Golden Pears Recipes

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GOLDEN PEARS



Golden Pears image

Make and share this Golden Pears recipe from Food.com.

Provided by Diana Adcock

Categories     Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

1/3 cup pure maple syrup
2 tablespoons packed brown sugar
2 tablespoons butter
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
6 ripe bosc pears
4 ounces brie cheese, cut into 12 thin slices
1/4 cup sweetened flaked coconut
1 tablespoon packed brown sugar
2 tablespoons butter

Steps:

  • Preheat oven to 400 degrees.
  • Combine the maple syrup, sugar, butter, vanilla and cinnamon in a medium saucepan.
  • Over medium heat cook the syrup, stirring constantly until sugar is dissolved.
  • Set aside.
  • Peel the pears, cut in half lengthwise and core.
  • Place in a 3 quart baking dish.
  • Pour on the syrup, turning pears to coat.
  • Bake in the pre heated oven for 20-25 minutes or until pears are just soft.
  • Turn the pears a few times to coat and remove to a baking sheet.
  • Add a little water to thin the syrup and set aside.
  • Place one slice of cheese on each pear half.
  • Combine the 1/4 cup coconut with the brown sugar and butter.
  • Mix well.
  • Sprinkle on top of pears and cheese.
  • Broil until the cheese is melted and the topping is a nice golden brown.
  • Place two halves on a dessert plate and drizzle syrup on top.
  • Repeat with the remaining halves.
  • Serve warm.

PEAR AND GOLDEN RAISIN CRISP



Pear and Golden Raisin Crisp image

Provided by Food Network

Categories     dessert

Yield 8 servings

Number Of Ingredients 13

1 1/4 cups all purpose flour
1 tablespoon sugar
1/2 cup light brown sugar, packed
6 tablespoons unsalted butter, cut into 1/2 inch cubes
3/4 cup sliced unpeeled almonds
1/2 teaspoon ground cinnamon
3/4 cup sugar
2 1/2 tablespoons tapioca
6 medium ripe pears (about 3 pounds), sliced
1 cup golden raisins
Crema, for serving (recipe below) (optional)
2 cups heavy cream
1/4 cup buttermilk

Steps:

  • In a large mixing bowl, cut together the topping ingredients with 2 knives until they are well combined and crumbly. Be sure the butter is evenly distributed in the mixture. If desired, freeze for up to 3 months, or use immediately.
  • Preheat the oven to 400 degrees. In another large mixing bowl, combine the sugar and the tapioca and toss until evenly mixed. Add the pears and toss until they are evenly coated with the mixture. Mix in the raisins. Turn the fruit mixture into a 10 x 2 inch deep round baking dish, preferably glass. Sprinkle the crumb mixture evenly over the top and bake the crisp for 15 minutes, then turn the oven down to 375 degrees. Bake for 15 to 20 minutes more, or until the topping is golden. Cool on a rack for 10 minutes, then serve warm accompanied by a dollop of Crema, if desired.
  • Whisk the cream and the buttermilk together in a bowl. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator for as long as a week.

GOLDEN PEAR CHUTNEY



Golden Pear Chutney image

Provided by John Martin Taylor

Categories     Condiment/Spread     Fruit     Ginger     Onion     Raisin     Pear

Yield Makes 5 pints

Number Of Ingredients 12

3 pounds hard, underripe pears, peeled, seeded, and chopped (about 6 cups)
3 cups light or dark brown sugar
3 cups apple cider vinegar
1 tablespoon mustard seeds
2 teaspoons cayenne pepper
1/4 pound crystallized ginger, chopped (about 2/3 cup)
1 teaspoon ground cinnamon
1/2 teaspoon Quatre-Epices
1 cup dark raisins
1 cup light raisins
2 cups chopped onion
1 lemon, peeled and thinly sliced

Steps:

  • Cook the pears in water to cover until they are medium-soft. Drain, saving the water, then make a syrup of the water in which the pears were cooked and the brown sugar by boiling in a large nonreactive pot until thick, about 20 to 30 minutes. While the syrup is boiling, add the remaining ingredients to the pears, then mix everything together and cook for about 30 minutes or until the raisins are softened, the onions are transparent, and the chutney has a good thick consistency. Transfer to sterilized jars and seal; process in a boiling water bath for 10 minutes.

EASY PEAR COBBLER RECIPE



Easy Pear Cobbler Recipe image

An easy and delicious pear cobbler recipe that tastes scrumptious and is great for family gatherings, potlucks, or dessert after dinner. Loaded with juicy pears, this is the perfect fall dessert.

Provided by Deliciously Seasoned

Categories     Dessert

Number Of Ingredients 14

8 pears, (peel, core and slice)
⅓ cup brown sugar
⅓ cup sugar
1 teaspoon lemon juice
2 teaspoon cornstarch
½ teaspoon cinnamon
1½ cups flour
⅓ cup brown sugar
⅓ cup sugar
1½ teaspoons baking powder
½ teaspoon salt
½ cup butter, (1 stick)
⅓ cup boiling water
1 tablespoon coarse sugar

Steps:

  • Preheat oven to 400 degrees.
  • Peel, pit, and slice pears. Add to a large mixing bowl.
  • Sprinkle brown sugar, sugar, corn starch, cinnamon, and lemon juice over pears.
  • Stir to coat evenly and let stand for 10 minutes.
  • Pour into an ungreased 13 x 9 baking dish.
  • Bake for 10 minutes, remove from oven, and set aside.
  • In a medium bowl, whisk flour, brown sugar, sugar, baking powder, and salt together.
  • Using a pastry blender, cut butter into flour mixture until mixture becomes crumbly.
  • Pour in boiling water and mix until combined.
  • Spoon mixture over pears and spread to cover entire dish.
  • Sprinkle coarse sugar on top.
  • Bake for 40-50 minutes or until topping is golden brown.

HEARTY CHICKEN CASSEROLE, BURGUNDY



Hearty Chicken Casserole, Burgundy image

A simple and delectable chicken casserole - perfect heart warming food. A little red wine is adding this French extra.

Provided by Susan

Categories     Main Course

Time 1h15m

Number Of Ingredients 15

15 ml olive oil
1 kg chicken thighs (skin on)
1 tbsp salt
1 tsp smoked paprika
1 small onion (chopped)
1 red pepper (diced)
250 g brown mushrooms (sliced)
1 tsp dried thyme
30 g plain flour
250 ml chicken stock
100 ml red wine
15 g tomato paste
2 g sugar
5 ml Worcestershire sauce
12 baby onions (peeled)

Steps:

  • Preheat oven to 160°C (325°F). Heat the olive oil in a pan and brown the chicken, skin side down until nice and crisp. Arrange the chicken, skin side up in an oven proof baking dish.
  • Sprinkle the chicken with the salt and smoked paprika. Cover and bake for 30 minutes.
  • While the chicken is in the oven, prepare the sauce by adding the onion and red pepper to the pan drippings and sauté until soft. Add the mushrooms, thyme and a little extra oil if necessary and stir fry until soft.Sprinkle in the flour and stir through to mix well .Add the chicken stock, red wine, tomato paste, salt, sugar and Worcestershire sauce and stir until thickened.
  • When the chicken is done, uncover and pour off any excess fat. Pour the sauce over and add the onions to the dish.
  • Cover and bake for a further 45 mins.

Nutrition Facts : ServingSize 1 portion, Calories 692 kcal, Carbohydrate 18 g, Protein 45 g, Fat 46 g, SaturatedFat 12 g, Cholesterol 247 mg, Sodium 2080 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 29 g

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