Cinnamon Roasted Pears With Cider Reduction Recipes

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

Ingredients

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.

RED HOT CINNAMON PEAR SUNDAES

Red Hot Cinnamon Pear Sundaes image

Red hot cinnamon candies have been 1 of my favorite ingredients since my childhood & SusieQusie can tell you that pears have also been favored in recent yrs. This is the 2nd of 2 recipes I've entered that feature cinnamon candies & my source is eatcannedpears.com. (Time does not include time for sauce to cool)

Provided by twissis

Categories Candy

Time 25m

Yield 6 Sundaes, 6 serving(s)

Number Of Ingredients 6

Ingredients

1 cup granulated sugar
1 cup water
3/4 cup red cinnamon candies
1 (15 ounce) can pear halves (well-drained & sliced)
1 1/2 pints vanilla ice cream
red-hot candies (for garnish)

Steps:

In a med saucepan, combine sugar, water & candies. Bring mixture to a boil, stirring constantly. Reduce heat to med & boil mixture for 10 min, stirring occ.
Remove from heat & cool at least 20 min b4 using (or cool, cover & refrigerate to store).
To Assemble Sundaes: Scoop ice cream into 6 dessert dishes & spoon sliced pears over ea sundae. Spoon cinnamon sauce over ice cream & sprinkle w/more cinnamon candies. Serve immediately & store any leftover sauce in refrigerator.
NOTE: W/the combined sweetness of the canned pears, cinnamon candies & ice cream used for the sundaes -- I would be inclined to reduce the sugar amt in the sauce to 1/2 cup.

Nutrition Facts : Calories 308, Fat 7.9, SaturatedFat 4.8, Cholesterol 31.4, Sodium 60.8, Carbohydrate 59.4, Fiber 1.6, Sugar 55.3, Protein 2.7

CIDER POACHED PEARS RECIPE BY TASTY

Cider Poached Pears Recipe by Tasty image

Here's what you need: pear, apple cider, orange juice, star anises, cinnamon stick, vanilla extract, greek yogurt, almond

Provided by Tasty

Categories Desserts

Time 30m

Yield 2 servings

Number Of Ingredients 8

Ingredients

1 pear
1 cup apple cider
⅔ cup orange juice
2 star anises
1 cinnamon stick
1 teaspoon vanilla extract
2 tablespoons greek yogurt
⅓ cup almond, a handful

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!

Nutrition Facts : Calories 282 calories, Carbohydrate 42 grams, Fat 11 grams, Fiber 5 grams, Protein 7 grams, Sugar 29 grams

BAKED PEARS WITH CURRANTS AND CINNAMON

Baked Pears with Currants and Cinnamon image

Categories Fruit Dessert Bake Low Cal Currant Pear Fall Winter Vegan Cinnamon Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 6

Ingredients

10 ripe but firm Comice or Anjou pears, unpeeled
2/3 cup sugar
2/3 cup (packed) dark brown sugar
1 1/2 teaspoons ground cinnamon
2/3 cup dried currants
2/3 cup (or more) water

Steps:

Preheat oven to 350°F. Using apple corer, cut through stem of each pear and all the way through pear to base to remove core. Trim bottoms so that pears stand straight. Arrange pears in 15x10x2-inch glass baking dish. Combine sugar, brown sugar and cinnamon in medium bowl. Add currants. Fill pear cavities with half of sugar mixture. Stir cup water into remaining sugar mixture; pour around pears. (Can be made 8 hours ahead. Cover; chill.)
Bake pears uncovered until tender and sauce is syrupy, adding more water to dish by 1/4 cupfuls if syrup becomes too thick and basting occasionally, about 50 minutes. Serve pears warm with syrup.

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