Golden Pears With Spiced Maple Granita Recipes

INDIVIDUAL PEAR CRUMBLES WITH MAPLE YOGURT

Steps:

• Preheat the oven to 375 degrees F.
• For the pear crumbles: Toss the pears, lemon juice, brown sugar, cinnamon, vanilla and 2 teaspoons of the flour together in a medium bowl. Divide the mixture between 3 mini pie plates.
• Stir together the remaining 1/2 cup flour, oats, pecans, nutmeg, cloves and salt in a medium mixing bowl. Add the butter and, with fingers, blend it into the dry ingredients until fully incorporated. Squeeze the mixture into clumps, then divide it among the pie plates, spreading it to cover the pears.
• Set the pie plates on a rimmed baking sheet and transfer to the oven. Bake until the fruit is bubbling and the crumble mixture is golden brown, about 35 minutes.
• For the maple yogurt: Stir together the yogurt, maple syrup, orange zest and juice until well mixed.
• Serve the warm crumbles with a dollop of the maple yogurt.

PEAR GRANITA

Steps:

• Quarter the pears, peel them, and remove the cores. Dice the pears into 1-inch (3-cm) pieces. Put them in a medium-sized, nonreactive saucepan with the water and sugar and cook over medium heat, covered, stirring occasionally, until completely soft, about 8 minutes. A knife inserted into a pear chunk should meet no resistance.
• Cool to room temperature, then purée the pears and their liquid in a blender or food processor until smooth. Freeze according to the instructions for freezing granita on page 145.
• Serve Pear Granita with Chocolate Sorbet (page 120) or Chocolate Ice Cream, Philadelphia-Style (page 28).

GOLDEN PEARS

Steps:

• Preheat oven to 400 degrees.
• Combine the maple syrup, sugar, butter, vanilla and cinnamon in a medium saucepan.
• Over medium heat cook the syrup, stirring constantly until sugar is dissolved.
• Set aside.
• Peel the pears, cut in half lengthwise and core.
• Place in a 3 quart baking dish.
• Pour on the syrup, turning pears to coat.
• Bake in the pre heated oven for 20-25 minutes or until pears are just soft.
• Turn the pears a few times to coat and remove to a baking sheet.
• Add a little water to thin the syrup and set aside.
• Place one slice of cheese on each pear half.
• Combine the 1/4 cup coconut with the brown sugar and butter.
• Mix well.
• Sprinkle on top of pears and cheese.
• Broil until the cheese is melted and the topping is a nice golden brown.
• Place two halves on a dessert plate and drizzle syrup on top.
• Repeat with the remaining halves.
• Serve warm.

SPICED PEARS AND POMEGRANATE

Steps:

• Place the sliced pears and pomegranate seeds into a bowl. Toss with lemon juice to coat. Combine the brown sugar, nutmeg, and cinnamon in a small cup or bowl, then mix into the fruit. Cover and refrigerate for at least 1 hour before serving to blend the flavors. Serve in individual dishes, and garnish with a sprinkling of chopped almonds and a sprig of mint.

PORT-AND-SPICE POACHED PEARS WITH GRANITA

Steps:

• Peel pears, leaving stems intact. Cut a round of parchment paper to fit inside a wide 4-quart heavy pot.
• Bring grape juice, Port, sugar, spices, and 1 cup water to a boil in pot over moderate heat, stirring until sugar is dissolved. Add pears, arranging them on their sides in 1 layer (pears will not be covered by liquid). Cover pears directly with round of parchment. Reduce heat to low and poach pears, turning occasionally, until just tender when pierced with a sharp knife, about 25 minutes. Remove from heat and let pears steep in liquid, covered with parchment, turning occasionally, at least 2 hours and up to 3.
• Carefully transfer pears with a slotted spoon to a shallow dish, reserving poaching liquid. Let pears stand at room temperature or chill, covered with parchment.
• Pour poaching liquid through a fine-mesh sieve into a bowl (discard spices) and return to pot. Boil, uncovered, until liquid is reduced to about 2 1/2 cups, 25 to 30 minutes. Remove from heat and stir in lemon juice and remaining 1/4 cup water. Pour liquid into an 8- to 9-inch square baking pan (not nonstick).
• Freeze liquid 1 1/2 hours, then scrape and stir with a fork, crushing any lumps. Repeat, scraping every hour until evenly frozen, about 4 hours more.
• Bring chilled pears to room temperature before serving, about 30 minutes.
• Cut a thin slice from bottom of each pear, then stand pears upright on chilled plates. Scrape granita, then serve pears with granita and créme fraîche.