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Chunky Pear Butter with a Lemon Twist

Chunky Pear Butter with a Lemon Twist

4.7

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Place the pears and water into a pot or large saucepan. Cook over medium heat until pears are soft, about 30 minutes. Sterilize six half-pint jars and keep warm.
  2. 2 Transfer pears to a food processor and pulse until they reach your desired consistency. Return to the pan, and stir in the brown sugar, lemon zest, nutmeg, almond extract and limoncello. Cook over medium-low heat, stirring occasionally, until the mixture reaches a thick consistency like butter, about 1 hour.
  3. 3 Ladle the pear butter into the sterile jars, leaving 1/4 inch headspace. Seal with lids and rings. Process in a hot water bath for 10 minutes to ensure a seal.

By JERIM

Limoncello Lemon Sorbet (with or without Mint)
Dessert Italian

Limoncello Lemon Sorbet (with or without Mint)

5.0

Prep
10 min
Cook
5 min
Total
395 min

Instructions

  1. 1 Combine 1 cup water, sugar, and fresh mint leaves in a saucepan over medium heat. Bring to a light boil, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove from heat; stir in lemon zest. Let syrup cool slightly, about 10 minutes.
  2. 2 Mix remaining 1 1/2 cup water, lemon juice, and limoncello liqueur into syrup.
  3. 3 Pour mixture into an ice cream maker; churn according to the manufacturer's instructions, 10 to 15 minutes. Freeze until firm, about 6 hours.

By minnie

Whole Lemon Layer Cake
Dessert American

Whole Lemon Layer Cake

4.0

Prep
30 min
Cook
50 min
Total
115 min

Instructions

  1. 1 Place Meyer lemons in a 2-quart saucepan with 4 cups water. Bring to a boil over high heat. Reduce heat and cover; simmer lemons until soft, about 25 minutes. Remove from heat and cool completely.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch cake pans, line the bottoms with parchment paper, and lightly grease the parchment paper.
  3. 3 Remove any stems from the lemons. Slice into quarters and remove all seeds.
  4. 4 Place the lemon quarters in the work bowl of a large food processor and process until fairly smooth, about 30 seconds. Add flour, sugar, butter, baking powder, and salt. Pulse about 10 times, just until the batter comes together into coarse crumbs with flecks of lemon rind. Pour in eggs and limoncello with the motor running; process until a thick, slightly grainy batter forms, 10 seconds or less.
  5. 5 Divide batter between the prepared pans.
  6. 6 Bake in the preheated oven until the tops are light gold and spring back lightly to the touch, and a toothpick inserted into the middle of each cake comes out clean, 20 to 23 minutes. Cool in the pans for about 5 minutes, then remove and finish cooling on baking racks.
  7. 7 Place 1 cake layer on a cake plate and cover with lemon curd. Top with the second layer and frost just the top, or top and sides, with cream cheese frosting.

By Jill Lightner

Quick and Easy Summer Limoncello Cake
Dessert American

Quick and Easy Summer Limoncello Cake

4.5

Prep
15 min
Cook
35 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square cake pan with cooking spray.
  2. 2 Whisk sour cream, white sugar, canola oil, eggs, 3 tablespoons limoncello, and lemon zest together in a large bowl.
  3. 3 Sift flour, baking powder, baking soda, and salt together in a separate bowl; stir into sour cream mixture with a wooden spoon until just combined. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, 33 to 35 minutes. Cool cake in the pan for 5 minutes.
  5. 5 Whisk confectioners' sugar and 2 tablespoons limoncello together in a bowl until thin and smooth; spread over top of cake. Cool cake completely before slicing.

By AllieGeekPi

Refreshing Limoncello Cake
Dessert Italian

Refreshing Limoncello Cake

4.1

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare an 8-inch cake pan with cooking spray.
  2. 2 Whisk together the yogurt, eggs, canola oil, lemon juice, lemon zest, sugar, and 4 tablespoons limoncello in a large bowl. In a separate large bowl, mix the flour, baking powder, baking soda, and salt. Gently stir the dry ingredients into the wet. Do not over mix or the cake will be tough. Pour batter into prepared pan.
  3. 3 Bake in the preheated oven until top is golden and a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Remove from oven and allow to cool slightly.
  4. 4 Stir the powdered sugar and 3 tablespoons of limoncello together in a small bowl until smooth. Poke small holes all over the top of the still-warm cake with a fork or toothpick. Spoon the glaze over the cake and spread with the back of a spoon. The glaze will seep into the cake and add moisture.

By TheOtherHunny

Limoncello Spritz
Drink Italian

Limoncello Spritz

5.0

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Chill Prosecco, limoncello, and soda water. Place glasses in the refrigerator for about 30 minutes before using.
  2. 2 Pour sugar onto a small plate or saucer and spread out. Run lemon slice around the edge of each glass. Turn a glass upside down and place into the sugar, coating just the rim of each glass.
  3. 3 Fill each glass about 1/2 full with ice.
  4. 4 Pour 1/4 cup limoncello over the ice in each glass, and top with 1/3 cup Prosecco. Add chilled soda water to taste and gently stir.
  5. 5 Garnish with lemon slices and fresh mint sprigs. Serve ice cold.

By Brenda Venable

Limoncello Basil Spritz
Drink Italian

Limoncello Basil Spritz

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Muddle lemon, fresh basil, and lemonade in a cocktail shaker.
  2. 2 Add limoncello and ice. Cover and shake well.
  3. 3 Strain basil-limoncello mixture into 2 champagne glasses. Top with Prosecco. Once the bubbles settle, add a splash of lemon sparkling water. Garnish with lemon slice or zest.

By CookingWithShelia