Fruit Spiced Pear Halves Recipes

SPICED PEARS

Steps:

• Drain pears, reserving syrup; set the pears aside. In a small saucepan, combine the syrup, brown sugar, nutmeg and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring frequently. Add pears and simmer for about 5 minutes more or until heated through.

SPICED FRUIT

Steps:

• Drain pineapple and pears, reserving 1-1/2 cups juice. Place the pineapple, pears and oranges in a bowl; set aside. In a small saucepan, combine the lemon juice, cinnamon sticks, rosemary, cloves and reserved juices; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes. Remove from the heat; cool to room temperature. , Pour over fruit. Cover and refrigerate overnight. Discard cinnamon sticks, rosemary and cloves before serving.

SPICED CARAMELIZED PEARS {IN PANELA OR PILONCILLO SYRUP}

Steps:

• In a large pan, combine the water, panela or piloncillo (whole or grated), cinnamon sticks, ginger and cloves. Cook over low heat until the panela or piloncillo has completely dissolved.
• Add the quartered/halves pears and bring the syrup to a boil. Cook over medium to medium high heat for 25 minutes, it should be on a medium boil the whole time. The secret to keep the pears from turning to mush is to avoid stirring them, if needed just gently move them around to rearrange them.
• Remove from the heat and let the pears cool down.
• Can be served warm as a topping for ice cream, crepes, pancakes, waffles, or as a simple dessert on its own with a slice of queso fresco.

HOT SPICED FRUIT

Steps:

• Combine the pineapple juice, marmalade and spices in a saucepan.
• Boil for 2-3 minutes.
• Reduce the heat and add the margarine and fruit.
• Simmer for 20 minutes.
• Remove the cinnamon stick before serving.

POACHED PEARS IN SPICED TEA

Steps:

• Put the sugar, honey, jelly and tea bags into a big saucepan with 600ml water and bring to the boil, stirring to dissolve the sugar. Add the pear halves, then cover and simmer for 12-15 mins until the pears are just tender - poke them with a skewer or the tip of a knife.
• Lift out the pears, then turn up the heat, throw in the cranberries and boil for a few mins until syrupy. Discard the tea bags. Serve the pears with the warm syrup poured over and a spoonful of crème fraîche or yogurt.

HOT FRUIT CASSEROLE

Steps:

• Arrange drained fruit layers in large buttered casserole dish in the following order: pineapple, peach slices.
• pear halves, apricot halves and spiced apple rings.
• Combine flour and brown sugar and mix well with the melted butter and creme sherry in a sauce pan.
• Cook over medium heat, stirring constantly until thickened.
• Pour over fruit, cover and refrigerate overnight.
• Remove from refrigerator and allow to come to room temperature before baking for about 30 minutes at 350 degrees, or until hot and bubbly.
• NOTE: Cooking time refers to both cooking and chilling time.

SPICED FRUIT COMPOTE

Steps:

• Stir first 5 ingredients in large saucepan over medium heat until sugar dissolves. Add remaining ingredients; simmer until fruit is tender, about 15 minutes. Using slotted spoon, transfer fruit to bowl. Boil syrup in pan until reduced to 1/2 cup, about 7 minutes. Pour over fruit. Cool. Cover; chill until cold, about 3 hours. (Can be made 3 days ahead. Keep chilled.)