Pear Harvest!

Here are a couple of recipes I've tried in the last week or so, since the pears are fresh and ripe right now. Enjoy! :)

Pear Zucchini Bread

2 c. all-purpose flour (I used white-wheat)
1 c. whole wheat flour
3/4 c. sugar
3/4 c. packed brown sugar
2 tsp. pumpkin spice (I improvised with some cinnamon, ginger, nutmeg and cloves)
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3 eggs
3/4 c. oil
3 tsp. vanilla
2 c. finely chopped peeled ripe pears (abt. 3 medium)
1 c. shredded zucchini
1 c. chopped pecans or walnuts

In a large bowl, combine first eight ingredients. In another bowl, beat eggs, oil, and vanilla. Add the pears and zucchini. Stir into dry ingredients just until moistened. Fold in nuts. Pour into two greased/sprayed 9x5" loaf pans. Bake at 350 for 50-60 min or until toothpick comes clean. Cool for 10 min., then remove to wire racks.

Note: I reduced the sugar to 1/2 c. of each kind, but I don't think it was necessary - my bread was good, but a little more sugar wouldn't have hurt it. :) I think they'd make good muffins, perhaps with a crumb topping...


Cranberry-Pear Crumble Pie

1 single pie crust
24 vanilla wafers, crushed (abt. 3/4 c.) (I used 6 graham crackers instead, and added some pecans as well)
1/4 c. packed brown sugar (I used 2 T)
1/4 c. butter, melted
1 8-oz pkg cream cheese, softened
1 c. chopped cranberries (more won't hurt!)
2 large fresh pears, sliced
1 3.4-oz pkg vanilla instant pudding mix
1/2 tsp. cinnamon
Cool Whip or whipped cream, if desired

Heat oven to 400.
Bake pie crust 5-6 min, or til lightly browned; cool.
Mix wafer crumbs, sugar and butter til will combined.
Reduce oven to 375. Spread cream cheese in bottom of crust; sprinkle with half the crumb mixture.
Combine fruit in a bowl. Add pudding mix and cinnamon and toss to coat. Spoon into crust and top with remaining crumbs.
Bake 35 min or until fruit is tender and crust is golden brown. Cool completely, and serve with whipped cream.

Naomi and I think this one is great!