Amaretto Baked Pears With Mascarpone Recipes

PEARS BAKED IN AMARETTO CREAM

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Grease a 9-inch baking dish with 1 tablespoon butter. Sprinkle 1 tablespoon sugar into buttered dish.
• Rub remaining butter onto cut sides of pear halves. Arrange pears into the prepared baking dish with the cut sides down. Sprinkle remaining sugar over the pears.
• Stir cream and amaretto together in a bowl.
• Bake pears in preheated oven for 10 minutes. Pour cream mixture over the pears and continue baking until the pears are tender, about 15 minutes more.

CARAMELIZED PEARS WITH RUM RAISIN MASCARPONE

Steps:

• Preheat oven to 375 degrees F.
• Begin by soaking the raisins. Pour hot water over raisins and add rum. Cover with plastic wrap and set aside while you prepare the rest of the dish - let rest for at least 45 minutes
• Split pears down the middle retaining stem and skin. Using a melon-baller, remove the cores. Add brown sugar and butter to a large nonstick skillet over medium-high heat until just melted. Add lemon juice and pears, cut side down, to pan then baste with melted butter and sugar. Pop into the oven for 15 to 17 minutes until pears are tender. When done remove from oven and baste once more.
• Whisk mascarpone cream gently to loosen it up. Strain raisins and gently fold into the cream. Serve pears on a plate topped with a scoop of mascarpone cream and drizzle with pear pan juices. Top with crumbled amaretto cookies.;

ROASTED PEARS WITH ALMOND CRUNCH

Steps:

• Make almond crunch:
• Put oven rack in middle position and preheat oven to 350°F.
• Line a baking sheet with parchment.
• Whisk together egg white, sugar, and salt until sugar is completely dissolved, then add almonds, stirring until coated. Spread mixture in a very thin layer on parchment-lined sheet, spreading almonds away from center of pan.
• Bake until deep golden, 15 to 25 minutes. Cool on baking sheet on a rack, then break into pieces.
• Roast pears:
• Increase oven temperature to 425°F.
• Halve pears lengthwise and core with melon-ball cutter or a paring knife.
• Spread 1 tablespoon butter on bottom of an 8-inch square glass baking dish and sprinkle with 1/4 cup sugar.
• Arrange pears, cut sides up, on sugar, then dot pears with remaining tablespoon butter. Sprinkle remaining tablespoon sugar over pears, then drizzle with 1 tablespoon Amaretto.
• Roast pears, uncovered, until barely tender, about 25 minutes (sugar will harden on bottom).
• Add water, a pinch of salt, and remaining 2 tablespoons Amaretto to baking dish and stir (around pears) until sugar is dissolved, then baste pears with pan juices.
• Roast pears, basting twice with pan juices, until tender, about 15 minutes more.
• Serve pears, warm or at room temperature, drizzled with pan juices and topped with almond crunch.

PEARS AMARETTO

Steps:

• Peel and halve pears; scoop out core.
• Place in a solution of 1/4 cup lemon juice in 4 cups water.
• Prepare 5 500 ml (1 pint) preserving jars.
• In a large saucepan, combine orange and pineapple juices, sugar and cinnamon stick.
• Bring to a boil and simmer 5 minutes.
• Drain pears; add to hot liquid; simmer 5 minutes.
• Remove from heat, add amaretto.
• Place section of cinnamon stick in each jar.
• Pack hot fruit snugly in jars; fill with boiling syrup to within 1/2 inch of top rim.
• Remove air bubbles.
• Readjust headspace.
• Apply lids and screwbands.
• Process 500 ml (1 pint) jars in boiling water canner 20 minutes.
• Remove jars from canner.
• Check seals when cool.

EASY BAKED PEARS WITH AMARETTI

Steps:

• Cut each pear in half, then place on a large baking tray. Use a teaspoon to scoop out the cores and make a dip in the centre of each pear. If your pears are firm, you may need to use a sharp knife to do this. Dollop about 1 heaped tsp ricotta into each dip, then sprinkle over the cinnamon and drizzle with a little honey.
• Heat oven to 190C/fan 170C/gas 5, then roast the pears for 10 mins. Tip the biscuits into a food bag and use a rolling pin to lightly crush them. Remove the pears from the oven, then scatter the crumbs over each pear. Return to the oven for another 10 mins or until the pears are soft and the biscuit golden brown. Serve drizzled with honey.

ROASTED PEARS WITH AMARETTI AND AMARETTO

Steps:

• Preheat oven to 425°F.
• Mix Amaretto and vinegar in a 13- by 9-inch baking dish. Put pears, cut sides down, in dish.
• Roast pears 15 minutes. Add water and roast until pears are tender but still hold their shape, 8 to 10 minutes more.
• Arrange pears, cut sides up, on a platter and spoon pan juices over them. Sprinkle with half of cookie crumbs, then baste with pan juices. Sprinkle with remaining crumbs and serve warm or at room temperature.

BAKED PEARS WITH VANILLA MASCARPONE

Steps:

• Preheat oven to 425 degrees. Slice off bottom end of each pear just enough so that it will stand upright. Using a melon baller or small spoon, remove seeds from the bottom. Peel upper half, leaving stem intact, and pat dry with a paper towel. Rub butter over peeled part of each pear, and arrange pears in a small baking dish (about 7 by 11 inches) so they are standing. Sprinkle with the sugar.
• Pour wine into baking dish; add thyme sprigs, if using. Bake until pears are soft when pierced with a paring knife and well browned, about 45 minutes; using a small spoon, baste pears occasionally with the wine, adding a bit of water as needed to prevent liquid from evaporating. Remove from oven.
• To serve, spoon some of the pan juices into each serving dish, and place a pear on top. Serve with a dollop of mascarpone and several biscotti on the side.