Roasted Pears In Red Wine And Cinnamon Glaze Food

ROASTED BOSC PEARS WITH POMEGRANATE GLAZE

Steps:

• Preheat oven to 350°F. Stir wine, pomegranate juice, sugar, cinnamon stick, and orange peel in medium saucepan over medium heat until sugar dissolves, about 3 minutes.
• Using small melon baller, core pears from bottom of wide end. Trim bottoms flat and stand upright in 8x8x2-inch baking dish. Pour pomegranate-wine sauce over pears. Roast pears until tender when pierced with knife, basting pears with sauce every 20 minutes, about 1 hour. Using spatula, transfer roasted pears to serving platter. Transfer pan juices to small saucepan. Simmer until reduced to 2/3 cup, about 5 minutes. (Can be made 4 hours ahead. Let sauce and pears stand at room temperature. Rewarm sauce before continuing.)
• Spoon glaze over pears. Serve warm or at room temperature with vanilla ice cream and biscotti.

PEARS ROASTED IN RED WINE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Cut a small slice off the bottom of each pear so they sit up. Put the pears into a casserole dish and pour over the wine. Cut the butter into cubes and push a cube onto the top of each pear. Sprinkle over the sugar, scatter in the cinnamon and star anise. Cover with a lid or foil, then bake in the oven for 30 mins.
• Remove the pears from the oven, baste them well in their juices, then return to the oven, uncovered, for 40 mins, basting occasionally, until the pears are soft and wrinkled. The pears can be prepared to this point up to 2 days ahead and reheated in a low oven. Serve the pears warm with the juices and a spoonful of something creamy, such as mascarpone.

ROASTED PEARS WITH CARAMEL SAUCE

Steps:

• Adjust oven rack to center position and heat oven to 400 degrees. Place butter in a baking pan large enough to hold the pears in a single layer: set in the heating oven until it melts.
• Sprinkle sugar over melted butter, then place pears, cut side down, on top. Bake until tender, about 30 minutes.
• Remove pan from oven, turn pears over and baste with pan sauce. Return to oven; bake until golden and glossy, about 10 minutes longer.
• Let cool slightly. Transfer pears to dessert plates or bowls. Top each with dollop of sour cream, drizzle with caramel pan sauce, sprinkle with nuts and serve.

CINNAMON ROASTED PEARS WITH CIDER REDUCTION

Steps:

• Simmer the cider in a small saucepan until it becomes a thick, golden syrup, about 1 hour. Let cool until ready to serve.(The sauce can be refrigerated for up to 1 week.)
• Preheat the oven to 400 degrees F.
• Halve the pears lengthwise, and using melon baller, remove the seeds. Cut the halves in half lengthwise.
• Combine the honey, wine, and cinnamon in a 9 by 13-inch baking dish. Add the pears and toss to coat. Bake until lightly browned and tender, about 20 to 30 minutes.
• Serve the pears warm or at room temperature, surrounded by a "swoosh" of cider reduction.

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.

RED-WINE-BRAISED DUCK LEGS WITH ROASTED PEARS AND ONIONS

Steps:

• Trim excess fat from duck legs, reserving fat for the sautéed kale. In a large bowl marinate duck legs in wine with bouquet garni, covered and chilled, 2 hours.
• Transfer legs to a plate, reserving wine and bouquet garni. In a heavy kettle large enough to hold legs in one layer heat oil over moderately high heat until hot. Pat legs dry with paper towels and season with salt. Cook legs, skin sides down, 20 minutes, or until skin is crisp and mahogany-colored, removing fat from kettle as it rendered with a metal bulb baster (or very carefully pouring it off). Turn legs and cook until browned on other side, about 2 minutes, transferring as browned to a plate.
• Pour off all but about 2 tablespoons fat from kettle and sauté vegetables with salt to taste, stirring occasionally, until tender and lightly browned, about 15 minutes. Add duck legs, skin sides up, with parsley sprigs and reserved wine and bouquet garni and simmer, covered, 1 1/2 hours, or until tender. Braised duck legs may be prepared up to this point 2 days ahead and chilled, covered. Reheat mixture over low heat, adding 1/3 cup water, before proceeding with duck preparation.
• Make roasted pears and onions during last hour of duck braising:
• Preheat oven to 400°F.
• In a shallow baking pan large enough to hold onions and pears in one layer melt butter in oven and swirl pan to coat. Add onion halves, cut sides down, and quarters, and bake 30 minutes. Add pears, cut side down, to pan and bake 20 minutes, or until pears and onions are tender and lightly browned. In a cup stir together lemon juice, honey, and salt and add to onions and pears, tossing to coat.
• Transfer duck legs to a warm plate and keep warm, covered with foil. Discard parsley sprigs and bouquet garni and strain liquid into a 1-quart measuring cup, reserving vegetables. Let liquid stand until fat rises to top and skim and discard fat. Return liquid to kettle and simmer until reduced to about 2 cups. Add beurre manié, a little at a time, whisking, and boil 2 minutes. Stir reserved vegetables and minced parsley into sauce and heat through if necessary.
• Serve duck legs, with sauce spooned over them and garnished with parsley sprigs, with roasted pears and onions.

PEARS IN RED WINE SAUCE

Steps:

• bring a pan of water to a boil.(large enough to put your steamer in or a casserole dish).
• Meanwhile put the orange rind, juice, honey, wine, cinnamon stick, apple pie spice, vanilla bean and clove and bring to a boil, stirring frequently.
• Remove from heat.
• Peel pears, leaving stem intact, and cut off a small piece rom the bottom so the poears can stand up.
• Put into heatproof bowl or casserole dish and pour wine mixture over them.
• Cover the bowl or dish with tin foil and tie with kitchen string.
• Put the bowl in the steamer and cover with a tight fitting lid. Set the steamer over hte pan and steam for 35-40 min, until the pears are tender.
• Remove the pan from the steamer and let cool completely.
• Transfer to a serving dish standing upright.
• Remove the cinnamon stick, clove, vanilla bean from the wine mixture and bring to a nboil and cook til reduced by 1/2.
• Put the arrowroot or flour into the wine sauce and simmer gently, will make a paste. Remove from pan and let cool.
• Pour the wine sauce over the pears and chill for at least 3 hours.
• Top with whipped cream.

OVEN-POACHED PEARS WITH RED WINE

Steps:

• Combine the wine, water, sugar, cinnamon stick, cloves and lemon slices in a saucepan. Bring to a boil and simmer, uncovered, until the mixture is reduced to approximately 4 cups liquid. Set aside until ready to use.
• Preheat the oven to 350 degrees. Peel the pears but leave the stems on. Place the pears upright in a baking dish just large enough to hold them comfortably. Bring the wine mixture to a boil again and pour it over the pears (it will not cover them completely). Bake for 1 hour, basting every 15 minutes. The pears should darken to a rich mahogany color as they cook.
• When the pears are done (still firm but easily pierced with a fork), remove them from the oven. The liquid in the baking dish should be syr-upy. If it is not, transfer it to a saucepan and cook on the stove over a high heat until there are approximately 2 cups of syrup.
• Place the pears in compote or similar dishes and cover with syrup. The pears may be served with a ricotta cream sauce (see following recipe).

RED WINE POACHED PEARS

Steps:

• Combine all ingredients but pears in a large saucepan. Bring mixture to a boil and cook for 5 minutes. Add pears and cover with a parchment round. Reduce to a simmer and cook until pears are tender, 20 to 30 minutes. If necessary, turn pears very gently by rotating the stems with your fingertips so they cook evenly. Remove pears to a bowl, bring poaching liquid to a rapid boil, and reduce by half, about 10 minutes.
• Pour reduced syrup over pears and refrigerate, covered, for at least 6 hours, preferably overnight. Serve in shallow bowls or cups.