Biscuits With Roasted Pears And Almonds Rsc Recipes

BISCUITS WITH ROASTED PEARS AND ALMONDS #RSC

Steps:

• 1. Bake biscuits according to the directions on the package. Set aside to cool.
• 2. Set the oven temperature to 400°F.
• 3. In the meantime, peel, core and slice pears. Place them in a medium bowl, add brown sugar and cinnamon and toss it all together, so the pears are well coated.
• 4. Butter a 12 inch piece of Reynolds Wrap foil and place the pears on top. Carefully close it to form a sealed packet. Place it in the oven and bake for 20 minutes.
• 5. In the meantime, mix together almonds and honey in a small bowl, until well coated. Place them in a 6 inch piece of Reynolds Aluminum Foil and place it the oven for 8 minutes, until golden brown.
• 6. Melt the chocolate chips in the microwave (make sure to check every 15-20 seconds to make sure they don't burn).
• 7. To assemble, slice each biscuit in half. Top each half with the roasted pears (including their juice), 1/2 tablespoon sour cream and honey caramelized almonds. Drizzle with melted chocolate.

PEAR CRISP WITH ALMONDS

Steps:

• 1. Preheat the oven to 375 degrees F.
• 2.Pears: Cut pears in half and then into thin slices. Put them in a large bowl and toss with the brown sugar, lemon juice and zest to blend, set aside.
• 3. Topping: Combine flour, brown sugar, salt, cinnamon, ginger and nutmeg in a medium bowl. Add the butter and almonds and break them up with your fingers integrating the dry ingredients with the butter and nuts.
• 4. Grease the bottom and sides of a shallow square baking dish (8 square inches) with the remaining tablespoon of butter. Layer the pears in the dish and top evenly with the nut topping. Place the dish in the center of the oven and bake until the pears are tender when pierced with the tip of a knife. The topping should be golden brown as well, about 40-45 minutes. Set aside to cool a few minutes before serving.

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 ALMOND CRUNCH

Steps:

• Make almond crunch:
• Preheat oven to 350°F.
• Whisk together egg white and sugar, then add almonds, stirring until coated. Spread in a thin layer on a buttered baking sheet and bake in middle of oven until golden, 15 to 25 minutes. Cool on baking sheet on a rack, then break into pieces.
• Increase oven temperature to 425°F.
• Roast pears:
• Halve pears lengthwise and core (preferably with a melon-ball cutter). Spread butter on bottom of a 9-inch square baking pan and sprinkle with 1/4 cup sugar. Arrange pears, cut sides up, on sugar, then brush cut sides with 1 tablespoon Amaretto.
• Roast pears, uncovered, in middle of oven until barely tender, about 25 minutes. Add water, remaining tablespoon Amaretto, and a pinch of salt to baking pan, 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.

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.

ALMOND CRUNCH CHOCOLATE COVERED PEARS #RSC

Steps:

• Drizzle the olive oil and honey over sliced pears and wrap in Reynolds Wrap Foil.
• Place into a 350F degree oven for 15-20 minutes, until softened, but not mushy.
• Over a double boiler on low heat, melt dark chocolate on your stovetop.
• Remove peaches from Reynolds Wrap Foil and place each slice on the end of a skewer.
• Dip into melted chocolate, sprinkle almonds on top, and let cool on Reynolds Cut-Rite Wax Paper.
• Store in the fridge or a cool place until ready to eat.

PEAR-NUT BISCUITS

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Whisk egg and cream; stir into crumb mixture just until moistened. Fold in pears and pecans. Drop by 1/4 cupfuls onto an ungreased baking sheet., Bake at 400° for 15-18 minutes or until golden brown. Serve warm.

ROASTED PEARS

Steps:

• Preheat oven to 350°F.
• Peel, if you wish (I leave them unpeeled) Slice pear in half lengthwise, scoop out seeds to make a nice circle. Spray with veggies spray and set aside in a gratin dish sprayed with veggie spray, cut side up.
• In a small bowl mix together, cream cheese, salt, nutmeg and 1 teaspoon honey. Fill each pear half cavity with half of the cheese mixture.
• Place a half walnut on top of the cheese mixture; lightly press it down. Drizzle pear halves with remaining teaspoon of honey.
• On centre grate in oven, roast at 350°F for about 1 hour or until soft. Test with a toothpick at about 45 minutes.

ROASTED SPICED PEARS AND FIGS WITH ALMONDS

Steps:

• Preheat oven to 450°F.
• In an ovenproof 10-inch heavy skillet toast almonds in one layer in middle of oven until golden, about 5 minutes, and transfer to a bowl.
• Halve pears lengthwise and cut each half into 3 wedges, discarding cores. Quarter figs lengthwise.
• In skillet melt sugar and butter over moderate heat, stirring occasionally, until sugar is melted completely and remove skillet from heat. With a knife halve vanilla bean lengthwise and scrape seeds into butter mixture. With a wooden spoon stir in vanilla pod, cinnamon, allspice, pears, and figs until coated and roast in middle of oven 20 minutes, or until pears are just tender. Remove pod and with spoon stir in almonds until coated well.
• Serve fruit mixture warm with sour cream.

ROASTED PEARS WITH CARAMEL SAUCE

Steps:

• Adjust oven rack to center position and heat oven to 400 degrees. Place butter in a baking pan large enough to hold the pears in a single layer: set in the heating oven until it melts.
• Sprinkle sugar over melted butter, then place pears, cut side down, on top. Bake until tender, about 30 minutes.
• Remove pan from oven, turn pears over and baste with pan sauce. Return to oven; bake until golden and glossy, about 10 minutes longer.
• Let cool slightly. Transfer pears to dessert plates or bowls. Top each with dollop of sour cream, drizzle with caramel pan sauce, sprinkle with nuts and serve.

HONEY GLAZED PEAR CUPCAKES #RSC

Steps:

• Preheat oven to 350 degrees F.
• Note: To roast nuts, spread almonds evenly on baking sheet lined with Reynolds Wrap Foil and bake for 10 minutes at 350 degrees F. Transfer almonds to medium bowl and let cool. Once cool, chop almonds finely in food processor ; set aside.
• While oven is preheating, peel and core the pears. Using a box grated, shred 3 of the pears into a medium bowl; set aside.
• Place the remaining pear (cubed) into a pot of water; boil until fork tender. Once pear is soft (falls off fork when tested; approximately 15-20 minutes), drain and mash with a fork; set aside.
• Combine first 4 ingredients in a medium bowl; set aside.
• In a large mixing bowl, beat together butter and sugar until light and fluffy. Add eggs and vanilla until evenly combined; add in dry mixture. Continue to mix on medium speed until evenly combined, scraping down sides of bowl as necessary.
• Mix in mashed pear, followed by shredded pear until just combined. Stir in almonds.
• Pour approximately ¼ cup batter into each muffin cup, lined with Reynolds Wrap Foil. Place muffin pan on middle rack in oven and bake for approximately 20 minutes, or until toothpick inserted in center comes out clean.
• Transfer cupcakes to cooling rack.
• While cupcakes are still warm, poke several holes into center of each cupcake using a toothpick. Brush on Honey Glaze. To make the glaze, mix together the honey and hot water in a small bowl.
• Once cupcakes have cooled completely, frost with cream cheese frosting. To make the frosting, beat together cream cheese and butter. Mix in vanilla extract. Gradually add in confectioner's sugar and beat until smooth and fluffy.

ROASTED PEARS WITH RICOTTA AND HONEY

Steps:

• Place ricotta in cheesecloth-lined strainer set over medium bowl. Fold cheesecloth over; drain overnight in refrigerator.
• Puree drained ricotta, 1 tablespoon sugar, vanilla, and lemon peel in processor until smooth. Transfer ricotta mixture to small bowl. Cover and chill. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Line rimmed baking sheet with foil. Melt 1 tablespoon butter in small skillet. Add almonds; toss until golden, about 3 minutes. Add maple syrup and sprinkle with salt. Stir until coated and slightly darker brown, about 1 minute. Spoon mixture onto prepared baking sheet. Separate nuts. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
• Preheat oven to 400°F. Line another rimmed baking sheet with foil. Grind fennel seeds in mortar or spice grinder. Transfer to small bowl. Stir in remaining 4 tablespoons sugar. Cut pears in half; using melon baller, scoop out core. Transfer pears, cut side up, to prepared baking sheet. Press remaining 3 tablespoons butter onto cut side of pears. Mound fennel sugar over, dividing equally.
• Roast pears until tender and juices on baking sheet begin to caramelize, spooning juices over pears every 10 minutes, about 30 minutes total.
• Place 1 pear half on each plate and top with scoop of ricotta mixture. Drizzle with honey and sprinkle with caramelized almonds. Serve warm.

TILAPIA CRUSTED WITH ALMONDS

Steps:

• Season tilapia with salt, pepper and old bay.
• Dust with flour then dip into egg.
• Press almond slices into the fish.
• Heat butter and oil in an oven proof pan.
• Carefully (so not to lose any almonds) place fillets into hot pan brown for 1 minute and flip gentle (again so not to lose any almonds) squeeze half of the lemon on the fish and place in a preheated 350 degree oven for 10-15 minutes.
• Remove gently to a platter squeeze remaining lemon.
• Garnish with scallions and serve.