Sunday, September 30, 2012

Pear Ginger Walnut Muffins

I wish I had found this recipe a few months ago, then I would have been ready when my pears ripened.  The author says she makes the pear ginger sauce in larger quantities and freezes it for later use.  A tree full of ripe pears would definitely lend itself to that idea.  To make the whole muffin baking process less of an ordeal, I'd make the sauce a day or so ahead.  Of course, I had five kitchen projects going on at the same time, the day I made these, so the 'ordeal' part may be a little clouded by my multitasking. 
Mrs. T's Pear Ginger Walnut Muffins.  This recipe was entered in the Your Best Pear Contest on Food52.

Makes one dozen medium-sized muffins
Pear Ginger Sauce
makes 1 C
4 small, ripe pears, peeled, cored and diced~2 Cups
1 Tb unsalted butter
1/4 C sugar
2 Tb grated ginger
Heat butter in a large saucepan over medium-high heat.  When butter is melted and frothy add pears, tossing with a wooden spoon to coat.
Add sugar, stirring to combine.  Bring to a boil, then reduce heat to low.
Add grated ginger and cook over low heat for about 15 minutes, until pears are soft and most of the liquid has evaporated.  Remove from heat and allow to cool for at least 15-20 minutes.
1 1/2 C all purpose flour-(I used 1C all purpose, 1/2C white whole wheat)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground ginger for batter + 1/2 tsp for topping
1/4 tsp salt
2 eggs
1/3 C sugar for batter + 2 Tb for topping
1/2 C+ 3 Tb unsalted butter, melted
1 C pear ginger sauce (recipe above)
1 C chopped walnuts for batter + 1/2 C for topping
Put oven rack in middle position and preheat to 400.  Grease or line muffin pan with paper cups.  Stir together flour, baking powder, baking soda, 1 tsp ground ginger and salt in a bowl.  Whisk together eggs and 1/3 C sugar in a large bowl until combined well, then add butter whisking or blending with electric mixer until creamy.  Stir in pear ginger sauce, then fold in flour mixture.  Stir in 1 C of walnuts and divide batter among muffin cups.  In a small bowl, combine remaining 2 Tb sugar, 1/2 tsp ground ginger and 1/2 C of walnuts.  Sprinkle topping evenly on top of muffins.  Bake until muffins are golden and toothpick inserted into the center comes out clean, about 20 minutes.  Cool in pan on a rack 5 minutes, then remove muffins from pan and cool slightly.

Notes:  The ginger and pear really compliment each other.  I didn't add the topping, and they were still very good.  Perfect with that morning cup of coffee.

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