White Wine Roasted Pears With Hazelnut Ice Cream Recipes

ROASTED PEARS AND ICE CREAM

Steps:

• Preheat oven to 400 degrees F.
• Place the butter in the bottom of a shallow baking dish. Drain off 3/4 of the liquids from each can ¿ pears should remain wet but not swimming in syrup. Add pears to the dish and season with lemon zest, nutmeg and crystallized ginger then roast 20 minutes. Serve warm pears with scoops of French vanilla ice cream on top, garnish with lemon twist.

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.

PEAR-HAZELNUT TART

Steps:

• Grease an 8-inch tart pan.
• Combine 1 1/2 cups plus 2 tablespoons flour, butter, egg, sugar, water, and salt in a large bowl. Quickly knead into a smooth dough. Place in a container with a lid and refrigerate for 30 to 60 minutes. The pastry needs to be firm enough to be rolled out.
• Roll out chilled pastry on a floured work surface and fit into the prepared tart pan. Shape an edge and prick the pastry several times with a fork. Chill in the refrigerator for 30 minutes.
• Preheat the oven to 350 degrees F (180 degrees C).
• Cover the pastry with parchment paper and fill with dry beans or pastry weights. Bake in the preheated oven for 20 minutes. Remove from the oven and let cool completely, about 30 minutes. Leave the oven on.
• Meanwhile, roast hazelnuts in a dry skillet over low heat until fragrant, about 2 minutes. Remove from heat, allow to cool, and chop coarsely.
• Beat butter, sugar, and vanilla sugar in a bowl with an electric mixer until creamy. Add cream and beat until well combined. Mix in egg and beat until batter is smooth. Spread onto the pastry. Arrange pear slices in an overlapping pattern on top of the cream and scatter hazelnuts on top.
• Bake in the preheated oven until topping has set and is lightly browned, 20 to 25 minutes.

PAN-ROASTED PEARS WITH HONEY, HAZELNUTS AND STILTON

Steps:

• Preheat oven to 350 degrees. Place the hazelnuts on a baking sheet and bake until toasted, about 10 minutes. Place the nuts between 2 kitchen towels and rub to remove as much skin as possible. Coarsely chop the nuts and set aside.
• Melt the butter in a medium-size cast-iron skillet over medium-high heat. Add the pears and cook until caramelized on both sides, about 3 to 5 minutes. Lower the heat and add the honey to the skillet. When the honey melts, turn the pears to coat them on both sides. Cover and cook until the pears are tender but not too soft, about 5 minutes.
• Cut each pear half across into 1/4-inch-thick slices, but keep the shape intact. Place each pear half onto 1 plate and fan it forward. Place a piece of Stilton beside the pears and scatter each plate with some of the hazelnuts. Serve immediately.

ROASTED PEARS WITH HAZELNUT SYRUP AND CANDIED HAZELNUTS

Steps:

• In a small heavy saucepan simmer water with 1 cup sugar, stirring until sugar is dissolved. (Syrup may be made up to this point 2 days ahead and cooled completely before being chilled, covered.)
• Preheat oven to 350° F and lightly butter a shallow baking pan.
• Coarsely chop hazelnuts. Stir nuts into syrup and simmer 1 minute. With a slotted spoon transfer nuts to baking pan, arranging in one layer, and reserve syrup. Cut butter into pieces. Bake nuts in middle of oven until golden brown, about 15 minutes. Immediately add butter to nuts, tossing to coat and separate, and with a spatula transfer nuts to a plate to cool (nuts will crisp as they cool). (Nuts may be candied 2 days ahead and kept in an airtight container in a cool, dry place. Reserved syrup may be kept, covered and chilled, 2 days.)
• Lightly butter a shallow ovenproof kettle or casserole dish (about 12 by 2 1/2 inches). With a sharp knife trim a very thin slice from bottom of each pear to enable pears to stand upright. Dip and roll each pear in reserved syrup to coat completely. Transfer pears as coated to kettle, standing them upright, and sprinkle with remaining 1/4 cup sugar. Add liqueur, lemon juice, and vanilla to remaining reserved syrup and pour down side of kettle or casserole.
• Roast pears, uncovered, in middle of oven until undersides are tender when pierced with a knife, about 30 minutes.
• Arrange pears on a serving platter. Spoon syrup around pears and sprinkle with candied nuts. Serve pears warm or at room temperature.

BAKED PEARS WITH WINE AND WALNUT CREAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange pears in an oven-proof pan with a tight-fitting lid; add red wine, 1/2 cup brown sugar, vanilla bean and seeds, and the peel and juice of 1 orange. Bring pear mixture to a boil; sprinkle with half the walnuts.
• Bake the pear mixture in the preheated oven until pears are tender, 20 to 30 minutes, basting pears with red wine syrup every 10 minutes. Remove from oven and cool; remove the vanilla bean and orange peel from the red wine syrup.
• Arrange the remaining walnuts on a baking sheet and bake in the preheated oven until toasted and fragrant, 5 minutes.
• Place the toasted walnuts in a food processor and pour in the red wine syrup; pulse until paste-like consistency. Transfer to a bowl. Whisk cream, sour cream, zest and juice of 1 orange, and 2 teaspoons brown sugar into walnut-red wine paste until smooth.
• Serve walnut-cream sauce over baked pears.

WHITE WINE-POACHED PEARS

Steps:

• Combine all ingredients but pears in a large saucepan. Bring mixture to a boil and cook 5 minutes. Add pears, lower heat, and cook 20 to 30 minutes, until pears are tender. If necessary, turn pears very gently by rotating stems with your fingertips so they cook evenly. Remove pears to a bowl, bring poaching liquid to a rapid boil, and reduce by half, about 10 minutes.
• Pour syrup over pears and refrigerate, covered, at least 6 hours, preferably overnight. Serve.

PEARS IN SPICED WHITE WINE

Steps:

• Combine white wine, sugar, spices and peel of lemon in a suited pot.
• Heat up but do not let it boil.
• Meanwhile put the lemon juice into a bowl.
• Peel the pears and quarter them lenghtwise. Core them. Put them into the bowl with lemon juice to avoid browning.
• After you have prepared all pears this way add them and the lemon juice to the wine mixture.
• Poach the pears for about 10 - 15 minutes, but don't let them boil. The pears should be soft, but still a bit firm at the end.
• Put the pears into a suited preserving jar and cover them with white wine brew. Do not remove the spices.
• Store them in the fridge for at least 12 hours to blend all the flavors.
• Enjoy.
• NOTE: there might be more white wine brew than you need. Put it in the fridge and enjoy it cold with a bit of ice and a lemon wedge.
• SERVING: Serve the pears at room tempearture with a dollop of your favorite ice cream for an easy dessert. Add some of the white wine brew to it.
• NOTE: try these pears also in an easy pear cake or tarte. The peares will be soft and their flavor will blend into the cake and will make it moist.
• Cooking time does not include time for cooling.

VANILLA & WHITE WINE POACHED PEARS

Steps:

• Before you start, cut out a circle of baking parchment using a large pan as a template. (This is called a cartouche, and will cover the pears later - it should be the same size as the pan to keep the pears submerged and the liquid from evaporating too quickly). Set aside. Tip the sugar, cinnamon sticks, vanilla seeds and pod, cardamom, wine and 200ml water into the pan. Peel strips of the lemon zest, avoiding the pith. Drop in the strips of zest, then warm over a low heat until the mix is steaming and the sugar has dissolved.
• Peel the pears, leaving the stalks intact. Slice in half lengthways through the core, then use a melon baller or small, sharp knife to remove the hard core and pips. Carefully place the pears in the steaming liquid, then turn up the heat to medium- low and bring to a simmer. Cover the surface with the circle of baking parchment and cook the pears for 20-30 mins, or until they can be pierced with the tip of a knife with little resistance.
• Meanwhile, sterilise two 1-litre jam jars. When the pears are cooked and still hot, transfer to the jars with any aromatics from the pan. Top up with the poaching liquid so the pears are covered. Seal and leave to cool. Will keep for up to six months in a cool place. Serve with ice cream or hot chocolate sauce, if you like.