Balsamic Rosemary Poached Pears Recipes
BALSAMIC-ROASTED PEARS WITH PEPPER AND HONEY
Provided by Alain Rondelli
Categories Fruit Brunch Dessert Side Roast Thanksgiving Quick & Easy Vinegar Pear Fall Honey Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Melt butter in an 8-inch square glass baking dish in middle of oven, about 3 minutes.
- Arrange pears, cut sides down, in 1 layer in butter and roast in middle of oven until tender, about 20 minutes.
- Pour vinegar over pears and roast 5 minutes more.
- Transfer pears, cut sides down, to serving plates with cheese and spoon some of juices from baking dish over pears. Drizzle pears and cheese with honey and sprinkle with pepper.
ROSEMARY POACHED PEARS
Poached pears are a wonderful holiday dessert that look impressive but require minimal prep. In this recipe a simple poaching liquid uses ingredients you may already have in your pantry, including a rosemary-infused sugar syrup. You prepare the dessert several days in advance to help make holiday entertaining a breeze.
Provided by Elena Besser
Categories dessert
Time 2h10m
Yield 4 to 8 servings
Number Of Ingredients 10
Steps:
- Peel the zest from the limes with a vegetable peeler. Place the zest in a medium saucepan and squeeze in the lime juice. Add the rosemary simple syrup, cranberry-apple juice, cinnamon sticks, vanilla bean and a pinch of salt. Add the pears and bring to a boil over medium heat. Once boiling, reduce to a simmer and cook at a low heat until the pears are tender but still hold their shape, about 20 minutes.
- Remove the pears from the liquid with a slotted spoon. Bring the liquid to a boil. Cook until reduced to a syrupy consistency, 15 to 20 minutes more. Strain and discard the solids.
- You can serve the pears and syrup warm, room temperature or chilled. To serve, place 1 or 2 pear halves into each serving bowl, top with the reduced liquid and a scoop of vanilla ice cream. Enjoy!
- Combine the sugar, rosemary and 2 cups water in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally, until the sugar is dissolved. Remove from the heat and allow to steep for 45 minutes to 1 hour. Transfer the syrup to a squeeze bottle or airtight container and store in the refrigerator for up to 1 month. Strain out the rosemary before using. Makes 2 cups.
BALSAMIC CHICKEN & PEARS
Pears and dried cherries go amazingly well with chicken and balsamic vinegar. It's easy enough to make for a weeknight meal, but you can also dress it up for company. -Marcia Whitney, Gainesville, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle chicken breasts with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook until a thermometer reads 165°, 8-10 minutes. Remove., Meanwhile, stir together next 5 ingredients until blended. Pour into skillet; add pears and dried cherries. Bring to a boil over medium-high heat; reduce heat and simmer, covered, until pears are tender, about 5 minutes. Return chicken to skillet; simmer, uncovered, until heated through, 3-5 minutes. If desired, sprinkle with additional minced rosemary.
Nutrition Facts : Calories 335 calories, Fat 8g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 670mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 3g fiber), Protein 36g protein. Diabetic Exchanges
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