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Pear Spread for Fruit Bread

Pear Spread for Fruit Bread

  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    20 m
sal

sal

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 34 kcal
  • 2%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 8.7g
  • 3%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  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

YKOLTZOVA
17

YKOLTZOVA

1/25/2004

I was surprised that a recipe so simple could taste so good! A nice change of pace from more traditional spreads.

NMChef1
8

NMChef1

1/4/2008

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.

Twinkeroo
5

Twinkeroo

12/14/2006

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.

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