Desserts

This is a super simple & tasty recipe, that is a great ending to any meal or topping to your pancakes or waffles. Watch me make it here!

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Pears on the Stove

Course Dessert
Author Nadia

Ingredients

  • 1 large pear ripe any variety that you prefer
  • 1-2 tbsp seeds or nuts of your choice, toasted
  • .5-1 tsp salted butter
  • .5-1 tsp brown sugar, unpacked
  • .5-1 tsp maple syrup or omit
  • shaving or 2 fresh nutmeg
  • sprinkle cinnamon
  • sprinkle ground ginger or fresh grated if you have it
  • 1 wedge fresh lemon juice added at the end

Instructions

  1. Lightly toast your seeds/nuts if you are using them. Set aside.

  2. Peel, core & slice your pear, vertically.

  3. In a small saute pan, add the butter, brown sugar, syrup on a medium-high heat. Let it melt, stirring occasionally for 2 minutes. 

  4. Add the pear, nutmeg, cinnamon & ginger. Lightly tossing & cooking for 2-ish minutes.

  5. Add the squirt of lemon juice. Cook for an additional 30 seconds. Turn off the heat & serve hot or warm. Sprinkle with toasted seeds/nuts, if desired. These pears are also delicious on pancakes, waffles or french toast, to replace maple syrup.

Some ingredients that I use, online: 

Sweetcane Best Brown Sugar, 1Kg & Club House Organic Ground Cinnamon 40g & Frontier Natural Products Coop Bulk Nutmeg Seed Whole Organic Pouch, French/English, 32-Gram& Mccormick Organic Ginger Ground Chinese, 42 Gram

Previous: Cherry Cupcakes with Cherry Buttercream  video & recipe.
(This post is not sponsored.)

Till next time,

Nadia

And the cherry theme continues with Cherry Cupcakes with Cherry Buttercream. Why not? These cupcakes are the perfect size & the perfect sweetness. Watch me make them here!

Frosted Cherry Cupcakes

7-8 cupcakes, 6 if using a large cupcake pan

Frosted Cherry Cupcakes

Ingredients

  • 1 cup sifted cake & pastry flour
  • 1/3 cup cane sugar
  • 1 tsp baking powder
  • 1/4 tsp salt. Omit if using salted butter.
  • 1/4 cup of butter, at room temperature
  • 1/2 cup milk, at room temperature
  • 1 egg, beaten at room temperature
  • 1/2 tsp vanilla extract
  • 1/2 cup pureed or mashed cherries
  • Frosting:
  • 3/4 cup butter, at room temperature. Add 1/8 tsp of salt if using unsalted butter.
  • 1 3/4 cup icing sugar
  • 1 tsp vanilla extract
  • 1/4 cup cherry puree

Instructions

  1. Preheat the oven to 350°F/176°C. Prepare your cupcake pan & set aside.
  2. Mix the dry ingredients, minus the sugar, together & set aside.
  3. Mix the milk and the vanilla set aside.
  4. With an electric mixer cream the butter for 2-3 minutes. By hand 4-6-ish minutes.
  5. Add the sugar and cream for another 2 minutes. By hand 4-ish minutes.
  6. Add the egg & beat until thoroughly mixed.
  7. Alternate the wet & dry ingredients. Flour mix, milk, flour mix, milk, flour mix.
  8. Fold just until mixed after each addition.
  9. Fold in the cherry puree, until barely mixed. It is okay if there are some streaks.
  10. Fill the cupcake tins to 2/3 full.
  11. Bake for 12-15 minutes, until the cakes spring back when lightly pressed. Or use the toothpick method. If it comes out clean after inserting into the middle of the cake, it is done.
  12. Leave in pan for 3-4 minutes. Transfer to a baking rack to cool completely before frosting.
  13. Frosting:
  14. Cream butter for 4-5 minutes with an electric mixer.
  15. Add icing sugar, beating for 5-10 minutes. You want your frosting as fluffy and white as can be. The longer you beat the icing the whiter it will be, which will showcase the colour of the cherries.
  16. Add the vanilla extract and cherries. Beating just until mixed. Beating too long will result in some loss of the bright colour.
  17. Set aside until the cupcakes are cool. If you are not using the frosting within an hour or so, cover and refrigerate until you are ready to frost your cupcakes.

Notes

If using frozen cherries, defrost first. Drain excess liquid before pureeing.

Add the cherries last. If you add them before the batter will not come together and your cupcakes will not turn out correctly.

The cupcakes can be frozen frosted or unfrosted. Just wrap them well. Unfrosted they should keep for up to 3 months. Frosted up to 1 month.

If it's a hot day, I would recommend leaving the frosted cupcakes in the fridge until about 1/2 an hour before serving.

Recipe Management Powered by Zip Recipes Plugin
http://nadiadonella.com/2017/02/09/cherry-cupcakes-cherry-buttercream/

Some ingredients that I use, online: 

Robin Hood Best for Cake & Pastry Flour 2.5 Kilograms & Lorann Oils Mexican Vanilla Extract, 4-Ounce & Yupik Organic Cane Sugar, 1Kg 

Previous: Cherry Sugar Cookies for Valentine's Day  video & recipe.
(This post is not sponsored.)

Till next time,

Nadia