Baked Pears With Honey Almond Oat Crumble Recipes

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BAKED PEARS WITH BROWN SUGAR AND BUTTER



Baked Pears with Brown Sugar and Butter image

The easiest baked pears recipe that makes the most delicious pears that you can drizzle with the caramel that's made from pear juices and sugar and serve them with ice cream, yogurt or oatmeal.

Provided by Marina | Let the Baking Begin

Categories     Dessert

Time 1h30m

Number Of Ingredients 8

4 medium or large pears (Bosc, Anjou or any other firmer variety suited for baking)
1/4 cup light brown sugar
1/4 teaspoon cinnamon ((optional))
1/8 teaspoon nutmeg ((optional))
1/2 lemon, juice only
2 teaspoons unsalted butter, (cut into 1/4" cubes)
1/8 teaspoon kosher salt
1/2 teaspoon vanilla extract

Steps:

  • Prep: Preheat oven to 400F. Line a 10"x7" or a 9"x9" baking dish with parchment paper if you prefer easier cleanup, or spray it with nonstick spray. If doubling the recipe use a 9"x13" baking dish or any other rimmed baking dish that will fit pears snugly to each other (see Note 1 at the bottom).
  • Peel & Core: If using a firm pear variety like Bosc, peel them. Remove the core with a melon baller or a small spoon. Leave the stems on for better visual appeal. If you're using softer pears like Anjou, keep the skin on to help them keep the shape as they bake.
  • Add toppings: Set the pears cut side up inside the pan. Drizzle with lemon juice to prevent browning. Sprinkle with brown sugar mixed with nutmeg and cinnamon (if using). Arrange the cubed pieces of butter on top of the pears. Drizzle with vanilla extract.
  • Bake for 30 minutes cut side up. Turn the pears cut side down. Spoon the caramel over the tops to prevent browning. Bake for another 20-50 minutes or until the pears are soft, and the caramel is thickened. The pears will shrink consierably if baked until the caramel is very thick.Bosc pears will take the longest to achieve the candied translucent look and caramelized taste. Other more delicate pear varieties will take less time to soften (Note 2 & 3).
  • Serve warm with vanilla ice cream, yogurt, sour cream, or a sprinkle of roasted walnuts or sliced almonds. Spoon the caramel over the pears.

Nutrition Facts : Calories 206 kcal, Carbohydrate 41 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 15 mg, Sodium 79 mg, Fiber 6 g, Sugar 31 g, UnsaturatedFat 3 g, ServingSize 1 serving

ROASTED PEAR CRUMBLE



Roasted Pear Crumble image

Provided by Chris Morocco

Categories     Fruit     Nut     Dessert     Roast     High Fiber     Pear     Almond     Fall     Seed     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

2 ripe but firm Anjou or Bartlett pears, halved, cored
2 teaspoons plus 2 tablespoons olive oil
1/4 cup raw almonds or pecan halves, coarsely chopped
1/4 cup shelled pumpkin seeds (pepitas)
2 tablespoons light brown sugar
2 tablespoons old-fashioned oats
Pinch of kosher salt
1 tablespoon sesame seeds, preferably black
1/2 cup mascarpone
2 teaspoons sugar

Steps:

  • Place racks in upper and lower thirds of oven and preheat to 375°F. Place pears, cut side up, on a small baking sheet, drizzle with 2 teaspoons oil, and roast on upper rack until soft, 20-30 minutes. Let cool slightly.
  • Meanwhile, toss almonds, pumpkin seeds, brown sugar, oats, salt, and remaining 2 tablespoons oil on a small baking sheet. Toast on lower rack, stirring occasionally, until golden, 10-12 minutes. Remove from oven and mix in sesame seeds. Let cool.
  • Whisk mascarpone and sugar in a small bowl. Spoon mascarpone onto plates and top with pears and nut-oat crumble.

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