Baked Pears With Marsala Honey Syrup Recipes

Steps:

• In a 9x13" baking dish, whisk wine, water and honey. Add orange zest and cinnamon stick.
• Split vanilla bean, scrape out the sticky black seeds with the tip of a small, sharp knife and add them and the pod to the baking dish. Place the pears cut-side down in the baking dish.
• Bake in a preheated 375º oven for 1 to 1-1/4 hours, basting every 15 minutes or so with the wine mixture, until the pears are very tender.
• Serve the pears warm, drizzled with the sauce. Enjoy!

Steps:

• Preheat the oven to 400 degrees. Butter a baking dish. Cut a small cone from the bottom of each pear with a paring knife, and place a teaspoon of honey inside. Peel a strip of skin away from the top of each pear, just below the stem, but leave the stems intact. Then place the pears bottom side down in the baking dish. Sprinkle the brown sugar over the pears. Pour in water until it reaches 1/3 of the way up the side of the pears, and place the cloves in the water.
• Set the baking dish on a sheet pan, place in the oven and bake for 15 minutes. Then turn down the heat to 350 degrees and bake for two hours more, basting every 15 minutes with the liquid in the pan. From time to time, lay down the pears down in the liquid so they are thoroughly moistened and cook evenly. After two hours their skins should be shriveled and caramelized.
• Remove the pears from the oven, transfer to a platter or bowls and allow to cool. Place the liquid in the baking dish in a saucepan, and reduce to a syrup. Pour over the pears, and serve or chill and serve cold.

Steps:

• Preheat oven to 375°F. Spray 2 large ovenproof skillets with oil spray. Arrange half of pears cut side down in each skillet. Sprinkle 1/2 cup sugar and 1 1/2 teaspoons ginger over pears in each skillet. Mix honey, lemon juice and peel in small bowl. Drizzle over pears. Dot pears in each skillet with 3 tablespoons butter.
• Place skillets with pears in oven. Bake until juices bubble thickly and pears are tender when pierced with small sharp knife, basting occasionally, about 15 minutes. Turn pears over. Bake 5 minutes longer. Remove pears from oven. (Can be made 1 day ahead. Cool. Transfer pears and cooking syrup to large glass baking dish; cover and chill. Rewarm uncovered in 375°F. oven 15 minutes before continuing.)
• Arrange 2 pear halves on each of 8 plates. Transfer cooking syrup to 1 large skillet. Bring syrup to simmer, whisk in 4 tablespoons butter. Spoon over pears. Place 1 scoop yogurt alongside. Garnish with mint and lemon peel, if desired.

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.

Steps:

• Cut pears in half lengthwise and remove cores. Measure Marsala cooking wine into a small mixing bowl. Add brown sugar, vanilla, cinnamon and nutmeg; stir to dissolve sugar.
• Melt butter in a large 12-inch skillet. Stir in Marsala mixture. Cook over medium heat until bubbly. Place pears in pan, cut side down. Cover and cook over medium-low heat 20 minutes. Remove from heat and let stand 30-45 minutes or until cool enough to serve.
• Place each pear half in a small bowl. Stir remaining sauce in pan; drizzle each serving with 1-2 teaspoons warm sauce. Top with a small scoop of ice cream, and if desired, toasted pecans. Serve immediately.

Steps:

• Combine 2 cups dry Marsala, 2 cups water, sugar, cinnamon sticks, split vanilla beans, and orange peel strips in heavy large pot. Bring to boil over high heat, stirring to dissolve sugar. Add peeled Bosc pears. Reduce heat to medium-low. Cover pot and simmer until pears are tender, turning pears occasionally, about 40 minutes. Using slotted spoon, transfer pears to platter. Boil liquid in pot until reduced to 1 1/4 cups, about 12 minutes. Pour syrup over poached pears. Chill until cold, turning pears occasionally, at least 3 hours and up to 1 day.
• Divide poached pears among 6 shallow bowls. Strain syrup; discard solids. Drizzle syrup over pears. Top each with dollop of mascarpone, if desired, and serve.
• Italian cream cheese, sold at Italian markets and many supermarkets.