Sugared Seckel Pears Food

WINE POACHED SECKEL PEARS

Wine Poached Seckel Pears image

Provided by Aaron McCargo Jr.

Categories dessert

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 bottle Merlot, divided
1 star anise
1 cinnamon stick
1/2 cup sugar
6 Seckel pears, peeled
1/2 cup mascarpone cheese
2 tablespoons confectioners' sugar
2 tablespoons heavy cream
Fresh mint leaves, chiffonade, optional

Steps:

In a large saucepan, whisk together Merlot (reserving 2 cups), star anise, cinnamon stick, and sugar. Bring to a boil.
Add pears and remaining 2 cups of Merlot. Allow pears to cook in the wine and flavorings, simmering at a low boil.
In a small bowl, whisk together mascarpone, sugar, and cream. Add fresh mint, if desired.
Place a dollop of mascarpone cheese onto each plate. Top with 1 or 2 pears and serve.

SUGARED SECKEL PEARS

Sugared Seckel Pears image

These pears are a perfect ending to a harvest-themed dinner or buffet.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 3

Ingredients

1/2 cup pasteurized egg whites
1/4 cup fine sanding sugar
6 firm but ripe Seckel pears

Steps:

Beat egg whites in a small bowl. Place sugar in another small bowl.
Dip bottom half of each pear in egg whites. Roll in sugar, and place pears upright on parchment paper. Let stand until dry, about 1 hour. Sugared pears are best the day they are made.

ROASTED SECKEL PEARS

Roasted Seckel Pears image

From the book White House Chef: Eleven Years, Two Presidents, One Kitchen by Chef Walter Scheib and Andrew Friedman.

Provided by Chef Au Vin

Categories Dessert

Time 27m

Yield 4 pear halves, 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons balsamic vinegar
2 tablespoons unsalted butter, melted
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1 tablespoon sugar
2 teaspoons garlic, grated
1 teaspoon fresh ginger, grated
1/4 teaspoon fresh ground black pepper
1 1/2 cups pears, peeled and thinly sliced (from about 2 pears, Seckel or any ripe pear)

Steps:

Preheat oven to 350 degrees F.
In a medium bowl; combine the balsamic, butter, lemon juice and zest, sugar, garlic, ginger, and black pepper. Stir together well.
Add the pears and gently toss to coat them.
Arrange the pears on a nonstick baking sheet in a single layer without crowding.
Roast until cooked through, 10 to 12 minutes.

Nutrition Facts : Calories 102.8, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 1.8, Carbohydrate 13.7, Fiber 2, Sugar 9.3, Protein 0.4

PICKLED SECKEL PEARS

Pickled Seckel Pears image

A spicy memory of sweet summer from Pennsylvania Dutch country. Any good preserving pear may be used, but the Seckel is preferred. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Cooking time is approximate. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

Provided by Molly53

Categories Pears

Time 1h30m

Yield 6 quarts

Number Of Ingredients 5

Ingredients

14 lbs seckel pears, peeled, sliced and cored (or may be pickled whole)
1 quart cider vinegar
1/2 cinnamon stick, broken into pieces
1 teaspoon whole cloves
6 lbs sugar

Steps:

Tie spices in a small cheesecloth bag and add to vinegar and sugar in stainless kettle Bring to a boil.
Add pears and cook until tender (the pears will look clear when tender).
Remove the pears with a spoon and fill sterilized jars.
Boil syrup until thick.
Pour over pears and seal.

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