Pear And Raisin Charlotte Recipes

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PEAR CHARLOTTE



Pear Charlotte image

We use brioche when making charlottes because it produces a crispier, richer crust. The charlottes can be made ahead and reheated.

Provided by Food Network

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 15

7 ripe pears, such as Comice or Bartlett, peeled, cored, and sliced 1/4-inch thick
2/3 cup plus 1 tablespoon sugar
Pinch salt
1 tablespoon pear liqueur
1 1/2 tablespoons freshly squeezed lemon juice
4 ounces (1 stick) sweet butter
1 (9 1/2 by 5 1/2 by 2-inch) loaf brioche, sliced 3/16-inch thick, crusts removed
1 teaspoon ground cinnamon
1 recipe Vanilla Custard Sauce, recipe follows
Creme fraiche
10 large egg yolks
3 tablespoons sugar
Pinch salt
3 1/4 cups milk
1 teaspoon vanilla extract, or a 1-inch piece vanilla bean

Steps:

  • Preheat the oven to 350 degrees F.
  • Put the pear slices in a large saute pan with 2/3 cup sugar, the salt, pear liqueur, and lemon juice. Cook the mixture, stirring occasionally, over medium heat for about 10 minutes, until the pears are soft. Set aside to cool.
  • Place the butter, the remaining 1 tablespoon of sugar, and the cinnamon in the bowl of an electric mixer. Using the paddle attachment on medium speed, cream the mixture until it is smooth.
  • Butter each piece of brioche with the cinnamon butter. With the long side of the bread closest to you, cut each slice into 3 pieces. Line the sides of the ramekins with the brioche pieces, buttered-side against the ramekin.
  • Compactly fill the inside of each ramekin with about 1/4 cup of the pear mixture. Trim off any brioche that sticks up above the ramekin.
  • Bake the charlottes for 15 to 20 minutes, until the brioche is toasted.
  • Spoon some of the vanilla custard sauce on 4 plates, and unmold the charlottes on top.
  • Top each with a dollop of creme fraiche.
  • Whisk together the egg yolks, sugar, and salt in a stainless steel mixing bowl until
  • creamy. Set aside.
  • Put the milk and the vanilla extract or vanilla bean in a heavy-bottomed saucepot. Scald the milk, and slowly whisk it into the egg mixture. Put the bowl over a pot of simmering water and cook the custard, stirring constantly with a wooden spoon, for about 5 minutes, until it begins to thicken. It should coat the back of the wooden spoon. Do not let it boil.
  • Cool the custard sauce over an ice bath. Strain and refrigerate until ready to use. Custard sauce will keep for 2 days in the refrigerator.

PEAR CHARLOTTE



Pear Charlotte image

This recipe for a mouthwatering pear charlotte is from Emily Luchetti's "Classic Stars Desserts."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 9

7 ripe Comice or Bartlett pears (about 3 pounds), peeled, halved, cored, and sliced 3/8 inch thick
1/3 cup plus 1 tablespoon granulated sugar
Pinch of coarse salt
1 1/2 tablespoons freshly squeezed lemon juice
1/2 cup (1 stick) unsalted butter, room temperature
1/2 teaspoon ground cinnamon
1 loaf brioche, challah, or best-quality store-bought white bread, crust removed
Vanilla Custard Sauce
Chantilly Cream

Steps:

  • Preheat oven to 350 degrees.
  • In a large skillet, combine pears, 1/3 cup sugar, salt, and lemon juice and cook over medium-high heat, stirring occasionally, until pears are soft and juicy, about 10 minutes. Increase heat to high and continue cooking until liquid evaporates, about 5 minutes. Remove from heat; let cool to room temperature.
  • In a medium bowl, combine butter, remaining tablespoon sugar, and cinnamon; mix until smooth.
  • Lay the side of a 5-ounce ramekin on top of the bread, and cut bread into pieces that are 1/2 inch thicker than the height of the ramekin. Turn each piece on its side and slice 3/8 inch thick.
  • Butter one side of each piece of brioche with the cinnamon-sugar butter. With a long side of the bread closest to you, cut each slice vertically into 4 equal pieces. Line only the sides of the ramekins with the brioche pieces, buttered side against the ramekins. Bread should fit snugly around ramekins without any gaps.
  • Divide pear mixture evenly between each ramekin, pressing down to compact. Using a serrated knife, trim off any bread that extends above the rim of the ramekins.
  • Place ramekins on a baking sheet. Bake until tops are golden brown, about 20 minutes. Remove from oven and let cool 5 minutes, and then invert onto individual plates to unmold. Drizzle custard sauce around each charlotte and top with chantilly cream. Serve warm.

PEAR AND RAISIN CHARLOTTE



Pear and Raisin Charlotte image

Provided by Florence Fabricant

Categories     dessert, side dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 9

2 tablespoons soft unsalted butter
1 cup golden raisins
6 tablespoons dark rum
8 ripe but firm pears, preferably Bosc, peeled, cored and coarsely chopped
1/3 cup sugar (approximately)
1 teaspoon vanilla extract
12 thin slices firm-textured white bread
10 tablespoons clarified unsalted butter
Whipped cream, creme fraiche or custard sauce

Steps:

  • Use some of the softened butter to lightly coat a five- to six-cup charlotte mold, souffle dish or deep round baking dish. Put the raisins in a dish and add the rum.
  • Melt the remaining softened butter in a large, heavy skillet. Add the pears and sugar and cook over medium-high heat for about 10 minutes, until the pears have softened almost to a puree and most of the liquid has evaporated.
  • Stir in vanilla, the raisins and rum. Continue cooking over low heat another 10 minutes or so, until the mixture forms a thick puree. Adjust sweetening to taste. Remove from heat.
  • Preheat oven to 425 degrees. Cut eight of the bread slices in half to form rectangles and the rest in half diagonally. Heat some of the clarified butter in a skillet and saute the pieces of bread until they are golden brown on one side only, adding more butter as needed.
  • Fit the triangles, sauteed side down, in the bottom of the baking dish so they fit exactly. Trim away any excess and reserve. Arrange the rectangles, sauteed side out, around the sides of the dish, overlapping slightly. Fill the center with the pear mixture and, if necessary, trim the bread rectangles to be level with the fruit. Scatter all trimmings on top.
  • Cover the top with foil and bake about 30 minutes. Remove and allow to cool for an hour. Unmold the charlotte. Serve with whipped cream, creme fraiche or custard sauce.

PEAR AND GOLDEN RAISIN CRISP



Pear and Golden Raisin Crisp image

Provided by Food Network

Categories     dessert

Yield 8 servings

Number Of Ingredients 13

1 1/4 cups all purpose flour
1 tablespoon sugar
1/2 cup light brown sugar, packed
6 tablespoons unsalted butter, cut into 1/2 inch cubes
3/4 cup sliced unpeeled almonds
1/2 teaspoon ground cinnamon
3/4 cup sugar
2 1/2 tablespoons tapioca
6 medium ripe pears (about 3 pounds), sliced
1 cup golden raisins
Crema, for serving (recipe below) (optional)
2 cups heavy cream
1/4 cup buttermilk

Steps:

  • In a large mixing bowl, cut together the topping ingredients with 2 knives until they are well combined and crumbly. Be sure the butter is evenly distributed in the mixture. If desired, freeze for up to 3 months, or use immediately.
  • Preheat the oven to 400 degrees. In another large mixing bowl, combine the sugar and the tapioca and toss until evenly mixed. Add the pears and toss until they are evenly coated with the mixture. Mix in the raisins. Turn the fruit mixture into a 10 x 2 inch deep round baking dish, preferably glass. Sprinkle the crumb mixture evenly over the top and bake the crisp for 15 minutes, then turn the oven down to 375 degrees. Bake for 15 to 20 minutes more, or until the topping is golden. Cool on a rack for 10 minutes, then serve warm accompanied by a dollop of Crema, if desired.
  • Whisk the cream and the buttermilk together in a bowl. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator for as long as a week.

PEAR AND RAISIN CRUMBLE



Pear and Raisin Crumble image

Provided by Bon Appétit Test Kitchen

Categories     Dessert     Bake     Quick & Easy     High Fiber     Raisin     Pear     Walnut     Winter     Cinnamon     Potluck     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

2 1/2 pounds ripe pears, peeled, quartered, cored, cut into 1/3-inch-thick slices
1/3 cup plus 1/2 cup (packed) dark brown sugar
6 tablespoons crushed ginger cookies (such as Ginger Man), divided
2 teaspoons ground cinnamon, divided
1/2 cup raisins
1/2 cup all purpose flour
6 tablespoons (3/4 stick) chilled butter, diced
3/4 cup walnut pieces

Steps:

  • Preheat oven to 400°F. Mix pears, 1/3 cup sugar, 2 tablespoons crushed cookies, and 1 teaspoon cinnamon in 11x7x2-inch glass baking dish. Mix in raisins.
  • Using fingertips, press together flour, butter, 1/2 cup sugar, and 1 teaspoon cinnamon in large bowl until moist clumps form. Mix in 4 tablespoons crushed cookies and nuts.
  • Drop topping evenly over filling. Bake until juices bubble thickly and topping is brown, about 40 minutes.

PEAR CHUTNEY WITH RAISINS



Pear Chutney with Raisins image

Provided by Susan Banks

Categories     Condiment/Spread     Sauce     Fruit     Raisin     Pear     Fall     Bon Appétit

Yield Makes about 2 1/2 cups

Number Of Ingredients 9

1 tablespoon vegetable oil
1 1/2 cups chopped onion
3 medium pears, peeled, cored, cut into 1/2-inch pieces (about 3 cups)
6 tablespoons (packed) golden brown sugar
1/3 cup golden raisins
3 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
1 tablespoon chopped peeled fresh ginger
4 whole cloves

Steps:

  • Heat oil in heavy medium saucepan over medium heat. Add chopped onions and sauté until tender, about 5 minutes. Add remaining ingredients and bring to boil. Reduce heat to medium-low and simmer until pears are tender and mixture thickens slightly, about 30 minutes. Discard cloves. Season to taste with salt and pepper. Cool. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature.

PEAR AND RAISIN CRUMBLE



Pear and Raisin Crumble image

This is from the March 2008 issue of Bon Appetit magazine. I had picked up 5 pounds of fresh pears at Sam's Club and decided that a simple dessert was in order. Being a non-baker, the simpler the better, and this recipe really suits my no-fuss style without compromising flavor. Such a comfort served warm with vanilla ice cream.

Provided by Ms B.

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

2 1/2 lbs pears, peeled, quartered, cored, cut into 1/3-inch-thick slices
1/3 cup dark brown sugar, packed
2 tablespoons ginger snaps, crushed
1 teaspoon ground cinnamon
1/2 cup raisins
1/2 cup dark brown sugar, packed
1 teaspoon ground cinnamon
1/2 cup all-purpose flour
6 tablespoons butter, chilled, diced
4 tablespoons ginger snaps, crushed

Steps:

  • Preheat oven to 400°F Mix pears, 1/3 cup sugar, 2 tablespoons crushed cookies, and 1 teaspoon cinnamon in 11x7x2-inch glass baking dish. Mix in raisins.
  • Using fingertips (I was resistant to this instruction and tried to use just a fork to combine the ingredients, but finally gave in and use my fingertips with great success. The butter needs the slight warmth of your hands to combine well with the dry stuff.), press together flour, butter, 1/2 cup sugar, and 1 teaspoon cinnamon in large bowl until moist clumps form. Mix in 4 tablespoons crushed cookies.
  • Drop topping evenly over filling. Bake until juices bubble thickly and topping is brown, about 30 minutes.

PEAR AND RAISIN DELIGHT



Pear and Raisin Delight image

Break up your day with our delicious Pear and Raisin Delight. Consisting of only four ingredients and ready in five minutes, Pear and Raisin Delight is as simple to make as it is yummy. But don't take our word for it, try Pear and Raisin Delight for yourself today!

Provided by My Food and Family

Categories     Home

Time 5m

Yield 1 serving

Number Of Ingredients 4

3 fresh pear slices
1-1/2 tsp. PHILADELPHIA Honey Pecan Cream Cheese Spread
9 golden raisins
9 sliced almonds

Steps:

  • Spread pear slices with cream cheese spread.
  • Top with raisins and nuts.

Nutrition Facts : Calories 70, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

PEAR AND FIG CHARLOTTE



Pear and Fig Charlotte image

A charlotte is dessert assembled in a mold. In this one, two ladyfinger disks sandwich a cream filling, and a band of ladyfingers surrounds the edge. As you bite into this cake, you're in for a few surprises: First, there's the light, chewy cake, the slightly chewy pears, the soft pear and whipped-cream filling, and finally the surprise -- sweet, crunchy dried figs.

Provided by Martha Stewart

Categories     Dinner Recipes

Yield Makes one 8 3/4-inch charlotte

Number Of Ingredients 18

2 cans (29 ounces each) pear halves, packed in syrup
2 cups water
1 cup sugar
2 tablespoons freshly squeezed lemon juice
Pulp of 1 plump, moist vanilla bean
8 dried soft, moist Calimyrna figs
6 tablespoons water
1/3 cup sugar
4 1/2 tablespoons Poire Williams (pear eau-de-vie)
1 recipe Ladyfingers for Pear and Fig Charlotte, or store-bought ladyfinger biscuits
3/4 cup plus 2 tablespoons whole milk
1/2 cup (slightly rounded) sugar
4 large egg yolks
2 tablespoons Poire Williams (pear eau-de-vie)
2 1/2 teaspoons (1 packet) gelatin
1/4 cup cold water
1 cup heavy cream
Fresh figs, optional

Steps:

  • Make the fruit mixture: Drain the pears. Separate 7 ounces, about 4 pear halves, into a small bowl, and set aside for Poire Williams cream; place remaining pears in a large bowl (a deep bowl is best).
  • Bring water, sugar, lemon juice, and vanilla bean pulp to a boil in a medium saucepan or the microwave. Remove syrup from heat, and pour it over pears in large bowl. Press a piece of waxed paper against pears to submerge them; if the paper alone isn't enough to submerge pears in syrup, place a plate on top of the waxed paper. Cover with plastic wrap and refrigerate overnight.
  • Cut figs into small cubes (about 1/4 inch on a side), and put them in a small saucepan. Cover with water, and bring just to a boil. Transfer figs and water to a container, cover, and refrigerate overnight.
  • Make the soaking syrup: Bring water and sugar to a boil in a small saucepan or the microwave. Remove from heat, and when the syrup is cool, stir in Poire Williams.
  • Make the cake: If using the Ladyfinger Batter, follow the recipe, piping the batter into two 9-inch disks and two 8-inch bands of 4-inch-long ladyfingers, baking, and cooling.
  • Make the Poire Williams cream filling: Puree reserved 7 ounces drained pears in a blender or food processor; set aside. Fill a large bowl with ice cubes and have at the ready a smaller bowl and a fine-mesh strainer.
  • Bring milk to a boil. Meanwhile, whisk sugar and yolks together in a heavy-bottomed 2-quart saucepan. Whisking without stopping, drizzle in about one-third of the boiling milk. Once yolks are acclimated to heat, whisk in the rest of the milk in a slow, steady stream. Place saucepan over medium heat, and, stirring constantly with a wooden spoon or spatula, cook cream filling until it reaches 180 degrees, as measured on an instant-read thermometer, less than 5 minutes. (Alternatively, to check if cream has cooked long enough, stir the cream filling, and then draw your finger down the spatula or the bowl of the wooden spoon; if the cream doesn't run into the track you've created, it's done.) The cream filling will not thicken much. Immediately remove saucepan from heat, and allow cream filling to rest for 2 minutes. Strain into the small reserved bowl, and stir in Poire Williams.
  • Sprinkle gelatin over water, and allow it to rest until softened. Heat in the microwave oven for about 15 seconds, or cook over low heat, until gelatin dissolves. Stir gelatin into cream filling, and then gently stir in reserved pureed pears. Set the bowl in the ice bath, adding cold water to the ice cubes, and, stirring from time to time, cool cream filling to about 70 degrees.
  • To finish the filling, whip heavy cream until it holds medium, firm peaks, and fold it gently into the cream filling with a rubber spatula. The filling is now ready and should be used immediately.
  • To finish the fruit mixture, remove and drain 3 of the remaining pears; pat them dry between paper towels, and cut them into cubes, about 1/2 inch on a side. Drain and pat dry the cubed figs. Combine fruits together.
  • Place a piece of parchment paper on a cardboard cake round, and center an 8 3/4-inch-by-22-cm dessert ring on the paper; butter the inside of the ring. Cut the bands of ladyfingers lengthwise in half, and fit the halves around the interior of the ring, making certain that the biscuits' flat side faces in; you'll have a piece of band left over. Fit a ladyfinger disk into the bottom to form a base. (If you are using store-bought ladyfingers, cut the biscuits as necessary to form a band and base.) Brush the ladyfinger disk and band with the soaking syrup, using enough syrup to thoroughly moisten the cake.
  • Spoon enough cream filling into the biscuit-lined ring to form a layer that comes about halfway up the ladyfinger band, spreading it evenly with a spatula. Cover with the cubed fruit and then another layer of filling, this time coming almost to the top of the ring, and again using the spatula to get an even layer. Top with the second ladyfinger disk, and moisten disk with some soaking syrup (you may have soaking syrup left over). Cover the disk with a thin layer of filling (you may also have filling left over -- it makes a fine dessert on its own or served with cookies), and set the cake into the refrigerator to chill for 2 hours. (At this point, the cake, covered airtight, can be frozen for up to 2 weeks.)
  • To finish: Remove the dessert ring, but keep the cake on the cardboard round for maneuverability.
  • Slice the remaining pears from the blossom to stem end, and arrange in overlapping concentric circles over the top of the cake. If using fresh figs, slice them from blossom to stem end and slip into the arrangement. Serve the cake now or keep it in the refrigerator, loosely covered, until ready to serve.

RAISIN PEAR CHUTNEY



Raisin Pear Chutney image

Peck, Idaho field editor Ruth Andrewson relates, "We have so much fruit in the area that I just can't help putting up some of it. This hearty chutney is delicious with any meat."

Provided by Taste of Home

Time 2h30m

Yield 2 pints.

Number Of Ingredients 9

2 cups cider vinegar
1-1/4 cups packed brown sugar
3 pounds unpeeled ripe pears, diced
1 medium onion, chopped
1 cup raisins
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 garlic clove, minced
1/2 to 1 teaspoon cayenne pepper

Steps:

  • In a large saucepan, bring vinegar and brown sugar to a boil. Stir in the remaining ingredients. Return to a boil. Reduce heat; simmer, uncovered, for 2 to 2-1/2 hours or until chutney reaches desired consistency., Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.

Nutrition Facts : Calories 152 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 40g carbohydrate (34g sugars, Fiber 3g fiber), Protein 1g protein.

HOT PEAR-AND-ALMOND CHARLOTTE



Hot Pear-and-Almond Charlotte image

Provided by Molly O'Neill

Categories     dessert

Time 1h30m

Yield 6 - 8 servings

Number Of Ingredients 8

1 cup sugar, plus more for coating the mold
6 pounds pears (about 12 large), peeled, cored and cut into 1/2-inch slices
1 cup almonds, sliced and toasted
1/4 cup Amaretto liqueur
3/4 teaspoon cinnamon
1/2 teaspoon ginger
6 tablespoons unsalted butter
12 slices good-quality white sandwich bread, crusts removed

Steps:

  • Place a large, heavy skillet over medium heat and add the sugar. Cook, stirring occasionally with a fork, until the sugar is melted and golden. Immediately add the pears and cook, stirring gently, until the pears are very soft, about 20 to 25 minutes. Remove from the heat and stir in the almonds, liqueur, cinnamon, ginger and 2 tablespoons of the butter. Set aside.
  • Preheat the oven to 400 degrees. Melt the remaining 4 tablespoons butter and use a pastry brush to coat the interior of an 8-cup charlotte mold. Dust the bottom and sides with sugar.
  • Stack 6 slices of bread and cut the stack in half diagonally with a sharp knife. Cut each half again, diagonally, to make 24 triangles. Dip each triangle in butter and use 12 of them to line the bottom of the mold, narrow ends meeting in the center and each piece overlapping slightly.
  • Cut the remaining bread slices into strips about 1 1/2 inches wide. Dip each in butter and arrange the strips around the sides of the mold, overlapping them slightly. Pour 1/2 of the pear mixture into the mold and press it down lightly. Lay the remaining 12 triangles on top, and pour the remaining pear mixture into the mold.
  • Bake for 20 to 30 minutes. Remove from the oven and allow to stand for 10 minutes. Invert onto a platter. Slice and serve hot with vanilla custard sauce (recipe follows).

Nutrition Facts : @context http, Calories 617, UnsaturatedFat 12 grams, Carbohydrate 106 grams, Fat 19 grams, Fiber 15 grams, Protein 10 grams, SaturatedFat 7 grams, Sodium 227 milligrams, Sugar 65 grams, TransFat 0 grams

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PEAR CHARLOTTE - ONLINE CULINARY SCHOOL (OCS)
Instructions. Prepare the Charlotte mold: Line the inside of the mold with plastic wrap and reserve. Make the Charlotte: Place the yolks and sugar into a bowl and whisk well until the …
From onlineculinaryschool.net
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PEAR RAISIN CHUTNEY - WHISK AFFAIR
2014-10-09 Add white vinegar and sugar in a large heavy bottom pan. Bring to a boil. Add all the remaining ingredients. Cook on very slow heat for about an hour, until the mixture is thick. …
From whiskaffair.com
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HOW TO MAKE A PEAR CHARLOTTE CAKE RECIPE - YOUTUBE
Learn to make a pear charlotte cake recipe. The elegance of this Pear Charlotte mousse cake lies in its simplicity and its taste. This classic French pastry ...
From youtube.com
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PEAR AND RAISIN CHAROSES - BIGOVEN.COM
Pear and Raisin Charoses recipe: Try this Pear and Raisin Charoses recipe, or contribute your own. Add your review, photo or comments for Pear and Raisin Charoses. American Desserts …
From bigoven.com
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PEAR AND RAISIN CRUMBLE | RECIPE | BEETS, PANZANELLA RECIPE, …
Feb 18, 2017 - Pear and Raisin Crumble Recipe. Feb 18, 2017 - Pear and Raisin Crumble Recipe. Feb 18, 2017 - Pear and Raisin Crumble Recipe. Pinterest. Today. Explore. When …
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RECIPES > FRUITS > HOW TO MAKE PEAR AND RAISIN CHAROSES
1/2 cup raisins 1∕2 cup sweet red wine 1∕4 tsp. cinnamon 1∕4 tsp. nutmeg 1. Peel and finely dice the apple and pear. 2. Mix in the ground nuts, raisins, wine and spices. Nut­Free Charoset 1 …
From mobirecipe.com
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PEAR AND RAISIN CHARLOTTE RECIPE BY TRUSTED.CHEF | IFOOD.TV
Chocolate Peanut Butter Slice - 5 Ingredient Desserts. By: OnePotChefShow Marshmallow Rice Crispy Squares
From ifood.tv
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PEAR-AND-GOLDEN-RAISIN CLAFOUTI RECIPE | RECIPE | RAISIN RECIPES ...
Jun 1, 2019 - This fruit-filled cake comes together so easily, you'll want to make it often.
From pinterest.com
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Top Asked Questions

How do you make pears and raisins with nectar?
Boil nectar in heavy medium saucepan until reduced to 1/3 cup, stirring occasionally, about 8 minutes. Pour into large bowl; mix in raisins. Cool completely. Mix in sugar and next 5 ingredients, then pears.
What goes well with pears and raisins?
Washington pears and California raisins complement each other deliciously. This is perfect with vanilla ice cream. Position rack in lowest third of oven; preheat to 400°F. Boil nectar in heavy medium saucepan until reduced to 1/3 cup, stirring occasionally, about 8 minutes.
How to cook Pears on the stove top?
Heat oil in heavy medium saucepan over medium heat. Add chopped onions and sauté until tender, about 5 minutes. Add remaining ingredients and bring to boil. Reduce heat to medium-low and simmer until pears are tender and mixture thickens slightly, about 30 minutes.
How long does it take to bake a whole pear pie?
Bake pie until pears are tender, covering crust with foil if browning too quickly, about 1 hour 10 minutes. Place on rack; cool completely. (Can be made 1 day ahead. Let stand at room temperature.)

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