BAKED PEARS
This baked pears recipe is very versatile. You can serve it warm or cold and for any size group. Chilled pears can be dressed up with a dollop of whipped topping, fruit-filled yogurt or ice cream. -Betty Schledorn, Ocala, Florida
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Place pear halves, cut side up, in a shallow 1-qt. baking dish. Place butter in the center of each; drizzle with lemon juice. , Combine sugar and cinnamon; sprinkle over pears. Top with marmalade. Bake, covered, until heated through, 15-20 minutes.
Nutrition Facts : Calories 219 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 70mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 6g fiber), Protein 1g protein.
BAKED PEARS
Similar to baked apples. You can add chopped walnuts, nutmeg, cranberries, or anything you like.
Provided by pikachu
Categories Desserts
Time 45m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut top quarter of pears off; create a well by scooping out the core, being careful not to puncture the bottom of the pear. Arrange pears in a shallow baking dish.
- Drizzle maple syrup over pears. Place 1 tablespoon brown sugar and 1 tablespoon butter in each pear; sprinkle with cinnamon.
- Bake in preheated oven until pears are easily pierced with a fork, 35 to 50 minutes. Serve with ice cream.
Nutrition Facts : Calories 352.4 calories, Carbohydrate 56.6 g, Cholesterol 45.1 mg, Fat 15.4 g, Fiber 7.3 g, Protein 2.1 g, SaturatedFat 9.6 g, Sodium 114.5 mg, Sugar 42.7 g
GRAPPA CAKE ( ITALIAN PEAR CAKE )
Posting this so I don't lose it again. Torta di pera con salsa di grappa. Took me forever to find it! A fantastic recipe for Italian pear cake, uses canned pears which all the best Italian pear cake recipes do.
Provided by kjshay
Categories Dessert
Time 1h10m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 19
Steps:
- Make pear cake: Preheat oven to 350 and lightly butter and flour an 8 1/2" springform pan, knocking out excess flour.
- In a bowl, whisk together flour, cinnamon and baking powder.
- In another bowl, with an electric mixer beat together butter and 1 1/4 cups sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in flour misture and milk alternately in batches, beginning and ending with flour mixture and beating until it is just combined after each addition. Stir in grappa.
- Peel and core pears; cut into 1/2" dice. Fold pears, raisins or prunes and pine nuts into batter. Pour batter into prepared pan and sprinkle top with remaining tablespoons sugar. Bake cake in middle of oven until a tester comes out with crumbs adhering to it, 45 - 50 minutes. Cool cake in pan on rack and remove side of pan.
- Make grappa sauce: In a bowl with an electric mixer beat together eggs, sugar and cinnamon until thick and pale. In a metal bowl set over a pan of barely simmering water, melt butter and stir in egg mixture. Cook sauce, stirring constantly, until it is thickened and registers 165F on a candy thermometer (c. 7 min). Remove bowl from pan; stir in cream and grappa. Serve cake with warm sauce.
Nutrition Facts : Calories 561.8, Fat 28.3, SaturatedFat 14.4, Cholesterol 163.8, Sodium 82.2, Carbohydrate 74.4, Fiber 3.7, Sugar 53.8, Protein 7
PEARS BAKED IN GRAPPA
Provided by Moira Hodgson
Categories dinner, dessert
Time 55m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Peel, quarter and core the pears. Place them in a buttered baking dish and sprinkle with sugar and grappa. Bake for 45 minutes, or until tender, depending on the ripeness of the pears.
- Sprinkle with chocolate and serve with creme fraiche.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 2 grams, Carbohydrate 35 grams, Fat 5 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 3 milligrams, Sugar 24 grams, TransFat 0 grams
PEAR CAKE WITH GRAPPA SAUCE
Categories Cake Dairy Egg Fruit Dessert Bake Pear Pine Nut Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 1 cake
Number Of Ingredients 19
Steps:
- Make pear cake:
- Preheat oven to 350°F and lightly butter and flour an 8 1/2-inch springform pan, knocking out excess flour.
- In a bowl whisk together flour, cinnamon, and baking powder. In another bowl with an electric mixer beat together butter and 1 1/4 cups sugar until light and fluffy and beat in eggs, 1 at a time, beating well after each addition. Beat in flour mixture and milk alternately in batches, beginning and ending with flour mixture and beating until just combined after each addition, and stir in grappa. Peel and core pears and cut into 1/2-inch dice. Fold pears int batter with raisins or prunes and pine nuts.
- Pout batter into prepared pan and sprinkle top with remaining tablespoon sugar. Bake cake in middle of oven until a tester comes out with crumbs adhering to it, 45 to 50 minutes. Cool cake in pan on rack and remove side of pan.
- Make grappa sauce:
- In a bowl with an electric mixer beat together eggs, sugar, and cinnamon until thick and pale. In a metal bowl set over a pan of barely simmering water melt butter and stir in egg mixture. Cook sauce, stirring constantly, until thickened and it registers 165°F on a candy thermometer, about 7 minutes. Remove bowl from pan and stir in cream and grappa.
- Serve cake with warm sauce.
GRAPPA-POACHED PEARS WITH SPECK
Provided by Giada De Laurentiis
Categories appetizer
Time 1h5m
Yield 24 bites
Number Of Ingredients 11
Steps:
- In a medium Dutch oven, combine the grappa, sugar, orange zest, salt, red pepper flakes, cloves, peppercorns, rosemary and 2 cups water. Bring to a simmer over medium heat, stirring occasionally with a wooden spoon to dissolve the sugar; cook for 5 minutes. Carefully place the pears halves, cut-side down, in the poaching liquid. Cover with a piece of parchment pressed directly to the surface of the liquid, and simmer gently for 10 to 12 minutes. Turn off the heat and allow the pears to cool in the liquid for 5 minutes. Then remove the pears with a slotted spoon to a plate to cool completely, about 15 minutes.
- Cut each pear half into 4 wedges. Gather a few leaves of arugula and bundle them together with a pear wedge. Lay the bundle on one end of a piece of speck and roll up to enclose; secure with a toothpick. Repeat with the remaining pears, arugula and speck.
APPLE-PEAR CRISP WITH GRAPPA-SOAKED RAISINS AND POLENTA TOPPING
I'm a big fan of fruit crisps. When I worked at Chez Panisse, I learned I wasn't alone-they were more popular than our signature dark chocolate cake. But I'm not entirely convinced that I'd choose a fruit crisp over chocolate cake. Maybe I'd order both in the name of research. This fruit crisp topping, made with crunchy polenta, stands up well to the juiciest mélange of fruits. Here, I mix apples and pears, and it may seem like a lot of fruit when you're doing all that peeling and slicing, but it cooks down considerably during baking. Use a good baking apple, such as Gravenstein, Winesap, Pippin, Northern Spy, or Cortland.
Yield makes 8 servings
Number Of Ingredients 12
Steps:
- To make the filling, in a large bowl, combine the raisins and grappa and let stand until most of the grappa has been absorbed, about 1 hour.
- Preheat the oven to 375°F (190°C).
- Peel and core the apples and pears and cut them into 1/3-inch (8-mm) slices. Add the apple and pear slices to the grappa-soaked raisins along with the granulated sugar and vanilla. Toss well, then pack the mixture firmly into a 2-quart (2-liter) baking dish.
- To make the topping, in a food processor fitted with the metal blade, pulse the flour, nuts, brown sugar, polenta or cornmeal, and cinnamon a few times to combine. Add the butter pieces and pulse until the butter is finely broken up. Continue to pulse until the mixture just begins to clump together.
- Scatter the topping evenly over the fruit. Bake until the topping is nicely browned and the fruit is tender (a sharp paring knife inserted into the center meets no resistance), about 50 minutes.
- Serve the crisp warm with a pitcher of cold heavy cream or scoops of Vanilla Ice Cream (page 143).
- The polenta topping can be made ahead and refrigerated for up to 1 week or frozen for up to 2 months.
- If you're avoiding alcohol, you can skip macerating the raisins. You can substitute dried cranberries or diced prunes for the raisins.
- To make an APPLE-BLACKBERRY CRISP, in place of the grappa-soaked raisins, use 1 1/4 cups (6 ounces/170 g) blackberries; increase the apples to 8 medium (4 pounds/2 kg); omit the pears; and use 1/4 cup (50 g) granulated sugar and 1 teaspoon vanilla extract.
- While the crisp bakes, have a sheet of aluminum foil on the oven rack below the crisp to catch any overflow of juices.
BAKED PEARS
This recipe is from The Delforge Place Bed & Breakfast in Fredericksburg, Texas. Use the best ripe pears you can find! Great as dessert or for Christmas morning or anytime you want to do something special for your friends and family.
Provided by Galley Wench
Categories Breakfast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Core pears but do not peel.
- Place in greased 9" square pan.
- Combine oats, sugar, spices and butter until crumbly.
- Stuff pears letting excess fall into pan.
- Pour 3/4 cup apple juice into pan.
- Bake at 350 degrees for one hour, basting after 30 minutes. Add more juice if necessary.
- Cool 30 minutes before serving.
More about "pears baked in grappa recipes"
MARSALA-BAKED PEARS WITH GRAPES RECIPE - GREAT ITALIAN …
From greatitalianchefs.com
EASY BAKED PEARS RECIPE - COOKING MADE HEALTHY
From cookingmadehealthy.com
PEAR CAKE WITH GRAPPA SAUCE - BIGOVEN.COM
From bigoven.com
BAKED PEARS RECIPE | EATINGWELL
From eatingwell.com
GRAPPA-POACHED PEARS WITH SPECK – GIADZY
From giadzy.com
PEAR CAKE WITH GRAPPA SAUCE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
GRAPPA RECIPES - NYT COOKING
From cooking.nytimes.com
PEARS BAKED IN GRAPPA - DINING AND COOKING
From diningandcooking.com
BAKED PEARS RECIPE - LET THE BAKING BEGIN!
From letthebakingbegin.com
BAKED PEARS WITH VANILLA, CINNAMON AND GRAPPA - WSJ
From wsj.com
HOW TO MAKE GRAPPA AT HOME | LEAFTV
From leaf.tv
BAKED PEARS WITH VANILLA, CINNAMON AND GRAPPA | RECIPE | BAKED …
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love