Bonnies Baked Pears With Whipped Cream Food

CREAMY BAKED PEARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch baking dish with 1 tablespoon butter. Sprinkle 1 tablespoon sugar into buttered dish.
• Rub remaining 1 tablespoon butter over pear halves; arrange pears cut sides down in prepared baking dish and sprinkle with remaining 1 tablespoon sugar.
• Bake in preheated oven for 10 minutes. Pour cream over pears and continue baking until tender, about 20 minutes more.

BAKED PEARS WITH RAISINS

Steps:

• Preheat oven at 350 degrees F.
• Slice pears in half lengthwise.
• Scoop out core and stem.
• Place in baking pan.
• Fill the hollowed center with raisins.
• Mix syrup and vanilla and pour evenly into each center (about 2 tablespoons), dot with one-sixth of the butter and top with dash of cinnamon.
• Bake for around 25 minutes.
• Serve warm, possibly topped with whipped cream.

PEAR AND GINGER CRISP WITH SPICED WHIPPED CREAM

Steps:

• Preheat oven to 375*F.
• Toast the pecans in the oven for about 8 mintues, then set aside.
• When cool enough to handle, chop coarsely.
• In a bowl, mix the flour, brownsugar, granulated sugar, cinnamon and a pinch of salt.
• Using a spoon, slowly stir in the butter.
• Add the pecans.
• In another bowl, mix the ginger, lemon juice, sugar and a pinch of salt.
• Mix in the sliced pears.
• Turn into a 2-2 1/2 QT baking dish and cover with the topping mixture.
• Bake until the topping is crisp and pears are soft when tested with the tip of a knife, about 40 minutes.
• Whip the cream, then beat in the sugar and spices.
• Serve with the warm crisp.

BRANDIED PEARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix 1/3 cup brown sugar with water and lemon juice together in an ungreased baking dish until sugar is dissolved. Arrange pear halves, core side down, in the dish, and baste with the sauce. Cover with aluminum foil.
• Bake pears in the preheated oven for 20 - 25 minutes, or until fork-tender but not mushy.
• Meanwhile, mix nuts together with the remaining 2 tablespoons brown sugar, 1 1/2 tablespoons brandy, and the yogurt; set aside. In a separate bowl, whip cream until stiff peaks form. Sprinkle in white sugar and remaining 2 teaspoons of brandy, or liqueur of choice, and gently whip a few strokes more.
• To serve, place one pear half in the center of each serving plate and fill core cavity with nut stuffing. Top with whipped cream. Serve warm.

POACHED PEARS WITH SAFFRON WHIPPED CREAM

Steps:

• Poached Pears: Core pears from bottoms, using a small melon baller or measuring spoon to scoop out seeds. Cut a round of parchment to fit inside a medium saucepan.
• Place pears in pan along with wine, sugar, orange juice and zest, cinnamon, saffron, and enough water to mostly cover pears (about 3 cups). Add vanilla seeds, then pod. Cover with prepared parchment round.
• Bring to a boil, then reduce heat to medium-low and simmer, turning pears occasionally to keep them covered with liquid, until tender (easily pierced with the tip of a knife) but not falling apart, 12 to 15 minutes, depending on ripeness and size. Using a slotted spoon, transfer pears to a large bowl; cover with parchment round from pan.
• Remove and discard vanilla pod and cinnamon. Bring poaching liquid to a boil and cook until reduced to a thin syrup, 25 to 30 minutes (you should have 1 to 1 1/2 cups). Pour syrup over pears and refrigerate, covered with plastic wrap, until cold, at least 2 hours and up to 3 days.
• Saffron Whipped Cream: In a small saucepan, heat 1/4 cup cream and saffron over medium until just barely bubbling around edges. Remove from heat and transfer to a large mixing bowl; add remaining 3/4 cup cream. Refrigerate until chilled, about 30 minutes. Add sugar and beat on medium speed until soft peaks form.
• Serve pears whole or halved in shallow bowls, with syrup and saffron whipped cream.

BRANDIED BAKED PEARS

Steps:

• Put oven rack in middle position and preheat oven to 450°F.
• Peel and halve pears, leaving stems intact, then core with melon-ball cutter and toss with brown sugar in a large bowl.
• Melt butter in a 3-quart shallow baking dish in oven, about 1 minute, then add pears, turning to coat with butter. Add water to dish and bake pears, turning over occasionally, until tender and edges are caramelized, 30 to 50 minutes, depending on ripeness of pears.
• Transfer pears with a slotted spoon to a plate, then add 1/4 cup brandy to baking dish and stir with a heatproof rubber spatula to dissolve any caramelized juices. Return pears to dish.
• Whisk cream in a bowl just until thick (before soft peaks form), then whisk in remaining teaspoon brandy. Serve pears with brandy sauce and drizzle with brandied cream.