PEARS GLAZED WITH MAPLE SYRUP
Seasonal fruit glazed with syrup and topped with cardamom cream is lovely for a fall dinner.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
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.
Nutrition Facts : Calories 302 g, Fat 17 g, Fiber 7 g, Protein 1 g
GLAZED PEARS WITH BROWN-SUGAR OAT CRISP AND PEAR-BRANDY SYLLABUB
In the 1940s, Robert E. Rich, an independent-minded son of a successful dairyman, introduced RichWhip, the first nondairy topping, to the world. It took off. This recipe can be made using RichWhip, which is still available at many kosher supermarkets, or heavy cream.
Provided by Alex Witchel
Categories dessert
Time 2h
Yield Serves 8
Number Of Ingredients 18
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.
Nutrition Facts : @context http, Calories 784, UnsaturatedFat 16 grams, Carbohydrate 96 grams, Fat 41 grams, Fiber 11 grams, Protein 7 grams, SaturatedFat 23 grams, Sodium 914 milligrams, Sugar 63 grams, TransFat 1 gram
CARAMELIZED PEARS
This glistening caramelized topping of red Anjou pears and honey lends color and flavor to our Honey Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Heat butter in a large skillet over medium heat. Add sugar; cook, stirring, until almost dissolved, 1 to 2 minutes. Add pears; cook, stirring occasionally, until soft and just golden, 12 to 20 minutes. Pour in honey; cook, stirring, until pears are coated and very soft, 3 to 5 minutes.
QUICK & EASY CARAMELIZED PEARS
Seasonal fruit is the perfect starting point for a memorable meal-ender.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- In a large skillet, melt butter over medium-high. Add pears, one cut side down, and cook until browned, then reduce heat to medium and cook 3 minutes. Turn pears to other cut side and cook 4 minutes. Add sugar and 1 tablespoon water, swirling pan to combine. Turn pears skin side down and cook until sauce is thickened slightly, 2 minutes. Stir in vanilla and pinch of salt. Serve warm with ice cream.
Nutrition Facts : Calories 135 g, Fat 6 g, Fiber 3 g, SaturatedFat 4 g
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.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 3 grams, Carbohydrate 32 grams, Fat 10 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 6 grams, Sodium 443 milligrams, Sugar 21 grams
GLAZED PEARS
Make and share this Glazed Pears recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 4
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!
ROASTED PEARS IN RED WINE AND CINNAMON GLAZE
Steps:
- Preheat the oven to 400 degrees F.
- Combine the honey, sugar, wine, and cinnamon in a 9-inch baking dish. Add the fruit and toss to coat. Roast until tender, 20 to 30 minutes. When the fruit is cooked, remove it from the pan, and reduce the oven temperature to 350 degrees F.
- Meanwhile, toss the almonds and sugar together, then add the egg white, and mix well to coat. Lightly grease a baking sheet and spread the almond mixture on it. Bake the almonds, turning them with a spatula every 5 minutes, until golden brown and caramelized, about 10 to 12 minutes.
- Serve the fruit warm or at room temperature, with the almonds sprinkled on top.
GLAZED APPLES AND PEARS
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 4 servings
Number Of Ingredients 7
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
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 6 servings
Number Of Ingredients 8
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
CARAMEL GLAZED PEARS
Steps:
- Combine the wine, vanilla bean and lemon rind in a large saucepan. Peel the pears carefully with a vegetable peeler and pull out the blossom end with the tip of the peeler so the pears will be able to stand up. Leave the stem attached. As you peel the pears, drop them in the wine.
- Bring the wine to simmer and cook the pears until they are tender but not mushy, about 30 to 40 minutes. Remove the pears from the syrup and set them aside. Boil poaching liquid to a fourth of a cup.
- Stand the pears up on a baking sheet. Fill a shallow pan with cold water for cooling the caramel and set aside.
- Heat the sugar and one cup of water in a small saucepan without stirring until it turns a deep honey color. Remove the saucepan from the heat and dip the bottom in the pan of cold water to stop the caramel from coloring any further. Pour the hot caramel over each pear, covering it completely. If the caramel hardens while you are working, reheat it.
- Place a spoonful of poaching liquid on each of four plates. Top with a pear and garnish with a dollop of creme fraiche.
Nutrition Facts : @context http, Calories 857, UnsaturatedFat 3 grams, Carbohydrate 140 grams, Fat 11 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 46 milligrams, Sugar 124 grams
SAUSAGES WITH SHERRY CARAMEL GLAZED PEARS
Steps:
- Bring sugar and 1/4 cup water to a boil in a 10-inch heavy skillet, stirring until sugar is dissolved and washing down any sugar crystals on side of skillet with a pastry brush dipped in cold water. Boil syrup, without stirring, gently swirling skillet, until mixture is a deep golden caramel.
- Carefully stir in vinegar (mixture will steam vigorously and caramel will harden). Remove from heat and stir until caramel is dissolved, about 30 seconds. Transfer to a heatproof cup and reserve skillet (do not clean skillet).
- Peel pears, quarter lengthwise, and core. Toss with 1 teaspoon lemon juice.
- Add 1/4 cup water, butter, and shallots to reserved skillet, then cook, uncovered, over moderate heat, stirring occasionally, until liquid is evaporated and shallots begin to brown, about 5 minutes.
- Add pears and cook, turning occasionally, until golden brown but not soft, about 6 minutes.
- Stir in caramel, salt, and pepper, then cook 1 minute. Remove from heat and stir in remaining 1/2 teaspoon lemon juice.
- While pears and shallots are sautéing, cook sausages in oil and remaining 1/4 cup water in a 12-inch heavy skillet, covered, over moderate heat, 5 minutes.
- Remove lid from skillet and cook sausages, turning occasionally, until liquid is evaporated and sausages are browned and cooked through, about 6 to 12 minutes more. Serve sausages with shallots and pears.
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.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 0 grams, Carbohydrate 54 grams, Fat 0 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 43 grams
CARAMEL-GLAZED PEAR CAKE
Make and share this Caramel-Glazed Pear Cake recipe from Food.com.
Provided by Juenessa
Categories Dessert
Time 1h28m
Yield 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 740.5, Fat 42.1, SaturatedFat 9.3, Cholesterol 68.4, Sodium 396.3, Carbohydrate 88, Fiber 4, Sugar 58.7, Protein 6.7
GLAZED PEAR SHORTCAKES
Family and friends will savor every last crumb of this lickety-split dessert. The pound cake absorbs the apricot flavor and the warm sweetness of the pears. Special enough to serve company-and cute, too! -Fran Thomas, St. James City, Florida
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small cast-iron skillet, saute pears in butter until tender. Remove from the heat; stir in spreadable fruit. , Place cake slices on 4 dessert dishes; top with pear mixture, walnuts and whipped topping.
Nutrition Facts : Calories 256 calories, Fat 14g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 161mg sodium, Carbohydrate 32g carbohydrate (11g sugars, Fiber 3g fiber), Protein 3g protein.
HONEY GLAZED CARROTS AND PEARS
My wife and I put together this recipe for an office Christmas party, and it got rave reviews. This side dish is easy to prepare and has a great taste.
Provided by Walter Jenny Jr.
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add pears; cover and steam until tender, 5 to 10 minutes. Transfer pears to a bowl. Add carrots to steamer, cover, and cook until tender, about 10 minutes; add carrots to bowl with pears.
- Heat butter in a saucepan over medium heat; stir in brown sugar, honey, cinnamon, and nutmeg. Bring to a simmer, stirring occasionally, until sugar has melted and glaze is slightly reduced, 5 to 10 minutes.
- Pour glaze over pears and carrots; toss to coat. Remove pears and carrots with a slotted spoon and transfer to a serving dish; sprinkle with parsley.
Nutrition Facts : Calories 226.7 calories, Carbohydrate 22.6 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 4.6 g, Protein 1.4 g, SaturatedFat 9.8 g, Sodium 188.7 mg, Sugar 14.6 g
GLAZED CHICKEN & PEARS
Make and share this Glazed Chicken & Pears recipe from Food.com.
Provided by HeatherFeather
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 228.5, Fat 5.2, SaturatedFat 0.7, Cholesterol 68.4, Sodium 395.6, Carbohydrate 16.9, Fiber 2, Sugar 11.3, Protein 28.1
More about "glazed pears food"
31 BEST SEASONAL PEAR RECIPES | WHAT TO MAKE WITH PEARS
From foodnetwork.com
WHAT GOES WELL WITH PEARS? - PRODUCE MADE SIMPLE
From producemadesimple.ca
BALSAMIC GLAZED PEARS WITH VANILLA ICE CREAM - THRIFTY …
From thriftyfoods.com
BRANDY-GLAZED PEARS RECIPE - LOS ANGELES TIMES
From latimes.com
GLAZED PEAR SALAD - HAPPY BELLY FOODIE
From happybellyfoodie.com
MAPLE-GLAZED PEARS AND CEREAL RECIPE | EATINGWELL
From eatingwell.com
GLAZED PEARS RECIPE | WELLNESS MAMA
From wellnessmama.com
5/5 (4)Total Time 35 minsCategory DessertCalories 131 per serving
GLAZED APPLES AND PEARS RECIPE - FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenSteps 5Difficulty Easy
GLAZED PEARS WITH CINNAMON GOATS’ MILK SAUCE, BRANDY SNAPS
From bbc.co.uk
MARMALADE GLAZED PEARS RECIPE BY 10MIN.CHEF | IFOOD.TV
From ifood.tv
RECIPE GLAZED PEARS - RECIPES.CAMP
From recipes.camp
AIR FRYER HONEY GLAZED PEARS - AIR FRYING FOODIE
From airfryingfoodie.com
GLAZED PEARS - PPG PAINTS
From ppgpaints.com
FARM FRESH: GLAZED PEARS A JUICY, SWEET DESSERT
From post-gazette.com
CHOCOLATE-GLAZED PEARS RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
HONEY-GLAZED ROASTED PEARS RECIPE - LOS ANGELES TIMES
From latimes.com
GLAZED PEARS RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GLAZED PEARS RECIPE BY FAST.COOK | IFOOD.TV
From ifood.tv
BRANDIED PEARS - EASY PEAR DESSERT RECIPE - HINT OF HEALTHY
From hintofhealthy.com
HONEY PEAR GLAZED CHICKEN THIGHS WITH QUINOA - OHCARLENE
From healthfullyeverafter.co
BALSAMIC-GLAZED PROSCIUTTO-WRAPPED PEARS - A CLEAN PLATE
From acleanplate.com
GLAZED PEARS RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GLAZED PEARS | FOOD TO LOVE
From foodtolove.co.nz
APRICOT-GLAZED PEARS RECIPE - FOOD.COM
From food.com
GLAZED PEAR TART - GUILD WARS 2 WIKI (GW2W)
From wiki.guildwars2.com
GLAZED PEARS WITH MASCARPONE | FOOD TO LOVE
From foodtolove.co.nz
GLAZED PEARS RECIPE - FOOD NEWS
From foodnewsnews.com
BALSAMIC GLAZED PEARS WITH VANILLA ICE CREAM | THRIFTY FOODS RECIPES
From thriftyfoods.com
GLAZED ROASTED PEARS - KOSHER BY GLORIA
From kosherbygloria.com
GLAZED PEAR TART WITH PECAN CRUST | CANADIAN LIVING
From canadianliving.com
BRAISED PEARS WITH SOY-GINGER GLAZE - PRODUCE MADE SIMPLE
From producemadesimple.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love