Baked Pears With Orange Cinnamon Sauce Recipes

PEARS WITH CINNAMON SAUCE

Steps:

• Core pears from the bottom, leaving stems intact. Peel pears. Cut 1/4 in. from bottom to level if necessary. In a 2-qt. microwave-safe dish, combine the brown sugar, butter, cinnamon and cloves; top with pears. , Cover and microwave on high for 10-12 minutes or until pears are tender. Remove pears to dessert plates. Discard cloves. Whisk frozen yogurt into sauce until smooth. Spoon over pears. Serve warm or chilled.

BAKED PEARS

Steps:

• Preheat oven to 350°. Place pear halves, cut side up, in a shallow 1-qt. baking dish. Place butter in the center of each; drizzle with lemon juice. , Combine sugar and cinnamon; sprinkle over pears. Top with marmalade. Bake, covered, until heated through, 15-20 minutes.

FRENCH ORANGE POACHED PEARS (POIRE AVEC ORANGE)

Steps:

• In a large saucepan over medium heat, mix together the orange juice, brown and white sugar, vanilla extract, and cinnamon. Bring the mixture to a boil, stirring to dissolve the sugar. Place pears into the syrup, and cover; simmer pears for 1 hour and 15 minutes, spooning sauce over pears every 10 minutes, and turning pears over twice during cooking time.
• Transfer pears to individual serving dishes. Continue cooking the syrup, stirring often, until thickened, about 15 more minutes, then mix in the walnuts. Pour the sauce over the pears to serve.

PEARS IN ORANGE SAUCE

Steps:

• Drain pears, reserving liquid; set pears aside. Place liquid in a small saucepan; add the orange juice concentrate, cinnamon stick and salt. Bring to a boil, stirring occasionally. Add pears; cook, uncovered, for 2 minutes or until heated through. , Discard cinnamon stick. Spoon pears into dessert dishes; drizzle with sauce. Dollop with cream cheese and sprinkle with cinnamon. Serve with cookies.

BAKED PEARS (NO ADDED SUGAR)

Steps:

• Preheat your oven to 350 degrees F. Lightly butter the bottom of a 9 X 13 baking dish.
• Peel the pears, halve and core them. You can core them with a melon baller, with a metal measuring spoon, or with a paring knife, as I do in the video below. I like to leave the stems on - they make for a pretty presentation. But you can cut them off if you wish. You can also shave a thin slice off the bottom of each pear half, enabling them to stay upright in the baking dish.
• In a small bowl, whisk together the butter, vanilla, and cinnamon. Brush the pears with the mixture on both sides.
• Arrange the pears in the prepared baking dish, cut side down. Bake them until fork-tender, about 30 minutes per side, basting every 15 minutes with the pan juices.
• Brush the pears one last time with the pan juices and serve warm.

BAKED PEARS WITH SAUTERNES CUSTARD SAUCE

Steps:

• Preheat oven to 375°F.
• Peel pears, leaving stems intact, then core from bottom using a melon-ball cutter or a sharp small knife. Stir together raisins, brown sugar, zests, and 2 tablespoons Sauternes and fill pear cavities with mixture. Stand pears upright in a buttered baking dish just large enough to hold them and pour remaining cup Sauternes over pears.
• Cover dish tightly with foil and bake in middle of oven until tender, 30 to 40 minutes. Transfer pears to a serving dish or plates using a metal spatula to hold filling in place and pour cooking liquid through a sieve into a bowl.
• Whisk together yolks and granulated sugar in a large metal bowl and add hot cooking liquid in a stream, whisking constantly. Put bowl over a pan of barely simmering water and vigorously whisk, or beat with a handheld electric mixer, until mixture is tripled in volume and registers 160°F on an instant-read thermometer, 3 to 5 minutes.
• Serve pears warm with sauce.

ROASTED PEARS WITH CARAMEL SAUCE

Steps:

• Adjust oven rack to center position and heat oven to 400 degrees. Place butter in a baking pan large enough to hold the pears in a single layer: set in the heating oven until it melts.
• Sprinkle sugar over melted butter, then place pears, cut side down, on top. Bake until tender, about 30 minutes.
• Remove pan from oven, turn pears over and baste with pan sauce. Return to oven; bake until golden and glossy, about 10 minutes longer.
• Let cool slightly. Transfer pears to dessert plates or bowls. Top each with dollop of sour cream, drizzle with caramel pan sauce, sprinkle with nuts and serve.

BAKED PEARS WITH ORANGE CINNAMON SAUCE

Steps:

• Core and halve the pears.
• Place them face down in a greased baking dish.
• Whisk together the orange juice, cornstarch, cinnamon, cloves, sugar and water.
• Pour over the pears.
• Sprinkle over the raisins.
• Cover the baking dish with aluminium foil and bake in a 425 F or 220 C oven for 25 minutes.
• This is the time needed to bake fairly hard pears, so if yours are soft you may be able to take them out after 10-15 minutes.
• Take the dish out of the oven.
• Using a spoon, scoop up any juice on the bottom of the pan and drizzle it over the pears.
• Sprinkle over the brown sugar.
• Turn on the top element of the oven and put the pears back in the oven for a couple minutes until they start to brown on top.
• Remove from the oven.
• Divide between two bowls and serve topped with a scoop of vanilla ice cream.

BAKED PEARS WITH LEMON SAUCE

Steps:

• Make lemon sauce ahead of time: Dissolve arrowroot in a little milk; place in a saucepan with rest of milk and cinnamon stick.
• Stir and cook over low heat, stirring, until slightly thickened.
• Stir in lemon peel, lemon juice and 1/4 cup of the honey.
• Remove from heat, remove and discard cinnamon stick, cover and place in refrigerator to chill.
• Preheat oven to 350°F.
• Halve and core pears; place in a glass baking dish.
• In a small saucepan, bring 1/4 cup honey, water and cloves just to boiling point, but do not boil; pour over pears.
• Bake until pears are fork-tender (time for this varies considerably depending on firmness of pears--really hard ones can take as much as an hour).
• Remove and discard whole cloves.
• Serve warm with chilled lemon sauce.

SPICED BAKED PEARS

Steps:

• Core the pears and set inside a baking dish. An old fashioned peeler with the pointy tip works well for this.
• Combine the craisins, walnuts and orange peel. Set aside.
• In a saucepan, combine the rest of the ingredients over medium-low heat for 2-5 minutes or until combined and bubbly.
• Take a pinch of your craisin mix and stuff into bottom of each pear. Stir in the rest of the craisin mix into your bubbly sauce.
• Ladle the hot sauce into each pear.
• Bake, uncovered, in a 350 degree oven till the pears are soft. (Usually 30-40 minutes) Check on the pears halfway through. If they look like they are going to burn, cover with foil till the last 5 minutes.
• Let stand at least 5 minutes. Put each pear on a plate then ladle some of the escaped sauce over the pear and drizzle around the plate for presentation.
• Tip: If you don't have any orange peel handy, substitute orange juice for the water.
• Tip: The sauce will escape through the bottom. Don't sweat it. Just ladle it back in after baking. The nut/craisin mix in the bottom helps with this.
• Tip: I know the baking time is a little ambiguous, be we move around a lot and I've made this in several different ovens. It's hard to "kill" these. Just test the pears with a fork. When the tops get that pretty caramel color and they're soft, they're ready.
• Tip: This works with any pear, just adjust the baking time depending on the firmness of the pear. Firmer=longer. I like Bartlett pears because they're fat and stand up on their own better.

CINNAMON BAKED PEARS

Steps:

• Preheat oven to 350°F
• Halve the pears and scoop out the seeds and core. Place skin side down in a heatproof baking dish.
• Melt butter and whisk with maple syrup, cinnamon, and nutmeg.
• Drizzle maple syrup sauce over the pears.
• Cover tightly with aluminum foil and bake for about 40 minutes for more ripe pears, or up to 75 minutes for less ripe pears. The syrup should be caramelized and the pears are soft but not mushy.
• Allow to cool for about 5 minutes and then spoon into serving dishes.