Pears With Cinnamon Sauce Recipes

BAKED PEARS WITH ORANGE CINNAMON SAUCE

Steps:

• Core and halve the pears.
• Place them face down in a greased baking dish.
• Whisk together the orange juice, cornstarch, cinnamon, cloves, sugar and water.
• Pour over the pears.
• Sprinkle over the raisins.
• Cover the baking dish with aluminium foil and bake in a 425 F or 220 C oven for 25 minutes.
• This is the time needed to bake fairly hard pears, so if yours are soft you may be able to take them out after 10-15 minutes.
• Take the dish out of the oven.
• Using a spoon, scoop up any juice on the bottom of the pan and drizzle it over the pears.
• Sprinkle over the brown sugar.
• Turn on the top element of the oven and put the pears back in the oven for a couple minutes until they start to brown on top.
• Remove from the oven.
• Divide between two bowls and serve topped with a scoop of vanilla ice cream.

BAKED PEARS WITH CURRANTS AND CINNAMON

Steps:

• Preheat the oven to 375 degrees F.
• Place the pears, cut-side up, in a shallow 2-quart baking dish. Sprinkle with the sugar and cinnamon, and add a small pat of coconut oil to each pear half. Pour the wine into the bottom of the baking dish, being careful not to disturb the pears. Sprinkle the currants over the pears -- it's OK if some fall into the wine. Place in the oven and cook until fork tender, about 50 minutes.
• To serve, set pears on a plate and dollop with mascarpone. Drizzle with some of the juices and currants from the baking pan.

CINNAMON ROASTED PEARS WITH CIDER REDUCTION

Steps:

• Simmer the cider in a small saucepan until it becomes a thick, golden syrup, about 1 hour. Let cool until ready to serve.(The sauce can be refrigerated for up to 1 week.)
• Preheat the oven to 400 degrees F.
• Halve the pears lengthwise, and using melon baller, remove the seeds. Cut the halves in half lengthwise.
• Combine the honey, wine, and cinnamon in a 9 by 13-inch baking dish. Add the pears and toss to coat. Bake until lightly browned and tender, about 20 to 30 minutes.
• Serve the pears warm or at room temperature, surrounded by a "swoosh" of cider reduction.

POACHED PEARS IN CINNAMON-SPICE SAUCE

Steps:

• Add the water, cinnamon, allspice, ginger, and sugar to the slow cooker and cook on high for 1 hour.
• Remove and discard the spices and ginger. Place the pear halves in the slow cooker and cook on low for 4 hours, until the pears are just tender when pierced with a fork. Turn carefully once or twice during the cooking to ensure the flavors are evenly distributed.
• To serve, place the pears on a serving platter or individual plates and spoon the poaching liquid over the top. Serve piping hot or chilled.

BAKED PEARS WITH CURRANTS AND CINNAMON

Steps:

• Preheat oven to 350°F. Using apple corer, cut through stem of each pear and all the way through pear to base to remove core. Trim bottoms so that pears stand straight. Arrange pears in 15x10x2-inch glass baking dish. Combine sugar, brown sugar and cinnamon in medium bowl. Add currants. Fill pear cavities with half of sugar mixture. Stir cup water into remaining sugar mixture; pour around pears. (Can be made 8 hours ahead. Cover; chill.)
• Bake pears uncovered until tender and sauce is syrupy, adding more water to dish by 1/4 cupfuls if syrup becomes too thick and basting occasionally, about 50 minutes. Serve pears warm with syrup.

CINNAMON-ROASTED PEARS WITH DRIED CHERRIES AND CARAMEL SAUCE

Steps:

• Preheat oven to 350°F.
• Put cherries in small bowl.
• Heat orange liqueur almost to boiling.
• Pour hot liqueur over cherries.
• Set aside until liquid is absorbed.
• In a small saucepan over low heat, melt butter.
• Stir in cinnamon.
• Arrange pears in an ungreased 13-inch x 9-inch baking dish, cut-side-up.
• Brush pears with some of the cinnamon butter.
• Spoon some softened cherries into each pear half.
• Bake pears, uncovered, 30 to 35 minutes, or until fork-tender, brushing occasionally with cinnamon butter.
• (Can be made up to 1 day ahead to this point if covered and refrigerated,before serving, bake at 325°F 15 minutes, or until heated through).
• In a medium saucepan over medium heat, combine sugars, corn syrup, cream, and salt.
• Heat to boiling, reduce heat to low, and cook until mixture reaches 238°F* on a candy thermometer or until it forms a soft ball when a small amount is dropped into cold water.
• (Can be made up to 1 week ahead to this point if covered and refrigerated, warm over low heat before serving).
• To serve, spoon some warm caramel sauce onto a small plate.
• Arrange 2 pear halves on top of sauce and drizzle with a bit more sauce.

ROASTED PEARS WITH CARAMEL SAUCE

Steps:

• Adjust oven rack to center position and heat oven to 400 degrees. Place butter in a baking pan large enough to hold the pears in a single layer: set in the heating oven until it melts.
• Sprinkle sugar over melted butter, then place pears, cut side down, on top. Bake until tender, about 30 minutes.
• Remove pan from oven, turn pears over and baste with pan sauce. Return to oven; bake until golden and glossy, about 10 minutes longer.
• Let cool slightly. Transfer pears to dessert plates or bowls. Top each with dollop of sour cream, drizzle with caramel pan sauce, sprinkle with nuts and serve.

FRESH PEARS WITH CINNAMON CREAM CHEESE DIP

Steps:

• Slice pears in half and remove seeds with a melon baller. Cut into 1/8-inch slices (if pears are firm) or 1/4-inch slices (if pears are softer).
• Combine cream cheese, sour cream, powdered sugar, and cinnamon in a stand mixer; beat until smooth and creamy. Serve alongside pear slices.