ROASTED PEARS AND GRAPES
This is posted for the World Tour 2005 RecipeZaar event. I haven't tried it yet, but it looks so yummy, I couldn't resist posting it for later use. The source is Lidia's Italian American Kitchen by Lidia Matticchio Bastianich.
Provided by PanNan
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F Place grapes in an 11 X 7 inch baking dish.
- Stir the sugar, Moscato, lemon juice, apricot jam, and vanilla bean in a bowl until blended. Pour over the grapes.
- Cut pears lengthwise through the core, and remove the stems, cores, and seeds. Place the pears, cut side up, between the grapes.
- Bake, uncovered, until the pears are tender and the liquid is thick and syrupy (50 min - 1 hour).
- Remove the pears, and let them rest until the syrup thickens - about 10 minutes.
- Serve warm with some grapes and syrup drizzled over the pears.
Nutrition Facts : Calories 255.7, Fat 0.2, Sodium 6, Carbohydrate 62.1, Fiber 3.1, Sugar 52.8, Protein 0.8
ROASTED GRAPE AND SWEET CHEESE PHYLLO GALETTE
Faced with an abundant grape crop, I created this easy, impressive-looking dessert. I like to add a drizzle of honey and a sprinkle of coarse sugar to finish it off. -Kallee Krong-McCreery, Escondido, California
Provided by Taste of Home
Time 1h
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, beat cream cheese, marmalade and sugar until smooth; set aside., Place 1 sheet of phyllo on a parchment-lined baking sheet; brush with butter. Layer with remaining phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spread cream cheese mixture over phyllo to within 2 in. of edges. Arrange grapes over cream cheese., Fold edges of phyllo over filling, leaving center uncovered. Brush folded phyllo with any remaining butter; drizzle with honey and sprinkle with coarse sugar. Bake until phyllo is golden brown, 35-40 minutes. Transfer to a wire rack to cool completely. Refrigerate leftovers.
Nutrition Facts : Calories 177 calories, Fat 13g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 148mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
PEAR AND GRAPE SALAD
This comes from The Betty Furness Westinghouse Cookbook. This cookbook is 50 years old! I have not prepared this recipe, but I would like to share it with you. It sounds like a great luncheon salad!
Provided by Bobtail
Categories Berries
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- If pears are fresh, they should be very ripe (dip in lemon juice immediately to prevent darkening).
- If pears are canned, drain well.
- Cut grapes in half, removing the seeds if necessary.
- Mix the cream cheese with the cream or mayonnaise.
- Place the pear, cut side down, on a plate.
- Cover the pear with the cream cheese mixture.
- Cover the surface of the pear with the grapes, placing the cut side down.
- Place a grape leaf on each salad plate.
- Place on pear decorated with grapes on each grape leaf, cut side down.
- The finished pear should resemble a bunch of grapes.
- Top with a dollop of mayonnaise if desired.
More about "roasted pears and grapes recipes"
SPICED PAVLOVA WITH ROASTED PEARS AND GRAPES - FOOD
From foodandwine.com
Author Ann Taylor PittmanTotal Time 5 hrs
- Preheat oven to 250°F. Line a large baking sheet with parchment paper. Whisk together 1 2/3 cups sugar, cornstarch, and cardamom in a medium bowl. Place egg whites, vinegar, salt, and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat at medium speed until foamy, about 2 minutes. Beating at medium-high speed, gradually add sugar mixture. Increase speed to high, and beat until stiff, glossy peaks form, 6 to 8 minutes.
- Spoon meringue onto prepared baking sheet, and spread into a 16- x 11-inch rectangle. Bake in preheated oven until set and firm, about 2 hours and 30 minutes. Turn off oven, and let pavlova stand in oven until completely cool, about 2 hours. Remove pavlova from oven.
- Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper. Combine grapes, oil, and rosemary sprigs on baking sheet. Bake in preheated oven 15 minutes. Remove from oven, and stir. Add pear wedges to pan; stir gently to combine. Bake until pears are tender, about 12 minutes, stirring gently after 8 minutes. Let fruit cool until barely warm or to room temperature.
- Combine cream and remaining 2 tablespoons sugar in a large bowl. Beat with a handheld mixer at high speed until stiff peaks form, about 3 minutes. Fold in crème fraîche. Spoon whipped cream mixture over pavlova. Top with grape mixture, and sprinkle with pomegranate arils. Garnish with rosemary leaves, if desired.
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