Roasted Caramelized Pears With Spiced Walnut Granola Recipes

ROASTED CARAMELIZED PEARS WITH SPICED WALNUT GRANOLA

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. In a small bowl stir to combine the walnuts, rolled oats, chili powder, salt, 1 tablespoon maple syrup and olive oil. Spread evenly onto prepared baking sheet and bake for 15-20 minutes turning twice for a golden crunch. Remove and allow to cool.
• In a large oven safe sauté pan, melt butter over medium high heat. Place pears in pan, cut side down, and cook until golden and caramelized, about 5 minutes.
• Add cranberries, 1/2 cup maple syrup, juice and zest of 1/2 orange and allspice to the pan. Transfer to the oven and bake or 30 minutes or until cooked through. Turn the pears half way through the baking time and baste with pan juices.
• Spread yogurt onto a serving plate or platter and top with pears and cranberries. Sprinkle spiced walnut granola over the pears and drizzle with orange maple pan sauce. Garnish with mint sprigs to serve.

ROASTED PEARS WITH CARDAMOM GRANOLA AND VANILLA ICE CREAM

Steps:

• Preheat the oven to 350 degrees F.
• Put the granola, brown sugar, flour, cardamom, cinnamon, and butter in a bowl, mix the ingredients with finger tips until the butter is well incorporated.
• Arrange the pears, skin-side down in a heavy 9 by 9-inch baking dish. Spoon and press the granola mixture on the pears. Place the dish in the oven until the granola mixture is golden brown and pears are tender, approximately 30 minutes.
• Remove the baking dish from the oven and serve with vanilla ice cream.

ROASTED PEARS WITH CARAMEL SAUCE

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.

ROASTED AND CARAMELIZED PEARS

Steps:

• Fill a large bowl with water and squeeze a lemon into it. Peel each pear, leaving a small crown of skin around the stem. Carefully core each, keeping pear intact. As the pears are peeled, place in the water.
• Preheat oven to 450 degrees.
• In large nonreactive ovenproof skillet, combine sugar, vinegar and 1/2 cup of water. Cook, without stirring, over medium heat until mixture is lightly caramelized. Remove from heat.
• While caramel is cooking, remove pears from water, draining them well. When caramel is done, roll pears in caramel, turning them with 2 wooden spoons. Do not touch caramel. Stand pears up in the pan, place pan in oven, and roast pears about 45 minutes, basting them frequently with caramel in the pan, until they are tender and golden brown. Keep the basting spoon in a dish of warm water to prevent it from getting sticky.
• Using wooden spoons, carefully transfer pears to a rack placed over a sheet of foil, and allow them to drain. Return skillet to top of stove, whisk in the cream and bring to a simmer. Set aside until ready to serve.
• Serve pears with warm sauce and vanilla ice cream or frozen yogurt on the side.

SPICED PEARS

Steps:

• Immediately place peeled and quartered pears in cold water with lemon juice to prevent them from turning brown.
• In a 3-gallon stockpot, blend vinegar, sugar, water and spices.
• Drain pears, add to pot and bring to a rolling boil.
• Reduce heat to simmer and cook until pears are tender and can be pierced with a fork.
• Cool then refrigerate overnight to give the flavors time to meld. Drain brine then serve.

CRANBERRY MAPLE WALNUT GRANOLA

Steps:

• Preheat 325 degrees.
• position rack in bottom third of oven.
• Spray a large jelly roll pan with non stick cooking spray.
• Stir 1/2 cup sugar and syrup in heavy small saucepan over low heat until sugar dissolves,occasionlly brush down sides with wet pasty brush.
• Pour into large bowl,cool to luke warm.
• Whisk in egg whites, extracts and spices.
• Add oats,nuts and remaining quarter cup of sugar,mix well.
• Spread mix in even layer on jelly roll.
• Bake 35 minutes.
• Using spatula turn granola over-bottom will be browned.
• Bake 10 minutes.
• Sprinkle cranberries over and continue to bake 10 more minutes or till dry.
• Cool completely in pan.
• Enjoy.

MAPLE-WALNUT GRANOLA

Steps:

• Heat oven to 325 degrees.
• Combine oats, walnuts, cinnamon, nutmeg, and salt together in a large bowl.
• In a separate bowl,mix maple syrup, vanilla, and oil.
• Pour syrup mixture over oat mixture and combine until all ingredients are well incorporated.
• Spread mixture onto parchment paper lined baking sheet and bake 15 minutes.
• Stir and return to the oven 10 minutes longer.
• Remove from oven and allow to cool completely.
• Granola may be stored up to 2 weeks in an airtight container.

CINNAMON WALNUT GRANOLA

Steps:

• Preheat oven to 275°F In big bowl, combine oats, raisins, nuts and flaxseed.
• In microwavable bowl, blend together brown sugar, oil, honey and cinnamon.
• Cook on high in microwave until mixture starts bubbling. Remove, add vanilla and stir.
• Pour over oat mixture and mix well.
• Thinly spread on baking sheet(s). Bake for 15 minutes.
• Stir, return to oven for addt'l 15 minutes or until oats are toasted.
• Cool thoroughly. Store in airtight container.
• I keep in fridge if not eaten right away. You could also pack into a pretty container and give as a Christmas gift.

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.