POACHED PEARS
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, bring 4 cups water, sugar, cinnamon stick, orange peel, and orange juice to a boil.
- Peel the pears, leaving the stem intact. Core the pears from the bottom using a corer or vegetable peeler.
- Add the pears to the simple syrup, and reduce the heat to a simmer. Cook until the pears are tender, but not mushy, about 15 minutes. Chill the pears in the syrup.
- Place the pear standing up on a dessert plate and drizzle with the chocolate sauce.
- Place the chocolate chips in a small bowl. Heat the heavy cream to hot, but not boiling in the microwave, about 15 to 20 seconds. Pour over the chocolate chips and let sit undisturbed for 5 minutes. Mix until smooth and serve.
PEAR ALMOND CRISP SHOT
Provided by Food Network
Time 1h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the bottom layer: Place 1 tablespoon of cashew or almond butter in the bottom of each of 4 shot glasses or ramekins and freeze about 1 hour.
- For the middle layer: Preheat the oven to 375 degrees F. Remove the shot glasses from the freezer.
- Mix the chopped pear with the lemon juice, cinnamon, nutmeg and cardamom in a small bowl. Evenly distribute the mixture among the shot glasses.
- For the topping: Combine the oats, coconut flakes, almonds, cashews, honey and cinnamon in a medium bowl. Layer evenly on top of the pear mixture in each glass.
- Bake directly on the oven rack (or on a baking sheet) until bubbling slightly and beginning to brown, 20 to 25 minutes.
Nutrition Facts : Calories 308 calorie, Fat 21 grams, SaturatedFat 10 grams, Sodium 9 milligrams, Carbohydrate 29 grams, Fiber 6 grams, Protein 7 grams, Sugar 10 grams
PEAR CRISP WITH ALMONDS
"I am always looking for something besides a cake or pie for the holidays and this crisp is surprisingly light. The flavor of the almonds with the pears is a winner. The almonds also add a great texture to the topping." - Alex Guarnaschelli
Provided by Food Network
Categories dessert
Yield 8 Servings
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 375 degrees F.
- 2.Pears: Cut pears in half and then into thin slices. Put them in a large bowl and toss with the brown sugar, lemon juice and zest to blend, set aside.
- 3. Topping: Combine flour, brown sugar, salt, cinnamon, ginger and nutmeg in a medium bowl. Add the butter and almonds and break them up with your fingers integrating the dry ingredients with the butter and nuts.
- 4. Grease the bottom and sides of a shallow square baking dish (8 square inches) with the remaining tablespoon of butter. Layer the pears in the dish and top evenly with the nut topping. Place the dish in the center of the oven and bake until the pears are tender when pierced with the tip of a knife. The topping should be golden brown as well, about 40-45 minutes. Set aside to cool a few minutes before serving.
CHOCOLATE PEAR CRISP
This delicious pud is lovely and rich, you'd never guess it contains zero saturated fat!
Provided by Mary Cadogan
Categories Dessert, Dinner
Time 55m
Number Of Ingredients 8
Steps:
- Heat oven to 160C/fan 140C/gas 3. Chop the pears into small pieces and put in a pan with the lemon juice and sugar. Bring to the boil, then cover and cook for 10 mins. Uncover, then cook for 8-10 mins more until the juices thicken up. Spoon into 4 x 150ml ramekins and add a teaspoon of liqueur to each, if using.
- For the topping, sift the icing sugar and cocoa into a bowl, then stir in the almonds. Whisk the egg white until stiff, then fold into the dry ingredients. Spoon over the pears and shake the ramekins to level the mixture. Bake for 20-25 mins until the topping is firm to the touch. Serve warm or cold.
Nutrition Facts : Calories 140 calories, Fat 4 grams fat, Carbohydrate 26 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium
PEAR-ALMOND CRISP
Steps:
- Preheat the oven to 375 degrees.
- Halve the pears and cut into 1/4-inch slices. Place the pear slices in a bowl, sprinkle with the brandy and sugar and gently stir with a wooden spoon to coat evenly. Set aside for 15 to 30 minutes.
- Toast the almonds on a cookie sheet for 7 to 10 minutes or until evenly toasted. Remove and cool. Finely chop the almonds by hand.
- In a mixing bowl combine the flour, brown sugar and cinnamon. Mix in the butter, working with your fingers until the mixture holds together and is crumbly. Stir in the chopped almonds and the crushed amaretti cookies. Set aside.
- Place the pears and their juice in a 12-inch round porcelain tart pan. Spread the almond mixture evenly over them. Bake for 1 hour or until the pears are bubbling and the topping is golden brown. To serve, scoop out the hot crisp into individual dessert bowls and pour 1/2 cup of chilled heavy cream over each portion.
Nutrition Facts : @context http, Calories 868, UnsaturatedFat 22 grams, Carbohydrate 70 grams, Fat 61 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 36 grams, Sodium 66 milligrams, Sugar 40 grams, TransFat 0 grams
POACHED PEARS IN ALMOND SAUCE
Lillian Julow likes to serve these luscious pears whenever she is celebrating a memorable occasion. "They always make a pretty addition to a special dinner for two," she writes from her home in Lawrenceville, Georgia.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a saucepan, bring the water, sugar, lemon slice and cinnamon stick to a boil. Carefully peel pears, leaving stem attached; add to sugar mixture. Reduce heat; cover and simmer for 15-20 minutes or until pears are tender, turning occasionally., Carefully remove pears and set aside. Add red-hots to sugar syrup; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until syrup is reduced by half. Remove from the heat; discard lemon and cinnamon. , Stir in extracts. Return pears to sauce; cool to room temperature. To serve, spoon sauce onto dessert plates; top with pears. Sprinkle with almonds.
Nutrition Facts :
CHOCOLATE ALMOND-PEAR CRISP IN A FOIL POUCH #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. This is truly swoon worthy! The ultimate dessert and so easy to make. No baking dish to clean up, either. AND it can be grilled or baked in the oven. Rave reviews from your family and guests, guaranteed! We love to cook fruity desserts on the grill and I'm always coming up with new recipe ideas. This one was inspired by an apple crisp I've been making for years, and can be baked in the oven as well.
Provided by JoniHilton
Categories Dessert
Time 30m
Yield 1 crisp, 6 serving(s)
Number Of Ingredients 11
Steps:
- Place two 1-foot by 2-feet sheets of heavy duty Reynolds Wrap on a work surface, one atop the other to double the thickness. Place sliced pears in center of foil. Sprinkle with lemon juice to prevent browning.
- In bowl of electric mixer, stir oats, brown sugar, almonds, flour, and cinnamon. Beat in butter until mixture forms coarse crumbs. Stir in chocolate chips, then spoon over pears.
- Bring up sides of foil to form a sealed pouch. Place in covered grill over medium heat for 20-25 minutes, or bake at 400 degrees for 30-35 minutes. Open pouch and spoon dessert into serving dishes. Serve with ice cream if desired. Serves 6.
Nutrition Facts : Calories 846.2, Fat 32.7, SaturatedFat 15.6, Cholesterol 20.3, Sodium 126.8, Carbohydrate 144.1, Fiber 17.4, Sugar 97, Protein 11.1
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