Pears Baked In Grappa Food

BAKED PEARS

Steps:

• Preheat oven to 350°. Place pear halves, cut side up, in a shallow 1-qt. baking dish. Place butter in the center of each; drizzle with lemon juice. , Combine sugar and cinnamon; sprinkle over pears. Top with marmalade. Bake, covered, until heated through, 15-20 minutes.

PEARS BAKED IN GRAPPA

Steps:

• Preheat oven to 375 degrees.
• Peel, quarter and core the pears. Place them in a buttered baking dish and sprinkle with sugar and grappa. Bake for 45 minutes, or until tender, depending on the ripeness of the pears.
• Sprinkle with chocolate and serve with creme fraiche.

PEAR CAKE WITH GRAPPA SAUCE

Steps:

• Make pear cake:
• Preheat oven to 350°F and lightly butter and flour an 8 1/2-inch springform pan, knocking out excess flour.
• In a bowl whisk together flour, cinnamon, and baking powder. In another bowl with an electric mixer beat together butter and 1 1/4 cups sugar until light and fluffy and beat in eggs, 1 at a time, beating well after each addition. Beat in flour mixture and milk alternately in batches, beginning and ending with flour mixture and beating until just combined after each addition, and stir in grappa. Peel and core pears and cut into 1/2-inch dice. Fold pears int batter with raisins or prunes and pine nuts.
• Pout batter into prepared pan and sprinkle top with remaining tablespoon sugar. Bake cake in middle of oven until a tester comes out with crumbs adhering to it, 45 to 50 minutes. Cool cake in pan on rack and remove side of pan.
• Make grappa sauce:
• In a bowl with an electric mixer beat together eggs, sugar, and cinnamon until thick and pale. In a metal bowl set over a pan of barely simmering water melt butter and stir in egg mixture. Cook sauce, stirring constantly, until thickened and it registers 165°F on a candy thermometer, about 7 minutes. Remove bowl from pan and stir in cream and grappa.
• Serve cake with warm sauce.

EASY BAKED PEARS WITH AMARETTI

Steps:

• Cut each pear in half, then place on a large baking tray. Use a teaspoon to scoop out the cores and make a dip in the centre of each pear. If your pears are firm, you may need to use a sharp knife to do this. Dollop about 1 heaped tsp ricotta into each dip, then sprinkle over the cinnamon and drizzle with a little honey.
• Heat oven to 190C/fan 170C/gas 5, then roast the pears for 10 mins. Tip the biscuits into a food bag and use a rolling pin to lightly crush them. Remove the pears from the oven, then scatter the crumbs over each pear. Return to the oven for another 10 mins or until the pears are soft and the biscuit golden brown. Serve drizzled with honey.

BAKED PEARS

Steps:

• Core pears but do not peel.
• Place in greased 9" square pan.
• Combine oats, sugar, spices and butter until crumbly.
• Stuff pears letting excess fall into pan.
• Pour 3/4 cup apple juice into pan.
• Bake at 350 degrees for one hour, basting after 30 minutes. Add more juice if necessary.
• Cool 30 minutes before serving.

GRAPPA CAKE ( ITALIAN PEAR CAKE )

Steps:

• Make pear cake: Preheat oven to 350 and lightly butter and flour an 8 1/2" springform pan, knocking out excess flour.
• In a bowl, whisk together flour, cinnamon and baking powder.
• In another bowl, with an electric mixer beat together butter and 1 1/4 cups sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in flour misture and milk alternately in batches, beginning and ending with flour mixture and beating until it is just combined after each addition. Stir in grappa.
• Peel and core pears; cut into 1/2" dice. Fold pears, raisins or prunes and pine nuts into batter. Pour batter into prepared pan and sprinkle top with remaining tablespoons sugar. Bake cake in middle of oven until a tester comes out with crumbs adhering to it, 45 - 50 minutes. Cool cake in pan on rack and remove side of pan.
• Make grappa sauce: In a bowl with an electric mixer beat together eggs, sugar and cinnamon until thick and pale. In a metal bowl set over a pan of barely simmering water, melt butter and stir in egg mixture. Cook sauce, stirring constantly, until it is thickened and registers 165F on a candy thermometer (c. 7 min). Remove bowl from pan; stir in cream and grappa. Serve cake with warm sauce.