FRIED PEARS
I love pears, so when I saw this recipe I knew I had to try it. They're just as good as fried apples. I really liked the crunch the pecans added. This is so good over ice cream, but I could eat 'em straight from the pan too!
Provided by Kathy W
Categories Fruit Desserts
Number Of Ingredients 7
Steps:
- 1. Mix together sugar and cinnamon in a small bowl and set aside.
- 2. Heat butter and oil in a medium skillet over medium heat (the oil helps to keep the butter from burning). Prepare the pears while heating the butter (this way they don't have time to turn dark). Add pears and saute until just tender.
- 3. Sprinkle with the sugar cinnamon mixture (As little or as much as you like). Stir gently to coat all of the slices. Turn off the heat.
- 4. Add nuts, stir gently to mix. Serve with whipped cream or over vanilla ice cream.
BRAISED PEARS WITH A SOY-GINGER GLAZE
This delightful side dish can be made 1 to 2 days before serving. Refrigerate in a covered container. Serve this dish with grilled pork tenderloin or chops. It would also be delicious with roast or grilled chicken.
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a 10-inch saute pan over medium heat, melt the butter. Add the soy sauce, ginger, sugar, and cayenne pepper. Stir until the sugar is melted and the ingredients are well combined and then reduce the heat to medium-low. Add the pears, cut side down, and simmer, basting frequently, until the pears are tender when pierced with a knife, about 8 to 10 minutes. Transfer the pears to a microwave-safe serving dish.
- Bring the liquid in the pan back to a slow boil and add the vinegar. Simmer the sauce until it is thick and syrupy, about 3 minutes. Pour the sauce over the pears and serve immediately or set aside until ready to serve. If needed, reheat in the microwave just before serving.
POACHED PEARS WITH GINGER
Steps:
- Bring all the ingredients except the pears to a simmer over medium-high heat in a large saucepan. Reduce heat to medium-low; cook 5 minutes.
- Meanwhile, peel the pears and cut them in half lengthwise. Use a small spoon or melon baller to scoop out the core and seeds from each half, leaving the stems intact. Trim the fibrous strip from the center with a paring knife. Gently lower the pears into the pot. If they are not completely covered by liquid, lay a piece of parchment paper directly on the pears.
- Cook until a paring knife slides easily into the pears, meeting slight resistance, 15 to 20 minutes. Remove from heat; let cool in liquid 30 minutes. Use a slotted spoon to transfer the pears to a large bowl; cover with parchment paper. Cook the liquid over medium heat until syrupy, about 15 minutes; discard the vanilla pod and ginger. Let cool. Serve 2 pear halves in each bowl; spoon the syrup over the pears.
- FIT TO EAT RECIPE
- (Per serving)
- Calories: 235
- Fat: 1g
- Cholesterol: 0mg
- Carbohydrate: 50g
- Sodium: 10mg
- Protein: 1g
- Fiber: 5g
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