Vanilla Scented Pears Recipes

VANILLA-SCENTED PEAR AND BOURBON SPRITZ

Steps:

• Combine the pear juice, bourbon and vanilla in a cocktail shaker with ice and shake. Strain into 4 highball glasses with ice. Top each cocktail with some sparkling lemonade and garnish with a lemon wheel.

VANILLA SCENTED PEARS

Steps:

• In a medium saucepan add pear syrup, pear brandy, and vanilla bean. Turn heat to high and reduce pear syrup to a thick consistency, about 10 minutes.
• Reduce to a simmer and add pear slices. Heat thoroughly. Remove whole vanilla bean.
• Take 2 crepes and spread pudding evenly between them. Fold crepes into quarters. Top with pears and syrup. Serve warm.

POACHED PEARS WITH VANILLA SAUCE

Steps:

• In a heavy 2-qt. saucepan, combine 1/3 cup sugar and cornstarch; gradually stir in milk and cream until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat., Gradually add a small amount of hot mixture to egg yolks; return all to the pan, stirring constantly. Cook and stir over medium-low heat for 15 minutes or until mixture thickens slightly (do not boil). Stir in vanilla. Pour into a bowl; place a piece of waxed paper or plastic wrap on top of sauce. Cover and refrigerate. , In a large bowl, combine 6 cups water and 1 tablespoon lemon juice. Carefully peel pears, leaving stems attached. Immediately plunge pears into lemon water. In a large saucepan, combine lemon zest, and the remaining sugar, water and lemon juice. Bring to a boil. Add cinnamon stick, cloves and pears. Reduce heat; cover and simmer for 20-25 minutes or until pears are tender., Carefully remove pears to a plate. Discard cinnamon stick and cloves. Drizzle syrup over pears. Loosely cover and refrigerate for 2-3 hours. To serve, place pears on dessert plates; drizzle with chilled vanilla sauce.

VANILLA POACHED PEARS

Steps:

• Bring wine, water, honey, and vanilla-bean seeds and pod to a simmer in a large saucepan. Cook over medium-low heat 5 minutes.
• Meanwhile, cut a round of parchment the same diameter as the saucepan. Peel pears and halve lengthwise. Use a small spoon or melon baller to scoop out cores, seeds, and stems. Trim fibrous strip from center with a paring knife. Gently lower pears into pot. Place parchment round directly on pears to keep them submerged (this will help keep them from turning brown).
• Cook until a paring knife slides easily into pears, meeting slight resistance, 15 to 20 minutes. Remove from heat; let cool in liquid 30 minutes. Use a slotted spoon to transfer pears to a large bowl; cover with cooking liquid and let cool completely. Pears can be refrigerated in an airtight container up to 3 days.

VANILLA-SCENTED PEAR STRUDEL WITH HAZELNUTS AND CHOCOLATE SAUCE

Steps:

• Make vanilla sugar:
• Combine sugar and vanilla in processor. Blend until beans are very finely chopped, about 1 minute. Sift vanilla sugar into bowl; discard contents of sieve. Transfer vanilla sugar into jar; cover. (Can be made 1 week ahead. Store at room temperature.)
• Make sauce:
• Combine cream, 1/4 cup water and 3 tablespoons vanilla sugar in medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to a boil. Remove from heat. Add chocolate; whisk until smooth. Whisk in brandy. (Can be made 1 week ahead. Cover; chill. Rewarm before serving.)
• Make filling:
• Mix 1/4 cup vanilla sugar and cornstarch in bowl. Melt butter in large nonstick skillet over medium heat. Add pears; sauté until tender and golden, about 20 minutes. Sprinkle cornstarch mixture over pears; stir to blend.
• Simmer until juices are very thick, stirring often, about 6 minutes (longer if pears are very juicy). Remove from heat. Mix in lemon juice. Cool.
• Make strudel and phyllo triangles:
• Finely grind nuts, cookies and 2 tablespoons vanilla sugar in processor. Transfer nut mixture to small bowl.
• Butter 1 baking sheet. Place kitchen towel on work surface. Place 1 phyllo sheet on towel (keep remaining phyllo sheets covered with plastic wrap and damp towel). Brush phyllo with butter. Top with second phyllo sheet; brush with butter.
• Sprinkle with 3 tablespoons nut mixture. Repeat layering with 6 more phyllo sheets, buttering and sprinkling each with 3 tablespoons nut mixture. Top with another phyllo sheet (for a total of 10 sheets); brush with butter.
• Starting 2 inches in from 1 long side and 2 1/2 inches in from 1 short side, spoon filling in 3-inch-wide by 12-inch-long log parallel to 1 long side.
• Fold short sides over filling; butter folded edges.
• Using towel as aid and starting at 1 long side, roll up strudel, enclosing filling.
• Using large spatula, transfer strudel to prepared baking sheet. Brush strudel all over with butter. (Can be made 4 hours ahead. Cover; chill.)
• Meanwhile, prepare triangles. Preheat oven to 375°F. Butter 1 baking sheet. Cut remaining 2 phyllo sheets in half crosswise, making 4 pieces, each about 12 by 8 inches. Place 1 phyllo piece on work surface. Brush phyllo with butter; sprinkle with 1 tablespoon nut mixture and 1 teaspoon vanilla sugar. Repeat layering with 2 more phyllo pieces, buttering and sprinkling each with 1 tablespoon nut mixture and 1 teaspoon vanilla sugar. Top with remaining phyllo piece; brush with butter. Using large knife, trim stack to 12 by 8 inches. Cut stack into six 4-inch squares. Cut squares diagonally in half.
• Transfer triangles to prepared baking sheet. Brush parchment with butter; place buttered side down on triangles. Press 1 baking sheet atop parchment, anchoring triangles.
• Bake triangles until golden, about 10 minutes. Lift off top baking sheet. Carefully remove parchment. Transfer triangles to rack; cool. (Can be made 4 hours ahead. Store airtight at room temperature.)
• Preheat oven to 375°F. Stack baking sheet with strudel atop another baking sheet. Bake strudel until golden brown, about 45 minutes. Let stand at least 15 minutes and up to 4 hours.
• Preheat oven to 375°F. Stack baking sheet with strudel atop another baking sheet. Bake strudel until golden brown, about 45 minutes. Let stand at least 15 minutes and up to 4 hours.
• Cut strudel crosswise into 6 to 8 sections. Spoon warm chocolate sauce onto each plate. Place strudel atop sauce. Place scoop of ice cream alongside. Stand triangle between strudel and ice cream. Garnish with mint, if desired, and serve.

VANILLA-SCENTED PEAR AND RASPBERRY RELISH

Steps:

• Place the pears, sugar, vinegar, water, and salt in a heavy, 2-quart, non-reactive saucepan.
• Bring to a boil, lower the heat, and simmer until the relish thickens, stirring occasionally, about 20 minutes depending on the amount of juice and the ripeness of the pears.
• Transfer the relish to a medium bowl and cool to lukewarm.
• Add the raspberries and vanilla and stir to mix well.
• Allow the relish to cool to room temperature, gently stirring occasionally. Cover and refrigerate until chilled.
• Serve cold.