Pears In Honey Saffron Recipes
PEAR HONEY
This tastes so much like honey, your friends will never believe that the bees did not make it. Great on hot biscuits and to give as gifts. This was my grandmother's recipe that she made every fall. Hope you love it!
Provided by VICKSEXT
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 3h45m
Yield 64
Number Of Ingredients 3
Steps:
- Place chopped pears into a large pot, and pour pineapple juice over them to prevent them from browning. Stir in sugar, and bring to a boil over medium-high heat. Stir frequently to prevent scorching. When the pears are at a full boil, reduce heat to medium, and cook until the mixture is the color and texture of honey. The longer you cook it, the thicker it gets. Cooking time is usually 2 to 3 hours.
- Ladle into hot sterile jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth, and seal jars with lids and rings. Process in a boiling water canner for 10 minutes, or the amount of time recommended by your local extension for your area.
Nutrition Facts : Calories 110.8 calories, Carbohydrate 28.7 g, Fiber 0.6 g, Protein 0.1 g, Sodium 0.3 mg, Sugar 27.4 g
HONEY ROASTED PEARS
My family has passed down this recipe for generations. The elegant pears are simple to make and only require a few minutes of prep, but the results are sensational. -Jan Sokol, Overland Park, Kansas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Core pears from bottom, leaving stems intact. Place in a greased 11x7-in. baking dish. Sprinkle with cardamom, sugar, cinnamon and cloves. In a small saucepan, combine water and honey; bring to a boil for 3 minutes. Pour over pears., Bake, uncovered, until tender, 45-55 minutes, basting every 15 minutes. Serve warm with whipped cream.
Nutrition Facts : Calories 166 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 44g carbohydrate (35g sugars, Fiber 5g fiber), Protein 1g protein.
PEARS IN HONEY & SAFFRON
Make and share this Pears in Honey & Saffron recipe from Food.com.
Provided by Kats Mom
Categories Dessert
Time 35m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Peel the pears leaving stems in tact.
- Put the honey and lemon juice in a heavy saucepan (one into which the pears will fit snugly) and place over a moderate heat.
- Stir until the honey has melted then add the water and spices.
- Keep stirring until the liquid comes to a boil, then turn down the heat and leave to simmer for 5 minutes.
- Add the pears to the liquid and simmer for 20 minutes, turning carefully halfway through and basting pears regularly with the sauce.
- Leave pears to cool in the syrup before serving.
Nutrition Facts : Calories 130.7, Fat 0.2, Sodium 3.6, Carbohydrate 35.1, Fiber 5.2, Sugar 25.1, Protein 0.7
SAFFRON POACHED PEARS
Steps:
- Combine wine, sugar, saffron and vanilla in a nonreactive saucepan. Bring to a boil, reduce heat and simmer, over medium heat for 5 minutes.
- Meanwhile, with a stainless steel knife, trim bottom of pears so they stand upright. Peel them, leaving an inch of the peel at the stem end. With the help of an apple corer or melon baller, cut out core and seeds, working from the bottom end.
- Add pears to poaching liquid and poach them, covered, for 8 to 10 minutes or until barely soft. Remove pan from heat and either let pears cool in poaching liquid and serve liquid as is or, cool pears in liquid for an hour only. Remove from syrup, then reduce syrup until thickened and concentrated; cool.
- Option: When cool, stuff cavity with fresh raspberries, stand pears upright in a bowl, drizzle syrup around pears and float raspberries and mint leaves over syrup.
GOLDEN SAFFRON PEAR CHUTNEY
A deep coloured, fruity and intensely flavoured chutney. I concocted this recipe last year, when we had lots of windfall pears......and, I slipped a bit of saffron in for good measure! This chutney is delicious with ALL cheeses, but especially strong hard cheeses such as Farmhouse Cheddar, Gruyere, Comte and Cantal. It also goes exceedingly well with cold meats and charcuterie - especially cold roast Ham. Dollop it in sandwiches, add it to curry & cooking sauces.....the list is endless for this fruity chutney! It is always best eaten after at least 1-2 months; the flavours are mature and mellow. (This recipe has been posted as a special dedication for two close friends, one on RecipeZaar and one who sadly passed away recently - may all your pears be saffron pears & all your days be golden.)
Provided by French Tart
Categories Pears
Time 1h20m
Yield 2 1lb jars
Number Of Ingredients 14
Steps:
- Put all the ingredients into a large preserving pan, except the pears and the tomatoes - leave them to one side for now.
- Simmer for about 30 - 45 minutes - stirring all the time until the mixture is reduced and syrupy.
- (It should be thick enough to coat the back of a spoon and not be too runny.).
- Add the pears and the tomatoes and continue to cook for 15-20 minutes, or until the pears are just soft.
- Pour into hot and sterilised jars - seal and then store the chutney in a cool, dark place.
- It is better eaten after 1-2 months.
- This chutney keeps for up to 2 years.
Nutrition Facts : Calories 1530.3, Fat 3.3, SaturatedFat 0.8, Sodium 2411.9, Carbohydrate 365.2, Fiber 38.4, Sugar 257.4, Protein 11.9
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