Glazed Apples Pears With Sticky Shallots Recipes

GLAZED APPLES & PEARS WITH STICKY SHALLOTS

Steps:

• Put the lemon juice into a large bowl. Peel the apples and pears, leaving the stalks on, then toss in the juice. Meanwhile, bring a medium saucepan of water to the boil. Lower in the apples and pears, then cover and poach for 30 mins or until the fruit just gives to a sharp knife. Peel the shallots while you're waiting.
• Heat oven to 190C/fan 170C/gas 5. Add the oil and butter to a smallish roasting tin, then add the drained apples, pears and the shallots. Brush the fruit with a layer of the jelly or jam and roast for 1 hr until softened and golden. Turn the pears and apples around in the fat a few times during cooking, brushing twice more with the glaze. Serve spooned around the turkey, decorated with bay leaves.

GLAZED APPLES AND PEARS

Steps:

• Peel, halve and core, both the apples and pears. Cut each 1/2 into 4 wedges and transfer to a medium bowl. Halve the lemon and squeeze the juice over the fruit, toss lightly.
• Melt the butter in a skillet over high heat. Add the sugar, and cook until the sugar begins to caramelize. Add the fruit the caramel may seize (harden) don't be alarmed. Add the cinnamon stick or vanilla, and cook, stirring, until the caramel melts, and the fruit is juicy, about 7 minutes.
• If adding the Calvados, remove the pan from the heat before adding the alcohol. Return the pan to the heat. To flambe the alcohol on a gas burner, carefully tip the pan toward the flame; and on an electric element hold a long match at the inside edge of the pan until it ignites. Swirl the pan over the heat until the flame subsides. Serve fruit, warm, over ice cream with cookies.
• Copyright 2003 Television Food Network, G.P. All rights reserved
• Serving suggestion: Vanilla Ice cream and gingerbread cookies.

GLAZED APPLES AND PEARS

Steps:

• Peel, core, and cut both the apples and pears into 3/4-inch wedges. In a medium bowl, toss the fruit with the lemon juice. Melt the butter in a medium skillet over medium heat. Add the sugar, orange zest, and cinnamon sticks and stir until sugar is dissolved. Add the fruit, increase the heat to medium-high, and cook, shaking the pan frequently, until glazed, about 10 minutes. Raise the heat to high, add the orange juice, and cook until the fruit is easily pierced with a paring knife, about 1 minute more. If desired, add the Calvados. If cooking on a gas burner, carefully tip the pan toward the flame to flambe the alcohol; if cooking over an electric element, hold a long match near the mixture. Swirl the pan over the heat until the flame subsides. Serve warm.
• Copyright 2001 Television Food Network, G.P. All rights reserved

HONEY GLAZED CARROTS AND PEARS

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add pears; cover and steam until tender, 5 to 10 minutes. Transfer pears to a bowl. Add carrots to steamer, cover, and cook until tender, about 10 minutes; add carrots to bowl with pears.
• Heat butter in a saucepan over medium heat; stir in brown sugar, honey, cinnamon, and nutmeg. Bring to a simmer, stirring occasionally, until sugar has melted and glaze is slightly reduced, 5 to 10 minutes.
• Pour glaze over pears and carrots; toss to coat. Remove pears and carrots with a slotted spoon and transfer to a serving dish; sprinkle with parsley.