Cider Roasted Caramelized Pears With Candied Ginger Recipes

CIDER POACHED PEARS WITH GINGER SAUCE AND CARAMELISED NUTS

Steps:

• Preheat the oven to 175 degrees celsius fan assisted.
• Peel your pears and cut them into halves. Use a pairing knife to remove the butt end and the core. You could also use a teaspoon to remove the core. Set aside.
• Bring the cider to a boil along with the ginger in a sauce pan just large enough to fit the pear halves side by side with no overlap. Once boiling place the pears cut side down into the pot and cover with a lid. Simmer the pear halves for 20-30 minutes, flipping them over halfway through. When a tooth pick goes through the pear easily they are done.
• While the pears cook break the pecans and walnuts into small pieces and mix them with the sesame seed and maple syrup. Place the mixture on a lined baking sheet and spread it out into a single layer. Place in the middle of the oven and toast for 10 minutes, giving them a mix halfway through. Once toasted let them cool and then break the caramelised nut and seed mixture into small pieces.
• Once the pears are soft remove them from the pot and set aside. Also remove the ginger pieces if you used fresh ginger. Mix the corn or arrowroot starch with the water until smooth and pour into the simmering cider while stirring continuously. Simmer for another 3-4 minutes or until it thickens into a glaze like sauce.
• Serve the pears in bowls with the ginger cider sauce and I suggest some vegan whipped cream, top with a sprinkling of the caramelised nuts and seeds.
• Serve with:Vegan whipped cream, vanilla cashew cream, vegan custard orvegan vanilla ice cream

CIDER POACHED PEARS RECIPE BY TASTY

Steps:

• Peel the pear, cut in half and core.
• Add the cider, orange juice, star anise, cinnamon stick and vanilla extract to a small to medium pan.
• Bring to boil, then reduce to a simmer.
• Add the pear halves and poach at a low-medium heat for 10-20 minutes (until you can stick a knife through with no resistance).
• Remove the pear halves when cooked.
• Reduce the rest of the mixture over a medium heat until it is a thicker glaze.
• Serve the pears with a dollop of greek yogurt, a handful of toasted almonds and the glaze.
• Enjoy!

CARAMELIZED PEARS

Steps:

• Heat butter in a large skillet over medium heat. Add sugar; cook, stirring, until almost dissolved, 1 to 2 minutes. Add pears; cook, stirring occasionally, until soft and just golden, 12 to 20 minutes. Pour in honey; cook, stirring, until pears are coated and very soft, 3 to 5 minutes.

CARAMELIZED PEARS

Steps:

• In a large skillet, combine brown sugar, butter and cinnamon. Cook over medium heat until sugar is dissolved, stirring occasionally, 4-5 minutes. Add pears; cook and stir until pears are tender, 5-10 minutes longer. Serve over ice cream if desired.

QUICK & EASY CARAMELIZED PEARS

Steps:

• In a large skillet, melt butter over medium-high. Add pears, one cut side down, and cook until browned, then reduce heat to medium and cook 3 minutes. Turn pears to other cut side and cook 4 minutes. Add sugar and 1 tablespoon water, swirling pan to combine. Turn pears skin side down and cook until sauce is thickened slightly, 2 minutes. Stir in vanilla and pinch of salt. Serve warm with ice cream.

HARVEST PEAR CRISP WITH CANDIED GINGER

Steps:

• For topping:
• Whisk first 4 ingredients in medium bowl. Add butter. Working quickly so butter does not soften, rub in with fingertips until moist clumps form. Stir in oats, almonds, and ginger. Chill while preparing filling. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
• For filling:
• Preheat oven to 350°F. Whisk first 4 ingredients in large bowl. Add pears; toss. Transfer to 13 x 9 x 2-inch oval baking dish. Sprinkle topping over pear mixture.
• Bake until topping is crisp and golden brown and juices are bubbling, about 50 minutes. Serve warm.

CIDER-ROASTED CARAMELIZED PEARS WITH CANDIED GINGER

Steps:

• Preheat the oven to 400 degrees F. In an ovenproof nonstick large skillet, melt the coconut oil over high heat. Sprinkle the pears generously with sugar and place, cut-side down, in the skillet; cook until caramelized, about 10 minutes. Turn over the pears and pour in the apple cider; roast in the oven until tender, about 25 minutes. Transfer the pears to a platter and cook the remaining cider over high heat until reduced to a syrup, about 5 minutes. To serve, drizzle over the apple cider syrup and top with candied ginger.

MA TANTE'S CARAMELIZED PEAR & GINGER TART

Steps:

• Preheat oven to 400 degrees.
• Peel and slice pears,
• Caramelize the pears in butter and 3 tbsps sugar. Cook until a nice golden brown and set aside to cool.
• Arrange the cooled, caramelized pears nicely in the unbaked pie crust.
• Blend together the eggs, remaining sugar, minced candied ginger, cream, ground almonds and pear brandy or nectar.
• Pour the custard mixture over the pears and place in a preheated oven and bake for 25 - 30 minutes. (or until done)
• Let rest for 10 minutes before serving -- this is equally as good cold as it is warm.
• When ready garnish with a large dollop of whipped cream and sprinkle remaining shredded candied ginger overtop.
• Enjoy, enjoy, enjoy!

BAKED GINGER PEARS

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.

ROASTED AND CARAMELIZED PEARS

Steps:

• Fill a large bowl with water and squeeze a lemon into it. Peel each pear, leaving a small crown of skin around the stem. Carefully core each, keeping pear intact. As the pears are peeled, place in the water.
• Preheat oven to 450 degrees.
• In large nonreactive ovenproof skillet, combine sugar, vinegar and 1/2 cup of water. Cook, without stirring, over medium heat until mixture is lightly caramelized. Remove from heat.
• While caramel is cooking, remove pears from water, draining them well. When caramel is done, roll pears in caramel, turning them with 2 wooden spoons. Do not touch caramel. Stand pears up in the pan, place pan in oven, and roast pears about 45 minutes, basting them frequently with caramel in the pan, until they are tender and golden brown. Keep the basting spoon in a dish of warm water to prevent it from getting sticky.
• Using wooden spoons, carefully transfer pears to a rack placed over a sheet of foil, and allow them to drain. Return skillet to top of stove, whisk in the cream and bring to a simmer. Set aside until ready to serve.
• Serve pears with warm sauce and vanilla ice cream or frozen yogurt on the side.

CARAMELIZED GINGER AND GINGERED CARAMEL

Steps:

• Caramelized Ginger: Cut a ginger root to fit into a plastic bowl with a lid.
• Cover the ginger root pieces in sherry.
• Let this sit until the ginger is fully soaked through with sherry, which can take a month or more.
• The ginger will be dark tan in color and firm and somewhat stringy in texture.
• It will be almost translucent.
• Remove the ginger root from the sherry and set the sherry aside for later.
• Cut the rind off of the ginger root and cut the inner portion into pieces about the size and thickness of 1/2 a dime.
• Put the small ginger pieces into a bowl and cover completely with sugar.
• I had about 1/4 cup of ginger and I put in about 3/4 cup of fine grained white sugar.
• Add back about 2 tablespoons of the sherry.
• The resulting mixture, with the ginger pieces in it, is a thickish but runny syrup.
• Put a mound of sugar (at least a cup) on a plate or in a small bowl and set it aside where you can reach it when you are standing at the stove.
• Cook the ginger/sugar/sherry mixture on the top of the stove until it boils but not until it darkens, (i. e., remove it from the heat before the sugar starts to burn).
• Stir a couple of times while the mixture is heating.
• Use a slotted spoon and remove the ginger pieces from the boiled liquid and plop them onto the sugar mound, keeping them separate from each other as much as possible.
• Spoon more granulated sugar over the top and let this sit for about 1 minute.
• Then stir the whole thing to coat the ginger with sugar.
• Let it sit for 5 minutes, then remove the ginger pieces and set them on a piece of baking paper to air dry.
• Gingered caramel: The boiled sherry/sugar stuff that's still in the pan can be boiled up again for about 30 seconds.
• Just as it starts to brown, remove it from the heat and add two or three tablespoons of butter.
• Let it cool for a few minutes and then pour the now very thick caramel onto more baking paper.
• This is fantastic caramel!
• Notes: This recipe starts with about 2 four inch pieces of ginger root and the yield is about 1/4 cup of caramelized ginger and about 1/3 cup of gingered caramel.
• I happened to have cooking sherry on hand so that is what I used.
• I had purchased two or three small (maybe 4 inches long) pieces of ginger root and I had not used them for anything.
• I had heard that you can soak your ginger in sherry to preserve it so I had cut the roots into 2 inch pieces, give or take, and covered them in sherry in a plastic bowl with a lid.
• I forgot about the ginger and it sat on my kitchen counter for 4 or 5 months.
• Possibly it would have been ready to caramelize a lot sooner than that but it was in perfect condition for this recipe after months of sitting.

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.