White Wine Roasted Pears With Hazelnut Ice Cream Recipes

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ROASTED PEARS AND ICE CREAM



Roasted Pears and Ice Cream image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons softened butter
2 cans pear halves in syrup
1 lemon, zested and 4 lemon twists of rind
1/4 teaspoon ground nutmeg
3 pieces crystallized ginger, chopped or grated ? on Asian food aisle
1 pint French vanilla ice cream

Steps:

  • Preheat oven to 400 degrees F.
  • Place the butter in the bottom of a shallow baking dish. Drain off 3/4 of the liquids from each can ¿ pears should remain wet but not swimming in syrup. Add pears to the dish and season with lemon zest, nutmeg and crystallized ginger then roast 20 minutes. Serve warm pears with scoops of French vanilla ice cream on top, garnish with lemon twist.

HAZELNUT-STUFFED PEARS WITH MAPLE GLAZE



Hazelnut-Stuffed Pears with Maple Glaze image

Categories     Dairy     Fruit     Nut     Dessert     Bake     Thanksgiving     Vegetarian     Pear     Frangelico     Fall     Winter     Hazelnut     Maple Syrup     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

1/3 cup hazelnuts, toasted, husked
1/3 cup (packed) golden brown sugar
1 1/2 tablespoons unsalted butter, room temperature
2 teaspoons all purpose flour
2 teaspoons Frangelico (hazelnut liqueur), amaretto or brandy
3 8-ounce Anjou or Bosc pears, peeled, halved
6 tablespoons apple juice
6 tablespoons pure maple syrup

Steps:

  • Position rack in center of oven; preheat to 375°F. Place nuts in plastic bag; crush coarsely with rolling pin. Transfer to bowl. Mix in sugar, butter, flour and liqueur.
  • Using melon baller, core each pear half, creating cavity. Arrange pears, cut side up, in 11x7-inch glass baking dish. Mound nut mixture in cavities, dividing equally and pressing to compact. Pour apple juice into dish around pears. Drizzle pears with maple syrup.
  • Bake pears until tender when pierced with small sharp knife, basting occasionally with juices, about 45 minutes. Transfer pears to plates. Drizzle with juices.

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