Passion for pears

In Sweden, they say that you shouldn't mix apples with pears. But if you want your pears to ripen quickly, a useful tip is to put them in a paper bag with some apples. Sweet, ripe pears are delicious eaten as they are or for making pies and cakes. If you want to boil your pears, choose fruits that are half-ripe and still firm. Unripe pears will keep in the fridge for at least a week.

Below you’ll find recipes for Fennel and pear marmalade, Crumble cake with pears, Pear cake with rum ice cream, Wine-poached pears on a sweet pastry crust with vanilla custard, Pear ice cream with praline caramel sauce, Warm lemon pears with crème fraîche, Xante pears with nut cream, Thyme pears, Pear jam with saffron and chilli and Pear dessert.


Fennel and pear marmalade

Fennel and pear marmalade

1 jar 30 minutes
Ingredients

2 pears
1 fennel
150 ml water
Juice of 1 lemon
250 g Dansukker Jam Sugar


Wash, peel, and core the pears and cut into thin slices. Rinse and remove the hard part of the fennel, and cut the rest into thin slices.
Add the water and juice of one lemon and boil for 10 minutes.
Add the jam sugar and boil for another 5 minutes. Skim.
Pour the marmalade into a warm, thoroughly-cleaned jar. Seal. Store in a cool, dark place.

The recipe was made by

Dansukker

Crumble cake with pears

Crumble cake with pears

About 8 servings
Ingredients

150 g butter or margarine
70 g Dansukker Organic Cane Sugar Fairtrade
45 ml Dansukker Organic Light Syrup
10 g Dansukker Vanilla Sugar
120 g plain flour
80 g porridge oats
100 g chopped hazelnuts

500 g pears, peeled and cored
Butter or margarine for greasing the dish


Melt the butter/margarine in a saucepan. Remove from the heat, then stir in the other ingredients until the mixture resembles breadcrumbs. Grease a pie dish. Slice the pears and arrange on the bottom of the dish. Distribute the crumble over the pears. Bake in the centre of the oven at 200 °C for approx. 20 minutes. Serve lukewarm with lightly whipped cream or crème fraîche.

The pears can be replaced with apples or other fruit.

The recipe was made by

Dansukker

Pear cake with rum ice cream

Pear cake with rum ice cream

8-10 servings
Ingredients

Ice cream
4 egg yolks
100 g Dansukker Granulated Sugar
200 ml milk
150 ml whipping cream
100 ml Dansukker Glucose Syrup
30 ml rum
1 dl raisins
1 dl walnuts, chopped (optional)

Sauce
100 ml Dansukker Cane Syrup
50 ml rum

Cake
300 g almond paste
150 g butter or margarine
2 eggs
75 g plain flour
20 g Dansukker Vanilla Sugar
4-5 pears

Decoration
Dansukker Icing sugar


Whisk the egg yolks with the sugar. Bring the milk, cream and glucose syrup to the boil. Beat the egg mixture into the warm milk mixture. Strain through a fine-meshed sieve. Add the rum, raisins and nuts. Process the mixture in an ice cream machine or leave it in the freezer for at least 5 hours, stirring occasionally.

Mix together the syrup and rum and set aside until serving.

Grate the almond paste and beat it into the fat. Add the eggs one at a time. Add the flour and vanilla sugar and work to a smooth paste. Peel and chop the pears and fold them into the batter. Pour into a large greased cake tin or 8-10 greased individual tins. Bake in the centre of the oven at 200 °C for about 20 minutes for small cakes or about 35 minutes for a large cake. Dust lightly with icing sugar just before serving. Serve lukewarm or cold with a little rum ice cream and the sauce.

The recipe was made by

Dansukker

Wine-poached pears on a sweet pastry crust with vanilla custard

Wine-poached pears on a sweet pastry crust with vanilla custard

4 portions
Ingredients

Pastry
50 g unsalted butter
20 g Dansukker Brown Sugar Dry
10 g Dansukker Vanilla Sugar
35 g Dansukker Light Syrup
1 egg yolk
5 g cocoa powder
60 g plain flour
30 g potato starch

Custard
3 egg yolks
100 ml milk
100 ml double cream
30 g Dansukker Icing Sugar
15 g Dansukker Vanilla Sugar
35 g Dansukker Light Syrup
10 g potato starch

4 pears
300 ml dry white wine
60 g Dansukker Icing Sugar
Yellow food colouring (optional)

Decoration
Lemon balm


Combine all the pastry ingredients and work into a dough. Refrigerate for 30 minutes. Remove the dough from the fridge and shape into a roll. Cut the roll into slices 3 mm thick. Place one of the slices on a parchment-lined baking sheet, then arrange more slices around it to make a flower. Make three more flowers in the same way. Bake at the centre of the oven at 175 °C for approx. 10 minutes. Mix the ingredients for the custard in a thick-based saucepan and simmer, stirring constantly, until thickened. Leave to cool. Peel the pears. Remove the small leaves at the base of the stalk but leave the stalk in place. Put the pears in the pan and add the wine, icing sugar and food colouring (if using). Cover and simmer the pears until just tender. Leave to cool in the liquid. Remove the pears and allow the liquid to drain off. Place the pastry flowers on serving dishes or plates and place the pears on top. Decorate with a sprig of lemon balm. Serve with the custard.

The recipe was made by

Dansukker

Pear ice cream with praline caramel sauce

Pear ice cream with praline caramel sauce

serves 6-8
Ingredients

400 ml water
300 g Dansukker Granulated Sugar
100 ml freshly squeezed lemon juice
750 g pears
4 egg yolks
100 g Dansukker Granulated Sugar
200 ml milk
150 ml whipping cream
100 ml Dansukker Glucose Syrup
Green food colouring

Sauce
200 ml whipping cream
100 g Dansukker Cane Sugar
100 ml Dansukker Cane Sugar Syrup
1 g salt
10 g Dansukker Vanilla Sugar
100 g praline paste (Odense Nougat)


Combine the water, sugar and lemon juice in a saucepan and simmer for 2 minutes. Peel, halve and core the pears. Add the pear halves to the boiling syrup and simmer for about 15 minutes. Allow the pears to cool in the syrup. Liquidise the pears or purée them through a sieve.

Beat the egg yolks with the sugar. Bring the milk, cream and glucose syrup to the boil. Whisk the warm milk mixture into the egg mixture. Strain through a fine-meshed sieve. Add the pear purée, vanilla sugar and a couple of drops of green food colouring (optional). Process the mixture in an ice cream machine or leave it in the freezer for at least 5 hours, stirring occasionally.

Mix together all the sauce ingredients except the praline paste and simmer until thickened and smooth. Chop the praline paste, add it to the sauce and stir until dissolved.

Arrange the ice cream in bowls or on small plates and drizzle with the sauce.

The recipe was made by

Dansukker

Warm lemon pears with crème fraîche

Warm lemon pears with crème fraîche

4 servings
Ingredients

6 pears
Juice of 1 lemon
400 ml water
200 g Dansukker granulated sugar
200 ml crème fraîche
30 ml Dansukker Cane Syrup/Cane Sugar Syrup
5 g Dansukker Vanilla Sugar
2 g ground cinnamon


Peel and core the pears and cut into wedges. Bring the lemon juice, water and white syrup to the boil. Add the pear wedges and turn off the heat. Put the crème fraîche, syrup, vanilla sugar and cinnamon in a bowl and whisk with an electric beater until firm. Arrange the warm pear wedges on four serving plates. Pipe or spoon a little crème fraîche mixture onto the plates. Serve immediately.

The recipe was made by

Dansukker

Xante pears with nut cream

Xante pears with nut cream

4 servings
Ingredients

4 firm pears
1000 ml water
250 g Dansukker Granulated Sugar
150 ml Xante pear cognac
150 ml whipping cream
50 g chopped hazelnuts
30 ml Xante pear cognac
2 g Dansukker Vanilla Sugar


Bring the water and sugar to the boil. Peel, halve and core the pears. Put the pear halves in the warm syrup and simmer until just tender. Remove them with a slotted spoon. Put them into a bowl and pour the pear cognac over them. Boil the syrup until reduced to about 300 ml. Allow the syrup to cool, then pour it over the pear halves. Refrigerate until the next day. Whip the cream until it forms soft peaks. Mix the chopped hazelnuts and pear cognac into the cream and serve with the cold pear halves.

The recipe was made by

Dansukker

Thyme pears

Thyme pears

4 servings
Ingredients

1 onion
4 pears
25 g butter or margarine
15 ml freshly squeezed lemon juice
2-3 sprigs of thyme
50 g Dansukker Granulated Sugar
2 g salt
1 g black pepper, coarsely ground


Peel, halve and slice the onion and pears. Melt the butter/margarine in a frying pan and add the onion and pear slices. Cook for a couple of minutes until transparent. Add the lemon juice, thyme leaves, granulated sugar, salt and pepper. Simmer on a low heat until the pears are soft. Store in the fridge. Serve warm, lukewarm or cold with chicken or lamb.

The recipe was made by

Dansukker

Pear jam with saffron and chilli

Pear jam with saffron and chilli

Ingredients

1 kg ripe pears
1/2 g saffron
1 red chilli
300 ml Dansukker White Syrup
300-500 ml Dansukker Jam Sugar


Peel, core and quarter the pears. Slice them thinly and put them in a saucepan with the saffron and white syrup. Cover and simmer for 5-10 minutes. Meanwhile, rinse the chilli and chop it finely. Add the chilli and jam sugar to the saucepan and continue boiling for a further 2 minutes. Pour the jam into warm, sterilised jars. Store in a cool place. Good served with cheese or spread on toast.

The recipe was made by

Dansukker

Pear dessert

Pear dessert

4 glasses
Ingredients

2 pears
4 tbsp Dansukker Light Syrup
120 ml Xante pear brandy
100 ml freshly squeezed lime juice
300-400 ml ice cubes


Peel and core the pears. Mix pears, syrup, pear brandy, lime juice and ice cubes in a food processor and process the ingredients until fully mashed. Pour the pear dessert into 4 glasses and serve immediately.

The recipe was made by

Dansukker