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.
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.
PEARS WINE & HONEY ROASTED PEARS WITH CINNAMON CREAM CHEES
What pear wouldn't love to be bathed in a sweet honey and wine sauce? You can use most any variety in this simple recipe but keep an eye on the pear for tenderness, rather than the cooking time, since the sizes and firmness between pear varieties will vary.
Provided by Timothy H.
Categories Pears
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl combine the cream cheese, sour cream, honey and cinnamon, and blend until smooth. Cover & refrigerate until needed. Preheat the oven to 375. Cut each pair in half from the stem to the blossom end and remove the core creating a small cavity in the pear (a melon baller is the perfect tool for this).
- Spread the butter in the bottom of a shallow baking dish large enough to accommodate the pears. Place the pears cut side down in the pan. Lightly drizzle each pear with honey. Pour in the wine an d bake for 30 minutes. Turn the pears cut side up and baste with pan juices. Roast for an additional 10 minutes or until the pears are very tender but still hold their shape. Remove the pears and arrange on a serving platter. Cover to keep warm. Pour the pan juices in a small sauce pan and bring to a boil until very thick and syrup is reduced to a couple of tablespoons.
- Serve, spoon a dollop of the cream cheese mixture in the cavity of each pear and drizzle with the syrup. Serve warm or at room temperature.
Nutrition Facts : Calories 319.4, Fat 7.4, SaturatedFat 4.4, Cholesterol 18.4, Sodium 10.9, Carbohydrate 63.2, Fiber 10.9, Sugar 42.9, Protein 1.6
POACHED PEARS IN HONEY, GINGER AND CINNAMON SYRUP
Provided by Giada De Laurentiis
Categories dessert
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a saucepan large enough to hold all the pears, combine the wine, Simple Syrup, cinnamon stick halves, honey, and ginger. Scrape in the seeds from the vanilla bean and add the bean and seeds to the saucepan. Bring the mixture to a simmer, stirring occasionally, until the honey has melted. Add the pears and simmer for 15 to 20 minutes, turning occasionally, until the pears are tender. Remove the pears from the liquid and allow to cool.
- Continue to simmer the liquid until it thickens and is reduced by half, about 15 to 20 minutes. Cool to room temperature. Remove the cinnamon stick halves and the vanilla bean and discard.
- Place each pear on a small serving plate with a scoop of vanilla ice cream. Drizzle with the honey, ginger and cinnamon syrup. Serve immediately.
- In a small saucepan, combine the sugar and water over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool.
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
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11 OF OUR BEST PEAR DESSERT RECIPES - FOOD & WINE
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- Pear Tarte Tatin with Red-Wine Caramel. Instead of apple pie, chef Shawn McClain ends his Thanksgivings with this stunning tarte Tatin. Because the recipe calls for store-bought puff pastry (McClain is a huge fan of Dufour's), it's quite easy to prepare.
- Flaky Pear Pie. "I grew up watching my mom make pies," says chef Grant Achatz. "My father would always envy her amazingly tender and flaky crusts. He is a great cook, but he could never quite make a piecrust like she can.
- Flaugnarde with Pears. F&W published the recipe for this not-too-sweet fruit pancake to celebrate the publication of the 2005 edition of Paula Wolfert's 1983 classic, The Cooking of Southwest France.
- Pears Poached in Red Wine. These poached pears taste best if made a day or two in advance, giving them time to soak in the poaching liquid. When ready to serve, reduce the liquid to a fine red wine syrup to spoon over each pear.
- Pear Sticky Toffee Cakes with Miso-Caramel Sauce. "A little digging suggests that the dessert made famous by British chef Francis Coulson at the Sharrow Bay hotel may in fact be Canadian in origin — which would explain my penchant for it given that I, too, am Canadian," Top Chef judge and cookbook author Gail Simmons says about the origins of sticky toffee cake, or sticky toffee pudding.
- Honey-Pear Sweet Cream Galette. A mix of alternative flours — here, two kinds of rice flour and arrowroot — deliver a gluten-free crust that is flaky, buttery, and crisp.
- Poached Pears in Muscat. Languedoc and Mediterranean France make beautifully aromatic, sweet Muscat dessert wines that soak into these poached pears. This recipe, which writer Steve Hoffman tasted in the town of Autignac, replaces the usual sugar with honey and counters the sweetness and floral notes of the reduced wine with some of the resinous and earthy aromas of the area's famous wild scrubland—namely bay, thyme, and fennel.
- Spiced Pavlova with Roasted Pears and Grapes. In this recipe, cookbook author and F&W Cooks contributor Ann Taylor Pittman incorporates ground cardamom in the egg whites for "deep fragrance and warm, sweet notes."
- Pear and Shallot Tarte Tatin with Whipped Goat Cheese. Serve this savory-sweet tart as a showstopping brunch centerpiece, or cut it into slivers to add to a cheese board.
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