Pear Spread for Fruit Bread

    (8)
    20 mins

    Serve this simple, sweet pear spread over fruit breads, coffee cakes and sweet rolls. Try it on ice cream, too!


    8 people made this

    Ingredients
    Makes: 8 servings

    • 2 pears - peeled, cored and shredded
    • 1 tablespoon crystallized ginger
    • 1 teaspoon vanilla extract
    • 1 tablespoon white sugar

    Directions
    Prep:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Place pears, crystallized ginger, vanilla extract and white sugar in a small microwave safe bowl. Cover and microwave on high 2 minutes. Uncover and continue to microwave in 1 minute intervals, stirring occasionally, until the mixture attains a thick, spreadable consistency.
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    Reviews and ratings
    Global ratings:
    (8)

    Reviews in English (8)

    by
    17

    I was surprised that a recipe so simple could taste so good! A nice change of pace from more traditional spreads.  -  04 Nov 2001  (Review from Allrecipes US | Canada)

    by
    8

    This was a decent recipe. It was something new for me to shred pears (I used a box grater for the first time, too). I don't know pears very well, and I used d'Anjou pears, if it matters. I microwaved this for a total of 8 minutes before I tried it. I'm not sure what kind of consistency I was supposed to look for - it certainly wasn't jam-like, and the "shreds" were still pretty noticeable. Maybe I should have cooked it even longer in order to transform the consistency. Anyhow, I tried this on both cake (a pretty plain vanilla ring cake with a little glaze) and on ice cream (French vanilla). It was a pretty tasty accompaniment for both (especially when warmed up and put on the ice cream), but nothing spectacular. But I think I'll still make this again, since I have more crystallized ginger I want to use up.  -  04 Jan 2008  (Review from Allrecipes US | Canada)

    by
    5

    I felt this spread was okay, but nothing fantastic. The spread came out very sweet and surprisingly bland, and it was completely overpowered by the gingerbread I served this with. Definitely needs a little je-ne-sais-quoi to boost the flavour.  -  14 Dec 2006  (Review from Allrecipes US | Canada)

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