Glazed Apples Pears With Sticky Shallots Recipes

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GLAZED APPLES & PEARS WITH STICKY SHALLOTS



Glazed apples & pears with sticky shallots image

Proving apples don't just go with pork, this side will complement your Christmas turkey perfectly

Provided by Jane Hornby

Categories     Side dish

Time 1h40m

Number Of Ingredients 8

juice 1⁄2 lemon
4 small eating apples
4 small pears
900g shallot (unpeeled weight)
1 tsp olive oil
50g butter
6 tbsp quince or redcurrant jelly
bay leaf , to decorate

Steps:

  • Put the lemon juice into a large bowl. Peel the apples and pears, leaving the stalks on, then toss in the juice. Meanwhile, bring a medium saucepan of water to the boil. Lower in the apples and pears, then cover and poach for 30 mins or until the fruit just gives to a sharp knife. Peel the shallots while you're waiting.
  • Heat oven to 190C/fan 170C/gas 5. Add the oil and butter to a smallish roasting tin, then add the drained apples, pears and the shallots. Brush the fruit with a layer of the jelly or jam and roast for 1 hr until softened and golden. Turn the pears and apples around in the fat a few times during cooking, brushing twice more with the glaze. Serve spooned around the turkey, decorated with bay leaves.

Nutrition Facts : Calories 145 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.14 milligram of sodium

GLAZED APPLES AND PEARS



Glazed Apples and Pears image

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield 6 servings

Number Of Ingredients 8

3 small Granny Smith apples or other tart baking apple (about 1 1/4 pounds)
3 Bosc pears (about 1 1/4 pounds)
Juice of 1 lemon
1/4 cup unsalted butter
3 tablespoons sugar
Grated zest of 2 oranges, plus their juice
Two 3-inch-long cinnamon sticks
2 tablespoon Calvados, Apple Jack, or brandy (optional)

Steps:

  • Peel, core, and cut both the apples and pears into 3/4-inch wedges. In a medium bowl, toss the fruit with the lemon juice. Melt the butter in a medium skillet over medium heat. Add the sugar, orange zest, and cinnamon sticks and stir until sugar is dissolved. Add the fruit, increase the heat to medium-high, and cook, shaking the pan frequently, until glazed, about 10 minutes. Raise the heat to high, add the orange juice, and cook until the fruit is easily pierced with a paring knife, about 1 minute more. If desired, add the Calvados. If cooking on a gas burner, carefully tip the pan toward the flame to flambe the alcohol; if cooking over an electric element, hold a long match near the mixture. Swirl the pan over the heat until the flame subsides. Serve warm.
  • Copyright 2001 Television Food Network, G.P. All rights reserved

GLAZED APPLES AND PEARS



Glazed Apples and Pears image

Provided by Food Network Kitchen

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 to 2 tablespoons Calvados or Apple Jack, optional
2 firm cooking apples, such as Golden Delicious, Macoun, Cortland, or Gravenstien
2 ripe pears, such as Anjou, Bartlett, or Comice
1 lemon
3 tablespoons unsalted butter
3 tablespoons sugar
1 (3-inch) cinnamon stick or vanilla bean, split lengthwise

Steps:

  • Peel, halve and core, both the apples and pears. Cut each 1/2 into 4 wedges and transfer to a medium bowl. Halve the lemon and squeeze the juice over the fruit, toss lightly.
  • Melt the butter in a skillet over high heat. Add the sugar, and cook until the sugar begins to caramelize. Add the fruit the caramel may seize (harden) don't be alarmed. Add the cinnamon stick or vanilla, and cook, stirring, until the caramel melts, and the fruit is juicy, about 7 minutes.
  • If adding the Calvados, remove the pan from the heat before adding the alcohol. Return the pan to the heat. To flambe the alcohol on a gas burner, carefully tip the pan toward the flame; and on an electric element hold a long match at the inside edge of the pan until it ignites. Swirl the pan over the heat until the flame subsides. Serve fruit, warm, over ice cream with cookies.
  • Copyright 2003 Television Food Network, G.P. All rights reserved
  • Serving suggestion: Vanilla Ice cream and gingerbread cookies.

SPICE-POACHED APPLES OR PEARS



Spice-Poached Apples or Pears image

Cooked fruits and simmered compotes are among the simplest of French family sweets. While they're usually served with little more than heavy cream, crème fraîche, or plain yogurt, they can also be paired with rice pudding or French toast, moistening the pudding or toast with the poaching syrup and then spooning over the fruit.

Provided by Emily Weinstein

Categories     dessert

Time 30m

Yield 6 servings

Number Of Ingredients 9

1/2 cup honey
1/3 cup sugar
3 cups water
Zest and juice of 1/2 orange, zest removed with a vegetable peeler cut in wide strips
Zest and juice of 1/2 lemon, zest removed with a vegetable peeler cut in wide strips
2 pieces star anise
1 piece thin cinnamon stick (about 1½ inches long)
1 piece vanilla bean (about 2 inches long), split, seeds removed with a paring knife, seeds and bean reserved and scraped
3 medium apples or pears, peeled, halved, and cored

Steps:

  • Put all the ingredients except the fruit in a large saucepan, turn the heat to medium-high, and bring to a boil. As soon as the liquid boils, reduce the heat to medium-low and simmer the syrup for 5 minutes.
  • Carefully drop the apples or pears into the pan and bring the syrup back to a simmer. Cover the pan and cook until the fruit can be pierced easily with a thin knife, 10 to 15 minutes, depending on the fruit; check early and often. Using a slotted spoon, transfer the apples or pears to a bowl.
  • Turn up the heat and boil the syrup for another 10 minutes, at which point you'll have about 1¼ cups. Pour the syrup over the fruit, cover, and let cool until slightly warm or at room temperature.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 0 grams, Carbohydrate 51 grams, Fat 0 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 45 grams

SAUSAGES WITH SHERRY CARAMEL GLAZED PEARS



Sausages with Sherry Caramel Glazed Pears image

Categories     Fruit     Pork     Pear     Meat     Sausage     Sherry     Fall     Shallot     Gourmet

Yield Makes 4 (main course) servings

Number Of Ingredients 11

1/2 cup sugar
3/4 cup water
1/4 cup Sherry vinegar
2 firm-ripe Bosc pears
1 1/2 teaspoons fresh lemon juice
1 tablespoon unsalted butter
3 large shallots, quartered lengthwise
1/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2 pound fresh pork sausages (4 to 8 links)
1 tablespoon vegetable oil

Steps:

  • Bring sugar and 1/4 cup water to a boil in a 10-inch heavy skillet, stirring until sugar is dissolved and washing down any sugar crystals on side of skillet with a pastry brush dipped in cold water. Boil syrup, without stirring, gently swirling skillet, until mixture is a deep golden caramel.
  • Carefully stir in vinegar (mixture will steam vigorously and caramel will harden). Remove from heat and stir until caramel is dissolved, about 30 seconds. Transfer to a heatproof cup and reserve skillet (do not clean skillet).
  • Peel pears, quarter lengthwise, and core. Toss with 1 teaspoon lemon juice.
  • Add 1/4 cup water, butter, and shallots to reserved skillet, then cook, uncovered, over moderate heat, stirring occasionally, until liquid is evaporated and shallots begin to brown, about 5 minutes.
  • Add pears and cook, turning occasionally, until golden brown but not soft, about 6 minutes.
  • Stir in caramel, salt, and pepper, then cook 1 minute. Remove from heat and stir in remaining 1/2 teaspoon lemon juice.
  • While pears and shallots are sautéing, cook sausages in oil and remaining 1/4 cup water in a 12-inch heavy skillet, covered, over moderate heat, 5 minutes.
  • Remove lid from skillet and cook sausages, turning occasionally, until liquid is evaporated and sausages are browned and cooked through, about 6 to 12 minutes more. Serve sausages with shallots and pears.

GLAZED PEARS



Glazed Pears image

Provided by Moira Hodgson

Categories     dessert

Time 10m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds seckel or Bosc pears
1 tablespoon sugar
Juice of 1/2 lemon
3 tablespoons clarified butter
Salt and pepper

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.

Nutrition Facts : @context http, Calories 214, UnsaturatedFat 3 grams, Carbohydrate 32 grams, Fat 10 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 6 grams, Sodium 443 milligrams, Sugar 21 grams

GLAZED PEARS



Glazed Pears image

Make and share this Glazed Pears recipe from Food.com.

Provided by Sharon123

Categories     Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 4

2 lemons, juice of
16 pears, unpeeled (a mix of Anjou, green, red, and Bartlett is good)
2 tablespoons unsweetened butter
4 tablespoons brown sugar (or to taste)

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!

HONEY GLAZED CARROTS AND PEARS



Honey Glazed Carrots and Pears image

My wife and I put together this recipe for an office Christmas party, and it got rave reviews. This side dish is easy to prepare and has a great taste.

Provided by Walter Jenny Jr.

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 35m

Yield 12

Number Of Ingredients 8

3 Anjou pears, peeled and cut into chunks
3 pounds carrots, peeled and sliced
1 cup butter
2 tablespoons brown sugar
2 tablespoons honey
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 tablespoon chopped fresh parsley, or as needed

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add pears; cover and steam until tender, 5 to 10 minutes. Transfer pears to a bowl. Add carrots to steamer, cover, and cook until tender, about 10 minutes; add carrots to bowl with pears.
  • Heat butter in a saucepan over medium heat; stir in brown sugar, honey, cinnamon, and nutmeg. Bring to a simmer, stirring occasionally, until sugar has melted and glaze is slightly reduced, 5 to 10 minutes.
  • Pour glaze over pears and carrots; toss to coat. Remove pears and carrots with a slotted spoon and transfer to a serving dish; sprinkle with parsley.

Nutrition Facts : Calories 226.7 calories, Carbohydrate 22.6 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 4.6 g, Protein 1.4 g, SaturatedFat 9.8 g, Sodium 188.7 mg, Sugar 14.6 g

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