Roasted Seckel Pears With Vanilla Mascarpone Cream And Thyme Recipes
ROASTED SECKEL PEARS
From the book White House Chef: Eleven Years, Two Presidents, One Kitchen by Chef Walter Scheib and Andrew Friedman.
Provided by Chef Au Vin
Categories Dessert
Time 27m
Yield 4 pear halves, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl; combine the balsamic, butter, lemon juice and zest, sugar, garlic, ginger, and black pepper. Stir together well.
- Add the pears and gently toss to coat them.
- Arrange the pears on a nonstick baking sheet in a single layer without crowding.
- Roast until cooked through, 10 to 12 minutes.
Nutrition Facts : Calories 102.8, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 1.8, Carbohydrate 13.7, Fiber 2, Sugar 9.3, Protein 0.4
BAKED PEARS WITH VANILLA MASCARPONE
Bosc pears must be very ripe; Anjou, which are juicier, can be slightly firm. Avoid enamel baking dishes, as they cause the syrup to burn.
Yield serves 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°F. Slice off the bottom of each pear just enough so it will stand upright. Using a melon baller or small spoon, remove the seeds from the bottom. Peel the upper half, leaving the stem intact; pat dry with a paper towel. Rub butter over the peeled part of each pear; stand the pears in a small baking dish (about 7 × 11 inches). Sprinkle with the sugar.
- Pour the wine into the baking dish; add the thyme sprigs, if using. Bake until the pears are soft when pierced with a paring knife and well browned, about 45 minutes; using a small spoon, baste the pears occasionally with the wine, adding a bit of water as needed to prevent the liquid from evaporating. Remove from the oven.
- Spoon some of the pan juices into each serving dish, and place a pear on top. Serve with a dollop of mascarpone and several biscotti on the side.
- Combine all the ingredients in a small bowl, and stir together with a wooden spoon.
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