Cinnamon Roasted Pears With Cider Reduction Food

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HEALTHY BAKED PEARS WITH CINNAMON



Healthy Baked Pears with Cinnamon image

These healthy baked pears can be a sweet and simple snack or a fancy, decadent dessert. Serve them on their own or try them topped with coconut yogurt, nuts and granola.

Provided by Deryn Macey

Categories     Dessert

Time 27m

Yield 4

Number Of Ingredients 3

ripe pears
1/2 tsp pure maple syrup (per half pear)
1/4 tsp cinnamon (per half pear)

Steps:

  • Pre-heat oven to 350 degrees F
  • Using as many pears as you like, slice the pears in half and gently scoop out the seeds using a small cookie scoop or spoon.
  • Place the pears cut side up on a baking pan or in an oven-proof dish and drizzle each halve pear with 1/2 tsp maple syrup and sprinkle with 1/4 tsp sprinkle cinnamon.
  • Bake until soft and tender, about 25-30 minutes.
  • Serve warm with your choice of toppings.

Nutrition Facts : ServingSize half a pear, Calories 63 calories, Fat 0 g, Carbohydrate 15 g, Fiber 3.5 g, Protein 0.5 g

HONEY MUSTARD SABAYONE OVER THYME ROASTED PEARS



Honey Mustard Sabayone Over Thyme Roasted Pears image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 13

8 large egg yolks
1/4 cup sugar
2 Tbs. honey
1 Tbs. Dijon mustard
1/2 cup Marsala wine
pinch of salt
1 Tbs. turbinado sugar for garnish
thyme sprigs for garnish
3 Bosc pears, cored and quartered
1 Tbs. fresh thyme leaves
2 Tbs. olive oil
salt and pepper
salt and pepper

Steps:

  • SABAYONE: Set up a saucepan with 2 inches water over medium-low heat so the water steadily simmers. Set up a large ice bath. In a stainless steel bowl that can fit over saucepan, whisk together egg yolks and sugar and whisk in remaining ingredients. Set bowl over double boiler and whisk constantly until light and frothy and doubled in size, about 6 minutes. Do not let bowl touch simmering water. If egg mixture gets too hot it will scramble the eggs and you'll have to start over, so move the bowl back and forth from the heat and use ice bath if necessary. Serve sabayone warm over roasted pears for a sweet and savory dessert.
  • PEARS: Preheat oven to 375 degrees F. Toss pears with thyme, oil and a little tiny bit of salt and pepper in a mixing bowl. Pour them out onto a sheet pan and roast until tender, about 40 minutes.

MAPLE ROASTED PEARS



Maple Roasted Pears image

Provided by Food Network Kitchen

Categories     dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 8

3 tablespoons unsalted butter, melted
1/4 cup maple syrup
2 tablespoons brown sugar
2 tablespoons brandy
8 ripe pears, either Anjou, Bartlett, or Comice
1/4 cup dried cranberries
2 cups fat-free vanilla frozen yogurt
1/4 cup granola

Steps:

  • Preheat the oven to 375 degrees F.
  • In a 13 by 9-inch baking dish, combine the butter, maple syrup, brown sugar, and brandy. Peel the pears, halve lengthwise, and remove the seeds with a melon baller or teaspoon. Add the pears to the baking dish and coat with the maple mixture. Arrange the pears cut-side down, and bake until tender, about 50 minutes, basting occasionally. Meanwhile, put the cranberries in a small bowl and cover with hot water; set aside until plump. Drain and coarsely chop the cranberries.
  • Transfer the pears to plates. Pour the baking juices into a small bowl, and whisk in 1 or 2 teaspoons of water to blend into a sauce. Top each pear with a small scoop of frozen yogurt, and scatter granola and cranberries over the pears. Drizzle the syrup over the top. Serve immediately.

Nutrition Facts : Calories 216 calorie, SaturatedFat 3 grams, Carbohydrate 41 grams, Protein 2 grams

PORK TENDERLOIN WITH APPLE CIDER REDUCTION



Pork Tenderloin with Apple Cider Reduction image

Provided by Aida Mollenkamp

Categories     main-dish

Time 33m

Yield 4 to 5 servings

Number Of Ingredients 6

2 (1 pound) pork tenderloins, cut in 1/2 crosswise
Vegetable oil
Salt and freshly ground black pepper
1 1/2 cups apple cider
1/2 cup apple cider vinegar
1/4 cup maple syrup

Steps:

  • Heat oven to 500 degrees F and arrange rack in the upper third.
  • Pat pork tenderloins dry with paper towels, brush with oil, and season well with salt and freshly ground black pepper. Heat a large frying pan over medium-high heat. Add 2 pieces of pork tenderloin and cook until brown on all sides, turning occasionally, about 4 minutes. Set pork aside on a baking sheet and repeat with remaining pieces.
  • Place pork in oven and cook until an instant-read thermometer inserted in the middle of the tenderloin registers 145 to 150 degrees F, about 15 minutes. Meanwhile, place pan over high heat, add cider and vinegar and stir, scraping up any browned bits. Cook until mixture is reduced by 2/3, about 8 minutes. Reduce heat to medium, stir in maple syrup and remove from heat until pork is cooked.
  • When pork is ready, remove to a cutting board to rest about 5 minutes. Warm sauce over medium-high heat, add pork and any accumulated juices and spoon sauce over meat to completely coat. When pork is warm, return pork to cutting board and slice thinly. Serve with pan sauce spooned over.

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