Sherry Baked Pears Recipes

BAKED PEARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut top quarter of pears off; create a well by scooping out the core, being careful not to puncture the bottom of the pear. Arrange pears in a shallow baking dish.
• Drizzle maple syrup over pears. Place 1 tablespoon brown sugar and 1 tablespoon butter in each pear; sprinkle with cinnamon.
• Bake in preheated oven until pears are easily pierced with a fork, 35 to 50 minutes. Serve with ice cream.

BAKED PEARS

Steps:

• Preheat oven to 350°. Place pear halves, cut side up, in a shallow 1-qt. baking dish. Place butter in the center of each; drizzle with lemon juice. , Combine sugar and cinnamon; sprinkle over pears. Top with marmalade. Bake, covered, until heated through, 15-20 minutes.

BAKED PEARS

Steps:

• Core pears but do not peel.
• Place in greased 9" square pan.
• Combine oats, sugar, spices and butter until crumbly.
• Stuff pears letting excess fall into pan.
• Pour 3/4 cup apple juice into pan.
• Bake at 350 degrees for one hour, basting after 30 minutes. Add more juice if necessary.
• Cool 30 minutes before serving.

SHERRY BAKED PEARS

Steps:

• Heat oven to 350F/180°C.
• Combine sherry, water, sugar, lemon juice and butter in a small saucepan. Simmer over medium heat about 5 minutes.
• While sauce is cooking, halve, pare and core pears. Arrange pears in a baking dish. Pour sherry sauce over pears. Cover dish.
• Bake about 35 to 40 minutes or until pears are tender.
• Serve warm or chilled, plain or with whipped or sour cream, if desired.

ROAST PEAR & SHERRY ICE CREAM

Steps:

• Heat oven to 200C/180C fan/gas 6. Peel, halve and core the pears, then put them in a gratin dish or roasting tin in which they can sit without too much surface area around them (otherwise the juices that come out of them will just burn off ). Sprinkle with the sugar and drizzle over 4 tbsp sherry and the melted butter. Bake for 30-40 mins; the pears should be completely tender and the juices around them slightly caramelised (check on them after 20 mins - if the pears are small it will take less time). Cut the pears up - still in the dish - and pour over the remaining sherry. Leave to cool completely, then purée (including all the juice) and push through a sieve. Cover and chill.
• To make the ice cream base, put the cream and milk in a heavy-based pan and add half the sugar. Slit the vanilla pod along its length and scrape the seeds out into the pan. Drop in the pod as well. Bring to just under the boil, stirring, then take the pan off the heat and leave to infuse. Remove the vanilla pod.
• Put the egg yolks in a bowl with the rest of the sugar and whisk with electric beaters until the mixture has increased in volume and falls in ribbons (this will take about 2 mins). Gradually stir about half the cream mixture into the eggs and sugar, then add this to the rest of the cream in the pan. Set the pan over a very low heat and cook, stirring all the time with a wooden spoon, for 8-10 mins, or until the mixture has thickened enough to coat the back of a spoon. Be really careful not to let the mixture overheat or it'll curdle.
• Pour the custard into a bowl set in a sink of iced water (this stops it cooking immediately) and leave to cool, stirring a little every so often. Chill for 3 hrs. Stir the pear purée and the 2 tbsp sherry into the custard, then churn in an ice cream maker following the manufacturer's instructions. Spoon into a container, cover and store in the freezer. Alternatively, if you don't have an ice cream maker, put the custard and pear mixture into a freezer-proof bowl, cover and put it in the freezer. Beat the mixture every hour until it's frozen (about 4 hrs) to break down the crystals.

BAKED PEARS WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 375 degrees. In an ovenproof skillet, combine butter, sugar, ginger, cloves, and nutmeg. Add pears, cut side down; cover with foil. Bake, turning pears over halfway through, until tender when pierced with the tip of a paring knife, about 25 minutes.
• Lift pear halves with a slotted spoon, allowing any juices to drip back into skillet, and divide among four serving plates. Bring liquid in skillet to a boil over medium heat. Add cream; cook until slightly thickened, 1 minute. Stir in raspberries. Spoon sauce over pears; serve.

SHERRIED PEARS

Steps:

• Peel, core and halve the pears. Toss them with the lemon juice.
• Bring the water and sugar to a boil in a saucepan. When the sugar has dissolved, add the pears, lower the heat and simmer until the pears are just tender, about 10 minutes.
• Drain the pears, transfer them to a shallow serving dish and pour the sherry over them. Turn them in the sherry once or twice. Serve the pears while they are still warm.

PEARS BAKED IN AMARETTO CREAM

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Grease a 9-inch baking dish with 1 tablespoon butter. Sprinkle 1 tablespoon sugar into buttered dish.
• Rub remaining butter onto cut sides of pear halves. Arrange pears into the prepared baking dish with the cut sides down. Sprinkle remaining sugar over the pears.
• Stir cream and amaretto together in a bowl.
• Bake pears in preheated oven for 10 minutes. Pour cream mixture over the pears and continue baking until the pears are tender, about 15 minutes more.

CHOCOLATE ALMOND SHERRY CAKE WITH CARAMELIZED PEARS

Steps:

• To prepare the cake
• Preheat oven to 350°F. Line bottom of a buttered 8-inch round cake pan (2 inches deep) with a round of foil and butter foil.
• In a food processor grind almonds fine with 1/4 cup sugar. Add chocolate and, pulsing motor, chop into 1/4-inch pieces.
• In a bowl with an electric mixer beat yolks with 1/4 cup remaining sugar until thick and pale and stir in almond mixture. (Mixture will be very stiff.)
• In a large bowl with cleaned beaters beat whites with salt until just stiff. Stir one third whites into almond mixture to lighten it and fold in remaining whites gently but thoroughly.
• Pour batter into pan, smoothing top, and bake in middle of oven until a tester comes out clean, about 45 minutes. let cake cool in pan on a rack about 5 minutes.
• In a small bowl stir together orange juice, Sherry, and remaining 1 tablespoon sugar until sugar is dissolved. With a skewer poke holes evenly in top of cake and spoon juice mixture evenly over cake.
• Let cake cool completely. Run knife around edge of pan and invert cake onto plate (discard foil). Cake keeps, wrapped and chilled, 5 days.
• To prepare the sauce
• In a small saucepan heat half-and-half over moderate heat until it barely simmers. In a small bowl whisk together yolk, sugar, Sherry, and a pinch of salt.
• Whisk 1/4 cup half-and-half into yolk mixture to temper it and pour yolk mixture into remaining half-and-half, whisking.
• Cook sauce over moderate heat, whisking, until thickened (160°F. on a candy thermometer), about 3 minutes, being careful not to let it boil. Transfer sauce to a small pitcher and chill, covered partially, at least 30 minutes. Sauce keeps, covered and chilled, 2 days. Makes about 2/3 cups.
• To prepare the pears
• Cut pear (unpeeled) into eights and trim core. In a heavy 8-inch skillet heat butter over moderately high heat until melted and foamy. Add pear wedges and sauté 1 minute on each side. Sprinkle sugar over pear wedges and sauté, turning a few times, until sugar is caramelized and pear is tender, 2 to 4 minutes.
• Serve cake at room temperature with Sherry custard sauce and caramelized pears.