Sweet Vermouth And Cinnamon Roasted Pears Recipes

ROASTED PEARS IN RED WINE AND CINNAMON GLAZE

Roasted Pears in Red Wine and Cinnamon Glaze image

Provided by Food Network

Categories dessert

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 tablespoons honey
2 tablespoons light brown sugar
2 tablespoons light-bodied red wine, like Beaujolais
1/2 teaspoon cinnamon
6 medium pears, ripe but firm, peeled, quartered, and seeded
3/4 cup sliced almonds
1/4 cup sugar
1 large egg white

Steps:

Preheat the oven to 400 degrees F.
Combine the honey, sugar, wine, and cinnamon in a 9-inch baking dish. Add the fruit and toss to coat. Roast until tender, 20 to 30 minutes. When the fruit is cooked, remove it from the pan, and reduce the oven temperature to 350 degrees F.
Meanwhile, toss the almonds and sugar together, then add the egg white, and mix well to coat. Lightly grease a baking sheet and spread the almond mixture on it. Bake the almonds, turning them with a spatula every 5 minutes, until golden brown and caramelized, about 10 to 12 minutes.
Serve the fruit warm or at room temperature, with the almonds sprinkled on top.

SWEET VERMOUTH AND CINNAMON ROASTED PEARS

Sweet Vermouth and Cinnamon Roasted Pears image

Provided by Maggie Ruggiero

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

1/3 cup sugar
2/3 cup sweet vermouth
3 Bosc pears, peeled, halved, and cored
1 (3-inch) cinnamon stick
3 (3-inch) strips orange zest
3 (3-inch) strips lemon zest

Steps:

Preheat oven to 400°F with rack in middle.
Stir together sugar and vermouth in a 2- to 2 1/2-quart shallow baking dish. Add pears (cut sides up), cinnamon, and zests. Roast, loosely covered with parchment paper, basting occasionally, 20 minutes. Roast, uncovered, basting occasionally, until tender, about 15 minutes more.

CINNAMON ROASTED PEARS WITH CIDER REDUCTION

Cinnamon Roasted Pears with Cider Reduction image

This is a great way to have a fruit dessert any time of the year. Pears are available year-round and my favorite variety is Bartlett. Use organic honey if you can and leftover wine if you've got it. There are lots of different kinds of cinnamon--just make sure the one you choose is fresh.

Provided by Food Network

Categories dessert

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

2 cups apple cider
4 ripe but firm medium pears, preferably Bartlett, unpeeled
1/4 cup honey
2 tablespoons light-bodied red wine (Beaujolais would be perfect)
1/2 teaspoon ground cinnamon

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.

BAKED PEARS WITH CURRANTS AND CINNAMON

Baked Pears with Currants and Cinnamon image

Categories Fruit Dessert Bake Low Cal Currant Pear Fall Winter Vegan Cinnamon Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 6

Ingredients

10 ripe but firm Comice or Anjou pears, unpeeled
2/3 cup sugar
2/3 cup (packed) dark brown sugar
1 1/2 teaspoons ground cinnamon
2/3 cup dried currants
2/3 cup (or more) water

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.

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

Ingredients

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

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