Pears Baked In Amaretto Cream Recipes

EASY BAKED PEARS WITH AMARETTI

Steps:

• Cut each pear in half, then place on a large baking tray. Use a teaspoon to scoop out the cores and make a dip in the centre of each pear. If your pears are firm, you may need to use a sharp knife to do this. Dollop about 1 heaped tsp ricotta into each dip, then sprinkle over the cinnamon and drizzle with a little honey.
• Heat oven to 190C/fan 170C/gas 5, then roast the pears for 10 mins. Tip the biscuits into a food bag and use a rolling pin to lightly crush them. Remove the pears from the oven, then scatter the crumbs over each pear. Return to the oven for another 10 mins or until the pears are soft and the biscuit golden brown. Serve drizzled with honey.

ROASTED PEARS WITH AMARETTI AND AMARETTO

Steps:

• Preheat oven to 425°F.
• Mix Amaretto and vinegar in a 13- by 9-inch baking dish. Put pears, cut sides down, in dish.
• Roast pears 15 minutes. Add water and roast until pears are tender but still hold their shape, 8 to 10 minutes more.
• Arrange pears, cut sides up, on a platter and spoon pan juices over them. Sprinkle with half of cookie crumbs, then baste with pan juices. Sprinkle with remaining crumbs and serve warm or at room temperature.

AMARETTO POACHED PEARS RECIPE

Steps:

• Make the poaching liquid: In a large pot combine 3 cups water, 1 cup sugar, 2-3 tablespoons lemon juice, 1 cup liqueur of choice, 2 tablespoons vanilla extract, 1 star anise (optional) and 1 cinnamon quill (optional). Bring mixture to a boil.
• Prepare pears: While the mixture is coming to a boil, peel the pears leaving the stems on. If using for a tart, you can split the pear in two, then remove the core.
• Poach the pears: cut a parchment paper slightly smaller than the inside of the pot in which the pears will be poached. Now cut a small hole in the middle of the cutout. Add the pears to the poaching liquid and cover with a round cutout pressing it slightly to touch the liquid and pears. This will help to keep the pears submerged in the liquid, which will prevent them from browning. Simmer until the pears are soft and easily pierced with a knife, ~10-30 minutes or until they're transluscent and easily pierced with a knife. The pears should be cooked, but not overcooked. Overcooking will cause them to become too soft and fall apart, while not cooking them enough will not allow the flavor to permeate the pears.
• Leave the pears in the poaching liquid for a couple of hours until ready to serve, or better yet overnight. This will allow the pears to be completely infused with the flavored syrup.Tip: this recipe contains no alcohol as it evaporates during cooking.
• Serving suggestion - the pears can be served warm or cold. To serve warm, warm up the pears with the poaching syrup until desired temperature. When ready to serve, transfer the pears to a rimmed serving dish, pour a little bit of poaching liquid over the pears, and sprinkle with chocolate curls. The pears can be served with ice cream, alongside a cake, with oatmeal, granola & yogurt, or drizzled with caramel or chocolate ganache.
• Microwave a chocolate bar for about 15 seconds, in 2-3 second intervals. You want the chocolate bar to become a little warmer than room temperature. This will make it easier for the chocolate curls to form without crumbling into shards. Now use a paper towel to get a better grip on the bar, next using a vegetable peeler run it along the rib of the bar producing beautiful chocolate curls.
• To store - cool to room temperature, then transfer to a covered container and refrigerate until ready to serve.

PEARS BAKED IN AMARETTO CREAM

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Grease a 9-inch baking dish with 1 tablespoon butter. Sprinkle 1 tablespoon sugar into buttered dish.
• Rub remaining butter onto cut sides of pear halves. Arrange pears into the prepared baking dish with the cut sides down. Sprinkle remaining sugar over the pears.
• Stir cream and amaretto together in a bowl.
• Bake pears in preheated oven for 10 minutes. Pour cream mixture over the pears and continue baking until the pears are tender, about 15 minutes more.

AMARETTO BAKED PEARS WITH MASCARPONE

Steps:

• To make almond cream - Beat butter and sugar together until combined, add flour and egg until combined. Beat in almonds, stir in 3/4 of crushed biscuits.
• Pack 1 tablespoon of almond cream into the cored out section of each pear half.
• Split the vanilla pod in half, scrape out seeds and mix with sugar. Chop vanilla pod into large pieces.
• Place pears into baking dish, sprinkle over vanilla sugar, remaining biscuits, vanilla pod pieces and drizzle with amaretto.
• Bake in over at 200C gor 10 minutes or until pears are cooked.
• Mix together mascapone and icing sugar.
• Remove pears from oven and transfere to serving plates.
• Drizzle a little extra amaretto into baking dish and stir pan juices.
• Serve pan with sweetened mascopone and the amaretto pan juices - enjoy.

BAKED PEARS WITH BROWN SUGAR AND BUTTER

Steps:

• Prep: Preheat oven to 400F. Line a 10"x7" or a 9"x9" baking dish with parchment paper if you prefer easier cleanup, or spray it with nonstick spray. If doubling the recipe use a 9"x13" baking dish or any other rimmed baking dish that will fit pears snugly to each other (see Note 1 at the bottom).
• Peel & Core: If using a firm pear variety like Bosc, peel them. Remove the core with a melon baller or a small spoon. Leave the stems on for better visual appeal. If you're using softer pears like Anjou, keep the skin on to help them keep the shape as they bake.
• Add toppings: Set the pears cut side up inside the pan. Drizzle with lemon juice to prevent browning. Sprinkle with brown sugar mixed with nutmeg and cinnamon (if using). Arrange the cubed pieces of butter on top of the pears. Drizzle with vanilla extract.
• Bake for 30 minutes cut side up. Turn the pears cut side down. Spoon the caramel over the tops to prevent browning. Bake for another 20-50 minutes or until the pears are soft, and the caramel is thickened. The pears will shrink consierably if baked until the caramel is very thick.Bosc pears will take the longest to achieve the candied translucent look and caramelized taste. Other more delicate pear varieties will take less time to soften (Note 2 & 3).
• Serve warm with vanilla ice cream, yogurt, sour cream, or a sprinkle of roasted walnuts or sliced almonds. Spoon the caramel over the pears.