Roasted Stuffed Seckel Pears Recipes

ROASTED SECKEL PEARS

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl; combine the balsamic, butter, lemon juice and zest, sugar, garlic, ginger, and black pepper. Stir together well.
• Add the pears and gently toss to coat them.
• Arrange the pears on a nonstick baking sheet in a single layer without crowding.
• Roast until cooked through, 10 to 12 minutes.

SUGARED SECKEL PEARS

Steps:

• Beat egg whites in a small bowl. Place sugar in another small bowl.
• Dip bottom half of each pear in egg whites. Roll in sugar, and place pears upright on parchment paper. Let stand until dry, about 1 hour. Sugared pears are best the day they are made.

PORK ROAST WITH LADY APPLES AND SECKEL PEARS

Steps:

• Preheat oven to 425 degrees, with rack in lower third of oven. Whisk together oil, garlic, rosemary, thyme, and sage in a small bowl. Season pork with salt and pepper; brush herb mixture evenly over pork.
• Place pork, bone facing upward, in a roasting pan. Roast 15 minutes. Reduce oven temperature to 375 degrees. Roast 30 minutes.
• Rotate pan, and add apples and pears, cut side down. Roast until pork is browned and an instant-read thermometer inserted into the thickest part registers 145 degrees, about 30 minutes more. Transfer roast to a cutting board with a well; let rest 15 minutes before cutting. Transfer apples and pears to a serving bowl.
• To make the gravy: Drain fat from roasting pan. Place roasting pan over 2 burners. Add wine; bring to a boil, stirring with a wooden spoon to loosen any brown bits on bottom of pan. Cook until reduced by half, about 3 minutes. Stir in stock and cider; season with salt and pepper. Whisk flour with 1 tablespoon water in a small bowl until smooth; add to gravy. Cook, whisking occasionally, until completely combined and gravy has thickened, about 5 minutes. Remove from heat. Add butter; stir until it has completely melted. Pour through a sieve into a serving bowl; discard any solids.

ROASTED STUFFED PEARS

Steps:

• Preheat oven to 375°F
• Peal the pear and slice it in half lengthwise. With a small spoon, scoop out the core and seeds, leaving an indentation for the stuffing. Place the pears in a baking dish.
• In a small bowl, mix together the dried cranberries, walnuts, and coat cheese. Divide evenly among the pear halves, mounding it on top of the indentation.
• Whisk together the apple cider and maple syrup. Pour over and around the pears.
• Bake for 30 minutes, occasionally basing the pears with the cider mixture. Serve warm or at room temperature on a bed of greens, dressed with the cider mixture.

ROASTED-PEAR STUFFING

Steps:

• Preheat oven to 350°F.
• Heat the oil in a large nonstick skillet over medium-high heat.
• Add pear slices, and cook, without stirring, 2 minutes or until golden brown.
• Carefully turn pear slices; cook for 2 minutes or until golden brown.
• Add onion, celery, and garlic; saute 3 minutes or until lightly browned.
• Add sherry and brandy, and cook until liquid almost evaporates.
• Remove from heat; cool.
• Combine all ingredients, including pears, in a large bowl, tossing gently.
• Spoon the bread mixture into a 2-quart casserole.
• Cover and bake at 350°F for 45 minutes or until thoroughly heated.