Best 9 Baked Asian Pear And Banana With Date Sauce And Walnuts Recipes

MAPLE-CINNAMON BANANA-PEAR BAKED OATMEAL WITH WALNUTS

Steps:

• Preheat the oven to 375° Lightly spray a 8 x 8″ or 9 x 9″ ceramic baking dish with cooking spray; set aside.
• Arrange the banana slices in a single layer on the bottom of the ceramic dish. Top with the pears, 1/4 teaspoon of the cinnamon, 2 tablespoon of the maple and cover with foil.
• Bake 20 minutes, until the bananas get soft.
• Meanwhile, in a medium bowl, combine the oats, half of the walnuts, baking powder, 1/2 teaspoon cinnamon, and salt; stir together.
• In a separate bowl, whisk together the remaining maple syrup, milk, egg, and vanilla extract.
• Remove the fruit from the oven, then pour the oat mixture over the baked fruit.
• Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats.
• Sprinkle the remaining 1/4 teaspoon cinnamon and walnuts over the the top.
• Bake the oatmeal for about 35 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.

BAKED PEARS WITH BANANAS

Steps:

• Place pears cut side down in an ungreased 13-in. x 9-in. baking dish. In a small bowl, combine the orange juice, lemon juice, cinnamon sticks, cloves and liqueur if desired; pour over pears., Bake, uncovered, at 325° for 40 minutes, basting occasionally. Add bananas and blueberries; bake 10-15 minutes longer or until pears are tender. Garnish servings with yogurt, strawberries and walnuts.

BAKED ASIAN PEAR AND BANANA WITH DATE SAUCE AND WALNUTS

Steps:

• Preheat oven to 375 degrees. Put pear wedges in an 8-inch baking dish. Cover with foil, and bake until beginning to soften, about 20 minutes. Add banana; dot with butter. Bake, uncovered, until fruit is softened and pale golden, 20 to 25 minutes more.
• Process dates, lemon juice, and cinnamon in a food processor until dates are coarsely chopped. With machine running, gradually add 1 cup cold water; process until smooth. Transfer to a saucepan. Bring to a simmer over medium-high heat; cook until thickened, 3 to 5 minutes. Serve immediately, or refrigerate, airtight, up to 2 days; reheat before serving.
• Divide fruit between 2 plates. Drizzle with date sauce; sprinkle with walnuts. Top each with 2 tablespoons yogurt.

PEAR BANANA BREAD

Steps:

• Preheat oven to 350.
• Mash bananas and pears in a bowl.
• In a separate bowl, mix the rest of the ingredients until creamed together.
• Stir in the fruit mixture.
• Pour the batter into a greased loaf pan.
• Bake for an hour and half.
• Let cool for at least 10 minutes so it doesn't fall apart (it solidifies more with time).

ASIAN PEARS WITH STAR ANISE BAKED IN PARCHMENT

Steps:

• Preheat oven to 350 degrees. Cut 4 pieces of parchment paper to measure 12 square inches each. Juice lemon into a small bowl. Halve each pear horizontally. Dip cut sides of pear in lemon juice (to prevent browning). Using a melon baller, remove core from each half.
• Place 1 star anise in cored center of each pear. Drizzle 1 tablespoon honey over each star anise.
• Place a pear half, cut side up, on each piece of paper. Working with one piece at a time, hold pear half in paper in the palm of your hand; gather edges of paper around fruit with your free hand. Transfer to a rimmed baking sheet.
• Pour 1 tablespoon vermouth into pear half in parchment. Twist paper tightly around top of each fruit to seal. Bake 45 minutes; pears should be tender. Transfer packets to shallow bowls. Serve immediately, opening packets at the table.

BANANA DATE CAKE WITH WALNUT & HONEY GLAZE

Steps:

• Heat oven to 160C/140C fan/gas 3. Butter and line the base of an 18cm Bundt mould or round cake tin with baking parchment. Put the flour, cinnamon, butter, sugar, eggs and honey in a large mixing bowl and beat with a wooden spoon or hand-held electric mixer until light and fluffy.
• Mash the bananas and chop the dates. Stir into the cake mix with the walnuts. Spoon into the prepared tin and smooth the top. Bake for 40-50 mins until firm to the touch and a skewer inserted into the centre comes out clean (a round tin may take 10-20 mins more). Cool in the tin for 15 mins, then turn out and cool on a wire rack.
• To make the glaze, put the honey and butter in a small pan and bring to the boil, stirring until the butter has melted. Boil briefly, about 1 min, until slightly thickened. Remove from the heat and stir in the walnuts. Leave to cool until thickened and opaque. Spoon over the top of the cake and leave to set.

BANANA WALNUT AND DATE LOAF

Steps:

• Preheat the oven to a moderate heat.
• Grease and line a 20cm x 12cm loaf pan, with baking paper.
• Beat butter and sugar together until creamy. Add orange zest with one of the eggs and beat until smooth. Add remaining egg and beat to a smooth batter.
• Fold in the dates, bananas, flour, orange juice and walnuts and fold in well.
• Spoon the batter into prepared loaf pan and bake for about 45 minutes or until cooked when tested with a scewer.
• Cool loaf in pan for about 5 minutes, then turn out to a rack to cool completely.

BAKED PEARS

Steps:

• Preheat oven to 350°. Place pear halves, cut side up, in a shallow 1-qt. baking dish. Place butter in the center of each; drizzle with lemon juice. , Combine sugar and cinnamon; sprinkle over pears. Top with marmalade. Bake, covered, until heated through, 15-20 minutes.

PEAR BANANA BERRY BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C.)
• In a 1 1/2 quart casserole dish, mix pears, cranberries, bananas, orange juice, sugar, salt and 1/8 teaspoon cloves. Mix lightly.
• In a small bowl, mix brown sugar, flour, oats, remaining 1/8 teaspoon cloves and orange rind. Cut in butter until crumbly. Sprinkle over fruit.
• Bake in the preheated oven for 15 to 20 minutes, or until top is golden brown. Serve at room temperature.