Type what you have

Ingredients

• ✓ ginger
• white sugar
• nutmeg
• pear
• bourbon whiskey
• butter
• white sugar
• salt
• pie crust

Instructions

1. 1 Combine 2 tablespoons sugar, ginger, and nutmeg in a small bowl.
2. 2 Carefully cut away the cores from each pear half. Place one pear half into a large bowl. Cut remaining nine pear halves in half lengthwise, then cut each piece into three slices lengthwise, from the core end to the bottom. Place all slices into the bowl with the pear half. Drizzle pears with bourbon and sprinkle with sugar-spice mixture; toss until evenly coated.
3. 3 Melt butter in a 9-inch cast iron skillet over medium heat. Add ⅔ cup sugar and salt to the melted butter; cook and stir until well combined and bubbling, 2 to 3 minutes. Place single pear half, cut-side up, into the center of the skillet. Fan remaining pear slices around the center, with the stem ends facing the center; if possible, turn the pieces in the same direction. Add all remaining pear slices to fill in any gaps.
4. 4 Reduce heat to medium-low and cook, undisturbed, until pears are fork-tender and liquid develops a golden color, about 20 minutes.
5. 5 Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet on a rack in the lower third of the oven. Remove refrigerated pie pastry from the package. Follow the manufacturer's instructions for unrolling crust.
6. 6 Remove the skillet from the heat. Place pie pastry over pears and tuck edges in toward the bottom of the skillet. Place the skillet onto the baking sheet in the preheated oven and reduce the temperature to 350 degrees F (175 degrees C).
7. 7 Bake until crust is golden brown, 28 to 30 minutes; remove from the oven. Place a heat-safe plate, larger than the skillet, upside down over the crust.
8. 8 Use oven mitts to grab the plate and skillet together and quickly flip the skillet contents onto the plate; this move is tricky and requires some forearm strength and dexterity. After the flip, use a spatula to gently center the contents on the plate if needed. Add any fruit that didn't transfer from the skillet, then drizzle any remaining liquid over the top of the tarte.
9. 9 Let the tarte sit for 15 to 20 minutes, then serve warm.

By Bibi

Ingredients

• ✓ ginger
• butter
• sugar
• egg white
• egg
• salt
• banana
• honey
• vanilla extract
• cocoa powder

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Brush 4 1-cup souffle dishes with melted butter; sprinkle the insides of the cups with sugar.
2. 2 Set the egg yolks aside, and place the 4 egg whites into the work bowl of an electric mixer. Beat the egg whites and salt until the whites form soft peaks.
3. 3 Place the 2 egg yolks, bananas, honey, vanilla extract, and ginger into a blender; pulse until smooth.
4. 4 Scoop the banana mixture into a bowl; use a rubber spatula or wire whisk to gently fold 1/4 of the beaten egg whites into the banana mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Fold in the remaining egg whites, being careful to keep as much air in the mixture as possible.
5. 5 Spoon the souffle mixture into the prepared dishes; bake in the preheated oven until the souffles have puffed up above the baking dishes and the tops are browned, about 15 minutes. Sift a little sweetened cocoa powder over each souffle for garnish to serve.

By sugarandspite

Ingredients

• ✓ ginger
• heavy cream
• vanilla extract
• egg yolk
• brown sugar
• white sugar
• cinnamon
• salt
• clove
• pumpkin puree
• white sugar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Heat the cream and vanilla in a large, heavy-bottomed saucepan over medium heat; bring to a simmer. Whisk together the egg yolks, brown sugar, white sugar, cinnamon, salt, ginger, cloves, and pumpkin in a bowl. Slowly pour 1 cup of the cream mixture into the egg mixture, stirring continually. Then pour the entire egg mixture into the saucepan; whisk briskly for 1 minute. Pour the mixture into ramekins. Arrange ramekins on a baking sheet.
3. 3 Bake in preheated oven until set, about 15 minutes; refrigerate for 4 to 6 hours.
4. 4 Before serving, sprinkle 1 teaspoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.

By Daryl

Ingredients

• ✓ ginger
• whipping cream
• sugar
• cinnamon
• nutmeg
• clove
• pumpkin puree
• vanilla bean
• rum
• egg yolk
• white sugar
• pecan
• maple syrup

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Combine the whipping cream, 1/4 cup sugar, cinnamon, ginger, nutmeg, cloves, pumpkin puree, and the vanilla bean pod and seeds in a saucepan over medium-low heat; bring to a simmer; stir in the rum. Remove from the heat cover and stand 15 minutes.
3. 3 Beat together the egg yolks and 2 tablespoons sugar. Stir in 2 tablespoons of the cream mixture. Pour the egg yolk mixture into the saucepan with the cream mixture to make a custard; stir; simmer 3 to 5 minutes.
4. 4 Arrange 6 ramekins in a shallow baking dish. Pour the custard evenly into the ramekins. Pour boiling water into the baking dish to half-way up the sides of the ramekins. Loosely cover the baking dish with aluminum foil.
5. 5 Bake in the preheated oven until the custard is nearly set with a dime-sized circle of jiggly liquid remaining in the center of each ramekin, 25 to 40 minutes. Allow to sit, loosely covered with aluminum foil, another 30 minutes.
6. 6 Cover each ramekin with plastic wrap; chill in refrigerator overnight. Top each custard with pecans and maple syrup to serve.

By redforever

Ingredients

• ✓ ginger
• water
• white sugar
• lemon
• lime
• orange juice

Instructions

1. 1 Stir water, sugar, ginger, lemon zest, and lime zest together in a saucepan over medium-high heat until sugar dissolves and mixture is bubbling, 5 to 10 minutes; cool slightly.
2. 2 Stir the ginger mixture an orange juice together in a pitcher; pour into a 9x13-inch baking dish.
3. 3 Place dish in the freezer; scrape and stir orange juice mixture with a fork once every hour until granita is evenly frozen and crystallized, about 6 hours.

By Jane Gambino

Ingredients

• ✓ ginger
• all-purpose flour
• salt
• shortening
• white sugar
• heavy cream
• crystallized ginger

Instructions

1. 1 Sift together flour, ginger, and salt. Set aside.
2. 2 In large bowl, cream together shortening and sugar. Beat in the cream. Gradually blend in the flour mixture. Stir or work in crystallized ginger. Cover and chill for four hours.
3. 3 On floured surface, roll out chilled dough to a 9 inch square. Fit it into lightly greased 9 inch square baking pan. Prick it all over with a fork.
4. 4 Bake in a 350 degrees F (175 degrees C) oven until lightly colored. Cool in the pan on wire rack. Cut into 2 x 1 inch bars.

By Rosina

Ingredients

• ✓ ginger
• rhubarb
• water
• sugar
• lemon zest
• salt

Instructions

1. 1 Combine rhubarb, water, sugar, lemon zest, ginger, and a heavy pinch of salt in an uncovered, medium, heavy-based saucepan; bring to a boil.
2. 2 Reduce heat, cover, and simmer, stirring occasionally, until rhubarb begins to disintegrate, 5 to 7 minutes. Remove from the heat and set aside to cool to room temperature, at least 30 minutes.
3. 3 Pour cooled liquid into a blender and process until thoroughly pureed. Transfer to a container, cover, and place in the refrigerator to chill, at least 4 hours. Then transfer the chilled mixture to the freezer for 30 minutes.
4. 4 Pour mixture into the blender and blend until color is consistent throughout, about 1 minute.
5. 5 Pour mixture into an ice cream maker and churn according to manufacturer's instructions for sorbet, 10 to 15 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

By Mac

Ingredients

• ✓ ginger
• pineapple slice
• lemon
• white sugar
• mint
• greek yogurt

Instructions

1. 1 Place pineapple slices in a shallow bowl. Combine lemon juice, 2 tablespoons sugar, and ginger in a cup and pour over pineapple. Cover and marinate for 2 hours.
2. 2 Combine remaining 2 tablespoons sugar and mint leaves in the bowl of a food processor; pulse until finely chopped. Drain marinated pineapple well, reserving marinade.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate. Grill pineapple until soft and heated through, 2 to 3 minutes per side.
4. 4 Stir 3 to 4 tablespoons of the marinade into the Greek yogurt and sweeten with extra sugar if desired. Sprinkle grilled pineapple with mint sugar and serve with yogurt.

By susi310

Ingredients

• ✓ ginger
• all-purpose flour
• baking soda
• cinnamon
• butter
• white sugar
• egg
• persimmon pulp

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Whisk the flour, baking soda, cinnamon, and ginger in a bowl; set aside. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the persimmon pulp. Mix in the flour mixture until just incorporated. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
3. 3 Bake in the preheated oven until slightly puffed and golden brown, about 12 minutes. Cool on the pan for 5 minutes before removing to cool completely on a wire rack.

By Andrea

Ingredients

• ✓ ginger
• water
• white sugar
• sea salt
• lime zest
• orange juice
• mango juice
• lemon juice

Instructions

1. 1 Combine the water, sugar, ginger, salt, and lime zest in a saucepan; bring to a boil. Reduce heat to low and simmer 5 minutes. Allow mixture to cool; strain. Stir in the orange juice, mango juice, and lemon juice. Cover and chill 3 hours.
2. 2 Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.

By Bearskat

Ingredients

• ✓ ginger
• all-purpose flour
• baking soda
• butter
• white sugar
• brown sugar
• maple syrup
• vegetable oil
• egg
• water

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 2 baking trays.
2. 2 Sift flour, ginger, and baking soda together into a large bowl. Add butter chunks and stir until they are coated with flour. Mix the butter and flour together with your hands until mixture resembles fine bread crumbs.
3. 3 Whisk white and brown sugars, maple syrup, egg, and oil together in a small bowl until combined. Add to flour mixture and knead until a ball of dough forms, adding water, if needed.
4. 4 Roll dough on a lightly floured surface to 1/4-inch thickness, cut into desired shapes with cookie cutters, and place on the prepared cookie sheets. Repeat until you have used all the dough.
5. 5 Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cookies cool on sheets for 5 minutes, then remove to a wire rack.

By cookinmia

Ingredients

• ✓ ginger
• pumpkin
• sweetened condensed milk
• egg
• cinnamon
• nutmeg
• salt
• pie crust

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C.)
2. 2 In a large bowl, combine pumpkin puree, sweetened condensed milk and eggs. Season with cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Pour filling into pie crust.
3. 3 Bake in preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake another 35 to 40 minutes or until a knife inserted comes out clean.

By UPATNINE

Ingredients

• ✓ ginger
• butterscotch pudding mix
• butter
• brown sugar
• egg
• all-purpose flour
• baking soda
• cinnamon

Instructions

1. 1 In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.
3. 3 Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.

By Kim Mills

Ingredients

• ✓ ginger
• pumpkin
• brown sugar
• salt
• cinnamon
• nutmeg
• vanilla ice cream
• graham cracker crust

Instructions

1. 1 Combine pumpkin, brown sugar, salt, cinnamon, ginger, and nutmeg in a bowl. Stir into ice cream. Spoon into the prepared crust.
2. 2 Cover and freeze until firm, about 2 hours.

By Valetta Gale Cannon

Ingredients

• ✓ ginger
• semisweet baking chocolate
• butter
• red wine
• vanilla extract
• powdered sugar
• egg
• egg yolk

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease the bottom and sides of two 6-ounce ramekins.
2. 2 Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
3. 3 Remove from the heat and whisk in wine and vanilla. Whisk in powdered sugar and ginger until smooth. Allow to cool slightly, about 5 minutes.
4. 4 Whisk in eggs and egg yolk. Pour mixture into the prepared ramekins.
5. 5 Bake in the preheated oven until sides are firm and centers are soft, about 10 minutes. Remove from the oven and let stand for 1 minute, then loosen edges with a knife and invert each ramekin onto a serving plate. Serve immediately.

By Katering by Kreft

Ingredients

• ✓ ginger
• gelatin
• cinnamon
• nutmeg
• salt
• sweetened condensed milk
• egg
• pumpkin puree
• graham cracker crust

Instructions

1. 1 Combine gelatin, cinnamon, ginger, nutmeg, and salt in a heavy saucepan; stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly until gelatin dissolves and mixture thickens, about 10 minutes. Remove from heat.
2. 2 Stir in pumpkin until thoroughly combined; pour mixture into graham cracker crust. Chill for at least 3 hours before serving.

By Kimberley

Ingredients

• ✓ ginger
• molasses
• white sugar
• butter
• egg
• cider vinegar
• baking soda
• water
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (180 degrees C).
2. 2 Mix ingredients in order given, by hand (mixers ruin this recipe!). Mix in baking soda dissolved in water. Add the flour last.
3. 3 Lightly flour board, and add flour as needed to keep dough from being really sticky. Roll out thin and cut into any shapes you want.
4. 4 Bake 10 to 12 minutes.

By Kristen Pontier

Ingredients

• ✓ ginger
• vanilla pudding mix
• pumpkin
• milk
• nutmeg
• cinnamon
• whipped topping
• graham cracker crust

Instructions

1. 1 In a medium bowl, combine pudding, pumpkin, milk, nutmeg, ginger, and cinnamon. Mix slowly for about 1 minute. Fold whipped topping into the mixture then spoon entire mixture into pie shell. Freeze until firm (about 4 hours). Let stand at room temperature for about 10 minutes before slicing.

By Jackie

Ingredients

• ✓ ginger
• pumpkin puree
• silken tofu
• white sugar
• cinnamon
• salt
• clove
• vegan pie crust

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Blend pumpkin purée, tofu, pumpkin, sugar, cinnamon, salt, ginger, and cloves in a blender until smooth. Pour into pie crust.
3. 3 Bake in the preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and continue baking until a knife inserted into the center comes out clean, about 40 minutes more. Let cool completely before serving, about 1 hour.

By Christopher Sherlock

Ingredients

• ✓ ginger
• lime
• heavy cream
• white sugar
• egg
• egg yolk
• pie shell
• lime marmalade

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Zest 1 lime, then juice all 4 limes. Combine lime zest, juice, cream, sugar, eggs, egg yolks, and ginger in a large bowl. Whisk until well combined and pour into the prepared crust.
3. 3 Bake in the preheated oven until set, about 45 minutes. Let cool slightly.
4. 4 Meanwhile, heat lime marmalade over low heat until melted. Remove from heat and cool slightly, about 5 minutes. Pour lime marmalade over the warm tart and spread out evenly. Allow to cool completely before slicing and serving.

By ChefJackie

Ingredients

• ✓ ginger
• molasses
• brown sugar
• butter
• all-purpose flour
• egg
• cinnamon
• baking soda
• salt

Instructions

1. 1 Beat molasses, brown sugar, and butter together in a bowl until smooth. Mix flour, eggs, cinnamon, baking soda, ginger, and salt into molasses mixture until incorporated. Cover bowl with plastic wrap and refrigerate for 1 hour.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Heavily flour a cloth-covered work surface.
3. 3 Roll dough on the floured cloth into 1/4-inch thick cookies; cut with cookie cutters if desired. Arrange cookies 1-inch apart on the prepared baking sheet.
4. 4 Bake in the preheated oven until cookies are firm to the touch, about 8 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By puzzleperson

Ingredients

• ✓ ginger
• all-purpose flour
• cinnamon
• baking powder
• baking soda
• salt
• shortening
• brown sugar
• egg
• molasses
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. Sift together flour, ginger, cinnamon, baking powder, baking soda and salt. Set aside.
2. 2 In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in the egg and molasses. Add flour mixture and water. Beat until smooth.
3. 3 Pour batter into pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and serve warm.

By Jackie

Ingredients

• ✓ ginger
• almond flour
• arrowroot
• salt
• cinnamon
• baking soda
• coconut oil
• brown sugar
• molasses

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine almond flour, arrowroot, ginger, salt, cinnamon, and baking soda in a bowl. Add melted coconut oil, brown sugar, and molasses; mix well until a soft, sticky dough is formed. Wrap in plastic wrap and chill in the freezer for 40 minutes.
3. 3 Roll out dough on a work surface dusted with arrowroot to 1/4 to 1/2-inch thickness. Dip cookie cutter in arrowroot, cut out cookies, and place on the prepared baking sheets.
4. 4 Bake in the preheated oven until lightly golden, 8 to 10 minutes.

By Fioa

Ingredients

• ✓ ginger
• pumpkin
• sugar
• salt
• cinnamon
• nutmeg
• pecan
• vanilla ice cream
• vanilla wafer

Instructions

1. 1 In a large bowl, combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg and mix until well blended. Stir in pecans. Fold in ice cream.
2. 2 Line a 9x13 inch dish or sealable plastic container with 18 cookies. Spread half the ice cream mixture over the cookies. Repeat layers. Freeze until firm.

By IANKRIS

Ingredients

• ✓ ginger
• all-purpose flour
• salt
• baking powder
• butter
• sugar
• orange juice
• orange zest
• vanilla extract
• cranberry

Instructions

1. 1 Mix together flour, salt, baking powder, and ginger in a small bowl.
2. 2 Cream together butter and 1/2 cup sugar in a large bowl until light and fluffy. Mix in orange juice, orange zest, and vanilla extract until thoroughly incorporated. Add in 1/2 of the flour mixture and mix until just combined. Mix in remaining flour mixture until just combined. Stir in cranberries.
3. 3 Form dough into a 9x2 1/2-inch rectangular log. Wrap dough in plastic wrap and refrigerate at least 4 hours or overnight.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
5. 5 Remove dough from the refrigerator and cut into 1/4-inch thick slices. Place 1 inch apart on the prepared baking sheets and sprinkle the top of each cookie with a little additional white sugar.
6. 6 Bake in the preheated oven until edges of cookies just begin to brown, 12 to 15 minutes. Allow cookies to cool 5 minutes on baking sheets before removing to a wire rack to cool completely.

By Kim

Ingredients

• ✓ ginger
• all-purpose flour
• cinnamon
• baking soda
• salt
• sugar
• butter
• egg
• molasses
• honey
• turbinado sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper.
2. 2 Combine flour, 1 1/2 teaspoons cinnamon, ginger, baking soda, and salt in a bowl.
3. 3 Beat white sugar, butter, and egg together in a large bowl with an electric mixer at medium speed until fluffy, about 2 minutes. Add molasses and honey and beat for 1 minute. Slowly beat in flour mixture to combine.
4. 4 Combine turbinado sugar and remaining 1 1/2 teaspoons cinnamon in a shallow bowl.
5. 5 Roll dough into balls using a rounded teaspoon. Roll each in cinnamon-sugar mixture and place on the prepared baking sheets.
6. 6 Bake in the preheated oven until golden, about 10 minutes. Cool for 1 minute, then transfer to wire racks to finish cooling.

By michellekb

Ingredients

• ✓ ginger
• pumpkin puree
• egg
• brown sugar
• salt
• nutmeg
• cinnamon
• evaporated milk
• yellow cake mix
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a mixing bowl, combine the pumpkin, eggs, brown sugar, salt, ginger, nutmeg, cinnamon and evaporated milk. Mix until smooth and pour into 9x13 inch baking dish.
3. 3 Top the pumpkin mixture with yellow cake mix (dry), melt 1/3 cup margarine and drizzle over cake mix until covered. Bake for 30 to 35 minutes or until crust is golden brown. Allow to cool uncovered and serve.

By Metha

Ingredients

• ✓ ginger
• cream cheese
• pumpkin puree
• white sugar
• egg white
• cinnamon
• nutmeg
• clove
• vanilla wafer cookie

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
2. 2 Combine cream cheese, pumpkin puree, sugar, egg whites, cinnamon, nutmeg, ginger, and cloves in a large bowl; mix until well blended and no lumps remain.
3. 3 Place 1 vanilla wafer in the bottom of each lined cup. Scoop in batter using an ice cream scoop, filling each cup approximately 3/4 full.
4. 4 Bake in the preheated oven until set, 23 to 26 minutes. Transfer to a wire rack and let cool, about 1 hour.

By TheMadBaker313

Ingredients

• ✓ ginger
• shortening
• white sugar
• egg
• molasses
• all-purpose flour
• salt
• baking soda
• cinnamon
• water

Instructions

1. 1 Preheat oven to 350 degrees (175 degrees C). Grease and lightly flour one 8 inch square baking pan.
2. 2 Cream shortening and sugar until light. Add the egg and molasses and beat thoroughly.
3. 3 Sift together the flour, salt, baking soda, ground ginger, and ground cinnamon.
4. 4 Bring water to a boil and add alternately with flour mixture to the creamed mixture, beating well after each addition. Pour batter into prepared pan.
5. 5 Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Serve warm and enjoy.

By Kathleen Dickerson

Ingredients

• ✓ ginger
• margarine
• apple
• pear
• vegetable broth
• sage
• black pepper
• bay leaf
• parsley

Instructions

1. 1 Melt the margarine in a large saucepan over medium heat. Cook and stir the apples and pears in the melted margarine for about 5 minutes. Add the vegetable broth, sage, pepper, and bay leaf to the pan; bring to a boil. Reduce heat to low. Place a cover on the saucepan and allow the mixture to simmer until hot and the apples and pears are tender, about 20 minutes. Remove from heat and allow to cool for 5 minutes.
2. 2 Pour about 1/3 of the soup into a blender, filling the pitcher no more than halfway full. Hold the lid of the blender in place with a towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth; pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the saucepan. Return the pureed soup to the saucepan and warm over medium heat until completely reheated. Garnish with parsley to serve.

By wilsonbiggs