Grilled Pears With Raspberry Grand Marnier Sauce Food

GRILLED PEARS WITH RASPBERRY SAUCE

Steps:

• Heat coals or gas grill for direct heat. Peel pears; cut lengthwise in half and remove cores. Brush lightly with oil. Cover and grill pears, cut sides up, 4 to 6 inches from medium heat about 10 minutes, turning after 5 minutes, until tender.
• While pears are grilling, place raspberries with syrup and lemon juice in blender or food processor. Cover and blend on medium speed, stopping blender occasionally to scrape sides, or process about 30 seconds, until smooth. Strain to remove seeds if desired.
• Serve hot pears with raspberry sauce. Drizzle with fudge sauce.

BAKED PEARS WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 375 degrees. In an ovenproof skillet, combine butter, sugar, ginger, cloves, and nutmeg. Add pears, cut side down; cover with foil. Bake, turning pears over halfway through, until tender when pierced with the tip of a paring knife, about 25 minutes.
• Lift pear halves with a slotted spoon, allowing any juices to drip back into skillet, and divide among four serving plates. Bring liquid in skillet to a boil over medium heat. Add cream; cook until slightly thickened, 1 minute. Stir in raspberries. Spoon sauce over pears; serve.

ROASTED PEARS WITH VANILLA & GRAND MARNIER

Steps:

• Preheat oven to 425 degrees F.
• Remove the yellow peel from the lemon in 1/2 inch strips and place them in a shallow baking dish that is large enough to hold all the pears.
• Using a small paring knife, cut out about 3/4 of each pear's core from the bottom, leaving the pear intact.
• Squeeze the lemon juice into a bowl.
• Using a basting brush, brush the inside of each pear with lemon juice and sprinkle it with sugar.
• Brush each pear with melted butter.
• Place remaining sugar on a large cutting board or a sheet of waxed paper.
• Roll each pear in sugar so it is evenly coated and place in the baking dish.
• Slice vanilla bean lengthwise down the center and scrape out the seeds.
• Place the seeds and pod in the baking dish.
• Add the water and Grand Marnier.
• Bake the pears for 45 minutes, basting occasionally with the liquid in the dish.
• If they're getting too brown, loosely cover with foil.
• Serve with leftover syrup and vanilla ice cream.

POACHED PEARS WITH GRAND MARNIER CUSTARD SAUCE

Steps:

• Make Grand Marnier Custard Sauce.
• For pears: Squeeze juice from 1 ½ of the lemons; measure and reserve 3 tblsps of the juice.
• Add remaining juice to large bowl of cold water.
• Using corer or small, thin-bladed knife, core one pear, leaving stem intact, through the blossom end.
• Pare and place in acidulated water.
• Repeat with remaining pears.
• Mix 3 cups water and sugar in saucepan large enough to hold all the pears.
• Heat, stirring frequently, over medium heat until sugar dissolves and liquid begins to boil.
• Stir in reserved lemon juice.
• Drain pears and place in simmering syrup.
• Cook uncovered, turning carefully occasionally, over medium heat until tender, 35-45 minutes.
• Remove from heat.
• Cut 4 very thin slices from remaining lemon half.
• Add vanilla and lemon slices to poaching liquid.
• Cool to room temperature.
• Refrigerate, covered, until cold.
• Remove pears with slotted spoon to individual dessert plates; spoon custard sauce over pears; garnish with orange zest.

COEUR A LA CREME WITH RASPBERRY AND GRAND MARNIER SAUCE

Steps:

• Place the cream cheese and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 minutes. Scrape down the beater and bowl with a rubber spatula and change the beater for the whisk attachment. With the mixer on low speed, add the heavy cream, vanilla, lemon zest, and vanilla bean seeds and beat on high speed until the mixture is very thick, like whipped cream.
• Line a 7-inch sieve with cheesecloth or paper towels so the ends drape over the sides and suspend it over a bowl, making sure that there is space between the bottom of the sieve and the bottom of the bowl for the liquid to drain. Pour the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate overnight.
• To serve, discard the liquid, unmold the cream onto a plate, and drizzle Raspberry and Grand Marnier Sauce around the base. Serve with raspberries and extra sauce.
• Place raspberries, sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and orange liqueur into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

GRILLED PEACHES WITH FRESH RASPBERRY SAUCE

Steps:

• Puree 2 1/4 cups fresh raspberries along with 3 tablespoons water in food processor until puree is smooth. Strain raspberry puree through fine-mesh strainer, pressing on solids to release as much liquid as possible; discard solids in strainer. Stir in 3 tablespoons sugar and 1 tablespoon fresh lemon juice until blended. DO AHEAD Fresh raspberry sauce can be made 1 day ahead. Cover and refrigerate.
• Prepare barbecue (medium heat). Melt butter with brown sugar in heavy small skillet over medium heat. Remove skillet from heat. Brush peach halves all over with melted butter mixture. Grill until tender, about 8 minutes, turning occasionally. Serve with sauce.

POACHED PEARS WITH GRAND MARNIER SAUCE

Steps:

• 1. Peel pears, core from the bottoms, cutting to but not through the stem end, leaving the stem intact. Brush with lemon juice and set aside.
• 2. Combine the water and 1 cup sugar in a large saucepan. Bring to a boil; boil, stirring occasionally, until the sugar dissolves. Add the pears; cover, reduce heat and simmer for 15 minutes or until tender. Drain and let cool.
• 3. Combine the egg yolks and 1/4 cup sugar in the top of a double boiler; heat at medium speed of an electric mixer until blended. Bring the watrer in the bottom to a simmer; beat the mixture 5 minutes or until thick and pale. Remove from heat; stir in liqueur. Cover and chill.
• 4. Beat the whipping cream until soft peaks form. Fold into chilled mixture. Serve the pears with the sauce.

RASPBERRY SAUCE

Steps:

• Press the raspberries through a sieve, and mix the puree with the sugar and Grand Marnier until the sugar is dissolved. Taste for sweetness and adjust. Chill until ready to use.

QUICK SAUTE OF PEARS WITH RASPBERRY SAUCE

Steps:

• With a stainless steel knife, peel and core the pears. Cut them into eighths. Rub them with lemon so they do not discolor. Set them aside in a covered bowl in the refrigerator until you are ready to use them. Melt the butter in a large skillet. Saute the pears over high heat for 3 to 4 minutes or until they begin to brown. With a slotted spoon, transfer the pears to a serving platter. Deglaze the pan with liqueur and raspberry preserves and reduce until syrupy and thick. Spoon over the pears and garnish with almonds and frozen yogurt or whipped cream if you wish.

SIMPLE FRESH BERRY WITH GRAND MARNIER SAUCE

Steps:

• Gather the ingredients.
• Put 1 pint of the mixed berries in a medium bowl. Using a pastry cutter , fork, or potato masher, coarsely mash berries.
• Purée remaining berries with 4 tablespoons sugar in a food processor fitted with a steel blade.
• Mix puréed berries with mashed berries along with orange liqueur.
• Taste and adjust flavor, adding more sugar if necessary.
• Let the berry sauce stand at room temperature to allow the flavors to blend for at least 30 minutes. The sauce can also be prepared ahead, covered, and refrigerated for up to 4 hours before serving.
• Enjoy! Recipe Source: " The Perfect Recipe " by Pam Anderson (Houghton Mifflin) Reprinted with permission. As Executive Editor of Cook's Illustrated, Pam Anderson made a name for herself in the food world. She has since authored seven cookbooks, including "The Perfect Recipe," a cookbook dedicated to the everyday home cook. The cookbook has over 150 recipes with dozens of step-by-step illustrations and tons of helpful tips.

GRILLED PEARS WITH RASPBERRY-GRAND MARNIER SAUCE

Steps:

• Prepare a medium-hot fire in a grill. Oil the grill rack. To make the sauce, in a bowl, combine the raspberries and honey. Mash the raspberries lightly with a fork and stir in the liqueur. Set aside. Cut the pears in half lengthwise and remove the cores. Squeeze the lemon over the cut sides of the pears to prevent browning. In a shallow bowl, stir together the sugar and cinnamon. Dip the cut sides of the pears in the cinnamon sugar. Grill the pears, cut side down, directly over medium-high heat until the fruit is grill-marked and the sugar is caramelized, 2 to 4 minutes. Do not allow the pears to char. Using a spatula, turn the pears over and grill until tender and heated through, 3 to 4 minutes. If the pears start to char, move them to a cooler part of the grill to cook. Serve the pears topped with the raspberry sauce and with a scoop of vanilla ice cream alongside. Serves 4. Serving Tip: Serve the grilled pears with a small glass of pear eau-de-vie, a clear fruit brandy. You could also use the eau-de-vie in the sauce in place of the orange liqueur, if you wish, and increase the honey to taste.