Baked Pears With Brandyvanilla Ice Cream Recipes

HONEY ROASTED PEARS WITH BRANDY VANILLA ICE CREAM

Steps:

• For the brandy ice cream:.
• Stir together the ice cream and the brandy until well blended. Freeze until serving time.
• Preheat oven to 350 degrees.
• For the pears:.
• Halve, peel and core pears. Immediately sprinkle with lemon juice to prevent browning. In a large, rimmed baking pan, mix the remaining lemon juice with the butter, honey and vanilla. Stir in the orange and lemon zest, and the spices. With a small, sharp knife, score the rounded part of each pear half diagonally in one direction, then the other, to form a diamond pattern. Place pears cut side down in baking pan. Spoon honey mixture over pears.
• Bake pears 40-45 minutes, basting them with pan juices every 10 minutes or so, until the are very soft when pierced. Place one pear half on each plate and place scoops of ice cream around them. Garnish with the lemon and orange slices.

BAKED PEARS WITH ICE CREAM

Steps:

• 1. Preheat the oven to 375°F.
• 2. Peel the pears with a vegetable peeler. Cut them in half lengthwise, leaving the stems on two of the halves if possible, and remove cores with a small melon baller. Place in an 8x8-inch baking pan, cut-side down.
• 3. Combine the lemon juice, apple juice, water, and brown sugar; pour over the pears. Set the pan over medium heat and bring the juices to a boil. Cover the pan with aluminum foil. Bake for 40 minutes (basting after 15 minutes), or until the pears are tender when tested with a toothpick.
• 4. Chill the pears overnight in the refrigerator, covered with the cooking syrup. Serve in four small dessert bowls to fit, cored-side up, with a small scoop of ice cream in the center of each. Spoon a little of the syrup into each bowl.

ROASTED PEARS WITH BROWN SUGAR AND VANILLA ICE CREAM

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the pears cut side up in an 8-inch square glass baking dish. Whisk the apple juice and sugar in a small heavy saucepan over medium-high heat until the sugar dissolves. Whisk in the butter. Pour the sauce over the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices, about 35 minutes.
• Spoon the pears onto plates. Top with ice cream. Drizzle with any juices and serve.
• The pears can also be served frozen. To do so, cool the pears, then place them in the freezer until frozen solid, about 8 hours.

ROASTED PEARS WITH BROWN SUGAR AND VANILLA ICE CREAM

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the pears cut side up in an 8-inch square glass baking dish. Whisk the apple juice and sugar in a small heavy saucepan over medium-high heat until the sugar dissolves. Whisk in the butter. Pour the sauce over the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices, about 35 minutes.
• Spoon the pears onto plates. Top with ice cream. Drizzle with any juices and serve.
• The pears can also be served frozen. To do so, cool the pears, then place them in the freezer until frozen solid, about 8 hours.

BAKED PEARS WITH BRANDY/VANILLA ICE CREAM

Steps:

• Stir together ice cream and brandy until well blended. Cover and freeze until serving time.
• Peel, halve and core pears. Immediately sprinkle with 2 tablespoons lemon juice to prevent browning.
• In a 9 by 13 inch baking dish, mix together remaining lemon juice, butter, and honey.
• Slit vanilla bean lengthwise and scrape seeds into the butter mixture. Stir in grated lemon and orange peel, cinnamon, nutmeg and allspice.
• Score round portion of each pear half diagonally 1/8 inch deep in one direction and then in the opposite direction, creating a diamond pattern.
• Place pears cut side down in baking dish and spoon sauce over them.
• Bake in a 350 degree oven, basting often, until very tender when peirced with a fork, about 40 minutes.
• Arrange pears on serving plates, rounded side up and serve with brandy/vanilla ice cream on the same plate.

CREAMY BAKED PEARS

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 1 tablespoon butter over pear halves; arrange pears cut sides down in prepared baking dish and sprinkle with remaining 1 tablespoon sugar.
• Bake in preheated oven for 10 minutes. Pour cream over pears and continue baking until tender, about 20 minutes more.

BRANDIED BAKED PEARS

Steps:

• Put oven rack in middle position and preheat oven to 450°F.
• Peel and halve pears, leaving stems intact, then core with melon-ball cutter and toss with brown sugar in a large bowl.
• Melt butter in a 3-quart shallow baking dish in oven, about 1 minute, then add pears, turning to coat with butter. Add water to dish and bake pears, turning over occasionally, until tender and edges are caramelized, 30 to 50 minutes, depending on ripeness of pears.
• Transfer pears with a slotted spoon to a plate, then add 1/4 cup brandy to baking dish and stir with a heatproof rubber spatula to dissolve any caramelized juices. Return pears to dish.
• Whisk cream in a bowl just until thick (before soft peaks form), then whisk in remaining teaspoon brandy. Serve pears with brandy sauce and drizzle with brandied cream.

BAKED PEARS

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.

POACHED PEARS WITH VANILLA CREAM

Steps:

• Peel 4 firm, ripe Bosc pears, and core from the bottom using a melon baler, leaving stems intact. In a 2-qart microwave-safe dish with a lid, place 2 tablespoons light-brown sugar and 1 tablespoon unsalted butter, and add pears. Cover, and microwave on high until the pears are tender enough to pierce with a knife, 10 to 12 minutes (timing will vary depending upon ripeness of pears). Don't be concerned if pears fall over on their sides as they cook. Carefully uncover, as dish lid will release steam.
• Transfer cooked pears to four shallow serving bowls, leaving juices behind. Add 1/4 cup vanilla ice cream to the juices of the dish; stir until smooth and saucy. Dividing evenly, spoon sauce around the pears; serve at room temperature or chilled.
• Whip the cream: In a large bowl, whisk remaining 2/3 cup cream and granulated sugar until soft peaks form.
• Assemble: In each of eight shallow dishes, arrange 2 banana halves lengthwise. Place 2 scoops ice cream on bananas. Top with butterscotch sauce, whipped cream, and, if desired, peanuts and a cherry.

BRANDIED PEARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix 1/3 cup brown sugar with water and lemon juice together in an ungreased baking dish until sugar is dissolved. Arrange pear halves, core side down, in the dish, and baste with the sauce. Cover with aluminum foil.
• Bake pears in the preheated oven for 20 - 25 minutes, or until fork-tender but not mushy.
• Meanwhile, mix nuts together with the remaining 2 tablespoons brown sugar, 1 1/2 tablespoons brandy, and the yogurt; set aside. In a separate bowl, whip cream until stiff peaks form. Sprinkle in white sugar and remaining 2 teaspoons of brandy, or liqueur of choice, and gently whip a few strokes more.
• To serve, place one pear half in the center of each serving plate and fill core cavity with nut stuffing. Top with whipped cream. Serve warm.

BAKED PEARS WITH CREAM

Steps:

• Preheat oven to 275 degrees. Fill a large bowl with cold water, and squeeze the juice from the lemon quarters directly into the water; add the rinds. Slice pears 3/8 inch thick; add to acidulated water.
• In a medium saucepan, bring the milk to a boil. Meanwhile, whisk sugar, eggs, egg yolks, and brandy in a large bowl until the batter leaves a ribbonlike trail on the surface for 3 seconds when you raise the whisk. Slowly add hot milk to egg mixture, whisking constantly, until milk has been incorporated.
• Using a slotted spoon, lift pears from the water, and blot dry with paper towels. In a 10-inch-round pie plate, arrange pears in a circular pattern. Pour milk-and-egg mixture over pears.
• Place pie plate in a shallow baking pan, and fill the pan with enough boiling water to cover the pie plate halfway up. Transfer to oven; bake until the custard has set and is just brown, about 1 1/2 hours. Transfer to a wire rack to cool slightly before serving.