Biscuits With Roasted Pears And Almonds Rsc Recipes

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EASY BAKED PEARS WITH AMARETTI



Easy baked pears with amaretti image

A warming autumnal pud that's low fat, speedy and satisfying

Provided by Good Food team

Categories     Dessert, Dinner, Snack, Supper

Time 25m

Number Of Ingredients 5

4 ripe pears
100g ricotta
½ tsp cinnamon
4 tbsp clear honey , plus extra to serve
8 crisp amaretti biscuits

Steps:

  • Cut each pear in half, then place on a large baking tray. Use a teaspoon to scoop out the cores and make a dip in the centre of each pear. If your pears are firm, you may need to use a sharp knife to do this. Dollop about 1 heaped tsp ricotta into each dip, then sprinkle over the cinnamon and drizzle with a little honey.
  • Heat oven to 190C/fan 170C/gas 5, then roast the pears for 10 mins. Tip the biscuits into a food bag and use a rolling pin to lightly crush them. Remove the pears from the oven, then scatter the crumbs over each pear. Return to the oven for another 10 mins or until the pears are soft and the biscuit golden brown. Serve drizzled with honey.

Nutrition Facts : Calories 198 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 32 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.23 milligram of sodium

ALMOND BISCUITS



Almond biscuits image

These amaretti-style biscuits use minimal flour and have a light airy finish, fit to accompany desserts and drinks

Provided by Jeremy Lee

Categories     Dessert, Dinner

Time 35m

Yield Makes 34

Number Of Ingredients 4

4 egg whites
140g caster sugar
2 tbsp plain flour
140g ground almond

Steps:

  • Heat oven to 160C/140C fan/gas 3. Line 2 baking trays with baking parchment. Place the egg whites in a clean bowl and whisk until they form soft peaks. Add the sugar and continue to whisk for a few mins more until the whites are glossy. Sift the flour onto the whites, spoon over the almonds, then fold everything together quickly, keeping the mixture light and airy.
  • Spoon tbsps of the almond mix, well spaced apart, onto the prepared trays. Bake for 20 mins until golden. Remove from the oven and cool on a wire rack. Serve with the gooseberry fool. These biscuits are best freshly baked but will keep in a sealed container for up to a week.

Nutrition Facts : Calories 47 calories, Fat 2 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Protein 1 grams protein

SPICY PEAR COOKIES



Spicy Pear Cookies image

Delicious, rich flavor with or without frosting. Top with walnut halves for a fancy touch.

Provided by Cheryl Statt

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 15

Number Of Ingredients 13

½ cup butter, softened
1 ½ cups packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 pear - peeled, cored and diced
½ cup raisins
½ cup chopped walnuts
1 ½ cups confectioners' sugar
2 ½ tablespoons lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In large bowl, beat margarine and sugar untill smooth. Beat in egg and vanilla. Combine flour, baking powder, cinnamon, and ginger; mix into batter. Stir in chopped pears, chopped nuts and raisins.
  • Drop about two inches apart by rounded tablespoonfuls onto baking sheets and bake 15 minutes or until edges are golden brown and center springs back when lightly touched. Remove to wire racks to cool.
  • Combine confectioners' sugar and lemon juice and mix until smooth. Spoon icing over coookies.

Nutrition Facts : Calories 298.8 calories, Carbohydrate 52.9 g, Cholesterol 28.7 mg, Fat 9.2 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 4.3 g, Sodium 104.4 mg, Sugar 37.3 g

PEAR CRISP WITH ALMONDS



Pear Crisp with Almonds image

"I am always looking for something besides a cake or pie for the holidays and this crisp is surprisingly light. The flavor of the almonds with the pears is a winner. The almonds also add a great texture to the topping." - Alex Guarnaschelli

Provided by Food Network

Categories     dessert

Yield 8 Servings

Number Of Ingredients 13

About 3 pounds Bosc or Anjou pears, peeled and cored
1 tablespoon brown sugar
1 tablespoon lemon juice
Zest of 1 lemon
The topping:
3/4 cup all-purpose flour
1 cup light brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground, dried ginger
teaspoon ground nutmeg
1 stick (8 tablespoons) lightly salted butter, cut into cubes plus 1 tablespoon for greasing the baking dish
1 cup Fisher® Slivered Almonds, chopped

Steps:

  • 1. Preheat the oven to 375 degrees F.
  • 2.Pears: Cut pears in half and then into thin slices. Put them in a large bowl and toss with the brown sugar, lemon juice and zest to blend, set aside.
  • 3. Topping: Combine flour, brown sugar, salt, cinnamon, ginger and nutmeg in a medium bowl. Add the butter and almonds and break them up with your fingers integrating the dry ingredients with the butter and nuts.
  • 4. Grease the bottom and sides of a shallow square baking dish (8 square inches) with the remaining tablespoon of butter. Layer the pears in the dish and top evenly with the nut topping. Place the dish in the center of the oven and bake until the pears are tender when pierced with the tip of a knife. The topping should be golden brown as well, about 40-45 minutes. Set aside to cool a few minutes before serving.

TILAPIA CRUSTED WITH ALMONDS



Tilapia Crusted With Almonds image

I made this with concerns of getting more Calcium into my diet. Almonds have 80 mg per 1 ounce. The almonds toasted up so nice giving this dish great flavor.

Provided by Rita1652

Categories     Tilapia

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 11

2 tilapia fillets
1/4 cup flour
1 egg, lightly beaten
1 cup sliced almonds
salt
pepper
Old Bay Seasoning
1 lemon
2 tablespoons butter
1 tablespoon olive oil
2 scallions, sliced

Steps:

  • Season tilapia with salt, pepper and old bay.
  • Dust with flour then dip into egg.
  • Press almond slices into the fish.
  • Heat butter and oil in an oven proof pan.
  • Carefully (so not to lose any almonds) place fillets into hot pan brown for 1 minute and flip gentle (again so not to lose any almonds) squeeze half of the lemon on the fish and place in a preheated 350 degree oven for 10-15 minutes.
  • Remove gently to a platter squeeze remaining lemon.
  • Garnish with scallions and serve.

Nutrition Facts : Calories 651.8, Fat 45.8, SaturatedFat 11.5, Cholesterol 186, Sodium 205.8, Carbohydrate 25.9, Fiber 7.2, Sugar 3, Protein 40.3

BISCUITS WITH ROASTED PEARS AND ALMONDS #RSC



Biscuits With Roasted Pears and Almonds #RSC image

The best thing about using Reynolds Wrap Foil is how easy clean up is after you are done cooking! Also the Foil sealed in all the juices from the pears.

Provided by May I Have That Rec

Categories     Dessert

Time 55m

Yield 4 biscuits, 4 serving(s)

Number Of Ingredients 11

4 canned refrigerated buttermilk biscuits
8 medium bartlett pears
1/4 cup dark brown sugar
2 teaspoons cinnamon
4 teaspoons butter
1/2 cup raw slivered almonds
1 tablespoon honey
1/8 teaspoon salt
1 cup semi-sweet chocolate chips
1/4 cup sour cream
Reynolds Wrap Foil

Steps:

  • 1. Bake biscuits according to the directions on the package. Set aside to cool.
  • 2. Set the oven temperature to 400°F.
  • 3. In the meantime, peel, core and slice pears. Place them in a medium bowl, add brown sugar and cinnamon and toss it all together, so the pears are well coated.
  • 4. Butter a 12 inch piece of Reynolds Wrap foil and place the pears on top. Carefully close it to form a sealed packet. Place it in the oven and bake for 20 minutes.
  • 5. In the meantime, mix together almonds and honey in a small bowl, until well coated. Place them in a 6 inch piece of Reynolds Aluminum Foil and place it the oven for 8 minutes, until golden brown.
  • 6. Melt the chocolate chips in the microwave (make sure to check every 15-20 seconds to make sure they don't burn).
  • 7. To assemble, slice each biscuit in half. Top each half with the roasted pears (including their juice), 1/2 tablespoon sour cream and honey caramelized almonds. Drizzle with melted chocolate.

Nutrition Facts : Calories 756.9, Fat 32.2, SaturatedFat 13.6, Cholesterol 18, Sodium 559.7, Carbohydrate 122.7, Fiber 16.2, Sugar 79.7, Protein 9.3

ROASTED BREAKFAST PEARS



Roasted Breakfast Pears image

For a sweet breakfast or a fruit dessert, top roasted pears with Greek yogurt, granola, and toasted almonds.

Provided by BHG Test Kitchen

Time 2h35m

Number Of Ingredients 13

4 large ripe, yet firm, Bosc or red Anjou pears
1 tablespoon lemon juice
1 tablespoon butter, softened
2 tablespoon packed brown sugar
0.25 teaspoon salt
2 teaspoon finely shredded orange peel (set aside) or Triple Sec
0.25 cup orange juice
1 teaspoon vanilla
1 cup plain Greek yogurt
2 tablespoon pure maple syrup
Finely shredded orange peel (optional)
0.25 cup granola
2 tablespoon sliced almonds, toasted

Steps:

  • Preheat oven to 350°F. Halve pears; core. Using a melon baller, scoop out a 1-inch depression in the center of each pear. Brush cut sides with lemon juice.
  • Spread butter in the bottom of a 2-quart rectangular baking dish. Sprinkle with brown sugar and salt; add orange juice. Arrange pear halves, cut sides up, in a single layer in the baking dish.
  • Bake for 20 to 30 minutes or just until pears are tender, spooning cooking liquid over pears several times during baking time (baking time depends upon ripeness of pears).
  • Remove from oven; stir vanilla into cooking liquid. Let cool completely. Cover and chill for at least 2 hours or up to 24 hours, turning pears in liquid at least once during chilling time.
  • To serve, in a small bowl stir together yogurt and maple syrup. Spoon the mixture into each pear half. If desired, sprinkle with additional orange peel. Serve with granola and toasted almonds.

Nutrition Facts : Calories 308 kcal, Carbohydrate 55 g, Cholesterol 11 mg, Protein 9 g, SaturatedFat 3 g, Sodium 199 mg, Sugar 38 g, Fat 8 g, ServingSize 8 pear halves and 1 cup yogurt mixture, UnsaturatedFat 4 g

ROASTED PEARS WITH ALMOND CRUNCH



Roasted Pears with Almond Crunch image

Categories     Egg     Fruit     Dessert     Bake     Roast     Pear     Almond     Fall     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 14

For almond crunch
1 large egg white
3 tablespoons sugar
1/8 teaspoon salt
3/4 cup sliced almonds (preferably with skins; 2 3/4 oz)
For pears
3 firm Bosc pears (1 1/2 lb total)
2 tablespoons unsalted butter, softened
1/4 cup plus 1 tablespoon sugar
3 tablespoons Amaretto or other almond-flavored liqueur
1/2 cup water
Accompaniment: mascarpone cheese (optional)
Special Equipment
parchment paper; a melon-ball cutter (optional)

Steps:

  • Make almond crunch:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Line a baking sheet with parchment.
  • Whisk together egg white, sugar, and salt until sugar is completely dissolved, then add almonds, stirring until coated. Spread mixture in a very thin layer on parchment-lined sheet, spreading almonds away from center of pan.
  • Bake until deep golden, 15 to 25 minutes. Cool on baking sheet on a rack, then break into pieces.
  • Roast pears:
  • Increase oven temperature to 425°F.
  • Halve pears lengthwise and core with melon-ball cutter or a paring knife.
  • Spread 1 tablespoon butter on bottom of an 8-inch square glass baking dish and sprinkle with 1/4 cup sugar.
  • Arrange pears, cut sides up, on sugar, then dot pears with remaining tablespoon butter. Sprinkle remaining tablespoon sugar over pears, then drizzle with 1 tablespoon Amaretto.
  • Roast pears, uncovered, until barely tender, about 25 minutes (sugar will harden on bottom).
  • Add water, a pinch of salt, and remaining 2 tablespoons Amaretto to baking dish and stir (around pears) until sugar is dissolved, then baste pears with pan juices.
  • Roast pears, basting twice with pan juices, until tender, about 15 minutes more.
  • Serve pears, warm or at room temperature, drizzled with pan juices and topped with almond crunch.

ROASTED SPICED PEARS AND FIGS WITH ALMONDS



Roasted Spiced Pears and Figs with Almonds image

Categories     Fruit     Nut     Dessert     Roast     Vegetarian     High Fiber     Fig     Pear     Almond     Spice     Winter     Cinnamon     Gourmet     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 9

1/2 cup sliced almonds
4 firm-ripe pears (preferably Bartlett)
1/2 pound dried figs (as soft as possible; about 12)
1/2 cup sugar
1/2 stick (1/4 cup) unsalted butter
1 vanilla bean
1 teaspoon cinnamon
1/4 teaspoon ground allspice
Accompaniment: sour cream

Steps:

  • Preheat oven to 450°F.
  • In an ovenproof 10-inch heavy skillet toast almonds in one layer in middle of oven until golden, about 5 minutes, and transfer to a bowl.
  • Halve pears lengthwise and cut each half into 3 wedges, discarding cores. Quarter figs lengthwise.
  • In skillet melt sugar and butter over moderate heat, stirring occasionally, until sugar is melted completely and remove skillet from heat. With a knife halve vanilla bean lengthwise and scrape seeds into butter mixture. With a wooden spoon stir in vanilla pod, cinnamon, allspice, pears, and figs until coated and roast in middle of oven 20 minutes, or until pears are just tender. Remove pod and with spoon stir in almonds until coated well.
  • Serve fruit mixture warm with sour cream.

PEAR-NUT BISCUITS



Pear-Nut Biscuits image

Pears bring a mild sweetness to these tender biscuits, while chopped pecans lend a little crunch. These are great for an on-the-go breakfast. -Mary Ann Dell, Phoenixville, Pennsylvania

Provided by Taste of Home

Time 35m

Yield 10 biscuits.

Number Of Ingredients 9

1-3/4 cups all-purpose flour
1/3 cup packed brown sugar
2 teaspoons baking powder
3/4 teaspoon salt
3 tablespoons cold butter
1 egg
1/2 cup half-and-half cream
1 cup chopped peeled ripe pears
1/4 cup chopped pecans

Steps:

  • In a large bowl, combine the flour, brown sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Whisk egg and cream; stir into crumb mixture just until moistened. Fold in pears and pecans. Drop by 1/4 cupfuls onto an ungreased baking sheet., Bake at 400° for 15-18 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 191 calories, Fat 8g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 307mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein.

ROASTED PEARS WITH CARAMEL SAUCE



Roasted Pears with Caramel Sauce image

This golden, glossy delight could not be easier to make. All major varieties of pears - Bartlett, Bosc, red, Anjou - work equally well. However, Bosc roasts up slightly firmer than the others.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Desserts

Yield 4

Number Of Ingredients 5

4 tablespoons butter
1 cup packed dark brown sugar
4 pears, halved and cored
½ cup sour cream
¼ cup coarsely chopped toasted pistachios (or your favorite nuts)

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.

Nutrition Facts : Calories 512.2 calories, Carbohydrate 82.9 g, Cholesterol 43.2 mg, Fat 21.3 g, Fiber 5.9 g, Protein 3.4 g, SaturatedFat 11.5 g, Sodium 146.8 mg, Sugar 70.3 g

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