very ripe pears - muffin recipe maybe? other suggestions gratefully accepted!

[yogabird]

do you think that pear and choc chip muffin would work? any ideas on the proportions at all?

or any other ideas at all?

courtesy of Twiglett:

Basic Muffin Recipe

9 - 11 oz SR flour (really doesn't matter if accurate)
1/2 tsp salt
4 - 6 oz granulated sugar (I do 6)

mix together

1 large egg
8fl oz milk
3 fl oz veg oil

mix together

mix wet into dry .. 180 degrees (pre-heated) .. 20-25 mins for muffin sized, 15 mins forfairy cake sized

Apple Spice variation:

to dry ingredients add
1.5 tsp mixed spice
optional add raisins or chopped walnuts (you could do chocolate chips)

to wet ingredients
6oz bramley apples finely chopped (or pear)
reduce milk to 5oz

if v. ripe pears I'd reduce milk to 3 - 5floz ..

oops you've got that

gawd I'm a bore aren't I?

i amke pear and cinamon cakes, um peel and chop pears, mix with cooking oil, eggs, flour and some sugar, put into little cake cases and sprinkle with cinamon, then cook at med temp 180 for about 20mins,

grrr trying to think of quantities,

basically 16tablespoons of veg oil, good quality cooking oil, then two eggs, then sugar and flour and then add the chopped up pears.

will post rest of quantities later, i need to sort dinner

i thought this recipe would be yuck due to the oil, but its actually really nice and i use wholemeal flr and the boys like them, i think it was in an austarlian good food magazine?

i will be back

thanks all, just doing bedtimes then off to play netball will check and then bake when i get back.

Pear crumble?

there's a fabulous upside down pear cake made with polenta (think you can google the recipe).

I've never baked it - had it at a dinner party. My goodness, it was delicious.

freezing cold, lost at netball, knackered. Fancy pear and walnut muffins. Thanks for all the ideas, they all sound good

pear crumble?

made raspberry adn white choc chip in the end - old favourite - yum! Pears now beginning to look very sad in the fruit bowl but i need to do some work ready for tomorrow now, better go. thanks again all

Has anyone mentioned Tarte Tatin?

My BIL made this with pears from our tree and it was absolutely out of this world.

Ingredients
For the pastry
320g/11oz plain flour
225g/8oz ice-cold butter
110g/4oz icing sugar
3 free-range egg yolks
For the filling
6 Cox or 4 Granny Smith apples, peeled, cored and cut into 8-12 wedges
¼ lemon
110g/4oz caster sugar
110g/4oz butter
To serve
double cream or vanilla ice cream

Method

1. Preheat the oven to 250C/500F/Gas 9.
2. First, make the pastry. In a food processor, mix the flour, butter and icing sugar just until they resemble breadcrumbs. Add the egg yolks and, using the pulse button, mix until it comes together in a dough.
3. Remove the dough from the mixer bowl and divide into two pieces. Wrap in clingfilm and put in the freezer to chill for at least an hour.
4. For the filling, place the apple wedges in a bowl, squeeze the lemon juice over them and toss them gently.
5. Sprinkle 85g/3oz of the sugar in a heavy-bottomed pan and place on the hob over a medium heat, turning the pan frequently and making sure the sugar doesn't burn. Allow the sugar to caramelise a little and become a pale golden brown, then remove from the heat and arrange the drained apple pieces in one layer over the bottom of the pan.
6. Place the pan in the oven and bake until the apples have softened a bit and started to release some liquid - about 10 minutes.
7. Remove from the oven and sprinkle over the remaining sugar and dot the butter on top. Remove the pastry from the freezer and, using the coarse side of a cheese grater, grate the pastry with long steady strokes over the apples until it forms an even layer at least 2.5cm/1 inch thick. Do not press down. Return to the oven, turn the heat down to 220C/425F/Gas 7 and bake until the pastry is golden brown - about 20 minutes. Remove from the oven and leave to rest for a minute or two.
8. Take a heatproof serving dish that is generously larger than the pan on all sides and place over the pan. Protecting your hands with a dry folded tea-towel, and holding the dish and pan firmly together, quickly and carefully flip the pan and the dish so that the pan is on top. Tap the pan sharply a few times all round with a wooden spoon, then lift off. The tart should be left on the serving dish with the apple on top.
9. Serve warm with double cream, crème fraîche or vanilla ice cream.

ooooohh spider, sounds fab. thank you