Fig Glazed Bosc Pears Recipes

FIG-GLAZED BOSC PEARS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Butter a baking sheet.
• Arrange the pear quarters on the prepared baking sheet. Drizzle all but 1 tablespoon of the honey over the pears; set the reserved honey aside.
• Stir the fig preserves, pomegranate molasses, and cinnamon together in a small saucepan over medium heat; bring to a boil, reduce heat to low, and keep at a simmer until ready to use.
• Bake the pears in the preheated oven until golden brown, 15 to 20 minutes. Reduce oven heat to 325 degrees F (165 degrees C). Brush the fig glaze over the baked pears. Continue baking until firm on the outside, but tender inside, 25 to 35 minutes more. Allow to cool 5 minutes.
• While the pears cool, whip the cream, almond extract, and reserved honey together with a hand mixer in a large glass or metal mixing bowl until thick. Dollop the whipped cream mixture over the pears to serve.

GLAZED FIGS

Steps:

• Halve 2 cups fresh figs and place in a small pot with 2 strips lemon zest and 2 tablespoons each red wine, water and brown sugar. Cook over low heat, stirring, until the figs are soft, 20 to 25 minutes.

GLAZED PEARS

Steps:

• In a large bowl, mix the lemon juice with 2 cups of water.
• Core the pears, slice them lengthwise into wedges, then chop into bite size pieces. Place the pears into the lemon water as your work, to prevent them from turning brown.
• Drain pears and pat dry with paper towels.
• In a large skillet, melt butter. Add the pears and cook over medium heat until the juices are released, about 10 minutes, stirring occasionally. Sprinkle the sugar over the pears, and keep cooking until the juices are absorbed, and the pears are glazed. Watch carefully so as not to burn the pears.
• Sprinkle pears with lemon juice and cook just a little longer. Taste and adjust with more lemon, if needed. Enjoy!

GLAZED PEARS

Steps:

• Peel, core and slice the pears a quarter of an inch thick. Sprinkle with sugar and lemon juice.
• Melt the butter in a large, heavy frying pan. Saute the pears in a single layer a few at a time until golden. Season with salt and pepper to taste.

GLACE FIGS (DRIED FIGS)

Steps:

• Cut stems off figs, wash, prick well all around with fork. Place water, sugar and vinegar in saucepan, stir until sugar dissolves.
• Bring to the boil. Place figs in boiling syrup, reduce heat, simmer very slowly, uncovered 21/2 to 3 hours.
• Drain figs, place on fine wire rack and stand on oven tray.
• Place in dehydrator set at 140°F or 60°C and dehydrate for 24 hours, turning every few hours. They may not take quite as long depending on size of figs and where they are in the dehydrator.

FIG BALSAMIC-GLAZED DUCK WITH PEARL ONION AND PEAR HASH

Steps:

• Using small sharp knife, score duck skin in 1-inch-wide grid pattern. Season duck generously with salt and pepper. Heat oil in large skillet over medium-high heat. Add duck; cook about 6 minutes per side for medium. Transfer to cutting board; tent with foil. Discard all but 1/4 cup drippings from skillet. Heat drippings in skillet over high heat. Add pears, onions, and potatoes; sauté until beginning to brown, 5 minutes. Stir in sage; season with salt and pepper. Transfer hash to bowl; cover to keep warm.
• Heat same skillet over high heat. Add broth and vinegar; bring to boil, scraping up browned bits. Boil until reduced to glaze, about 5 minutes. Season glaze with salt and pepper.
• Divide hash among plates. Cut duck into 1/2-inch-thick slices; fan over hash. Drizzle glaze over and serve.

ROASTED BOSC PEARS WITH POMEGRANATE GLAZE

Steps:

• Preheat oven to 350°F. Stir wine, pomegranate juice, sugar, cinnamon stick, and orange peel in medium saucepan over medium heat until sugar dissolves, about 3 minutes.
• Using small melon baller, core pears from bottom of wide end. Trim bottoms flat and stand upright in 8x8x2-inch baking dish. Pour pomegranate-wine sauce over pears. Roast pears until tender when pierced with knife, basting pears with sauce every 20 minutes, about 1 hour. Using spatula, transfer roasted pears to serving platter. Transfer pan juices to small saucepan. Simmer until reduced to 2/3 cup, about 5 minutes. (Can be made 4 hours ahead. Let sauce and pears stand at room temperature. Rewarm sauce before continuing.)
• Spoon glaze over pears. Serve warm or at room temperature with vanilla ice cream and biscotti.