CHESTNUT HONEY-BAKED PEARS STUFFED WITH MASCARPONE
Steps:
- Preheat oven to 350 degrees. Combine wine, 1/4 cup chestnut honey, water, cinnamon, and lemon zest in a medium saucepan. Scrape the seeds from the vanilla bean and add the seeds and the scraped bean to the pot. Bring to a simmer, stirring. Pour the poaching liquid into a baking dish just large enough to hold the pears. Keeping stems intact, remove the core from the pear using a melon baller (apple corer) entering through the base and removing only the woody core and seeds. Trim the skin off the base only of the pear and place upright in baking dish. Bake the pears about 25 to 35 minutes or until tender. You must baste the pears with the liquid every 5 to 7 minutes. The skins should be crinkly. Remove from oven and let cool in the liquid.
- Combine the mascarpone with the remaining 1 tablespoon chestnut honey. Using a pastry bag, fill each pear at its base with the mascarpone. Serve drizzled with poaching syrup.
HONEY ROAST PEARS
Grown in the Western Cape delicious South African pears are available in a range of varieties from January through to October
Provided by ashleigh_red
Time 45m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 200°C. Simmer the honey, juices, rinds, vanilla bean and seeds in a small saucepan over a medium heat until reduced to a light syrup (8-10 minutes).
- Place the pears, cut-side up in a roasting pan large enough to fit the pears snugly. Pour over the honey mixture and roast, basting occasionally, until tender and beginning to caramelise (20-25 minutes).
- Remove the pears from pan, stir through the orange-blossom water and serve the pears and syrup with
ROASTED PEARS WITH HAZELNUT SYRUP AND CANDIED HAZELNUTS
Steps:
- In a small heavy saucepan simmer water with 1 cup sugar, stirring until sugar is dissolved. (Syrup may be made up to this point 2 days ahead and cooled completely before being chilled, covered.)
- Preheat oven to 350° F and lightly butter a shallow baking pan.
- Coarsely chop hazelnuts. Stir nuts into syrup and simmer 1 minute. With a slotted spoon transfer nuts to baking pan, arranging in one layer, and reserve syrup. Cut butter into pieces. Bake nuts in middle of oven until golden brown, about 15 minutes. Immediately add butter to nuts, tossing to coat and separate, and with a spatula transfer nuts to a plate to cool (nuts will crisp as they cool). (Nuts may be candied 2 days ahead and kept in an airtight container in a cool, dry place. Reserved syrup may be kept, covered and chilled, 2 days.)
- Lightly butter a shallow ovenproof kettle or casserole dish (about 12 by 2 1/2 inches). With a sharp knife trim a very thin slice from bottom of each pear to enable pears to stand upright. Dip and roll each pear in reserved syrup to coat completely. Transfer pears as coated to kettle, standing them upright, and sprinkle with remaining 1/4 cup sugar. Add liqueur, lemon juice, and vanilla to remaining reserved syrup and pour down side of kettle or casserole.
- Roast pears, uncovered, in middle of oven until undersides are tender when pierced with a knife, about 30 minutes.
- Arrange pears on a serving platter. Spoon syrup around pears and sprinkle with candied nuts. Serve pears warm or at room temperature.
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.
HONEY ROASTED PEARS
My family has passed down this recipe for generations. The elegant pears are simple to make and only require a few minutes of prep, but the results are sensational. -Jan Sokol, Overland Park, Kansas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Core pears from bottom, leaving stems intact. Place in a greased 11x7-in. baking dish. Sprinkle with cardamom, sugar, cinnamon and cloves. In a small saucepan, combine water and honey; bring to a boil for 3 minutes. Pour over pears., Bake, uncovered, until tender, 45-55 minutes, basting every 15 minutes. Serve warm with whipped cream.
Nutrition Facts : Calories 166 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 44g carbohydrate (35g sugars, Fiber 5g fiber), Protein 1g protein.
PAN-ROASTED PEARS WITH HONEY, HAZELNUTS AND STILTON
Provided by Molly O'Neill
Categories easy, quick, appetizer
Time 30m
Yield Four servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Place the hazelnuts on a baking sheet and bake until toasted, about 10 minutes. Place the nuts between 2 kitchen towels and rub to remove as much skin as possible. Coarsely chop the nuts and set aside.
- Melt the butter in a medium-size cast-iron skillet over medium-high heat. Add the pears and cook until caramelized on both sides, about 3 to 5 minutes. Lower the heat and add the honey to the skillet. When the honey melts, turn the pears to coat them on both sides. Cover and cook until the pears are tender but not too soft, about 5 minutes.
- Cut each pear half across into 1/4-inch-thick slices, but keep the shape intact. Place each pear half onto 1 plate and fan it forward. Place a piece of Stilton beside the pears and scatter each plate with some of the hazelnuts. Serve immediately.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 12 grams, Carbohydrate 41 grams, Fat 20 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 327 milligrams, Sugar 33 grams, TransFat 0 grams
CARAMELIZED PEARS WITH MASCARPONE
This is very good autumn recipe; really surprising in taste. You may replace honey with sugar, because I have heard from a friend of mine that honey is not recommended to be heated (something with intestines). Anyway, I am submitting the original recipe.
Provided by nitko
Categories Dessert
Time 20m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 9
Steps:
- First mix mascarpone and sugar 2 ours before serving so sugar san join with mascarpone. Put it in cold place.
- Roughly ground almonds and dry fry them until brownish.
- Take a 24cm large heavy pan (preferably Teflon) and add honey, butter cardamom, cinnamon and inside "flesh" from vanilla (or package of bourbon vanilla sugar) and let it melt and join.
- Peal the pears, cut in half and remove seeds.
- Sauté the pears 8-10 minutes, turning them from time to time.
- When ready, put some mascarpone on a plate, put half a pear on it, cover with caramelized spiced honey and cover with roughly grounded fried almonds (or pistachio).
Nutrition Facts : Calories 263.4, Fat 12.7, SaturatedFat 5.5, Cholesterol 21.4, Sodium 101.9, Carbohydrate 39.7, Fiber 4.7, Sugar 31.4, Protein 2.4
SLOW-ROASTED PEARS WITH HAZELNUTS, HONEY & MASCARPONE
I found this recipe in the "Weekend with Nino Zoccali" section of the October 2008 issue of 'Australian Good Food' where it is recommended as the ideal finale to an Italian feast and "also quite healthy as the pears are high in fibre and hazelnuts are good for you too - a drizzle of natural honey to finish and la vita e bella".
Provided by bluemoon downunder
Categories Dessert
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 190°C or 170°C fan.
- Mix lemon juice and caster sugar into one litre of water and stir to dissolve the sugar; halve and core the pears and place in the water.
- Scrape the seeds from the vanilla bean; reserve the bean and place the seeds in a small bowl with the butter and brown sugar; mix well until soft and spreadable.
- Remove the pears from the water and spread the butter mixture over the cut sides; pour 700 ml of the water into a deep baking pan, place the pears into the pan, cut-side up; place the vanilla bean halves in the water and cover the pan with foil; pierce the foil in four places.
- Bake the pears for 11/2 hours until they are tender.
- Place the pears in shallow bowls and spoon over a little of the cooking syrup; drizzle with honey and scatter with hazelnuts; and serve warm or at room temperature with mascarpone.
- TIP: Check the water level in the baking pan from time to time during the cooking time, and add a little more water if too much has evaporated.
Nutrition Facts : Calories 419.6, Fat 14.4, SaturatedFat 6.1, Cholesterol 24, Sodium 69.7, Carbohydrate 77.3, Fiber 6, Sugar 65.9, Protein 2.1
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