Roasted Spiced Pears And Figs With Almonds Food

MULLED WINE POACHED PEARS WITH TOASTED ALMONDS

Steps:

• In a large saucepan set over medium-high heat, add the wine, 5 ounces of the honey, the cloves, chiles, cinnamon, star anise and vanilla seeds, and bring to a boil. Reduce the heat to medium and add the pears. Submerge the pears fully by placing a plate small enough to fit in the pan, over the pears. Cook until tender, 20 to 22 minutes. Remove the saucepan from the heat. Refrigerate the pears in the cooking liquid until cool, about 1 hour.
• Meanwhile, combine the remaining 5 tablespoons honey, the cream cheese and lemon zest in a bowl, and beat with an electric hand mixer until smooth.
• Place 1 ounce of the cream cheese mixture on each plate, then top each with 2 pieces of pear, and sprinkle almonds over the top to serve.

FIGS AND TOASTED ALMONDS BRIE

Steps:

• Preheat oven to 325 degrees F (165 C).
• Heat brown sugar and water in a small saucepan over medium heat until sugar is completely dissolved. Add figs and vanilla, and cook until softened, about 10 minutes. Stir in almonds and vanilla. Place brie wheel in a baking dish, and pour fig mixture over the top.
• Bake in the preheated oven for 10 to 15 minutes, or until softened but not melted. Serve with water crackers.

ROASTED SPICED PEARS AND FIGS WITH ALMONDS

Steps:

• Preheat oven to 450°F.
• In an ovenproof 10-inch heavy skillet toast almonds in one layer in middle of oven until golden, about 5 minutes, and transfer to a bowl.
• Halve pears lengthwise and cut each half into 3 wedges, discarding cores. Quarter figs lengthwise.
• In skillet melt sugar and butter over moderate heat, stirring occasionally, until sugar is melted completely and remove skillet from heat. With a knife halve vanilla bean lengthwise and scrape seeds into butter mixture. With a wooden spoon stir in vanilla pod, cinnamon, allspice, pears, and figs until coated and roast in middle of oven 20 minutes, or until pears are just tender. Remove pod and with spoon stir in almonds until coated well.
• Serve fruit mixture warm with sour cream.

BISCUITS WITH ROASTED PEARS AND ALMONDS #RSC

Steps:

• 1. Bake biscuits according to the directions on the package. Set aside to cool.
• 2. Set the oven temperature to 400°F.
• 3. In the meantime, peel, core and slice pears. Place them in a medium bowl, add brown sugar and cinnamon and toss it all together, so the pears are well coated.
• 4. Butter a 12 inch piece of Reynolds Wrap foil and place the pears on top. Carefully close it to form a sealed packet. Place it in the oven and bake for 20 minutes.
• 5. In the meantime, mix together almonds and honey in a small bowl, until well coated. Place them in a 6 inch piece of Reynolds Aluminum Foil and place it the oven for 8 minutes, until golden brown.
• 6. Melt the chocolate chips in the microwave (make sure to check every 15-20 seconds to make sure they don't burn).
• 7. To assemble, slice each biscuit in half. Top each half with the roasted pears (including their juice), 1/2 tablespoon sour cream and honey caramelized almonds. Drizzle with melted chocolate.

FRESH PEAR-ALMOND MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line with paper cups.
• Combine flour, almond flour, baking soda, cinnamon, and salt in a large bowl. Fold pears and pecans gently into flour mixture.
• Mix white sugar, milk, brown sugar, butter, egg, and vanilla extract together in a second bowl. Fold sugar mixture into the flour mixture until batter is blended. Spoon batter into the prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

BAKED VANILLA PEARS WITH FIGS

Steps:

• Heat oven to 400 degrees. Split vanilla bean lengthwise and set one half aside. Scrape seeds from other half into a small saucepan, and add the pod, 1/4 cup sugar, and the water. Bring to a boil, then simmer 10 minutes to infuse vanilla flavor into syrup. Strain and set aside.
• Peel pears, and cut in half lengthwise, leaving stems on. Cut out core, scooping out a little extra flesh. Trim off a little flesh on round side so that halves will lie nicely on a plate.
• In a large saute pan over medium heat, melt butter. Add remaining 2 tablespoons sugar, and stir until melted. Add pears, cut side down, and cook until brown, shaking pan occasionally. Turn over and cook a few minutes more. Transfer to a baking dish, and pour vanilla syrup over pears. Add other half of vanilla bean. Slice figs lengthwise and put 1 or 2 slices in center of each pear. Spoon a little syrup over figs and bake until soft and tender, about 30 minutes, depending on ripeness of pears. Serve hot or warm.

ROASTED PEARS WITH ALMOND CRUNCH

Steps:

• Make almond crunch:
• Put oven rack in middle position and preheat oven to 350°F.
• Line a baking sheet with parchment.
• Whisk together egg white, sugar, and salt until sugar is completely dissolved, then add almonds, stirring until coated. Spread mixture in a very thin layer on parchment-lined sheet, spreading almonds away from center of pan.
• Bake until deep golden, 15 to 25 minutes. Cool on baking sheet on a rack, then break into pieces.
• Roast pears:
• Increase oven temperature to 425°F.
• Halve pears lengthwise and core with melon-ball cutter or a paring knife.
• Spread 1 tablespoon butter on bottom of an 8-inch square glass baking dish and sprinkle with 1/4 cup sugar.
• Arrange pears, cut sides up, on sugar, then dot pears with remaining tablespoon butter. Sprinkle remaining tablespoon sugar over pears, then drizzle with 1 tablespoon Amaretto.
• Roast pears, uncovered, until barely tender, about 25 minutes (sugar will harden on bottom).
• Add water, a pinch of salt, and remaining 2 tablespoons Amaretto to baking dish and stir (around pears) until sugar is dissolved, then baste pears with pan juices.
• Roast pears, basting twice with pan juices, until tender, about 15 minutes more.
• Serve pears, warm or at room temperature, drizzled with pan juices and topped with almond crunch.