SIMPLE MAPLE VANILLA BAKED PEARS
4 ingredient super simple maple vanilla baked pears that are cooked until warm and soft, completely infused with maple and vanilla, and topped with crunchy granola.
Provided by Sally
Categories Dessert
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F (190°C). I don't line my baking sheet when I make these, but you absolutely can with parchment or a silicone baking mat.
- Cut pears in half, then cut a small sliver off the underside so the pears sit flat when placed upright on the baking sheet. See video above for visual. Using a large or medium cookie scoop or melon baller (or even a teaspoon), core out the seeds. Arrange pears, facing up, on the baking sheet. Sprinkle evenly with cinnamon- feel free to add more cinnamon if you'd like.
- Whisk the maple syrup and vanilla extract together in a small bowl. Drizzle most of it all over the pears, reserving about 2 Tablespoons for after the pears are finished baking.
- Bake pears for about 25 minutes until soft and lightly browned on the edges. Remove from the oven and immediately drizzle with remaining maple syrup mixture. Serve warm with granola and yogurt. Store leftovers in the refrigerator for up to 5 days.
ROASTED PEARS
Make and share this Roasted Pears recipe from Food.com.
Provided by Derf2440
Categories Dessert
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Peel, if you wish (I leave them unpeeled) Slice pear in half lengthwise, scoop out seeds to make a nice circle. Spray with veggies spray and set aside in a gratin dish sprayed with veggie spray, cut side up.
- In a small bowl mix together, cream cheese, salt, nutmeg and 1 teaspoon honey. Fill each pear half cavity with half of the cheese mixture.
- Place a half walnut on top of the cheese mixture; lightly press it down. Drizzle pear halves with remaining teaspoon of honey.
- On centre grate in oven, roast at 350°F for about 1 hour or until soft. Test with a toothpick at about 45 minutes.
ROASTED PEARS WITH BROWN SUGAR AND VANILLA ICE CREAM
I came back from the village with a boxful of pears from my father-in-law's orchard and looked for ways to use them up fast. I found this Giada de Laurentis recipe which I loved.
Provided by evelynathens
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- Arrange the pears cut side up in an 8-inch square glass baking dish. Whisk the apple juice and sugar in a small heavy saucepan over medium-high heat until the sugar dissolves. Whisk in the butter. Pour the sauce over the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices, about 35 minutes.
- Spoon the pears onto plates. Top with ice cream. Drizzle with any juices and serve.
- The pears can also be served frozen. To do so, cool the pears, then place them in the freezer until frozen solid, about 8 hours.
Nutrition Facts : Calories 151.6, Fat 5.9, SaturatedFat 3.6, Cholesterol 15.3, Sodium 6.8, Carbohydrate 26.3, Fiber 2.6, Sugar 21.4, Protein 0.4
POACHED PEARS
The ultimate in class and taste. Serve with sweetened whipped cream flavored with vanilla and Grand Marnier.
Provided by CHRISTINA STJOHN CERICOLA
Categories Desserts
Time 1h45m
Yield 4
Number Of Ingredients 8
Steps:
- In a saucepan over medium heat, combine champagne, orange juice and sugar. Add orange slices, cloves and vanilla. Bring to a boil, and stir until sugar is dissolved. Place pears in saucepan, and reduce heat. Cover, and simmer 15 minutes. Remove cover, and simmer an additional 30 minutes. Remove pears from the liquid, and let cool.
- Heat chocolate in a bowl over hot water, stirring until melted. Pour chocolate over the pears, and serve.
Nutrition Facts : Calories 542.2 calories, Carbohydrate 104.7 g, Fat 8.8 g, Fiber 7.6 g, Protein 2.5 g, SaturatedFat 5 g, Sodium 12.8 mg, Sugar 88.9 g
ROASTED PEARS WITH VANILLA & GRAND MARNIER
Make and share this Roasted Pears with Vanilla & Grand Marnier recipe from Food.com.
Provided by Tootsie
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 176.3, Fat 3.1, SaturatedFat 1.8, Cholesterol 7.6, Sodium 28.1, Carbohydrate 40.5, Fiber 5.8, Sugar 29.5, Protein 0.8
ROASTED PEARS WITH BROWN SUGAR AND VANILLA ICE CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 55m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- Arrange the pears cut side up in an 8-inch square glass baking dish. Whisk the apple juice and sugar in a small heavy saucepan over medium-high heat until the sugar dissolves. Whisk in the butter. Pour the sauce over the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices, about 35 minutes.
- Spoon the pears onto plates. Top with ice cream. Drizzle with any juices and serve.
- The pears can also be served frozen. To do so, cool the pears, then place them in the freezer until frozen solid, about 8 hours.
ROASTED PEARS WITH CARAMEL SAUCE
From USA Weekly. This is elegant enough to serve for company, but also perfect for an end to a comfortable family meal. Instead of the sour cream, you could use Cool Whip or vanilla ice cream to serve.
Provided by hannahactually
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees.
- Place butter in a baking pan large enough to hold the pears in a single layer.
- Set baking pan with butter in the heating oven until the butter melts.
- Sprinkle sugar over melted butter.
- Place pears, cut side down, on top.
- Bake until tender, about 30 minutes.
- Remove from oven.
- Turn over pears and baste with pan sauce.
- Return to oven.
- Bake until golden and glossy, about 10 minutes.
- Let cool slightly.
- Transfer pears to dessert plates or bowls.
- Top each with a dollop of sour cream, drizzle with caramel pan sauce, sprinkle with nuts.
- Serve and enjoy!
HONEY-POACHED PEARS WITH MASCARPONE
Mascarpone gives a tangy contrast to the sweetness of pears that have been poached in vanilla-scented white wine.
Categories Dessert Poach Pear Brandy White Wine Winter Honey Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Toss pears with lemon juice in large bowl. Set aside. Combine 1 cup water, wine and honey in medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until honey dissolves. Add pears. Cover mixture with round piece of parchment paper. Reduce heat to medium-low. Simmer until pears are just tender when pierced, turning when half-way through cooking, about 15 minutes.
- Using slotted spoon, transfer pears to large bowl. Boil poaching liquid until reduced to 3/4 cup, about 2 minutes. Cool syrup. Pour syrup over pears. Cover and refrigerate until cold, at least 8 hours or overnight. Remove vanilla bean.
- Whisk mascarpone cheese, sugar and brandy in large bowl until smooth. Add 1/4 cup chilled poaching syrup and whisk until soft peaks form.
- Thinly slice each pear half lengthwise, leaving slices attached at stem end. Using metal spatula, transfer pears to plates. Gently press on pears to fan slightly. Spoon some syrup over pears. Spoon mascarpone cream alongside each pear half and serve.
GRILLED PEARS WITH RASPBERRY-GRAND MARNIER SAUCE
Categories Pear
Number Of Ingredients 8
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.
POACHED PEARS WITH GRAND MARNIER CUSTARD SAUCE
Poached pears are always a lovely, simple ending to an elegant dinner. The Grand Marnier scented creme anglaise puts this version over the top.
Provided by evelynathens
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
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.
GRAND MARNIER
I received a few liqueur recipes from my girlfriend about 30 years ago. They are all delicious. Just want to put them here because my recipe page is fading and falling apart. I love making and better yet drinking these great liqueurs .
Provided by FrenchBunny
Categories Beverages
Time 10m
Yield 26 serving(s)
Number Of Ingredients 6
Steps:
- Blend all together.
- Let stand one month and strain into another bottle or glass container.
- Pour, sit back and enjoy.
Nutrition Facts : Calories 124, Sodium 0.8, Carbohydrate 10.8, Sugar 10.7
POACHED PEARS WITH GRAND MARNIER SAUCE
Poached pears with a wonderful sauce!
Provided by Lynette !
Categories Fruit Desserts
Time 45m
Number Of Ingredients 8
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.
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