Ingredients: 1/4 cup granola 4 tablespoons butter, room temperature 8 slices rustic white bread, sliced from a dense bakery loaf 1/2 cup almond butter or peanut butter 1 ripe pear or apple, peeled ...

Pear-Almond Brown-Butter Cake. Sally Pasley Vargas Makes one thin 9-inch cake It's easy to reach for apples in fall baking, but pears deserve your attention, too.

Almonds are a great multipurpose ingredient that can add taste and texture to a number of dishes. Apart from being a healthy ...

In a small saucepan, cook 1 1/2 cups butter over medium heat until it just begins to brown, about 10 minutes. Watch carefully — if it burns, you’ll have to start over.

Place 1 pear half on top of the cookies, fanning the slices slightly. Spoon 3 tablespoons almond batter over each pear half. Just before serving, bake at 450 degrees about 7 minutes.

Once pear butter is frozen, add lids and freeze for up to six months. Nutrition information per tablespoon: 21 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 5 g carbohydrates, 3 g sugar ...

Preheat the oven to 350 degrees F. In a 9 x 2-inch baking dish (or something equivalent), add the pears, white sugar, brown sugar, all-purpose flour, vanilla extract, cinnamon, all-spice and salt ...

Arrange a layer of apple slices over the almond cream, overlapping them in a circle. Brush the apples with melted butter, and sprinkle with half the brown sugar. Repeat the process with pear slices.

Preheat oven to 400 F. To a large bowl, add pears, almond extract and lemon juice. Gently mix with your hands. Place 1 pre-rolled crust onto parchment paper. Scatter with candied ginger.

Pat each pear half dry and carefully cut it into thin crosswise slices, about 1/8 inch, keeping the pear in its original form. As you finish each pear half, lift it, using the flat of the knife as ...

Ladle the hot pear butter into sterile half-pint jars, leaving 1/4-inch headspace. To can, apply lids and rings just until finger tight; process in a boiling water bath for 10 minutes.