Bakedvanillapears Recipes

Steps:

• Heat oven to 400 degrees. Split vanilla bean lengthwise and set one half aside. Scrape seeds from other half into a small saucepan, and add the pod, 1/4 cup sugar, and the water. Bring to a boil, then simmer 10 minutes to infuse vanilla flavor into syrup. Strain and set aside.
• Peel pears, and cut in half lengthwise, leaving stems on. Cut out core, scooping out a little extra flesh. Trim off a little flesh on round side so that halves will lie nicely on a plate.
• In a large saute pan over medium heat, melt butter. Add remaining 2 tablespoons sugar, and stir until melted. Add pears, cut side down, and cook until brown, shaking pan occasionally. Turn over and cook a few minutes more. Transfer to a baking dish, and pour vanilla syrup over pears. Add other half of vanilla bean. Slice figs lengthwise and put 1 or 2 slices in center of each pear. Spoon a little syrup over figs and bake until soft and tender, about 30 minutes, depending on ripeness of pears. Serve hot or warm.

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.

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:

• 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.

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.

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.

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.

Steps:

• Preheat oven to 425 degrees. Slice off bottom end of each pear just enough so that it will stand upright. Using a melon baller or small spoon, remove seeds from the bottom. Peel upper half, leaving stem intact, and pat dry with a paper towel. Rub butter over peeled part of each pear, and arrange pears in a small baking dish (about 7 by 11 inches) so they are standing. Sprinkle with the sugar.
• Pour wine into baking dish; add thyme sprigs, if using. Bake until pears are soft when pierced with a paring knife and well browned, about 45 minutes; using a small spoon, baste pears occasionally with the wine, adding a bit of water as needed to prevent liquid from evaporating. Remove from oven.
• To serve, spoon some of the pan juices into each serving dish, and place a pear on top. Serve with a dollop of mascarpone and several biscotti on the side.

Steps:

• Peel the pears, leaving the stems intact and dropping the pears as they are peeled into a bowl of cold water acidulated with the juice of the lemon. In a saucepan combine the wine, 2 cups water, the sugar, the zest, the cinnamon sticks, and the liqueur, bring the liquid to a boil, stirring until the sugar is dissolved, and simmer the syrup for 5 minutes. Arrange the pears, drained, on their sides in a baking dish just large enough to hold them in one layer and pour the syrup over them. Cover the dish tightly with foil and bake the pears in the middle of a preheated 375°F. oven for 30 minutes. Remove the foil, turn the pears over gently, and replace the foil. Bake the pears for 20 to 30 minutes more, or until they are tender. Let the pears cool, transfer them carefully to a deep serving dish, and ladle the cooking syrup with the zest over them. Chill the pears, covered, overnight and serve them with some of the syrup.

Steps:

• Put oven rack in middle position and preheat oven to 450°F.
• Peel and halve pears, leaving stems intact, then core with melon-ball cutter and toss with brown sugar in a large bowl.
• Melt butter in a 3-quart shallow baking dish in oven, about 1 minute, then add pears, turning to coat with butter. Add water to dish and bake pears, turning over occasionally, until tender and edges are caramelized, 30 to 50 minutes, depending on ripeness of pears.
• Transfer pears with a slotted spoon to a plate, then add 1/4 cup brandy to baking dish and stir with a heatproof rubber spatula to dissolve any caramelized juices. Return pears to dish.
• Whisk cream in a bowl just until thick (before soft peaks form), then whisk in remaining teaspoon brandy. Serve pears with brandy sauce and drizzle with brandied cream.