Maple Pears Recipes

SLOW-COOKER MAPLE-SAUCED PEARS

Steps:

• Peel pears. Core pears from bottom, leaving stems attached. Place pears upright in 3 1/2- to 5-quart slow cooker.
• Mix remaining ingredients except cornstarch and orange juice; pour over pears.
• Cover and cook on high heat setting 2 to 2 1/2 hours or until tender.
• Remove pears from cooker; place upright in serving dish or individual dessert dishes.
• Mix cornstarch and orange juice; stir into sauce in cooker. Cover and cook on high heat setting about 10 minutes or until sauce is thickened. Spoon sauce over pears. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

MAPLE PEARS

Steps:

• In a large bowl, combine the first six ingredients. Transfer to a greased 1-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until pears are tender., In a small bowl, combine the topping ingredients. Serve with warm pears.

SIMPLE MAPLE VANILLA BAKED PEARS

Steps:

• Preheat oven to 375°F (190°C). I don't line my baking sheet when I make these, but you absolutely can with parchment or a silicone baking mat.
• Cut pears in half, then cut a small sliver off the underside so the pears sit flat when placed upright on the baking sheet. See video above for visual. Using a large or medium cookie scoop or melon baller (or even a teaspoon), core out the seeds. Arrange pears, facing up, on the baking sheet. Sprinkle evenly with cinnamon- feel free to add more cinnamon if you'd like.
• Whisk the maple syrup and vanilla extract together in a small bowl. Drizzle most of it all over the pears, reserving about 2 Tablespoons for after the pears are finished baking.
• Bake pears for about 25 minutes until soft and lightly browned on the edges. Remove from the oven and immediately drizzle with remaining maple syrup mixture. Serve warm with granola and yogurt. Store leftovers in the refrigerator for up to 5 days.

PEARS GLAZED WITH MAPLE SYRUP

Steps:

• In a chilled mixing bowl, combine cream and cardamom and whip until cream holds soft peaks. Refrigerate, covered.
• Quarter, core, and peel pears. Cut quarters in half and sprinkle with lemon juice.
• Melt butter in a large skillet over medium-high heat. Arrange pears in skillet and cook on one side until pears just begin to brown, about 3 minutes. Add maple syrup and cook until pears are tender, about 1 minute more. Turn pears and cook for another minute. Remove from heat and allow pears to cool slightly. Transfer to bowls and serve warm, topped with whipped cream.

MAPLE-ORANGE PEAR CRISP

Steps:

• Preheat oven to 375°. Place first nine ingredients in a food processor; pulse until crumbly. Grease an 8-in. square baking dish with 1 teaspoon butter., Peel, core and cut each pear lengthwise into 8 wedges; toss with lemon juice. Place in prepared baking dish., In a small saucepan, combine syrup, butter, orange zest and cinnamon; bring to a boil, stirring constantly. Pour over pears. Sprinkle with crumb mixture. Bake until golden brown and pears are tender, 30-40 minutes. Serve with ice cream.

ROASTED MAPLE PEARS

Steps:

• Preheat oven to 400 degrees F.
• Heat cider or apple juice in the microwave for 1 minute
• Slice butter into pieces and stir into juice until melted
• Slice pears in half and scoop out just the seeds and core
• Place pears in a small baking dish
• Pour cider mixture over pears and sprinkle with cinnamon
• Drizzle maple syrup over top and bake for 30 minutes, basting with juice from the bottom of the pan every 10 minutes
• Serve warm

MAPLE ROASTED PEARS

Steps:

• Preheat the oven to 375 degrees F.
• In a 13 by 9-inch baking dish, combine the butter, maple syrup, brown sugar, and brandy. Peel the pears, halve lengthwise, and remove the seeds with a melon baller or teaspoon. Add the pears to the baking dish and coat with the maple mixture. Arrange the pears cut-side down, and bake until tender, about 50 minutes, basting occasionally. Meanwhile, put the cranberries in a small bowl and cover with hot water; set aside until plump. Drain and coarsely chop the cranberries.
• Transfer the pears to plates. Pour the baking juices into a small bowl, and whisk in 1 or 2 teaspoons of water to blend into a sauce. Top each pear with a small scoop of frozen yogurt, and scatter granola and cranberries over the pears. Drizzle the syrup over the top. Serve immediately.

SIMPLE BAKED PEARS WITH MAPLE SYRUP

Steps:

• Preheat the oven to 450 degrees.
• Peel the pears and cut them in half length-wise. Carefully scoop out the core and seeds from each half.
• In a cast iron or other oven proof skillet, melt the butter over medium heat.
• Place the pears in the skillet, cut side down, and cook them until they are starting to get browned, about 2-3 minutes.
• Transfer the skillet to the oven and bake for 15 minutes. Using a fork, carefully flip pears to cut side up and continue to bake another 10 minutes.
• Remove the pears from the oven and carefully transfer them to a platter.
• Put the skillet back on the stove over low heat, and whisk in the maple syrup with the butter and juices in the skillet.
• Spoon the maple syrup sauce over the pears. If desired, sprinkle with chopped pecans. Enjoy!

MAPLE-PEAR SHEET TART

Steps:

• Preheat the oven to 375°F. Line a 13x18-inch baking sheet with parchment paper. In a small bowl, beat the egg with 1 tablespoon water.
• If using a 14-ounce puff pastry package, roll the sheet to a 13-x18-inch rectangle on a floured surface. If using a 17-ounce puff pastry package, roll each sheet to a 9 1/2-x13-inch rectangle. Line up the two longer sides and overlap by 1 inch to form a 13-x18-inch rectangle. Brush egg wash in between to form a seam. Use a rolling pin to seal the seam.
• Transfer the pastry to the parchment. Fold sides of pastry towards center to form a 1/2-inch border on all four sides. Lightly score the border by using a paring knife to make small shallow diagonal cuts. Prick the surface of the pastry inside the border with a fork. Refrigerate until ready to use.
• Slice the pears in half lengthwise, and then cut lengthwise into 1/4-inch thick slices. Trim the seeds and core and toss the slices in the sugar. Arrange on the pastry and brush all exposed pastry (including the borders) with the egg wash.
• Bake until the crust is puffed and golden brown, 45 to 50 minutes. Brush the fruit and pastry with the maple syrup. Let cool completely, and then slice into squares to serve.