Roasted Stuffed Seckel Pears Recipes

ROASTED STUFFED SECKEL PEARS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Pour wine into a baking dish.
• Core pears carefully using an apple corer.
• Toast almonds in an ungreased pan over medium-low heat until lightly browned, 3 to 5 minutes. Let cool.
• Combine almonds, figs, honey, and gingerbread spice in the bowl of a food processor; pulse until smooth, scraping down the sides of the food processor as needed. Spoon the stuffing into the pears and place them in the prepared baking dish.
• Bake in the preheated oven until the filling is browned and the pears are soft but not falling apart, 20 to 25 minutes. Serve warm with whipped cream.

BAKED STUFFED PEARS

Steps:

• Core pears and peel 1 in. down from the top on each. Brush peeled portion with some of the lemon juice. Place in a greased 1-qt. baking dish., In a bowl, combine the walnuts, raisins, syrup, brown sugar, lemon zest, cinnamon and remaining lemon juice. Spoon into pears. Dot with butter. Pour apple juice around pears. Bake, uncovered, at 350° for 30-40 minutes or until pears are tender, basting several times.

ROASTED SECKEL PEARS

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl; combine the balsamic, butter, lemon juice and zest, sugar, garlic, ginger, and black pepper. Stir together well.
• Add the pears and gently toss to coat them.
• Arrange the pears on a nonstick baking sheet in a single layer without crowding.
• Roast until cooked through, 10 to 12 minutes.

PICKLED SECKEL PEARS

Steps:

• Tie spices in a small cheesecloth bag and add to vinegar and sugar in stainless kettle Bring to a boil.
• Add pears and cook until tender (the pears will look clear when tender).
• Remove the pears with a spoon and fill sterilized jars.
• Boil syrup until thick.
• Pour over pears and seal.

POACHED SECKEL PEARS WITH CLOVE GRANITE

Steps:

• For the granite, combine the water, cloves and light-brown sugar in a saucepan and bring to a boil. Reduce heat and simmer for 15 minutes. Set aside to cool. Remove the cloves and stir in the vinegar. Pour into a shallow metal pan and place in the freezer. Freeze until firm but not frozen solid, about 2 hours, stirring every 20 minutes.
• For the pears, combine the wine, cloves, honey and nutmeg in a nonreactive saucepan and bring to a boil. Reduce to a simmer and add the lemon and orange slices and the pears. Cover and simmer until the pears are tender, about 15 minutes. Remove the pears and fruit slices with a slotted spoon and set them aside. Raise the heat and simmer the poaching liquid until reduced to 1 cup, about 30 minutes. Set aside to cool.
• Coat 4 plates with the poaching liquid and place 3 pears in the center of each plate. Arrange the orange and lemon slices around the pears and place a scoop of the granite beside them. Serve immediately.

ROASTED SECKEL PEARS WITH VANILLA MASCARPONE CREAM AND THYME

Steps:

• Preheat the oven to 375 degrees. Place cored pear halves cut side up in a baking dish. Drizzle lemon juice over the tops of the pears, dot with butter and sprinkle with granulated sugar. Pour about 3 tablespoons of water into the bottom of the baking dish. Arrange thyme sprigs around the pears. Bake Seckel pears for about 30-40 minutes, flipping the pear halves to skin-side up halfway through baking. Larger pears will take longer to cook - estimate an additional 20 minutes or so. They are done when a fork easily slides through the flesh in the thickest part of the pear. Remove from oven and cool to room temperature. Meanwhile, pour cream into a medium mixing bowl. Slice a vanilla bean in half lengthwise and scrape out the seeds. Add the gooey vanilla seeds to the cream and stir, then throw in the bean pod too. Refrigerate the cream mixture and mixing bowl for an hour or more. Remove the vanilla bean pod from the cream. Add the Mascarpone and beat on medium speed until well combined. Add the powdered sugar and continue beating until soft peaks form. Top each pear with a dollop of the cream mixture. Sprinkle with chopped fresh or roasted thyme leaves (from the pear roasting pan).

CHICKEN WITH CARAMELIZED PEARS

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter; remove and keep warm. In the same skillet, saute onion until tender. Add pears and brown sugar; cook 3 minutes longer. Stir in vinaigrette and thyme., Return chicken to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until chicken juices run clear. Meanwhile, cook rice according to package directions. Serve with chicken.