Roasted Bosc Pears With Pomegranate Glaze Recipes

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ROASTED BOSC PEARS WITH POMEGRANATE GLAZE



Roasted Bosc Pears with Pomegranate Glaze image

Categories     Fruit     Dessert     Roast     Wheat/Gluten-Free     Pear     Red Wine     Fall     Pomegranate     Cinnamon     Simmer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

3/4 cup dry red wine, such as Syrah or Zinfandel
3/4 cup pomegranate juice
1/2 cup sugar
1 cinnamon stick
2 teaspoons grated orange peel
6 Bosc pears with stems, peeled
Vanilla ice cream
Purchased biscotti

Steps:

  • Preheat oven to 350°F. Stir wine, pomegranate juice, sugar, cinnamon stick, and orange peel in medium saucepan over medium heat until sugar dissolves, about 3 minutes.
  • Using small melon baller, core pears from bottom of wide end. Trim bottoms flat and stand upright in 8x8x2-inch baking dish. Pour pomegranate-wine sauce over pears. Roast pears until tender when pierced with knife, basting pears with sauce every 20 minutes, about 1 hour. Using spatula, transfer roasted pears to serving platter. Transfer pan juices to small saucepan. Simmer until reduced to 2/3 cup, about 5 minutes. (Can be made 4 hours ahead. Let sauce and pears stand at room temperature. Rewarm sauce before continuing.)
  • Spoon glaze over pears. Serve warm or at room temperature with vanilla ice cream and biscotti.

ROASTED BOSC PEARS



Roasted Bosc Pears image

Provided by Bruce Aidells

Categories     Fruit     Brunch     Dessert     Side     Roast     Quick & Easy     Back to School     Pear     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 1 cup cubes

Number Of Ingredients 4

1 tablespoon butter
1 tablespoon olive oil
1 Bosc pear, halved
1 tablespoon water

Steps:

  • Preheat oven to 375°F. Melt butter with oil in small ovenproof skillet over medium heat. Add pear halves, turning to coat. Arrange pears, cut side down, in skillet; sprinkle with water. Roast until tender, about 20 minutes. Cool. Peel and core roasted pears; cut into 3/4-inch cubes.

ROASTED PEARS WITH CARAMEL SAUCE



Roasted Pears with Caramel Sauce image

This golden, glossy delight could not be easier to make. All major varieties of pears - Bartlett, Bosc, red, Anjou - work equally well. However, Bosc roasts up slightly firmer than the others.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Desserts

Yield 4

Number Of Ingredients 5

4 tablespoons butter
1 cup packed dark brown sugar
4 pears, halved and cored
½ cup sour cream
¼ cup coarsely chopped toasted pistachios (or your favorite nuts)

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.

Nutrition Facts : Calories 512.2 calories, Carbohydrate 82.9 g, Cholesterol 43.2 mg, Fat 21.3 g, Fiber 5.9 g, Protein 3.4 g, SaturatedFat 11.5 g, Sodium 146.8 mg, Sugar 70.3 g

GLAZED PEARS



Glazed Pears image

Make and share this Glazed Pears recipe from Food.com.

Provided by Sharon123

Categories     Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 4

2 lemons, juice of
16 pears, unpeeled (a mix of Anjou, green, red, and Bartlett is good)
2 tablespoons unsweetened butter
4 tablespoons brown sugar (or to taste)

Steps:

  • In a large bowl, mix the lemon juice with 2 cups of water.
  • Core the pears, slice them lengthwise into wedges, then chop into bite size pieces. Place the pears into the lemon water as your work, to prevent them from turning brown.
  • Drain pears and pat dry with paper towels.
  • In a large skillet, melt butter. Add the pears and cook over medium heat until the juices are released, about 10 minutes, stirring occasionally. Sprinkle the sugar over the pears, and keep cooking until the juices are absorbed, and the pears are glazed. Watch carefully so as not to burn the pears.
  • Sprinkle pears with lemon juice and cook just a little longer. Taste and adjust with more lemon, if needed. Enjoy!

FIG-GLAZED BOSC PEARS



Fig-Glazed Bosc Pears image

This is a recipe for beautiful, sweet, and slightly tangy roasted Bosc pears. They are delicious with just some whipped cream or ice cream and they are also perfect on tarts and cheesecakes.

Provided by Color Fell

Categories     Desserts     Fruit Dessert Recipes     Fig Dessert Recipes

Time 55m

Yield 16

Number Of Ingredients 7

4 Bosc pears - peeled, cored, and quartered
1 cup honey, divided
1 ½ cups fig preserves
½ cup pomegranate molasses
1 pinch ground cinnamon
½ cup heavy cream
¼ teaspoon almond extract

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Butter a baking sheet.
  • Arrange the pear quarters on the prepared baking sheet. Drizzle all but 1 tablespoon of the honey over the pears; set the reserved honey aside.
  • Stir the fig preserves, pomegranate molasses, and cinnamon together in a small saucepan over medium heat; bring to a boil, reduce heat to low, and keep at a simmer until ready to use.
  • Bake the pears in the preheated oven until golden brown, 15 to 20 minutes. Reduce oven heat to 325 degrees F (165 degrees C). Brush the fig glaze over the baked pears. Continue baking until firm on the outside, but tender inside, 25 to 35 minutes more. Allow to cool 5 minutes.
  • While the pears cool, whip the cream, almond extract, and reserved honey together with a hand mixer in a large glass or metal mixing bowl until thick. Dollop the whipped cream mixture over the pears to serve.

Nutrition Facts : Calories 114.7 calories, Carbohydrate 24.2 g, Cholesterol 10.2 mg, Fat 2.8 g, Fiber 1.4 g, Protein 0.4 g, SaturatedFat 1.7 g, Sodium 4.1 mg, Sugar 21.5 g

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