Cinnamon Merlot Roasted Pears Recipes

CINNAMON ROASTED PEAR OR APPLE COMPOTE

Steps:

• Preheat the oven to 375 degrees F.
• Peel, core, and dice the fruit into 3/4-inch pieces.
• Place the fruit, sweetener or choice, lemon juice and cinnamon in an oven-proof casserole with a lid and mix well.
• Bake covered for 25 minutes, then remove the lid and bake for another 2o minutes or until the fruit is tender.
• Cool to room temperature and use as desired.

MERLOT-POACHED PEARS WITH VANILLA & CINNAMON

Steps:

• Tip the wine, sugar, cinnamon and vanilla into a deep medium pan and heat gently until the sugar dissolves. Add the pears, making sure they are fully covered by the wine, then simmer for 30 mins until they are just tender. If the pears are very ripe, they may be ready in 20 mins. Can be made up to 2 days ahead - leave the pears in the syrup in the fridge until you're ready to finish the recipe.
• Remove the pears from the pan with a slotted spoon and boil the syrup for 30 mins to reduce it and make it more syrupy. Cool, then chill for up to 2 days. Remove from the fridge 1 hr before serving.

CHRISTMAS CINNAMON PEARS

Steps:

• Drain the liquid from the cans of pears into a saucepan. Add red hot candies to the juice. Cook over medium heat, stirring constantly, until the candy has dissolved. Stir in the food coloring, remove from heat, and allow to cool.
• Place the pear halves in a deep bowl. Pour the liquid over the pears, cover, and refrigerate overnight. You may want to stir a couple of times to evenly distribute the color. Serve pear halves cold on top of a leaf of lettuce.

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.

CINNAMON ROASTED PEARS WITH CIDER REDUCTION

Steps:

• Simmer the cider in a small saucepan until it becomes a thick, golden syrup, about 1 hour. Let cool until ready to serve.(The sauce can be refrigerated for up to 1 week.)
• Preheat the oven to 400 degrees F.
• Halve the pears lengthwise, and using melon baller, remove the seeds. Cut the halves in half lengthwise.
• Combine the honey, wine, and cinnamon in a 9 by 13-inch baking dish. Add the pears and toss to coat. Bake until lightly browned and tender, about 20 to 30 minutes.
• Serve the pears warm or at room temperature, surrounded by a "swoosh" of cider reduction.

OVEN-POACHED PEARS WITH RED WINE

Steps:

• Combine the wine, water, sugar, cinnamon stick, cloves and lemon slices in a saucepan. Bring to a boil and simmer, uncovered, until the mixture is reduced to approximately 4 cups liquid. Set aside until ready to use.
• Preheat the oven to 350 degrees. Peel the pears but leave the stems on. Place the pears upright in a baking dish just large enough to hold them comfortably. Bring the wine mixture to a boil again and pour it over the pears (it will not cover them completely). Bake for 1 hour, basting every 15 minutes. The pears should darken to a rich mahogany color as they cook.
• When the pears are done (still firm but easily pierced with a fork), remove them from the oven. The liquid in the baking dish should be syr-upy. If it is not, transfer it to a saucepan and cook on the stove over a high heat until there are approximately 2 cups of syrup.
• Place the pears in compote or similar dishes and cover with syrup. The pears may be served with a ricotta cream sauce (see following recipe).