SIMPLE CINNAMON BAKED PEARS
These Simple Cinnamon Baked Pears are the perfect after dinner treat. The naturally sweet fruit is tender and perfectly spiced. The cinnamon, butter, sugar, and natural juices combine to make a delicious syrup that makes every sweet bite oh so satisfying.
Provided by Diana Reis
Categories Dessert
Time 50m
Number Of Ingredients 5
Steps:
- Preheat your oven to 350°.
- Wash fruit and cut into halves. Then use a spoon to take out the core.
- Lay pear halves in a baking dish with the skin side down.
- Divide butter into equal portions and place a portion on top of each half.
- Mix together cinnamon and sugar. Then sprinkle over the top of the pears.
- Next add a cup of water to the bottom of the baking dish.
- Then cover with foil and bake for 30 minutes.
- Cook for 10 more minutes with the cover off
Nutrition Facts : Calories 176 kcal, Carbohydrate 34 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 55 mg, Fiber 6 g, Sugar 23 g, ServingSize 1 serving
ROASTED PEARS WITH BROWN SUGAR AND VANILLA ICE CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 55m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- Arrange the pears cut side up in an 8-inch square glass baking dish. Whisk the apple juice and sugar in a small heavy saucepan over medium-high heat until the sugar dissolves. Whisk in the butter. Pour the sauce over the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices, about 35 minutes.
- Spoon the pears onto plates. Top with ice cream. Drizzle with any juices and serve.
- The pears can also be served frozen. To do so, cool the pears, then place them in the freezer until frozen solid, about 8 hours.
BAKED PEARS WITH ZABAGLIONE ICE CREAM
Provided by Nancy Harmon Jenkins
Categories dinner, ice creams and sorbets, dessert
Time 4h15m
Yield Ten servings
Number Of Ingredients 11
Steps:
- To make the ice cream, place the eggs, cream, sugar and vanilla in a saucepan and beat until well combined. Bring to a simmer and cook over low heat for about 10 minutes, stirring constantly until the mixture thickens. Pour into a bowl and allow to cool. Add the Marsala and chill for two to three hours or overnight.
- Pour the mixture into the bowl of an ice-cream maker and freeze according to the manufacturer's instructions.
- Preheat the oven to 325 degrees.
- To prepare the pears, trim the bottom of each. Using a melon-ball cutter, core each from the bottom, leaving the pear intact.
- In a small bowl, combine the butter and brown sugar. Stir in the raisins. Fill the hollow core of each pear with about three tablespoons of the mixture. Place in a baking dish and pour the Poire William's over them.
- Bake for 45 minutes or until soft, basting occasionally with the cooking juices. Remove from the oven and cool slightly. Serve warm with the zabaglione ice cream and with two amaretti cookies crumbled over the top.
Nutrition Facts : @context http, Calories 830, UnsaturatedFat 18 grams, Carbohydrate 84 grams, Fat 53 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 32 grams, Sodium 93 milligrams, Sugar 67 grams, TransFat 0 grams
BAKED PEARS WITH ICE CREAM
Provided by Sheila Lukins
Categories Dessert Bake Pear Fall Summer Parade Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 375°F.
- 2. Peel the pears with a vegetable peeler. Cut them in half lengthwise, leaving the stems on two of the halves if possible, and remove cores with a small melon baller. Place in an 8x8-inch baking pan, cut-side down.
- 3. Combine the lemon juice, apple juice, water, and brown sugar; pour over the pears. Set the pan over medium heat and bring the juices to a boil. Cover the pan with aluminum foil. Bake for 40 minutes (basting after 15 minutes), or until the pears are tender when tested with a toothpick.
- 4. Chill the pears overnight in the refrigerator, covered with the cooking syrup. Serve in four small dessert bowls to fit, cored-side up, with a small scoop of ice cream in the center of each. Spoon a little of the syrup into each bowl.
BAKED PEARS WITH BRANDY/VANILLA ICE CREAM
We make this every year for Thanksgiving. It is so easy, yet so elegant and impressive. Plus, it is delicious! Cook time does not include time to freeze the ice cream.
Provided by susie cooks
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Stir together ice cream and brandy until well blended. Cover and freeze until serving time.
- Peel, halve and core pears. Immediately sprinkle with 2 tablespoons lemon juice to prevent browning.
- In a 9 by 13 inch baking dish, mix together remaining lemon juice, butter, and honey.
- Slit vanilla bean lengthwise and scrape seeds into the butter mixture. Stir in grated lemon and orange peel, cinnamon, nutmeg and allspice.
- Score round portion of each pear half diagonally 1/8 inch deep in one direction and then in the opposite direction, creating a diamond pattern.
- Place pears cut side down in baking dish and spoon sauce over them.
- Bake in a 350 degree oven, basting often, until very tender when peirced with a fork, about 40 minutes.
- Arrange pears on serving plates, rounded side up and serve with brandy/vanilla ice cream on the same plate.
Nutrition Facts : Calories 310.4, Fat 13.2, SaturatedFat 8.2, Cholesterol 44.3, Sodium 105.3, Carbohydrate 43.1, Fiber 4.3, Sugar 34.2, Protein 2.9
TUACA ZABAGLIONE WITH SAUTEED VANILLA PEARS
Provided by Jason Gibbons
Categories Liqueur Egg Dessert Sauté Pear Vanilla White Wine Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- For pears:
- Melt butter in heavy large skillet over high heat. Add pears; sauté 1 minute. Add both sugars and wine and stir until sugar dissolves. Scrape out seeds from vanilla bean and add to skillet; add bean. Boil until pears are tender and juices in skillet form thick syrup, about 5 minutes. Remove from heat. Cool. Discard vanilla bean. (Can be made 1 day ahead. Cover; chill.)
- For zabaglione:
- Whisk yolks, sugar, Tuaca, and 2 tablespoons cream in large metal bowl to blend well. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Using electric mixer, beat yolk mixture constantly until mixture thickens and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 7 minutes total. Remove bowl from over water; place bowl in larger bowl of ice water. Whisk occasionally until mixture is cool, about 3 minutes.
- Using electric mixer, beat remaining 1 cup cream and cinnamon in medium bowl until peaks form. Fold 1/3 of whipped cream into yolk mixture, then fold in remaining cream in 2 additions. Chill until cold. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
- Divide pears among 6 dessert glasses. Spoon zabaglione over each. Dust with powdered sugar and serve.
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