PEARS A LA CREME
This was my brother's and my favorite dessert growing up. My Mom commonly served this dessert after Sunday family dinner. Pair with Gallo® Family Vineyards Moscato.-Taste of Home Cooking School
Provided by Taste of Home
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, melt butter over medium heat. Stir in brown sugar, cinnamon and ginger; cook and stir until bubbly. Gently stir in pears; heat through. Spoon one pear half over each scoop of ice cream.
Nutrition Facts :
PEARS A LA CREME RECIPE - (4/5)
Provided by á-4922
Number Of Ingredients 6
Steps:
- Simmer all ingredients except ice cream for 10 minutes. Scoop ice cream into bowl, pour over, and serve immediately.
PEARS POACHED IN RED WINE AND CASSIS
A classic French dessert with liqueur that adds a deep berry essence. Wine-poached pears make fora classic French dessert. I like to add a little crème de cassis liqueur to the wine, along with honey, vanilla and cinnamon. The cassis, made from black currants,adds a deep berry essence to the syrupy wine. You can serve these pears warm or chilled. The poached pears will keep well for a couple of days in the refrigerator. The pears will continue to soften.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, dessert
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Combine wine, honey, and crème de cassis in a medium saucepan. Using the tip of a paring knife, scrape seeds from vanilla bean halves into wine and add pods.Add cinnamon stick and raisins and bring to a boil. Reduce heat, cover and simmer 5 minutes.
- Meanwhile, fill a bowl with water and add lemon juice. Peel, quarter and core pears and drop into the acidulated water. (This prevents the pears from discoloring.)
- Drain pears and add to simmering wine. Bring back to a simmer, cover and simmer 10 to 15 minutes more, until pears areslightly translucent. Turn off heat and remove cinnamon stick. Add almonds. Serve warm or chilled.
Nutrition Facts : @context http, Calories 339, UnsaturatedFat 3 grams, Carbohydrate 55 grams, Fat 3 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 40 grams, TransFat 0 grams
PEARS WITH ALMOND AND CHANTILLY CREAM
Steps:
- In a medium mixing bowl combine pudding, whipped topping, and almond extract. Gently fold together until just combined. Arrange 3 pears in each serving dish. Top with 1/4 cup of the whipped topping mixture. Garnish with a tablespoon of toasted almonds.
POACHED PEARS WITH CREME ANGLAISE
Beautiful desert for romance or holidays. Prepare the creme anglaise at least 2 hours or up to 2 days in advance. Prep time includes minimum chill time.
Provided by Karen From Colorado
Categories Dessert
Time 4h
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- To make the creme anglaise, rinse the inside of a non aluminum saucepan with water and shake out the excess.
- Pour in the milk and place over medium-low heat until bubbles form around the edges of the pan, about 5 minutes.
- In a small bowl, combine the whole eggs, egg yolk, and sugar; whisk just until blended.
- Gradually whisk in half of the hot milk, then pour the egg mixture back into the pan.
- Reduce heat to low and cook, stirring constantly, until thick enough to coat the back of a spoon, leaving a clear trail when your finger is drawn through it, 6 to 8 minutes.
- Stir in the vanilla.
- Cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming, and let cool.
- Refrigerate for at least 2 hours or for up to 2 days.
- Julienne the zest from the lemon and set aside (reserve the lemon for the juice).
- With an apple corer or a small, sharp knife, carefully core each pear from the bottom.
- Trim the bottoms so they stand upright.
- Leaving the stems intact, peel the pears.
- In a large non aluminum stockpot, combine the pomegranate juice, brown sugar, lemon zest, juice from the reserved lemon and cinnamon stick.
- Bring to boil over high heat, then reduce heat to simmer.
- Place pears on their sides in the liquid and cook, uncovered, for 10 to 15 minutes.
- In the meantime, seed the pomegranates by cutting them in half (careful, the juice can stain).
- Fill a large bowl with cool water.
- Holding the cut fruit under the water, peel back the skin and membrane to release the seeds, allowing them to sink to the bottom of the bowl.
- Discard peels and membrane; drain and reserve the seeds.
- Carefully turn the pears over and cook until a small knife can be inserted easily into the bottom of the pear, 10 or 15 minutes longer.
- Once the pears are done, remove them from the cooking liquid and stand upright on individual serving plates.
- Remove and discard the cinnamon stick.
- Pour about 2 cups of the poaching liquid into a small saucepan; simmer over medium-low heat until reduced by half, about 10 minutes.
- Mix orange liqueur and cornstarch together in a small bowl.
- Gradually whisk the orange liqueur mixture into the reduced poaching liquid; reduce heat to low and simmer, stirring until the sauce thickens to a glaze, about 10 minutes.
- Pour a little of the glaze over each pear, then spread some of the creme anglaise around the bottoms of each one.
- Sprinkle with pomegranate seeds and garnish with a mint sprig.
- Serve the remaining glaze alongside.
PEAR A LA CREPES
A light dessert which I made up using a simple crepe recipe as a base. Its VERY quick, my instructions are just detailed so you know what you are doing. So delicious!!!!
Provided by jooce holl
Categories Breakfast
Time 17m
Yield 5-10 crepes
Number Of Ingredients 11
Steps:
- CREPE DIRECTIONS.
- First start with the CREPE ingredients.
- Whisk eggs in a small bowl until well mixed.
- Add sugar and milk to eggs.
- Gradually add flour to mix until evenly combined.
- Melt butter in microwave and then pour gradually into crepe mixture.
- Make sure your pan is heated quite low on the stove top with the smallest bit of butter (1 tsp) or none (depending if its a non stick pan).
- Pour about 1/4 cup of your CREPE mix on the heated pan and swirl around the base until it covers the bottom as much as possible (should be thin layer).
- Once the top is not sticky or wet any more, remove with a spatula and onto a plate (do not need to flip over).
- PEAR FILLING.
- On a (low heated) pan put the butter on so it melts.
- Put in honey and sprinkle a bit of brown sugar and mix around with the butter.
- Place pears in pan and let it take in the flavours they just need to be heated, softened and glazed slighty (about 5 mins).
- Make sure to stir around every once in awhile.
- Sprinkle in almonds if you want too!
- Now the pears are ready for the crepes (you want this to be warm when you eat it!) Put a few slices in a crepe and roll it up.
- All you need now is some vanilla yogurt to drizzle on top!
- MMMMMMMMMMMMMMM!
Nutrition Facts : Calories 203.8, Fat 8.2, SaturatedFat 4.4, Cholesterol 101.9, Sodium 79.5, Carbohydrate 27.3, Fiber 1.5, Sugar 9.5, Protein 5.8
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