Glazed Pears Food

GLAZED APPLES & PEARS WITH STICKY SHALLOTS

Steps:

• Put the lemon juice into a large bowl. Peel the apples and pears, leaving the stalks on, then toss in the juice. Meanwhile, bring a medium saucepan of water to the boil. Lower in the apples and pears, then cover and poach for 30 mins or until the fruit just gives to a sharp knife. Peel the shallots while you're waiting.
• Heat oven to 190C/fan 170C/gas 5. Add the oil and butter to a smallish roasting tin, then add the drained apples, pears and the shallots. Brush the fruit with a layer of the jelly or jam and roast for 1 hr until softened and golden. Turn the pears and apples around in the fat a few times during cooking, brushing twice more with the glaze. Serve spooned around the turkey, decorated with bay leaves.

GLAZED PEARS

Steps:

• In a large bowl, mix the lemon juice with 2 cups of water.
• Core the pears, slice them lengthwise into wedges, then chop into bite size pieces. Place the pears into the lemon water as your work, to prevent them from turning brown.
• Drain pears and pat dry with paper towels.
• In a large skillet, melt butter. Add the pears and cook over medium heat until the juices are released, about 10 minutes, stirring occasionally. Sprinkle the sugar over the pears, and keep cooking until the juices are absorbed, and the pears are glazed. Watch carefully so as not to burn the pears.
• Sprinkle pears with lemon juice and cook just a little longer. Taste and adjust with more lemon, if needed. Enjoy!

PEARS GLAZED WITH MAPLE SYRUP

Steps:

• In a chilled mixing bowl, combine cream and cardamom and whip until cream holds soft peaks. Refrigerate, covered.
• Quarter, core, and peel pears. Cut quarters in half and sprinkle with lemon juice.
• Melt butter in a large skillet over medium-high heat. Arrange pears in skillet and cook on one side until pears just begin to brown, about 3 minutes. Add maple syrup and cook until pears are tender, about 1 minute more. Turn pears and cook for another minute. Remove from heat and allow pears to cool slightly. Transfer to bowls and serve warm, topped with whipped cream.

GLAZED PEARS

Steps:

• Peel, core and slice the pears a quarter of an inch thick. Sprinkle with sugar and lemon juice.
• Melt the butter in a large, heavy frying pan. Saute the pears in a single layer a few at a time until golden. Season with salt and pepper to taste.

CARAMEL-GLAZED PEAR CAKE

Steps:

• To make cake:.
• Toss together pears and 1 tablespoon sugar; let stand 5 minutes.
• Beat eggs, 2 cups sugar, and oil at medium speed with an electric mixer until blended.
• Combine flour, salt, and baking soda, and add to egg mixture, beating at low speed until blended.
• Fold in pears, chopped pecans, and vanilla extract.
• Pour batter into a greased and floured 10-inch Bundt pan.
• Bake at 350° for 1 hour or until a wooden pick inserted in center of cake comes out clean.
• Remove from pan, and drizzle Caramel Glaze over warm cake.
• To make the glaze:.
• Stir together brown sugar, butter, and evaporated milk in a small saucepan over medium heat; bring to a boil, and cook, stirring constantly, 2 1/2 minutes or until sugar dissolves.

GLAZED APPLES AND PEARS

Steps:

• Peel, halve and core, both the apples and pears. Cut each 1/2 into 4 wedges and transfer to a medium bowl. Halve the lemon and squeeze the juice over the fruit, toss lightly.
• Melt the butter in a skillet over high heat. Add the sugar, and cook until the sugar begins to caramelize. Add the fruit the caramel may seize (harden) don't be alarmed. Add the cinnamon stick or vanilla, and cook, stirring, until the caramel melts, and the fruit is juicy, about 7 minutes.
• If adding the Calvados, remove the pan from the heat before adding the alcohol. Return the pan to the heat. To flambe the alcohol on a gas burner, carefully tip the pan toward the flame; and on an electric element hold a long match at the inside edge of the pan until it ignites. Swirl the pan over the heat until the flame subsides. Serve fruit, warm, over ice cream with cookies.
• Copyright 2003 Television Food Network, G.P. All rights reserved
• Serving suggestion: Vanilla Ice cream and gingerbread cookies.

GLAZED APPLES AND PEARS

Steps:

• Peel, core, and cut both the apples and pears into 3/4-inch wedges. In a medium bowl, toss the fruit with the lemon juice. Melt the butter in a medium skillet over medium heat. Add the sugar, orange zest, and cinnamon sticks and stir until sugar is dissolved. Add the fruit, increase the heat to medium-high, and cook, shaking the pan frequently, until glazed, about 10 minutes. Raise the heat to high, add the orange juice, and cook until the fruit is easily pierced with a paring knife, about 1 minute more. If desired, add the Calvados. If cooking on a gas burner, carefully tip the pan toward the flame to flambe the alcohol; if cooking over an electric element, hold a long match near the mixture. Swirl the pan over the heat until the flame subsides. Serve warm.
• Copyright 2001 Television Food Network, G.P. All rights reserved

HONEY-GLAZED APPLE PEAR TART

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or grease with nonstick cooking spray.
• Dust a cutting board with flour and unfold the puff pastry onto it. Dust more flour over the puff pastry and gently roll out the creases. Transfer the puff pastry sheet to the parchment paper-lined baking sheet.
• Using a fork, pierce a border around the edge of the puff pastry, 1/2-inch from the edges. Prick the center of the pastry as well, about 10 times all over. In a bowl, combine the sugar, and cinnamon.
• Arrange the pear, and apple slices on top of the pastry in 4 rows or diagonally, overlapping fruit slices and avoiding the border. Brush the fruit with melted butter and top with cinnamon-sugar. Bake the tart for 15 minutes, or until the pastry is golden brown and beginning to puff.
• Brush honey over the fruit and bake for an additional 5 minutes. Serve warm with mascarpone cheese.

GLAZED PEAR MUFFINS ( WEIGHT WATCHERS)

Steps:

• Preheat oven to 375' and spray a muffin pan with a cooking spray.
• Core and chop the pears into tiny bite size pieces and place into a bowl.
• Add cinnamon, sugar and lemon juice to the bowl of pears. Stir and set aside.
• In a small bowl, whisk together sour cream, egg, 1 teaspoons vanilla extract and milk. Set aside.
• In a large bowl, sift together flour, salt, baking soda and baking powder.
• Make a well in center of the flour mixture and pour in the sour cream mixture and the fruit mixture, by adding in, in small batches. Mix until barely blended. Do not over beat!
• Drop by Tablespoons into prepared muffin tins. Fill 3/4 full.
• Bake for 30 to 35 minutes.
• Remove from oven and cool 5 minutes in the pan.
• Remove muffins from the tin and let cool completey before glazing the muffins.
• While they are cooling you can go ahead and make the glaze.
• In a bowl mix together powered sugar, ginger,.
• vanilla extract and water.
• Add another tsp of water if the glaze is to think.
• Spread a thin layer of glaze over each cooled muffin.

GLAZED CHICKEN & PEARS

Steps:

• Drain pears, saving liquid.
• Whisk together the pear liquid, cornstarch,mustard,salt, pepper, water, lemon zest,lemon juice, and soy sauce.
• Heat enough oil (over medium-high heat) in a large skillet to keep the chicken from sticking (use less if you have a nonstick skillet)- no more than 2 tablespoons.
• Brown chicken on all sides,then add pear liquid mixture.
• Cover pan with lid, lower heat, and simmer on low 45 minutes.
• Remove chicken from the pan, reserving pan drippings; keep chicken in a covered dish to keep warm.
• Add pears to the pan and cook, stirring often, over medium-high heat until liquid has reduced by half.
• Serve sauce spooned over chicken.

BAKED GLAZED PEARS

Steps:

• Preheat oven to 375 degrees.
• Cut the pears in half, core them and place them in a shallow baking dish, slightly overlapping if necessary. Squeeze with lemon juice and add water to come halfway up the pears. Sprinkle with sugar and bake until the pears are soft and the water and sugar have reduced to a golden glaze (one to one-and-a-half hours). Serve hot or at room temperature.