Hazelnut Stuffed Pears With Maple Glaze Recipes
HAZELNUT PEAR CAKE
From the hazelnuts to the yummy browned butter glaze, this dessert is a little different from an everyday pound cake. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Chop 1 cup hazelnuts. Place remaining hazelnuts in a food processor; pulse until finely ground., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts., In another bowl, whisk flour, salt, baking soda and ground hazelnuts; add to creamed mixture alternately with ricotta cheese, beating after each addition just until combined. Fold in pears and chopped hazelnuts., Transfer batter to prepared pan. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., For glaze, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Transfer to a bowl. Stir in milk, vanilla and enough confectioners' sugar to reach desired consistency. Drizzle over cooled cake.
Nutrition Facts : Calories 533 calories, Fat 30g fat (13g saturated fat), Cholesterol 104mg cholesterol, Sodium 193mg sodium, Carbohydrate 62g carbohydrate (42g sugars, Fiber 3g fiber), Protein 8g protein.
ROASTED PEARS WITH HAZELNUT SYRUP AND CANDIED HAZELNUTS
Steps:
- In a small heavy saucepan simmer water with 1 cup sugar, stirring until sugar is dissolved. (Syrup may be made up to this point 2 days ahead and cooled completely before being chilled, covered.)
- Preheat oven to 350° F and lightly butter a shallow baking pan.
- Coarsely chop hazelnuts. Stir nuts into syrup and simmer 1 minute. With a slotted spoon transfer nuts to baking pan, arranging in one layer, and reserve syrup. Cut butter into pieces. Bake nuts in middle of oven until golden brown, about 15 minutes. Immediately add butter to nuts, tossing to coat and separate, and with a spatula transfer nuts to a plate to cool (nuts will crisp as they cool). (Nuts may be candied 2 days ahead and kept in an airtight container in a cool, dry place. Reserved syrup may be kept, covered and chilled, 2 days.)
- Lightly butter a shallow ovenproof kettle or casserole dish (about 12 by 2 1/2 inches). With a sharp knife trim a very thin slice from bottom of each pear to enable pears to stand upright. Dip and roll each pear in reserved syrup to coat completely. Transfer pears as coated to kettle, standing them upright, and sprinkle with remaining 1/4 cup sugar. Add liqueur, lemon juice, and vanilla to remaining reserved syrup and pour down side of kettle or casserole.
- Roast pears, uncovered, in middle of oven until undersides are tender when pierced with a knife, about 30 minutes.
- Arrange pears on a serving platter. Spoon syrup around pears and sprinkle with candied nuts. Serve pears warm or at room temperature.
HAZELNUT-STUFFED PEARS WITH MAPLE GLAZE
Categories Dairy Fruit Nut Dessert Bake Thanksgiving Vegetarian Pear Frangelico Fall Winter Hazelnut Maple Syrup Bon Appétit Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Position rack in center of oven; preheat to 375°F. Place nuts in plastic bag; crush coarsely with rolling pin. Transfer to bowl. Mix in sugar, butter, flour and liqueur.
- Using melon baller, core each pear half, creating cavity. Arrange pears, cut side up, in 11x7-inch glass baking dish. Mound nut mixture in cavities, dividing equally and pressing to compact. Pour apple juice into dish around pears. Drizzle pears with maple syrup.
- Bake pears until tender when pierced with small sharp knife, basting occasionally with juices, about 45 minutes. Transfer pears to plates. Drizzle with juices.
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