Vanilla Pear Sauce Food

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VANILLA POACHED PEARS WITH CHOCOLATE SAUCE AND ICE CREAM (A.K.A. "POIRE BELLE HELENE")



Vanilla Poached Pears with Chocolate Sauce and Ice Cream (a.k.a.

Provided by Tyler Florence

Categories     dessert

Time 1h45m

Yield 6 servings

Number Of Ingredients 11

6 cups water
3 cups sugar
2 cinnamon sticks
1 lemon, zested
1 vanilla bean
6 firm pears such as Bosc or Bartlett
1 1/2 cups heavy cream
12 ounces bittersweet chocolate, roughly chopped
1 1/2 tablespoons unsalted butter
1 quart store-bought vanilla-bean ice cream
Wafer cookies, for serving

Steps:

  • Combine the water, sugar, cinnamon sticks, and lemon zest in a medium saucepan. Split vanilla bean lengthwise, scrape out the seeds and add both the seeds and the pod to the pan. Bring the mixture to a boil over medium heat, stirring occasionally, until the sugar is completely dissolved, about 5 minutes.
  • Peel the pears. Reduce the poaching liquid to a simmer and add the pears. Cook until just tender (the tip of a paring knife will go through the flesh of a pear with just a little resistance), about 15 minutes. Remove the pan from the heat and cool the pears in the poaching liquid, until completely cooled, about 45 minutes.
  • Heat the cream in a small saucepan over low heat. Put the chocolate and butter into a medium-size bowl. Pour the cream over the chocolate and stir until smooth and glossy.
  • Serve the pears with a scoop of ice cream, a little pear-poaching syrup and warm chocolate sauce drizzled over the top. Garnish with a wafer cookie and serve.

VANILLA PEAR MUFFINS



Vanilla Pear Muffins image

Vanilla and pear are a flavor-match made in heaven. Tender, light, and moist, and with the added goodness of whole wheat flour, these sweet vanilla pear muffins are great for breakfast or a snack. Store in an airtight container in the refrigerator for up to 3 days. These muffins do not freeze well.

Provided by Alberta Rose

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 1h

Yield 12

Number Of Ingredients 11

1 cup whole wheat flour
½ cup all-purpose flour
¾ cup white sugar
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup low-fat vanilla yogurt
½ cup canola oil
1 egg
2 teaspoons vanilla extract
1 ripe pear - peeled, cored, and diced
½ cup chopped pecans

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Grease or line 12 muffin cups with paper liners.
  • Whisk whole wheat flour, all-purpose flour, sugar, baking powder, and salt together in a bowl. Whisk yogurt, oil, egg, and vanilla extract together in a separate bowl until smooth. Stir yogurt mixture into flour mixture until batter is just mixed; fold in pear and pecans. Spoon batter into the prepared muffin cups.
  • Place muffin tin in the preheated oven; reduce heat to 350 degrees F (175 degrees C). Bake until tops of muffins are browned and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 240.2 calories, Carbohydrate 28.2 g, Cholesterol 16 mg, Fat 13.4 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 171.2 mg, Sugar 15.6 g

VANILLA PEAR CRISP WITH CUSTARD SAUCE



Vanilla Pear Crisp with Custard Sauce image

A sweet pear crisp recipe with vanilla and brown sugar streusel topping. Served with warm custard sauce. Call it dessert, call it breakfast, no judgement here.

Provided by Jennifer Pallian BSc, RD

Categories     Dessert

Time 1h

Number Of Ingredients 10

3 1/2 lbs pears (peeled, cored and thinly sliced)
1/2 cup packed brown sugar
1 tsp pure vanilla extract
1 cup all purpose flour
2/3 cup packed brown sugar
1/2 cup salted butter (or unsalted butter + a good pinch of salt)
1 1/2 cups milk
1/3 cup packed brown sugar
4 egg yolks (lightly beaten)
1/2 tsp pure vanilla extract

Steps:

  • Preheat oven to 350ºF. Pile pears into an 8x8" glass baking dish and toss with the brown sugar and vanilla. In a medium bowl, combine the topping ingredients using your fingers to squeeze it all together until no dry flour remains. Bake in centre of oven until filling is bubbling at the edges, about 50 minutes, tenting with aluminum foil if topping is browning too quickly.
  • To make custard sauce, stir milk and sugar in a saucepan over medium heat. When bubbles start to form at the edges, slowly pour a stream of about 1/2 a cup into the beaten egg yolks, whisking constantly. Gradually whisk the yolk mixture into remaining hot milk and return to medium-low heat until it thickens enough to coat the back of a spoon, about 5 minutes. Strain through a fine-mesh sieve into a bowl set within an ice bath to cool a bit, then stir in vanilla extract. You can serve it warm or cold.

POACHED PEARS WITH VANILLA CREAM SAUCE



Poached Pears with Vanilla Cream Sauce image

No special sauce needed for these pears; just mix a little vanilla ice cream with the pear juice.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 20m

Number Of Ingredients 4

4 firm, ripe Bosc pears
2 tablespoons light-brown sugar
1 tablespoon unsalted butter
1/4 cup vanilla ice cream

Steps:

  • Peel 4 firm, ripe Bosc pears, and core from the bottom using a melon baller, leaving stems intact. In a 2-quart microwave-safe dish with a lid, place 2 tablespoons light-brown sugar and 1 tablespoon unsalted butter, and add pears. Cover, and microwave on high until the pears are tender enough to pierce with a knife, 10 to 12 minutes (timing will vary depending upon ripeness of pears). Don't be concerned if pears fall over on their sides as they cook. Carefully uncover, as dish lid will release steam.
  • Transfer cooked pears to 4 shallow serving bowls, leaving juices behind. Add 1/4 cup vanilla ice cream to the juices in the dish; stir until smooth and saucy. Dividing evenly, spoon sauce around the pears; serve at room temperature or chilled.

PEARS WITH VANILLA ICE CREAM AND CHOCOLATE SAUCE



Pears with Vanilla Ice Cream and Chocolate Sauce image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 4

2 cans pears in heavy syrup, 15 ounces
4 tablespoons amaretto or dark rum
4 ounces bittersweet chocolate chips or, chop up a bar
1 pint French vanilla ice cream

Steps:

  • Drain pears over a small saucepot. Reduce syrup over medium high heat 12 to 15 minutes. Stir in liquor and cook 2 minutes longer. Add chocolate and stir to melt. Remove from heat.
  • Slice pears and place in cocktail glasses. Pour hot chocolate sauce over pears and top glasses with small scoops of vanilla ice cream.

VANILLA-SCENTED PEAR STRUDEL WITH HAZELNUTS AND CHOCOLATE SAUCE



Vanilla-Scented Pear Strudel with Hazelnuts and Chocolate Sauce image

Categories     Sauce     Chocolate     Fruit     Nut     Dessert     Bake     Sauté     Pear     Vanilla     Fall     Hazelnut     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 21

For vanilla sugar
1 cup sugar
2 vanilla beans
For Sauce
1/4 cup whipping cream
1/4 cup water
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 tablespoons, brandy
For filling
2 tablespoons cornstarch
2 tablespoons (1/4 stick) unsalted butter
2 pounds Anjou pears (about 4 large), peeled, cored, cut into 3/4-inch pieces (about 5 cups)
1 teaspoon fresh lemon juice
For strudel and phyllo triangles
parchment paper and three baking sheets
3/4 cup hazelnuts, toasted, husked
12 vanilla wafer cookies
12 sheets fresh phyllo pastry or frozen, thawed (each sheet about 12 by 17 inches)
1 cup (2 sticks) unsalted butter, melted, cooled
vanilla ice cream
fresh mint sprigs (optional)

Steps:

  • Make vanilla sugar:
  • Combine sugar and vanilla in processor. Blend until beans are very finely chopped, about 1 minute. Sift vanilla sugar into bowl; discard contents of sieve. Transfer vanilla sugar into jar; cover. (Can be made 1 week ahead. Store at room temperature.)
  • Make sauce:
  • Combine cream, 1/4 cup water and 3 tablespoons vanilla sugar in medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to a boil. Remove from heat. Add chocolate; whisk until smooth. Whisk in brandy. (Can be made 1 week ahead. Cover; chill. Rewarm before serving.)
  • Make filling:
  • Mix 1/4 cup vanilla sugar and cornstarch in bowl. Melt butter in large nonstick skillet over medium heat. Add pears; sauté until tender and golden, about 20 minutes. Sprinkle cornstarch mixture over pears; stir to blend.
  • Simmer until juices are very thick, stirring often, about 6 minutes (longer if pears are very juicy). Remove from heat. Mix in lemon juice. Cool.
  • Make strudel and phyllo triangles:
  • Finely grind nuts, cookies and 2 tablespoons vanilla sugar in processor. Transfer nut mixture to small bowl.
  • Butter 1 baking sheet. Place kitchen towel on work surface. Place 1 phyllo sheet on towel (keep remaining phyllo sheets covered with plastic wrap and damp towel). Brush phyllo with butter. Top with second phyllo sheet; brush with butter.
  • Sprinkle with 3 tablespoons nut mixture. Repeat layering with 6 more phyllo sheets, buttering and sprinkling each with 3 tablespoons nut mixture. Top with another phyllo sheet (for a total of 10 sheets); brush with butter.
  • Starting 2 inches in from 1 long side and 2 1/2 inches in from 1 short side, spoon filling in 3-inch-wide by 12-inch-long log parallel to 1 long side.
  • Fold short sides over filling; butter folded edges.
  • Using towel as aid and starting at 1 long side, roll up strudel, enclosing filling.
  • Using large spatula, transfer strudel to prepared baking sheet. Brush strudel all over with butter. (Can be made 4 hours ahead. Cover; chill.)
  • Meanwhile, prepare triangles. Preheat oven to 375°F. Butter 1 baking sheet. Cut remaining 2 phyllo sheets in half crosswise, making 4 pieces, each about 12 by 8 inches. Place 1 phyllo piece on work surface. Brush phyllo with butter; sprinkle with 1 tablespoon nut mixture and 1 teaspoon vanilla sugar. Repeat layering with 2 more phyllo pieces, buttering and sprinkling each with 1 tablespoon nut mixture and 1 teaspoon vanilla sugar. Top with remaining phyllo piece; brush with butter. Using large knife, trim stack to 12 by 8 inches. Cut stack into six 4-inch squares. Cut squares diagonally in half.
  • Transfer triangles to prepared baking sheet. Brush parchment with butter; place buttered side down on triangles. Press 1 baking sheet atop parchment, anchoring triangles.
  • Bake triangles until golden, about 10 minutes. Lift off top baking sheet. Carefully remove parchment. Transfer triangles to rack; cool. (Can be made 4 hours ahead. Store airtight at room temperature.)
  • Preheat oven to 375°F. Stack baking sheet with strudel atop another baking sheet. Bake strudel until golden brown, about 45 minutes. Let stand at least 15 minutes and up to 4 hours.
  • Preheat oven to 375°F. Stack baking sheet with strudel atop another baking sheet. Bake strudel until golden brown, about 45 minutes. Let stand at least 15 minutes and up to 4 hours.
  • Cut strudel crosswise into 6 to 8 sections. Spoon warm chocolate sauce onto each plate. Place strudel atop sauce. Place scoop of ice cream alongside. Stand triangle between strudel and ice cream. Garnish with mint, if desired, and serve.

PEAR SAUCE



Pear Sauce image

This is a good way to use your ripe or over ripe pears. I use this for my pear bar recipe. It can also be used in preparing low fat baked goods. Make a lot and freeze it while the pears are in season.

Provided by startnover

Categories     Sauces

Time 25m

Yield 3 c

Number Of Ingredients 4

6 cups pears (pared, cored and diced, any variety)
1/2 cup water
2 tablespoons sugar
1 teaspoon lemon juice

Steps:

  • Mix all ingredients in a sauce pan over medium heat.
  • Bring to a boil.
  • Cook 10-15 minutes or until pears are tender.
  • Puree in blender and store in fridge or freezer.

Nutrition Facts : Calories 219.6, Fat 0.4, Sodium 4.5, Carbohydrate 58.3, Fiber 10, Sugar 40, Protein 1.2

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