EASY POACHED PEARS
Bosc pears, available through April, become tender yet hold their shape well when poached. A spice-infused syrup gives them a pie-like flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 45m
Number Of Ingredients 8
Steps:
- In a large saucepan, combine lemon zest, cinnamon stick, allspice, ground pepper, apple cider, and water.
- Add pears. Cover with waxed paper to prevent discoloring. Bring to a simmer. Cook, turning pears occasionally, until easily pierced with the tip of a paring knife, but not falling apart, about 20 minutes. Remove pears from liquid; transfer to large bowl.
- Raise heat to high; boil cider mixture until reduced to a syrup, about 15 minutes. Discard cinnamon. Pour syrup over pears; refrigerate. To serve, slice off a sliver from the bottom of each pear (so it stands upright). Serve pears with lemon sorbet, if desired.
Nutrition Facts : Calories 128 g, Fat 1 g, Fiber 3 g, Protein 1 g
PEARS EN CROUTE
The carmel sauce makes these pears great. If you want the best use Recipe #20984 instead of the store bought pie crust. Add a little vanilla ice cream and you have consummated the perfect partnership of flavors.
Provided by Country Chef
Categories Dessert
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degree.
- Wash and dry pears.
- Roll out pie dough and cut dough into one inch strips.
- Wrap pears with a 1/4 inch overlap starting from bottom.
- Mix egg yolk and water and brush on wrapped pears.
- Place on cook sheet and cook for one hour at 350 degree.
- Carmel Sauce.
- In a double boiler on low heat combine carmel, condensed milk, lemon juice, and liquor until smooth.
- Best if the pears are fresh out of the oven. Add warm carmel sauce and enjoy with a little vanilla ice cream.
Nutrition Facts : Calories 1441.1, Fat 64.7, SaturatedFat 23.2, Cholesterol 67.2, Sodium 1470.4, Carbohydrate 204.6, Fiber 7.5, Sugar 69.7, Protein 16.4
HOLIDAY BRIE EN CROUTE
Steps:
- Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry to within 2 inches of the edge. Sprinkle with the cranberries and almonds. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.
- Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers.
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