Brown Sugar Pears Food

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.

GLAZED PEARS WITH BROWN-SUGAR OAT CRISP AND PEAR-BRANDY SYLLABUB

Steps:

• Preheat the oven to 350 degrees. In a large mixing bowl, combine the pears, sugar, flour, 1/4 teaspoon salt, lemon zest and ginger. Mix in 1 tablespoon lemon juice and the vanilla.
• In a large skillet fitted with a lid, melt the butter over medium-high heat. Add the pear mixture and sauté for 2 minutes. Pour in cup water and bring to a boil. Cover and cook at a gentle boil for 20 minutes. Uncover and simmer, stirring every 10 minutes, until most of the liquid evaporates, about 40 minutes more. Add the remaining lemon juice and keep at a gentle boil, stirring occasionally, until the liquid becomes syrupy, 15 to 20 minutes.
• Make the crisp: In a large bowl, combine the flour, almonds, oats, brown sugar, cinnamon and salt. Cut in the butter with a pastry blender or 2 forks, then mix the dough with your hands until combined and crumbly. Transfer to a small baking sheet and cook until golden, 20 to 25 minutes. Stir the crisp, then let cool and break into pieces with a wooden spoon.
• Prepare the syllabub: Whisk the cream with an electric mixer until it starts to thicken. If using heavy cream, gradually pour in the sugar. Add the brandy, if you choose, one tablespoon at a time, tasting after each addition. Turn the mixer to high and whip to soft peaks.
• Assemble the dessert: in clear glasses, place a layer of pears, followed by a layer of crisp (about 1/3 cup each per serving). Top each with syllabub and dust with cinnamon. Or assemble in a large trifle bowl.

CREPES WITH BROWN SUGAR PEARS AND FUDGE SAUCE

Steps:

• Combine milk, flour, eggs, sugar and salt in blender. Blend until smooth, occasionally scraping down sides of blender, about 2 minutes. Add 1 tablespoon melted butter and blend 30 seconds. Cover and refrigerate crepe batter in blender container at least 1 hour and up to 4 hours. Reblend batter 15 seconds.
• Heat nonstick skillet with 8-inch-diameter bottom over medium-high heat. Brush with melted butter. Pour 1/4 cup batter into skillet, tilting skillet quickly to coat bottom evenly. Cook until top of crepe appears dry and bottom is golden, loosening edges of crepe with spatula, about 45 seconds. Turn crepe over; cook until brown spots appear on bottom, about 30 seconds. Transfer to plate. Top with plastic wrap. Repeat with remaining batter, brushing skillet with more butter as needed, layering cooked crepes between sheets of plastic wrap. (Can be made 1 day ahead. Cover with plastic; chill.)
• Preheat broiler. Brush baking sheet with melted butter. Place 1 crepe on prepared baking sheet. Place 3 slices of warm Brown Sugar Pears side by side on one quarter of crepe, allowing pear slices to extend slightly over edge of crepe. Fold crepe in half over pear slices. Place 3 more pear slices on crepe above first 3 slices. Fold crepe in half over pears, forming triangular shape. Repeat with 5 crepes and pear slices. Brush crepes with some of cooking liquid from pears.
• Broil crepes just until heated through and golden, watching closely to avoid burning, about 1 1/2 minutes. Transfer to plates. Arrange any remaining pear slices atop crepes. Spoon pear cooking liquid over. Place scoop of ice cream alongside. Drizzle with warm Fudge Sauce. Serve, passing remaining sauce separately.

PEAR CRISPS WITH VANILLA BROWN BUTTER

Steps:

• Make topping:
• Pulse together flour, almonds, brown sugar, and salt in a food processor until nuts are finely chopped. Add butter and pulse just until blended. Coarsely crumble in a shallow baking pan and chill at least 1 hour.
• Make filling and bake crisps:
• Preheat oven to 425°F with rack in middle.
• Scrape seeds from vanilla bean into a small heavy saucepan, then add pod and butter and cook over medium-low heat, swirling pan occasionally, until butter is browned and fragrant, about 4 minutes.
• While butter browns, stir together sugars, flour, and a pinch of salt in a large bowl. Add pears and brandy and toss to combine.
• Discard vanilla pod, then toss butter with pear mixture. Spoon filling into gratin dishes and sprinkle with topping, mounding it slightly in centers. Put in a shallow baking pan and bake 30 minutes, then rotate baking sheet and bake until topping is golden brown and filling is bubbling, 10 to 15 minutes more. Cool to warm or room temperature on a rack.

PEARS IN BROWN SUGAR SAUCE

Steps:

• Slice pears into quarters; remove and discard seeds and cores.
• Melt 1 teaspoon butter in a frying pan over medium heat. Add pears and cook, turning occasionally, until golden brown, 3 to 5 minutes. Remove from the heat.
• Combine brown sugar, water, and remaining 1 teaspoon butter in a medium saucepan over medium heat. Cook, stirring constantly, until boiling. Remove from the heat and let sit until thickened slightly, 3 to 5 minutes.
• Place pear quarters on 4 small plates. Pour brown sugar sauce over pears and top with whipped cream.

BROWN SUGAR PEARS

Steps:

• Melt butter in large nonstick skillet over medium-high heat. Add brown sugar; stir 1 minute. Add pear slices and lemon juice; cook until pears begin to release juice and syrup forms in skillet, turning pear slices frequently, about 3 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before using.)

ROASTED PEARS WITH BROWN SUGAR AND VANILLA ICE CREAM

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the pears cut side up in an 8-inch square glass baking dish. Whisk the apple juice and sugar in a small heavy saucepan over medium-high heat until the sugar dissolves. Whisk in the butter. Pour the sauce over the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices, about 35 minutes.
• Spoon the pears onto plates. Top with ice cream. Drizzle with any juices and serve.
• The pears can also be served frozen. To do so, cool the pears, then place them in the freezer until frozen solid, about 8 hours.

ROASTED PEARS WITH BROWN SUGAR AND VANILLA ICE CREAM

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the pears cut side up in an 8-inch square glass baking dish. Whisk the apple juice and sugar in a small heavy saucepan over medium-high heat until the sugar dissolves. Whisk in the butter. Pour the sauce over the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices, about 35 minutes.
• Spoon the pears onto plates. Top with ice cream. Drizzle with any juices and serve.
• The pears can also be served frozen. To do so, cool the pears, then place them in the freezer until frozen solid, about 8 hours.

BROWN BUTTER PEAR CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
• Mix flour, baking soda, salt, cinnamon, and nutmeg together in large bowl.
• Beat sugar and eggs with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Beat in oil and 1 teaspoon vanilla extract until well-blended. Mix in flour mixture until batter is smooth. Fold in pears and walnuts. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
• Melt butter in a saucepan over medium-low heat, stirring constantly until it is a rich brown color and has a nutty aroma, about 5 minutes. Remove from heat; stir in confectioners' sugar and 1 teaspoon vanilla extract until icing is thick and smooth. Stir in water 1 tablespoon at a time to thin icing to desired consistency. Drizzle icing over cooled cake.

BOOZY BAKED PEARS WITH GINGER AND BROWN SUGAR

Steps:

• Place first five ingredients in a small saucepot. Heat until warmed through, swirl the pan to coat the dried fruit, and set aside to soak.
• Combine the brown sugar, cinnamon and nutmeg in a medium bowl. Using your fingers, crumble the butter into the mixture until it forms a slightly moist crumb topping.
• Fill each pear with some of the mixture.
• Place the pears in a 9-by-13-inch baking dish; pour the brandy mixture evenly over the pears. Cover with foil and bake for 30 minutes at 375°F
• Uncover, gently flip the pears upside down-it's fine if some of the mixture falls out of the center. Bake for an additional 30 minutes. Transfer the pears to serving bowls; spoon the juices and fruit over.
• For added flair, serve each pear with a scoop of vanilla frozen yogurt or sprinkle with lime zest!

BROWN SUGAR-PEAR TART

Steps:

• Preheat oven to 425 degrees.
• Line tart shell with parchment and bake with weights or beans for 10-12 minutes.
• Remove from oven and brush with egg white while stil very hot.
• Lower oven temp to 375 degrees.
• Cut each pear lengthwise in half and remove core.
• Place each pear half, cut side down, on cutting surface.
• Cut crosswise into thin slices.
• Lift each pear half with spatula and arrange on crust, separating and overlapping slices (retain pear shape) to cover surface of crust.
• Mix remaining ingredients; sprinkle over pears.
• Bake 15 to 20 minutes or until crust is golden brown and pears are tender.
• Cool on a rack and serve warm.

BROWN SUGAR PEARS

Steps:

• Melt butter in large nonstick skillet over medium-high heat.
• Add brown sugar and vanilla; stir 1 minute.
• Add pear slices and lemon juice; cook until pears begin to release juice and syrup forms in skillet, turning pear slices frequently, about 3 minutes.
• (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before using.).

BROWN SUGAR PEAR POUND CAKE

Steps:

• Butter a 10-inch fluted tube pan.
• Coat lightly with flour, shaking out excess; set pan aside.
• In a medium bowl stir together flour, baking powder, and salt; set aside.
• In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
• Add brown sugar and vanilla; beat on high speed until mixture is smooth and light, about 3 minutes.
• Add eggs, 1 at a time, beating just until combined.
• Alternately add milk and the 1/4 cup brandy to flour mixture, beating just until combined after each addition and stopping occasionally to scrape the bowl.
• Fold in pears and orange peel.
• Pour batter into prepared pan, spreading evenly.
• Bake in a 350 degree F oven about 1 hour 10 minutes or until golden brown and a long wooden skewer inserted near the center comes out clean.
• Cool cake in pan on a wire rack for 10 minutes.
• For glaze, combine granulated sugar and the 1/3 cup brandy in a small saucepan.
• Cook and stir over medium heat until mixture just boils and sugar is dissolved.
• Remove cake from pan and place on wire rack.
• Place a piece of waxed paper under the wire rack.
• With a pastry brush, brush the warm glaze over the entire surface of the cake.
• Cool cake completely.
• Serve with Pear Sauce.
• To make Pear Sauce: In a medium saucepan combine pears, lemon juice, pear nectar, sugar, and vitamin C tablet.
• Bring to boiling over medium heat; reduce heat.
• Simmer, covered, about 15 minutes or until pears are soft.
• If mixture seems dry and in danger of scorching, add a bit more nectar to pan.
• Remove from heat.
• Cool slightly.
• Puree mixture in a food processor or blender; strain through a fine-mesh sieve.
• Stir in vanilla.
• Taste sauce and adjust sugar if necessary.
• Cool and refrigerate in an airtight container for up to 72 hours.
• Makes about 2 cups.
• Make-Ahead Tip: Store cooled cake tightly wrapped at room temperature up to 2 days.

BROWN SUGAR PEAR BUTTER

Steps:

• Note: Prepare canning jars before starting your preserving project.
• Wash, then quarter and core pears, placing them in a heavy-bottom preserving pan as you work.
• Add 1/4 cup water. Do not add more liquid, the pears will create liquid as they cook!
• Bring to a simmer over low heat, then cover tightly with a lid to keep heat and moisture inches.
• Simmer for approximately 20 minutes or until pears have softened, then remove pan from heat.
• Mash pears with a potato masher until they are mushy (approximately 15-30 seconds.).
• Place food mill over a bowl, then scoop pear mush into the food mill. Crank away until all that remains in the food mill is a small amount of pear skins/peels. Discard or compost the skins.
• Measure the pear puree back into the preserving pan, keeping track of the amount of pear puree you end up with because you'll want to add half that much brown sugar to the pear puree mixture. (For example, for 2 cups of pear puree, you'll add 1 cup of brown sugar.).
• If using a vanilla bean, add it now, then add the remaining spices into the pear puree mixture. Stir well to combine. (Note: If using vanilla extract instead of a vanilla bean, add it at the end of the cooking process, when you would normally be removing the vanilla bean. If you add the vanilla extract before cooking, much of the vanilla flavor will be diminished.
• Cook approximately one hour over low heat, simmering constantly. It will be more of a bubble than a simmer, because of the thickening nature of the pear butter.
• Once desired thickness has been achieved, remove the preserving pan from the heat and, if using the vanilla bean, remove it and split the bean down the middle with a sharp knife. Using the edge of the knife, scrape the tiny seeds back into the pear butter, and stir well. (Note: If using vanilla extract, add at this point.).
• Using a wide-mouth funnel, spoon pear butter immediately into hot sterilized jars, leaving 1/4" headspace.
• Look for any air bubbles in the jars and if you see any, use a chopstick or plastic knife to pop them before wiping rims clean.
• At this point you can either cover jars with tight-fitting lids (and store in the refrigerator for up to 3 months or in the freezer for up to 6 months) or you can process by following these steps:.
• For Canning Process:.
• Place a sealing lid on the jar, screw on a band until finger-tight then wipe jar rims spotlessly clean with a dry paper towel.
• Process for 10 minutes in a Boiling Water Bath. (If needed, add extra hot water to be sure jars are completely submerged before covering Boling Water Bath Canner with the lid.).
• Remove jars with a jar-lifter and place on a towel on the counter in a draft-free place. Let rest for 24 hours, then check for proper seal before storing.
• If jars lids seal, store them in a cool, dark place for up to one year.
• Note: Check lids for a proper seal by pressing the middle of the lid with a finger or thumb. If the lid stays down, it is sealed and will easily keep for up to one year in a cool dark place. If the lid springs up when you release your finger, the lid is unsealed. Place unsealed jars in your refrigerator and eat within 3 months, or within one month after opening.