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.
EASY BAKED PEARS WITH AMARETTI
A warming autumnal pud that's low fat, speedy and satisfying
Provided by Good Food team
Categories Dessert, Dinner, Snack, Supper
Time 25m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 198 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 32 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.23 milligram of sodium
ROASTED PEARS WITH AMARETTI COOKIES
That natural sweetness of roasted pears is enhanced by crumbled almond cookies and a dollop of mascarpone -- a rich Italian cream cheese. For a substitute, combine 1/2 cup room-temperature regular cream cheese with a tablespoon or two of whole milk.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. In a 9-by-13-inch baking dish, toss pears with lemon, sugar, and a pinch of salt; arrange pears in dish, cut side down. Add 1/4 cup water; cover dish tightly with aluminum foil, and bake until pears are easily pierced with the tip of a paring knife, 25 to 30 minutes.
- Place each pear half, cut side up, on a platter, and top with 1 tablespoon of mascarpone and 1 crumbled cookie. Drizzle with juices from baking dish, and serve.
ROASTED PEARS WITH AMARETTO
Make and share this Roasted Pears With Amaretto recipe from Food.com.
Provided by katew
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 160 C.
- Combine all ingredients in bowl, coating pears well.
- Place pears cut side down in a roasting dish.
- Pour remaining liquid over.
- Roast 35 mins, basting every 10 minutes.
- Allow to cool slightly.
Nutrition Facts : Calories 206.1, Fat 3.1, SaturatedFat 1.8, Cholesterol 7.6, Sodium 28.6, Carbohydrate 48.3, Fiber 5.6, Sugar 37.9, Protein 0.8
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ROASTED PEAR AND AMARETTO TRIFLE RECIPE | BON APPéTIT
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5/5 (3)Author Marlena SpielerServings 8
- Combine cream and milk in medium saucepan; bring to simmer. Remove from heat. Whisk sugar, egg yolks, flour, amaretto, vanilla, and salt in large bowl until smooth (mixture will be thick and pasty). Gradually whisk hot cream mixture into yolk mixture. Return mixture to saucepan. Whisk over medium heat until pastry cream boils, thickens and is smooth, about 6 minutes. Transfer pastry cream to bowl. Press plastic wrap directly onto surface of pastry cream; refrigerate overnight.
- Position rack in center of oven and preheat to 400°F. Toss pear halves, 1/3 cup sugar, and lemon juice in large bowl. Place pears, cut side down, on heavy large rimmed baking sheet; pour sugar mixture from bowl over pears. Roast pears until tender and golden brown in spots, turning occasionally, about 40 minutes. Cool. Cut pears into 1/2-inch pieces; place in bowl along with any juices from baking sheet. DO AHEAD Pears can be made 1 day ahead. Cover and chill.
- Arrange 13 to 14 ladyfingers in bottom of 8-inch-diameter, 3-quart trifle bowl, trimming to fit tightly. Sprinkle 1/2 cup crushed amaretti cookies over. Dot with 1/4 cup fruit spread. Top with 1 cup roasted pears. Drizzle 1 tablespoon brandy and 1 tablespoon amaretto over. Spread 1 cup pastry cream over. Repeat layering 2 more times with ladyfingers, amaretti cookies, fruit spread, pears, brandy, amaretto, and pastry cream. Top with 13 to 14 ladyfingers; sprinkle with remaining brandy and amaretto. Spread remaining pastry cream over top. Cover and refrigerate until cold, about 4 hours.
- Beat cream, powdered sugar, and vanilla in large bowl until peaks form. Spread 1 1/2 cups whipped cream over top of trifle. Spoon remaining whipped cream into pastry bag fitted with medium star tip. Pipe whipped-cream rosettes around top of trifle. Garnish with sliced almonds and mint sprigs, if desired. Refrigerate up to 6 hours.
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