POACHED PEARS IN HONEY, GINGER AND CINNAMON SYRUP
Provided by Giada De Laurentiis
Categories dessert
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a saucepan large enough to hold all the pears, combine the wine, Simple Syrup, cinnamon stick halves, honey, and ginger. Scrape in the seeds from the vanilla bean and add the bean and seeds to the saucepan. Bring the mixture to a simmer, stirring occasionally, until the honey has melted. Add the pears and simmer for 15 to 20 minutes, turning occasionally, until the pears are tender. Remove the pears from the liquid and allow to cool.
- Continue to simmer the liquid until it thickens and is reduced by half, about 15 to 20 minutes. Cool to room temperature. Remove the cinnamon stick halves and the vanilla bean and discard.
- Place each pear on a small serving plate with a scoop of vanilla ice cream. Drizzle with the honey, ginger and cinnamon syrup. Serve immediately.
- In a small saucepan, combine the sugar and water over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool.
BAKED PEARS WITH HONEY AND GINGER
Steps:
- Preheat oven to 375°F. Spray 2 large ovenproof skillets with oil spray. Arrange half of pears cut side down in each skillet. Sprinkle 1/2 cup sugar and 1 1/2 teaspoons ginger over pears in each skillet. Mix honey, lemon juice and peel in small bowl. Drizzle over pears. Dot pears in each skillet with 3 tablespoons butter.
- Place skillets with pears in oven. Bake until juices bubble thickly and pears are tender when pierced with small sharp knife, basting occasionally, about 15 minutes. Turn pears over. Bake 5 minutes longer. Remove pears from oven. (Can be made 1 day ahead. Cool. Transfer pears and cooking syrup to large glass baking dish; cover and chill. Rewarm uncovered in 375°F. oven 15 minutes before continuing.)
- Arrange 2 pear halves on each of 8 plates. Transfer cooking syrup to 1 large skillet. Bring syrup to simmer, whisk in 4 tablespoons butter. Spoon over pears. Place 1 scoop yogurt alongside. Garnish with mint and lemon peel, if desired.
BAKED GINGER PEARS
These dressed-up canned pears are a nice alternative to baked apples. Sweetened with a little brown sugar and sprinkled with pecans and ginger, they're wonderful served warm or cold, notes Shirley Glaab of Hattiesburg, Mississippi.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Drain pears, reserving juice; set aside eight pear halves and 1/4 cup juice (save remaining pears and juice for another use). , Arrange pear halves cut side up in an ungreased 5-cup baking dish. Combine the brown sugar, pecans, lemon juice and ginger; sprinkle over pears. , Spoon reserved pear juice around pears. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Garnish with cookie crumbs.
Nutrition Facts : Calories 114 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 18mg sodium, Carbohydrate 22g carbohydrate, Fiber 2g fiber), Protein 1g protein.
HONEY-PEAR PRESERVES WITH GINGER
This is adapted from "Putting it up with Honey" by Susan Geiskopf. Use this on toast or English muffins, or on pancakes.
Provided by Outta Here
Categories Pears
Time 50m
Yield 5 half-pint jars, 20 serving(s)
Number Of Ingredients 5
Steps:
- Wash and sterilize 5 half-pint canning jars and rings.
- Combine all ingredients except ginger root.
- Cook for about 15 minutes, stirring occasionally, until the mixture is of spreading consistency.
- Spoon hot mixture into hot sterilized jars to within 1/2-inch from top.
- Slice ginger root (no need to peel) into 5 slices. Add a slice of ginger to each jar, pushing it into the preserves.
- Seal with new lids and rings and process in a boiling water bath for 5 minutes.
- Remove from water and listen for "ping" to make sure the jars seal. Store in a cool, dark spot. Let sit to age and get ginger flavor melded, for about 1-2 weeks before using.
BALSAMIC-ROASTED PEARS WITH PEPPER AND HONEY
Provided by Alain Rondelli
Categories Fruit Brunch Dessert Side Roast Thanksgiving Quick & Easy Vinegar Pear Fall Honey Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Melt butter in an 8-inch square glass baking dish in middle of oven, about 3 minutes.
- Arrange pears, cut sides down, in 1 layer in butter and roast in middle of oven until tender, about 20 minutes.
- Pour vinegar over pears and roast 5 minutes more.
- Transfer pears, cut sides down, to serving plates with cheese and spoon some of juices from baking dish over pears. Drizzle pears and cheese with honey and sprinkle with pepper.
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