Greek Baked Pears Recipes

BAKED PEARS

Steps:

• Preheat oven to 350°. Place pear halves, cut side up, in a shallow 1-qt. baking dish. Place butter in the center of each; drizzle with lemon juice. , Combine sugar and cinnamon; sprinkle over pears. Top with marmalade. Bake, covered, until heated through, 15-20 minutes.

ARAKAS LATHEROS (GREEK PEAS WITH TOMATO AND DILL)

Steps:

• Heat olive oil in a saucepan over medium heat and cook onions until soft but not browned, about 5 minutes. Add peas, tomatoes, potato, dill, salt, and pepper. Add water if there is not enough liquid from the tomatoes.
• Stir thoroughly and bring to a boil. Lower heat and cook, partially covered, until peas and potato are soft, about 30 minutes. Ensure that any remaining water from the tomatoes has evaporated before serving.

APIDEA - GREEK PEAR DESSERT

Steps:

• Carefully peel the pears taking care not to remove the stalk.
• Place the pears upright in a pan; add the wine and the sugar.
• Gently simmer over low heat for 20 minutes.
• Add the cinnamon stick and the cloves and continue to simmer for a further 20 minutes.
• Remove from heat and let cool.
• Serve the pears cold drizzled with the wine sauce from the pan.

BAKED PEARS WITH BROWN SUGAR AND BUTTER

Steps:

• Prep: Preheat oven to 400F. Line a 10"x7" or a 9"x9" baking dish with parchment paper if you prefer easier cleanup, or spray it with nonstick spray. If doubling the recipe use a 9"x13" baking dish or any other rimmed baking dish that will fit pears snugly to each other (see Note 1 at the bottom).
• Peel & Core: If using a firm pear variety like Bosc, peel them. Remove the core with a melon baller or a small spoon. Leave the stems on for better visual appeal. If you're using softer pears like Anjou, keep the skin on to help them keep the shape as they bake.
• Add toppings: Set the pears cut side up inside the pan. Drizzle with lemon juice to prevent browning. Sprinkle with brown sugar mixed with nutmeg and cinnamon (if using). Arrange the cubed pieces of butter on top of the pears. Drizzle with vanilla extract.
• Bake for 30 minutes cut side up. Turn the pears cut side down. Spoon the caramel over the tops to prevent browning. Bake for another 20-50 minutes or until the pears are soft, and the caramel is thickened. The pears will shrink consierably if baked until the caramel is very thick.Bosc pears will take the longest to achieve the candied translucent look and caramelized taste. Other more delicate pear varieties will take less time to soften (Note 2 & 3).
• Serve warm with vanilla ice cream, yogurt, sour cream, or a sprinkle of roasted walnuts or sliced almonds. Spoon the caramel over the pears.

BAKED PEARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut top quarter of pears off; create a well by scooping out the core, being careful not to puncture the bottom of the pear. Arrange pears in a shallow baking dish.
• Drizzle maple syrup over pears. Place 1 tablespoon brown sugar and 1 tablespoon butter in each pear; sprinkle with cinnamon.
• Bake in preheated oven until pears are easily pierced with a fork, 35 to 50 minutes. Serve with ice cream.

BAKED GLAZED PEARS

Steps:

• Preheat oven to 375 degrees.
• Cut the pears in half, core them and place them in a shallow baking dish, slightly overlapping if necessary. Squeeze with lemon juice and add water to come halfway up the pears. Sprinkle with sugar and bake until the pears are soft and the water and sugar have reduced to a golden glaze (one to one-and-a-half hours). Serve hot or at room temperature.

GREEK BAKED PEARS

Steps:

• Before you start, either spray your pan with cooking spray or foil it so the honey won't stick to the pan where it's hard to clean later. Set your oven at 325 degrees. Core your pears making a hole in the middle where you can have room to add ingredients. Using a pastry brush, paint all of the pears with lemon juice. This keeps the pears from turning dark and it also gives them an added boost of flavor. Cut a tiny piece from botton so the pears do not slide all over the pan and this will help them stay stable. Do not cut much as you do not want to loose much of your pear. Also, do not cut much from the middle when you core as you do not want to lose much of your pear then as well. Remember, a pear isn't that big. So, now that you have your pear painted with lemon and on the prepared pan, you are ready to begin stuffing. Chop your figs if they are not already chopped and put some in each cavity. Take about one teaspoon of oats and top on the pear and then slice a very thin slice of butter and lay on each top of the oats. After that you need to make up your honey mixture. You take a bowl and pour a liberal amount of honey into it and add lots of cinnamon to taste. The honey should look dark brown. Taste it at this point. It will no longer taste like honey but a beuatiful cinnamon mixture. Taste until you love the taste. Take and drizzle liberally on each pear. This and the figs are your sweetener for this. Then sprinkle almonds on to the honey mixture so they will stick. After this, put it in the oven for around 30 minutes or until pears are fork tender. Serve with fresh cream. It will taste amazing and it is all naturally sweet. Just make sure that you have used foil or coated the pan with cooking spray because honey really sticks when cooked. This tasted very amazing. We had so many compliments.