Glazed Pears Recipes

PEARS GLAZED WITH MAPLE SYRUP

Steps:

• In a chilled mixing bowl, combine cream and cardamom and whip until cream holds soft peaks. Refrigerate, covered.
• Quarter, core, and peel pears. Cut quarters in half and sprinkle with lemon juice.
• Melt butter in a large skillet over medium-high heat. Arrange pears in skillet and cook on one side until pears just begin to brown, about 3 minutes. Add maple syrup and cook until pears are tender, about 1 minute more. Turn pears and cook for another minute. Remove from heat and allow pears to cool slightly. Transfer to bowls and serve warm, topped with whipped cream.

QUICK & EASY CARAMELIZED PEARS

Steps:

• In a large skillet, melt butter over medium-high. Add pears, one cut side down, and cook until browned, then reduce heat to medium and cook 3 minutes. Turn pears to other cut side and cook 4 minutes. Add sugar and 1 tablespoon water, swirling pan to combine. Turn pears skin side down and cook until sauce is thickened slightly, 2 minutes. Stir in vanilla and pinch of salt. Serve warm with ice cream.

HONEY-GLAZED PEAR UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees. In a 9-inch ovenproof skillet (not nonstick), simmer honey until it begins to reduce, caramelize and darken in color, 6 to 10 minutes. Do not let honey burn; if it starts to smell burned, turn off heat.
• Arrange pears, close together and cut-side up, in a circular pattern in skillet, stem ends pointing toward center. Simmer over medium heat, turning them from one cut side to the other, until they begin to turn golden, about 10 minutes.
• Flip pears over to cut-side down and scatter with thyme sprigs if using. Transfer skillet to oven and roast, uncovered, until very tender, about 25 minutes.
• Meanwhile, in a large bowl, whisk together sugar and lemon zest. Whisk in eggs and vanilla. Fold in flour and salt; stir in 1/2 cup butter.
• When pears are soft, remove skillet from oven, discard thyme sprigs and brush edges of pears with remaining 1 tablespoon melted butter. Pour batter on roasted pears and scatter almonds over batter. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Let cake cool for 30 minutes in pan. Run an offset spatula along edges of pan to loosen cake; carefully invert cake onto a serving platter. Serve warm or cooled.

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.

GLAZED SMOKED CHOPS WITH PEARS

Steps:

• Preheat oven to 350°. In an ovenproof skillet over medium-high heat, brown pork chops on both sides; remove from pan., In same pan, heat oil over medium heat; saute onion until tender, 3-5 minutes. Add wine, vinegar and honey; bring to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, uncovered, until slightly thickened, about 5 minutes, stirring occasionally., Return chops to pan; top with pears. Transfer to oven; bake until pears are tender, 10-15 minutes.

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.

BAKED GLAZED PEARS

Steps:

• Preheat oven to 375 degrees.
• Cut the pears in half, core them and place them in a shallow baking dish, slightly overlapping if necessary. Squeeze with lemon juice and add water to come halfway up the pears. Sprinkle with sugar and bake until the pears are soft and the water and sugar have reduced to a golden glaze (one to one-and-a-half hours). Serve hot or at room temperature.

GLAZED PEARS

Steps:

• In a large bowl, mix the lemon juice with 2 cups of water.
• Core the pears, slice them lengthwise into wedges, then chop into bite size pieces. Place the pears into the lemon water as your work, to prevent them from turning brown.
• Drain pears and pat dry with paper towels.
• In a large skillet, melt butter. Add the pears and cook over medium heat until the juices are released, about 10 minutes, stirring occasionally. Sprinkle the sugar over the pears, and keep cooking until the juices are absorbed, and the pears are glazed. Watch carefully so as not to burn the pears.
• Sprinkle pears with lemon juice and cook just a little longer. Taste and adjust with more lemon, if needed. Enjoy!

GLAZED PEAR SHORTCAKES

Steps:

• In a small cast-iron skillet, saute pears in butter until tender. Remove from the heat; stir in spreadable fruit. , Place cake slices on 4 dessert dishes; top with pear mixture, walnuts and whipped topping.

GLAZED PEARS

Steps:

• Peel, core and slice the pears a quarter of an inch thick. Sprinkle with sugar and lemon juice.
• Melt the butter in a large, heavy frying pan. Saute the pears in a single layer a few at a time until golden. Season with salt and pepper to taste.

GLAZED PEARS WITH BROWN-SUGAR OAT CRISP AND PEAR-BRANDY SYLLABUB

Steps:

• Preheat the oven to 350 degrees. In a large mixing bowl, combine the pears, sugar, flour, 1/4 teaspoon salt, lemon zest and ginger. Mix in 1 tablespoon lemon juice and the vanilla.
• In a large skillet fitted with a lid, melt the butter over medium-high heat. Add the pear mixture and sauté for 2 minutes. Pour in cup water and bring to a boil. Cover and cook at a gentle boil for 20 minutes. Uncover and simmer, stirring every 10 minutes, until most of the liquid evaporates, about 40 minutes more. Add the remaining lemon juice and keep at a gentle boil, stirring occasionally, until the liquid becomes syrupy, 15 to 20 minutes.
• Make the crisp: In a large bowl, combine the flour, almonds, oats, brown sugar, cinnamon and salt. Cut in the butter with a pastry blender or 2 forks, then mix the dough with your hands until combined and crumbly. Transfer to a small baking sheet and cook until golden, 20 to 25 minutes. Stir the crisp, then let cool and break into pieces with a wooden spoon.
• Prepare the syllabub: Whisk the cream with an electric mixer until it starts to thicken. If using heavy cream, gradually pour in the sugar. Add the brandy, if you choose, one tablespoon at a time, tasting after each addition. Turn the mixer to high and whip to soft peaks.
• Assemble the dessert: in clear glasses, place a layer of pears, followed by a layer of crisp (about 1/3 cup each per serving). Top each with syllabub and dust with cinnamon. Or assemble in a large trifle bowl.

GRILLED PEARS WITH GORGONZOLA AND DRIZZLED HONEY

Steps:

• Prepare grill for direct and indirect heat cooking.
• Core and scoop out small cavity in each pear half. Brush both sides of each pear half with melted butter.
• Place pears, cut side down, over direct heat. Grill for about 2 minutes, or until blistered. Move to indirect heat, skin side down.
• Mound 1 Tbs. cheese in cavity of each half.
• Close lid and grill until pears are blistered and cheese is melted, about 8 minutes.
• Serve drizzled with honey. Garnish with crushed nuts.