Cinnamon Merlot Roasted Pears Recipes

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MERLOT-POACHED PEARS WITH VANILLA & CINNAMON



Merlot-poached pears with vanilla & cinnamon image

Whole poached pears make an elegant dinner party dessert, with a red wine sauce and fragrant cinnamon and vanilla

Provided by Sara Buenfeld

Categories     Dessert, Treat

Time 1h10m

Number Of Ingredients 5

750ml bottle Merlot or other red wine
200g golden caster sugar
2 cinnamon sticks , snapped in half
1 vanilla pod , halved lengthways then halved across to make 4 strips
4 firm pears , peeled

Steps:

  • Tip the wine, sugar, cinnamon and vanilla into a deep medium pan and heat gently until the sugar dissolves. Add the pears, making sure they are fully covered by the wine, then simmer for 30 mins until they are just tender. If the pears are very ripe, they may be ready in 20 mins. Can be made up to 2 days ahead - leave the pears in the syrup in the fridge until you're ready to finish the recipe.
  • Remove the pears from the pan with a slotted spoon and boil the syrup for 30 mins to reduce it and make it more syrupy. Cool, then chill for up to 2 days. Remove from the fridge 1 hr before serving.

Nutrition Facts : Calories 399 calories, Carbohydrate 65 grams carbohydrates, Sugar 65 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

CINNAMON ROASTED PEARS WITH CIDER REDUCTION



Cinnamon Roasted Pears with Cider Reduction image

This is a great way to have a fruit dessert any time of the year. Pears are available year-round and my favorite variety is Bartlett. Use organic honey if you can and leftover wine if you've got it. There are lots of different kinds of cinnamon--just make sure the one you choose is fresh.

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 5

2 cups apple cider
4 ripe but firm medium pears, preferably Bartlett, unpeeled
1/4 cup honey
2 tablespoons light-bodied red wine (Beaujolais would be perfect)
1/2 teaspoon ground cinnamon

Steps:

  • Simmer the cider in a small saucepan until it becomes a thick, golden syrup, about 1 hour. Let cool until ready to serve.(The sauce can be refrigerated for up to 1 week.)
  • Preheat the oven to 400 degrees F.
  • Halve the pears lengthwise, and using melon baller, remove the seeds. Cut the halves in half lengthwise.
  • Combine the honey, wine, and cinnamon in a 9 by 13-inch baking dish. Add the pears and toss to coat. Bake until lightly browned and tender, about 20 to 30 minutes.
  • Serve the pears warm or at room temperature, surrounded by a "swoosh" of cider reduction.

ROASTED PEARS IN RED WINE AND CINNAMON GLAZE



Roasted Pears in Red Wine and Cinnamon Glaze image

Provided by Food Network

Categories     dessert

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

2 tablespoons honey
2 tablespoons light brown sugar
2 tablespoons light-bodied red wine, like Beaujolais
1/2 teaspoon cinnamon
6 medium pears, ripe but firm, peeled, quartered, and seeded
3/4 cup sliced almonds
1/4 cup sugar
1 large egg white

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine the honey, sugar, wine, and cinnamon in a 9-inch baking dish. Add the fruit and toss to coat. Roast until tender, 20 to 30 minutes. When the fruit is cooked, remove it from the pan, and reduce the oven temperature to 350 degrees F.
  • Meanwhile, toss the almonds and sugar together, then add the egg white, and mix well to coat. Lightly grease a baking sheet and spread the almond mixture on it. Bake the almonds, turning them with a spatula every 5 minutes, until golden brown and caramelized, about 10 to 12 minutes.
  • Serve the fruit warm or at room temperature, with the almonds sprinkled on top.

FRESH PEARS WITH CINNAMON CREAM CHEESE DIP



Fresh Pears with Cinnamon Cream Cheese Dip image

A delicious, easy cream cheese dip for pears or other fruit.

Provided by dawn

Time 15m

Yield 12

Number Of Ingredients 5

6 medium ripe pears
1 (8 ounce) package cream cheese, softened
½ cup sour cream
½ cup powdered sugar, or to taste
3 tablespoons ground cinnamon

Steps:

  • Slice pears in half and remove seeds with a melon baller. Cut into 1/8-inch slices (if pears are firm) or 1/4-inch slices (if pears are softer).
  • Combine cream cheese, sour cream, powdered sugar, and cinnamon in a stand mixer; beat until smooth and creamy. Serve alongside pear slices.

Nutrition Facts : Calories 158.4 calories, Carbohydrate 20.3 g, Cholesterol 24.8 mg, Fat 8.6 g, Fiber 3.5 g, Protein 2.1 g, SaturatedFat 5.4 g, Sodium 61.4 mg, Sugar 13.3 g

SWEET VERMOUTH AND CINNAMON ROASTED PEARS



Sweet Vermouth and Cinnamon Roasted Pears image

Provided by Maggie Ruggiero

Yield Makes 6 servings

Number Of Ingredients 6

1/3 cup sugar
2/3 cup sweet vermouth
3 Bosc pears, peeled, halved, and cored
1 (3-inch) cinnamon stick
3 (3-inch) strips orange zest
3 (3-inch) strips lemon zest

Steps:

  • Preheat oven to 400°F with rack in middle.
  • Stir together sugar and vermouth in a 2- to 2 1/2-quart shallow baking dish. Add pears (cut sides up), cinnamon, and zests. Roast, loosely covered with parchment paper, basting occasionally, 20 minutes. Roast, uncovered, basting occasionally, until tender, about 15 minutes more.

PEARS PICKLED IN MERLOT WINE



Pears Pickled in Merlot Wine image

From The Glass Pantry: Preserving Seasonal Flavors, by Kathryn Kleinman, and found at splendidtable.com. The pears, with their hint of wine, cinnamon, and rosemary, go equally well with roasted meats or cooked beans such as black-eyed peas, or they can be served for dessert, alone or with ice cream, cake, or cookies.

Provided by evelynathens

Categories     Pears

Time 1h20m

Yield 3 pints

Number Of Ingredients 6

10 firm pears, such as red bartlett (about 3 1/2 pounds) or 10 bosc pears (about 3 1/2 pounds)
750 ml merlot
3 cups red wine vinegar
6 cups granulated sugar
1 tablespoon chopped fresh rosemary
3 cinnamon sticks, each about 4 inches long

Steps:

  • Peel the pears, leaving the stems intact. Set aside.
  • Combine the wine, vinegar, sugar, rosemary, and cinnamon in a stainless-steel or other nonreactive pan large enough to hold all the whole pears eventually. Bring to a boil over high heat. Boil, stirring often, until a thin syrup forms, about 5 minutes. Using a slotted utensil, slip the pears into the boiling syrup. Reduce the heat to medium and gently boil the pears, turning them in the syrup, until just barely cooked, 8 to 10 minutes. Be careful not to overcook them to the point where they become mushy.
  • Using a slotted utensil, transfer the pears to clean, dry jars with sealable lids. To pack the pears, make a layer of pears, standing them upright, then add a second layer of pears, inverting them, to maximize the space. Ladle in the hot syrup, including the cinnamon sticks, to cover the pears completely and to fill the jars to within one-half inch of the rims.
  • Using a damp cloth, wipe the rims clean. Cover with the lids and process for 1 hour in a hot-water bath (see instructions for processing hot-pack foods on page 21).
  • Remove the jars and let them cool for 12 hours or overnight. Check for complete seals.
  • Store the sealed jars in a cool, dark place. The pears will keep for up to 1 year. Once opened, keep refrigerated. Store any jar lacking a complete seal in the refrigerator for up to 10 days.

Nutrition Facts : Calories 2075.5, Fat 0.7, SaturatedFat 0.1, Sodium 15.5, Carbohydrate 491.7, Fiber 17.2, Sugar 455.4, Protein 2.3

ROASTED PEARS WITH CARAMEL SAUCE



Roasted Pears with Caramel Sauce image

This golden, glossy delight could not be easier to make. All major varieties of pears - Bartlett, Bosc, red, Anjou - work equally well. However, Bosc roasts up slightly firmer than the others.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Desserts

Yield 4

Number Of Ingredients 5

4 tablespoons butter
1 cup packed dark brown sugar
4 pears, halved and cored
½ cup sour cream
¼ cup coarsely chopped toasted pistachios (or your favorite nuts)

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.

Nutrition Facts : Calories 512.2 calories, Carbohydrate 82.9 g, Cholesterol 43.2 mg, Fat 21.3 g, Fiber 5.9 g, Protein 3.4 g, SaturatedFat 11.5 g, Sodium 146.8 mg, Sugar 70.3 g

ROASTED PEAR AND CINNAMON CLAFOUTI



Roasted Pear and Cinnamon Clafouti image

Provided by Jayne Cohen

Categories     Cake     Fruit     Dessert     Bake     Pear     Winter     Maple Syrup     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

4 large Bosc pears, peeled, cored, quartered
1/4 cup pure maple syrup
3 large eggs
1 1/3 cups half and half
3/4 teaspoon vanilla extract
1/4 cup all purpose flour
1/4 cup plus 1 tablespoon (packed) golden brown sugar
1 1/2 teaspoons ground cinnamon
Pinch of salt

Steps:

  • Preheat oven to 450°F. Butter 9-inch cast-iron skillet. Heat over medium-high heat. Add pears, rounded side down, to skillet and cook until golden brown, about 3 minutes per side. Spoon syrup over pears. Transfer skillet to oven and roast pears until tender, turning and basting once, about 10 minutes. Remove skillet from oven and bring pear mixture to boil over high heat; boil until almost all juices have evaporated, about 2 minutes. Cool to room temperature. Reduce oven temperature to 350°F.
  • Place eggs, half and half, and vanilla in blender and process until smooth. Add flour, 1/4 cup sugar, 3/4 teaspoon cinnamon, and pinch of salt; blend to combine. Pour batter over pears in skillet. Bake until center is set and clafouti is puffed and golden brown at edges, about 40 minutes. Mix remaining 1 tablespoon sugar and 3/4 teaspoon cinnamon in small bowl. Sprinkle over clafouti; serve warm.

CINNAMON-MERLOT ROASTED PEARS



Cinnamon-Merlot Roasted Pears image

DH and I made these as a dessert for a dinner party where we would be served Merlot. Everyone loved them. This is from my book, "The Wine Club" by Maureen Petrosky. I am posting the recipe as it is written, however, DH and I baked our pears, having already halved them, as we could not fit them into the 8X8X2-inch baking dish whole. This worked out fine. According to the recipe, these pears will serve 12 if halved, and 24 if cut into quarters.

Provided by Dr. Jenny

Categories     Dessert

Time 1h25m

Yield 12-24 serving(s)

Number Of Ingredients 7

6 large ripe bosc pears
1 cup merlot
1 cup cherry juice
2 cinnamon sticks
1/4 cup sugar
1/8 teaspoon salt
1/2 cup mascarpone cheese

Steps:

  • Preheat oven to 375°F Peel pears, leaving stems intact. Cut a thin slice from the bottom of each pear and insert an apple corer; twist and pull to remove cores.
  • Combine Merlot, cherry juice, and cinnamon sticks in an 8x8x2-inch baking dish. Add pears. Bake for 45 to 60 minutes or until pears are tender, spooning liquid over pears every 15 minutes.
  • Reduce oven temperature to 200°F Remove pears from baking dish. Pour liquid into a saucepan; stir in sugar and salt.
  • Gently boil liquid for 10-12 minutes or until reduced to a syrup. Return pears to baking dish and keep warm in oven until ready to serve.
  • To serve 12, cut each pear in half; to serve 24, cut each pear into quarters. Drizzle syrup over pears; dollop with mascarpone cheese.

Nutrition Facts : Calories 93.2, Fat 0.1, Sodium 26.1, Carbohydrate 20.8, Fiber 3.2, Sugar 14.5, Protein 0.4

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