Warm Pears and oranges

Tender pears and Mandarin oranges prove to be a delightful dessert when warmed in a slow cooker.  As I have shared in previous posts, fruit desserts are some of my favorites. Of course, they can also be served with a slice of pound cake, a scoop of vanilla ice cream or frozen yogurt, or even vanilla Greek yogurt.  This recipe is one to try before the warmer weather sneaks up on us this Spring.  The comforting flavors of this recipe can be enjoyed throughout the Fall and Winter months.

Here is how I make this recipe–gather these ingredients:  1 can sliced pears with juice, 1 can mandarin  oranges without juice, 3 cinnamon sticks, and 2 fresh Bosc pears peeled and sliced.  Additional fresh pears or canned pears could be substituted for each ingredient.

In a small bowl, combine these ingredients:  1/2 cup dry oatmeal, 1/2 cup brown sugar, 3 Tablespoons maple syrup, 1 teaspoon cinnamon, and 2 Tablespoons melted margarine.

Place the first set of ingredients in the slow cooker, and then cover with the ingredients from the bowl.  Cook on LOW for 4 hours.  Serve warm. I topped each serving with whipped cream and a sprinkle of powdered sugar.  Yummy.

citrus for breakfast

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grapefruit for breakfast has always been a favorite for me.  especially during the winter months, when i look for something refreshing and bright.  i decided to peel and slice this morning, as i often see Martha do in her magazine.  i just topped with a bit of powdered sugar.  she suggests using a drizzle of honey, yogurt,  or even decorating with some pistachios.

i found the powdered sugar to be all that i needed for a start today.  i think preparing a plate for guests with a layer of oranges, grapefruit, and smaller tangerines in this way would be really a pretty presentation for a breakfast buffet.

i only used three slices for my serving this morning. by peeling and slicing, there is limited waste of the actual fruit and pulp. just delicious!

baked pears

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warmed fruit is so comforting during the cold winter months,  this recipe comes from The Low Fat Bed and Breakfast Cookbook.

It is served and the recipe is given with permission by the innkeeper at the Rocking Horse Manor Bed and Breakfast in Louisville, Kentucky.

it is very easy to prepare and very tasty.  with the addition of nutmeg, the pears just sparkle. i followed their directions perfectly and the outcome was delicious. to make the pears:  preheat the oven to 350 degrees. prepare a baking dish with cooking spray.  peel, core and cut in half two to four pears.  arrange in the baking dish.  sprinkle the pears with cinnamon and nutmeg.

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next, in a small bowl, prepare the topping.  combine 2 tablespoons soft margarine with 1/4 cup brown sugar.  mix together well and spread on the pear halves.  bake in the oven for 20 minutes and serve warm.  the pears could be topped with whipped cream or even served in a bowl with yogurt and granola.  i served one pear half on a breakfast plate with the meal.  calorie count is 74 calories per serving.

apple cinnamon french toast

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instead of the traditional french toast recipe, here is one to try for an overnight french toast.  this recipe was easy and very tasty.  i will certainly try this one again.  it combines sliced apples and cinnamon during the baking process, which saves time and effort.  i decreased the recipe in half, as we had a smaller number of people for the meal. i would suggest slicing the apples as thin as possible, perhaps even using a mandolin for perfection.  i also used a cinnamon raisin bread instead of the french bread that was suggested in the recipe.  here is how i made the french toast:

coat a rectangle baking dish with cooking spray.  line the bottom of the baking dish with slices of bread, cutting those to fill the corners or ends of the dish.  make certain that the bread is only one layer.  beat 3 eggs with 3/4 cup of milk or fat-free half and half.  add three tablespoons of sugar, 1/2 teaspoon vanilla, and a dash of salt.

pour this mixture over the bread.  combine 2 tablespoons of sugar with 1 teaspoon cinnamon and mix in a small bowl  peel, core and slice 2 large red apples.  be certain to slice the apples into rings, thinner rather than thick slices would be preferred.  place the apples on top of the bread in the dish.  sprinkle with the cinnamon and sugar mixture.  cover with plastic wrap and place in the refrigerator overnight.

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in the morning, preheat the oven to 400 degrees.  cut 3 tablespoons margarine into small pieces and arrange over the apples.  bake uncovered for 35 minutes.  allow to stand for about 5 minutes prior to serving for breakfast.  top with powdered sugar and syrup to taste.

this is a special breakfast for the holidays. my version will serve at least 4-5 people.  use 8 ounces of bread, 6 eggs, 1 1/2 cups of milk, 8 tablespoons sugar, 1 teaspoon vanilla, and 4 apples for a larger group of people.

sauteed pears and apples

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this recipe comes from southern lady magazine, October 2008.  for the thanksgiving holiday this year, i served warmed breakfast fruit alongside french toast.  this fruit was simple to prepare and quite tasty.  i would certainly make it again for a special holiday meal.  it reminds me of warmed fruit served in pleasant hill Kentucky, while staying at shaker village.  the taste is classic and so nice for a thanksgiving brunch.  this dish would keep very nicely in a chafing dish for a holiday buffet.

to make the warmed fruit:

in a large skillet on the stove-top, heat 1/4 cup butter or margarine until melted.  add 1 cup light brown sugar, 1/4 cup honey, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. cook on low to medium heat.  next add 2 granny smith apples which have been sliced in 1/4 inch slices, along with 2 red d’Anjou pears, also sliced.  toss both gently into the mixture to coat.  cover and cook for 10 minutes, stirring from time to time.

next, remove the cover and increase the heat to medium high.  cook for 15 minutes, stirring frequently until the syrup has thickened and the fruit is lightly browned and warmed through. serve warm to guests.

easter brunch

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here was our Easter brunch today. spring is here and eggs are the traditional Easter fare, so we had eggs over a toasted English muffin with Canadian bacon.  i used my English muffin rings to make the perfect circle eggs.

since the plate needed some color, i browned some chopped mushrooms, white onions, and red pepper.  tossed with chopped green onions, this side dish was a perfect savory side to the egg dish.

served with sliced pears and bananas, this was a simple yet beautiful presentation.

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roasted granny smith apple and pears

one of my favorite treats is warmed breakfast fruit.  i usually like to serve warm fruit for holiday meals, and this year was no exception. for Easter, i prepared this recipe of roasted granny smith apples and pears.

here are the directions:
core, peel and slice 2-3 granny smith apples
core, peel and slice 2 large green pears
1/4 cup raisins or cranberries
1/2 cup water
2 tablespoons honey (i used orange flavored honey this year)
2 teaspoons fresh orange peel or grated rind

preheat oven to 350 degrees.  combine apples, pears and raisins in a 1 1/2 quart baking dish.  toss well.
combine water, honey and orange peel in a bowl.  pour over the apples.

cover and bake for at least 45 minutes.  serve warm.  this recipe will easily serve 8 people for breakfast.
this dish is a nice complement to eggs or french toast.

this dish will stay warm in the oven covered with foil or in a chafing dish. it will reheat the next day in the microwave and still keep texture and taste.