Roasted Bosc Pears With Pomegranate Glaze Recipes
ROASTED BOSC PEARS WITH POMEGRANATE GLAZE
Categories Fruit Dessert Roast Wheat/Gluten-Free Pear Red Wine Fall Pomegranate Cinnamon Simmer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Stir wine, pomegranate juice, sugar, cinnamon stick, and orange peel in medium saucepan over medium heat until sugar dissolves, about 3 minutes.
- Using small melon baller, core pears from bottom of wide end. Trim bottoms flat and stand upright in 8x8x2-inch baking dish. Pour pomegranate-wine sauce over pears. Roast pears until tender when pierced with knife, basting pears with sauce every 20 minutes, about 1 hour. Using spatula, transfer roasted pears to serving platter. Transfer pan juices to small saucepan. Simmer until reduced to 2/3 cup, about 5 minutes. (Can be made 4 hours ahead. Let sauce and pears stand at room temperature. Rewarm sauce before continuing.)
- Spoon glaze over pears. Serve warm or at room temperature with vanilla ice cream and biscotti.
FIG-GLAZED BOSC PEARS
This is a recipe for beautiful, sweet, and slightly tangy roasted Bosc pears. They are delicious with just some whipped cream or ice cream and they are also perfect on tarts and cheesecakes.
Provided by Color Fell
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Time 55m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Butter a baking sheet.
- Arrange the pear quarters on the prepared baking sheet. Drizzle all but 1 tablespoon of the honey over the pears; set the reserved honey aside.
- Stir the fig preserves, pomegranate molasses, and cinnamon together in a small saucepan over medium heat; bring to a boil, reduce heat to low, and keep at a simmer until ready to use.
- Bake the pears in the preheated oven until golden brown, 15 to 20 minutes. Reduce oven heat to 325 degrees F (165 degrees C). Brush the fig glaze over the baked pears. Continue baking until firm on the outside, but tender inside, 25 to 35 minutes more. Allow to cool 5 minutes.
- While the pears cool, whip the cream, almond extract, and reserved honey together with a hand mixer in a large glass or metal mixing bowl until thick. Dollop the whipped cream mixture over the pears to serve.
Nutrition Facts : Calories 114.7 calories, Carbohydrate 24.2 g, Cholesterol 10.2 mg, Fat 2.8 g, Fiber 1.4 g, Protein 0.4 g, SaturatedFat 1.7 g, Sodium 4.1 mg, Sugar 21.5 g
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
ROASTED BOSC PEARS
Provided by Bruce Aidells
Categories Fruit Brunch Dessert Side Roast Quick & Easy Back to School Pear Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 1 cup cubes
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F. Melt butter with oil in small ovenproof skillet over medium heat. Add pear halves, turning to coat. Arrange pears, cut side down, in skillet; sprinkle with water. Roast until tender, about 20 minutes. Cool. Peel and core roasted pears; cut into 3/4-inch cubes.
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ROASTED BOSC PEARS WITH POMEGRANATE GLAZE RECIPE | BON …
From bonappetit.com
5/5 (2)Servings 6
- Preheat oven to 350°F. Stir wine, pomegranate juice, sugar, cinnamon stick, and orange peel in medium saucepan over medium heat until sugar dissolves, about 3 minutes.
- Using small melon baller, core pears from bottom of wide end. Trim bottoms flat and stand upright in 8x8x2-inch baking dish. Pour pomegranate-wine sauce over pears. Roast pears until tender when pierced with knife, basting pears with sauce every 20 minutes, about 1 hour. Using spatula, transfer roasted pears to serving platter. Transfer pan juices to small saucepan. Simmer until reduced to 2/3 cup, about 5 minutes. DO AHEAD Can be made 4 hours ahead. Let sauce and pears stand at room temperature. Rewarm sauce before continuing.
- Spoon glaze over pears. Serve warm or at room temperature with vanilla ice cream and biscotti.
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- Preheat oven to 400°. Pour butter into a large baking pan. Tilt pan to coat with the butter. Arrange pears in one layer, cut sides down. Roast 20-25 minutes or until tender when pierced with a knife.
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