Roasted Pears With Vanilla Grand Marnier Recipes

ROASTED PEARS WITH VANILLA & GRAND MARNIER

Steps:

• Preheat oven to 425 degrees F.
• Remove the yellow peel from the lemon in 1/2 inch strips and place them in a shallow baking dish that is large enough to hold all the pears.
• Using a small paring knife, cut out about 3/4 of each pear's core from the bottom, leaving the pear intact.
• Squeeze the lemon juice into a bowl.
• Using a basting brush, brush the inside of each pear with lemon juice and sprinkle it with sugar.
• Brush each pear with melted butter.
• Place remaining sugar on a large cutting board or a sheet of waxed paper.
• Roll each pear in sugar so it is evenly coated and place in the baking dish.
• Slice vanilla bean lengthwise down the center and scrape out the seeds.
• Place the seeds and pod in the baking dish.
• Add the water and Grand Marnier.
• Bake the pears for 45 minutes, basting occasionally with the liquid in the dish.
• If they're getting too brown, loosely cover with foil.
• Serve with leftover syrup and vanilla ice cream.

ROASTED PEARS WITH BROWN SUGAR AND VANILLA ICE CREAM

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the pears cut side up in an 8-inch square glass baking dish. Whisk the apple juice and sugar in a small heavy saucepan over medium-high heat until the sugar dissolves. Whisk in the butter. Pour the sauce over the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices, about 35 minutes.
• Spoon the pears onto plates. Top with ice cream. Drizzle with any juices and serve.
• The pears can also be served frozen. To do so, cool the pears, then place them in the freezer until frozen solid, about 8 hours.

ROASTED PEARS WITH CARDAMOM GRANOLA AND VANILLA ICE CREAM

Steps:

• Preheat the oven to 350 degrees F.
• Put the granola, brown sugar, flour, cardamom, cinnamon, and butter in a bowl, mix the ingredients with finger tips until the butter is well incorporated.
• Arrange the pears, skin-side down in a heavy 9 by 9-inch baking dish. Spoon and press the granola mixture on the pears. Place the dish in the oven until the granola mixture is golden brown and pears are tender, approximately 30 minutes.
• Remove the baking dish from the oven and serve with vanilla ice cream.

ROASTED ROSEMARY-GORGONZOLA PEARS

Steps:

• Heat oven to 375°F. Cut thin slice from rounded side of pear halves, if necessary, so they'll rest level in pan. In 13x9-inch pan, arrange pear halves, cut sides up. Brush tops of pears with oil; sprinkle with salt, pepper and rosemary.
• Roast uncovered 15 minutes. Fill cored hollow of each pear half with 2 teaspoons cheese. Roast uncovered 10 to 15 minutes longer or until pears are tender and cheese is soft. Sprinkle with walnuts. Drizzle with additional olive oil if desired.

ROASTED PEARS WITH CARAMEL SAUCE

Steps:

• Heat oven to 400 degrees.
• Place butter in a baking pan large enough to hold the pears in a single layer.
• Set baking pan with butter in the heating oven until the butter melts.
• Sprinkle sugar over melted butter.
• Place pears, cut side down, on top.
• Bake until tender, about 30 minutes.
• Remove from oven.
• Turn over pears and baste with pan sauce.
• Return to oven.
• Bake until golden and glossy, about 10 minutes.
• Let cool slightly.
• Transfer pears to dessert plates or bowls.
• Top each with a dollop of sour cream, drizzle with caramel pan sauce, sprinkle with nuts.
• Serve and enjoy!

ROASTED PEARS WITH BROWN SUGAR AND VANILLA ICE CREAM

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the pears cut side up in an 8-inch square glass baking dish. Whisk the apple juice and sugar in a small heavy saucepan over medium-high heat until the sugar dissolves. Whisk in the butter. Pour the sauce over the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices, about 35 minutes.
• Spoon the pears onto plates. Top with ice cream. Drizzle with any juices and serve.
• The pears can also be served frozen. To do so, cool the pears, then place them in the freezer until frozen solid, about 8 hours.

BAKED PEARS WITH VANILLA MASCARPONE

Steps:

• Preheat oven to 425 degrees. Slice off bottom end of each pear just enough so that it will stand upright. Using a melon baller or small spoon, remove seeds from the bottom. Peel upper half, leaving stem intact, and pat dry with a paper towel. Rub butter over peeled part of each pear, and arrange pears in a small baking dish (about 7 by 11 inches) so they are standing. Sprinkle with the sugar.
• Pour wine into baking dish; add thyme sprigs, if using. Bake until pears are soft when pierced with a paring knife and well browned, about 45 minutes; using a small spoon, baste pears occasionally with the wine, adding a bit of water as needed to prevent liquid from evaporating. Remove from oven.
• To serve, spoon some of the pan juices into each serving dish, and place a pear on top. Serve with a dollop of mascarpone and several biscotti on the side.

ROASTED PEARS WITH ALMOND CRUNCH

Steps:

• Make almond crunch:
• Put oven rack in middle position and preheat oven to 350°F.
• Line a baking sheet with parchment.
• Whisk together egg white, sugar, and salt until sugar is completely dissolved, then add almonds, stirring until coated. Spread mixture in a very thin layer on parchment-lined sheet, spreading almonds away from center of pan.
• Bake until deep golden, 15 to 25 minutes. Cool on baking sheet on a rack, then break into pieces.
• Roast pears:
• Increase oven temperature to 425°F.
• Halve pears lengthwise and core with melon-ball cutter or a paring knife.
• Spread 1 tablespoon butter on bottom of an 8-inch square glass baking dish and sprinkle with 1/4 cup sugar.
• Arrange pears, cut sides up, on sugar, then dot pears with remaining tablespoon butter. Sprinkle remaining tablespoon sugar over pears, then drizzle with 1 tablespoon Amaretto.
• Roast pears, uncovered, until barely tender, about 25 minutes (sugar will harden on bottom).
• Add water, a pinch of salt, and remaining 2 tablespoons Amaretto to baking dish and stir (around pears) until sugar is dissolved, then baste pears with pan juices.
• Roast pears, basting twice with pan juices, until tender, about 15 minutes more.
• Serve pears, warm or at room temperature, drizzled with pan juices and topped with almond crunch.

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.