BAKED PEARS
This baked pears recipe is very versatile. You can serve it warm or cold and for any size group. Chilled pears can be dressed up with a dollop of whipped topping, fruit-filled yogurt or ice cream. -Betty Schledorn, Ocala, Florida
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Place pear halves, cut side up, in a shallow 1-qt. baking dish. Place butter in the center of each; drizzle with lemon juice. , Combine sugar and cinnamon; sprinkle over pears. Top with marmalade. Bake, covered, until heated through, 15-20 minutes.
Nutrition Facts : Calories 219 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 70mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 6g fiber), Protein 1g protein.
ROASTED PEARS WITH BLUE CHEESE
Steps:
- Preheat the oven to 375 degrees F.
- Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.
- Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.
- In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.
- Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.
BAKED PEAR
This dish is an elegant accompaniment for stuffed Cornish game hens with blue cheese and walnuts. Or serve it alongside any blue cheese dish, such as a blue cheese quiche. Easy and tasty! It also makes a lovely dessert.
Provided by RUTHWARD
Categories Side Dish
Time 1h15m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Peel pears and scoop out bottom core. Cut a small slice from the bottom so pears will stand upright. Place in a shallow baking dish and set aside.
- Melt butter in the microwave or a small saucepan over medium heat. Drizzle pears with melted butter and honey, and sprinkle with ground ginger (and lavender, if using). Cover with aluminum foil with the stems poking through foil.
- Bake in the preheated oven for about 1 hour, or until tender. Baste with released juices occasionally during baking, and again just before serving.
Nutrition Facts : Calories 205.5 calories, Carbohydrate 34.5 g, Cholesterol 22.9 mg, Fat 8.9 g, Fiber 5.2 g, Protein 0.8 g, SaturatedFat 5.5 g, Sodium 63.6 mg, Sugar 24.9 g
BAKED PEARS (NO ADDED SUGAR)
Baked pears are an elegant dessert that's easy enough to make for family dinners. This recipe has no added sugar, and you're not going to miss it!
Provided by Vered DeLeeuw
Categories Dessert
Time 1h10m
Number Of Ingredients 4
Steps:
- Preheat your oven to 350 degrees F. Lightly butter the bottom of a 9 X 13 baking dish.
- Peel the pears, halve and core them. You can core them with a melon baller, with a metal measuring spoon, or with a paring knife, as I do in the video below. I like to leave the stems on - they make for a pretty presentation. But you can cut them off if you wish. You can also shave a thin slice off the bottom of each pear half, enabling them to stay upright in the baking dish.
- In a small bowl, whisk together the butter, vanilla, and cinnamon. Brush the pears with the mixture on both sides.
- Arrange the pears in the prepared baking dish, cut side down. Bake them until fork-tender, about 30 minutes per side, basting every 15 minutes with the pan juices.
- Brush the pears one last time with the pan juices and serve warm.
Nutrition Facts : ServingSize 0.5 pear, Calories 78 kcal, Carbohydrate 13 g, Protein 0.5 g, Fat 3 g, SaturatedFat 2 g, Sodium 0.5 mg, Fiber 3 g, Sugar 10 g
GLAZED PEAR SHORTCAKES
Family and friends will savor every last crumb of this lickety-split dessert. The pound cake absorbs the apricot flavor and the warm sweetness of the pears. Special enough to serve company-and cute, too! -Fran Thomas, St. James City, Florida
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small cast-iron skillet, saute pears in butter until tender. Remove from the heat; stir in spreadable fruit. , Place cake slices on 4 dessert dishes; top with pear mixture, walnuts and whipped topping.
Nutrition Facts : Calories 256 calories, Fat 14g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 161mg sodium, Carbohydrate 32g carbohydrate (11g sugars, Fiber 3g fiber), Protein 3g protein.
ROASTED PEARS
Make and share this Roasted Pears recipe from Food.com.
Provided by Derf2440
Categories Dessert
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Peel, if you wish (I leave them unpeeled) Slice pear in half lengthwise, scoop out seeds to make a nice circle. Spray with veggies spray and set aside in a gratin dish sprayed with veggie spray, cut side up.
- In a small bowl mix together, cream cheese, salt, nutmeg and 1 teaspoon honey. Fill each pear half cavity with half of the cheese mixture.
- Place a half walnut on top of the cheese mixture; lightly press it down. Drizzle pear halves with remaining teaspoon of honey.
- On centre grate in oven, roast at 350°F for about 1 hour or until soft. Test with a toothpick at about 45 minutes.
ROASTED PEARS WITH CARAMEL SAUCE
This golden, glossy delight could not be easier to make. All major varieties of pears - Bartlett, Bosc, red, Anjou - work equally well. However, Bosc roasts up slightly firmer than the others.
Provided by USA WEEKEND columnist Pam Anderson
Categories Desserts
Yield 4
Number Of Ingredients 5
Steps:
- Adjust oven rack to center position and heat oven to 400 degrees. Place butter in a baking pan large enough to hold the pears in a single layer: set in the heating oven until it melts.
- Sprinkle sugar over melted butter, then place pears, cut side down, on top. Bake until tender, about 30 minutes.
- Remove pan from oven, turn pears over and baste with pan sauce. Return to oven; bake until golden and glossy, about 10 minutes longer.
- Let cool slightly. Transfer pears to dessert plates or bowls. Top each with dollop of sour cream, drizzle with caramel pan sauce, sprinkle with nuts and serve.
Nutrition Facts : Calories 512.2 calories, Carbohydrate 82.9 g, Cholesterol 43.2 mg, Fat 21.3 g, Fiber 5.9 g, Protein 3.4 g, SaturatedFat 11.5 g, Sodium 146.8 mg, Sugar 70.3 g
PEAR-CORNMEAL SHORTCAKES WITH OVEN-ROASTED PEARS
Categories Cake Milk/Cream Food Processor Dairy Fruit Dessert Bake Roast Thanksgiving Kid-Friendly Back to School Rosh Hashanah/Yom Kippur Cranberry Pear Fall Winter Hominy/Cornmeal/Masa Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 shortcakes
Number Of Ingredients 20
Steps:
- For pears:
- Preheat oven to 400°F. Combine first 6 ingredients in 13x9x2-inch glass baking dish; toss to blend. Cover dish with foil and bake until pears are tender, stirring occasionally, about 40 minutes. Uncover. Mix in cranberries and bake until cranberries are tender but still hold shape, about 15 minutes. Cool fruit mixture. Maintain oven temperature.
- For biscuits:
- Line baking sheet with parchment paper. Blend flour, cornmeal, 3 tablespoons sugar, baking powder, salt and baking soda in processor. Add butter; using on/off turns, blend until butter is cut into pea-size pieces. Add buttermilk; using on/off turns, blend until dough comes together. Pat out dough on floured surface to scant 3/4-inch thickness. Using 2 3/4-inch-diameter cutter, cut out 4 biscuits. Gather scraps; pat out to scant 3/4-inch thickness. Cut out 2 more biscuits.
- Arrange biscuits on prepared sheet; brush with beaten egg. Bake until golden brown and tester inserted into center comes out clean, about 15 minutes.
- Beat cream and powdered sugar in medium bowl to stiff peaks. Cut biscuits horizontally in half. Place bottoms on plates. Top each with pear mixture, whipped cream, then biscuit tops.
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- Stir together apple cider and cane syrup in a small saucepan, and cook over medium heat, stirring occasionally, 3 to 4 minutes or just until mixture begins to bubble. Drizzle cider mixture over pears, and toss to coat.
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- Whisk together the flour, cornmeal, baking powder, baking soda, salt, and 1 cup of the sugar in a large bowl. Whisk together the buttermilk, eggs, and melted butter in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the pears.
- Transfer the batter to the prepared pan. Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool in the pan for 15 minutes; transfer to a wire rack.
- Meanwhile, heat the rosemary, the remaining ¼ cup of sugar, and ¼ cup water in a small pot over medium heat. Cook, stirring, until the sugar is melted. Remove from heat, cover, and let sit, stirring occasionally, for 30 minutes and up to 4 hours. Discard the rosemary sprigs.
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