Pears In Brown Sugar Sauce Recipes

PEARS WITH CINNAMON SAUCE

Steps:

• Core pears from the bottom, leaving stems intact. Peel pears. Cut 1/4 in. from bottom to level if necessary. In a 2-qt. microwave-safe dish, combine the brown sugar, butter, cinnamon and cloves; top with pears. , Cover and microwave on high for 10-12 minutes or until pears are tender. Remove pears to dessert plates. Discard cloves. Whisk frozen yogurt into sauce until smooth. Spoon over pears. Serve warm or chilled.

BRANDIED PEARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix 1/3 cup brown sugar with water and lemon juice together in an ungreased baking dish until sugar is dissolved. Arrange pear halves, core side down, in the dish, and baste with the sauce. Cover with aluminum foil.
• Bake pears in the preheated oven for 20 - 25 minutes, or until fork-tender but not mushy.
• Meanwhile, mix nuts together with the remaining 2 tablespoons brown sugar, 1 1/2 tablespoons brandy, and the yogurt; set aside. In a separate bowl, whip cream until stiff peaks form. Sprinkle in white sugar and remaining 2 teaspoons of brandy, or liqueur of choice, and gently whip a few strokes more.
• To serve, place one pear half in the center of each serving plate and fill core cavity with nut stuffing. Top with whipped cream. Serve warm.

SAUTEED PEARS

Steps:

• Cut each pear into 8 wedges. Toss the pears and the lemon juice in a non-reactive medium bowl, and set aside.
• Melt the unsalted butter in a large skillet over medium heat. Add the pears and about 1/2 cup water. Sprinkle with the sugar. Simmer until the water has evaporated and the pears turn golden brown, stirring occasionally, about 8 minutes. Serve warm with hot cereal.

CREPES WITH BROWN SUGAR PEARS AND FUDGE SAUCE

Steps:

• Combine milk, flour, eggs, sugar and salt in blender. Blend until smooth, occasionally scraping down sides of blender, about 2 minutes. Add 1 tablespoon melted butter and blend 30 seconds. Cover and refrigerate crepe batter in blender container at least 1 hour and up to 4 hours. Reblend batter 15 seconds.
• Heat nonstick skillet with 8-inch-diameter bottom over medium-high heat. Brush with melted butter. Pour 1/4 cup batter into skillet, tilting skillet quickly to coat bottom evenly. Cook until top of crepe appears dry and bottom is golden, loosening edges of crepe with spatula, about 45 seconds. Turn crepe over; cook until brown spots appear on bottom, about 30 seconds. Transfer to plate. Top with plastic wrap. Repeat with remaining batter, brushing skillet with more butter as needed, layering cooked crepes between sheets of plastic wrap. (Can be made 1 day ahead. Cover with plastic; chill.)
• Preheat broiler. Brush baking sheet with melted butter. Place 1 crepe on prepared baking sheet. Place 3 slices of warm Brown Sugar Pears side by side on one quarter of crepe, allowing pear slices to extend slightly over edge of crepe. Fold crepe in half over pear slices. Place 3 more pear slices on crepe above first 3 slices. Fold crepe in half over pears, forming triangular shape. Repeat with 5 crepes and pear slices. Brush crepes with some of cooking liquid from pears.
• Broil crepes just until heated through and golden, watching closely to avoid burning, about 1 1/2 minutes. Transfer to plates. Arrange any remaining pear slices atop crepes. Spoon pear cooking liquid over. Place scoop of ice cream alongside. Drizzle with warm Fudge Sauce. Serve, passing remaining sauce separately.

QUICK & EASY CARAMELIZED PEARS

Steps:

• In a large skillet, melt butter over medium-high. Add pears, one cut side down, and cook until browned, then reduce heat to medium and cook 3 minutes. Turn pears to other cut side and cook 4 minutes. Add sugar and 1 tablespoon water, swirling pan to combine. Turn pears skin side down and cook until sauce is thickened slightly, 2 minutes. Stir in vanilla and pinch of salt. Serve warm with ice cream.

PEARS IN BROWN SUGAR SAUCE

Steps:

• Slice pears into quarters; remove and discard seeds and cores.
• Melt 1 teaspoon butter in a frying pan over medium heat. Add pears and cook, turning occasionally, until golden brown, 3 to 5 minutes. Remove from the heat.
• Combine brown sugar, water, and remaining 1 teaspoon butter in a medium saucepan over medium heat. Cook, stirring constantly, until boiling. Remove from the heat and let sit until thickened slightly, 3 to 5 minutes.
• Place pear quarters on 4 small plates. Pour brown sugar sauce over pears and top with whipped cream.

PEAR CRISP WITH LEMON SAUCE

Steps:

• In a large bowl, combine 2 tablespoons flour, sugar and 1/4 teaspoon of lemon zest. Add pears; gently toss to coat. Transfer to a greased 8-in. square baking dish. , In a small bowl, combine the oats, brown sugar, cardamom and remaining flour and lemon zest, Cut in butter until mixture resembles coarse crumbs. stir in almonds. Sprinkle over pears. Bake at 375° for 35-40 minutes or until pears are tender and topping is golden brown., For lemon sauce, combine sugar and cornstarch in a small saucepan. Gradually stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount of hot mixture into egg yolk; return all to pan, stirring constantly. Bring to a gentle boil over medium heat. Cook and stir 1 minute longer. Remove from the heat; stir in butter, lemon juice and peel. Serve with warm pear crisp.

BROWN SUGAR PEAR POUND CAKE

Steps:

• Butter a 10-inch fluted tube pan.
• Coat lightly with flour, shaking out excess; set pan aside.
• In a medium bowl stir together flour, baking powder, and salt; set aside.
• In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
• Add brown sugar and vanilla; beat on high speed until mixture is smooth and light, about 3 minutes.
• Add eggs, 1 at a time, beating just until combined.
• Alternately add milk and the 1/4 cup brandy to flour mixture, beating just until combined after each addition and stopping occasionally to scrape the bowl.
• Fold in pears and orange peel.
• Pour batter into prepared pan, spreading evenly.
• Bake in a 350 degree F oven about 1 hour 10 minutes or until golden brown and a long wooden skewer inserted near the center comes out clean.
• Cool cake in pan on a wire rack for 10 minutes.
• For glaze, combine granulated sugar and the 1/3 cup brandy in a small saucepan.
• Cook and stir over medium heat until mixture just boils and sugar is dissolved.
• Remove cake from pan and place on wire rack.
• Place a piece of waxed paper under the wire rack.
• With a pastry brush, brush the warm glaze over the entire surface of the cake.
• Cool cake completely.
• Serve with Pear Sauce.
• To make Pear Sauce: In a medium saucepan combine pears, lemon juice, pear nectar, sugar, and vitamin C tablet.
• Bring to boiling over medium heat; reduce heat.
• Simmer, covered, about 15 minutes or until pears are soft.
• If mixture seems dry and in danger of scorching, add a bit more nectar to pan.
• Remove from heat.
• Cool slightly.
• Puree mixture in a food processor or blender; strain through a fine-mesh sieve.
• Stir in vanilla.
• Taste sauce and adjust sugar if necessary.
• Cool and refrigerate in an airtight container for up to 72 hours.
• Makes about 2 cups.
• Make-Ahead Tip: Store cooled cake tightly wrapped at room temperature up to 2 days.

BROWN SUGAR PEARS

Steps:

• Melt butter in large nonstick skillet over medium-high heat. Add brown sugar; stir 1 minute. Add pear slices and lemon juice; cook until pears begin to release juice and syrup forms in skillet, turning pear slices frequently, about 3 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before using.)

BROWN SUGAR PEARS

Steps:

• Melt butter in large nonstick skillet over medium-high heat.
• Add brown sugar and vanilla; stir 1 minute.
• Add pear slices and lemon juice; cook until pears begin to release juice and syrup forms in skillet, turning pear slices frequently, about 3 minutes.
• (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before using.).

BRANDIED PEARS

Steps:

• Peel the pears. Slice them in half down the middle, and remove the stems and cores.
• Add water, sugar and brandy to a small pot on the stove top. Bring the mixture to a simmer over medium heat, and whisk to dissolve the sugar in the sauce.
• Add the pears, and allow these to simmer for a few minutes, or until they are soft enough to easily pierce with a fork.