystallized ginger cut into 1/8- to 1/4-inch pieces
Sift the flour, baking powder, baking soda, salt, cinnamon, and ginger into medium bowl and set aside. In a large bowl, using an electric mixer on low-medium speed, beat the melted butter, sugar and pumpkin until smoothly blended. Mix in the eggs and crystallized ginger. On low speed, mix in the flour mixture until it is incorporated. The batter will be thick.
Fill each paper liner with a generous 1/4 cup of batter, to about 1/2 inch below the top of the liner. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 25 minutes. Cool the cupcakes for 10 minutes in the pan on a wire rack.
Carefully place the wire rack on top of the cupcakes in their pan. Protecting your hands with pot holders and holding the pan and rack together, invert them to release the cupcakes onto the wire rack. Turn the cupcakes top side up to cool completely.
From Cupcakes! by Elinor Klivan, also available at Crate & Barrel.
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