Glazed Pears With Brown Sugar Oat Crisp And Pear Brandy Syllabub Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Peel, core, and thickly slice the pears. Toss them with the 2 tablespoons sugar and the cranberries and turn them into a deep, buttered 2-quart baking dish. The fruit should be at least 2 1/2-inches deep in the pan; add more fruit, if necessary.
• For the topping, in a bowl, stir together the flour, oats, sugars, cinnamon, nutmeg, and salt. Drizzle in the melted butter tossing the ingredients with a fork to blend. Be careful not to over mix because you want a loose crumbly mixture, not a bound-together ball of topping. Sprinkle the topping over the pears.
• Bake for 30 minutes, until pears are tender and topping is browned. Serve warm with heavy cream or ice cream.

Steps:

• Preheat the oven to 350 degrees. In a large mixing bowl, combine the pears, sugar, flour, 1/4 teaspoon salt, lemon zest and ginger. Mix in 1 tablespoon lemon juice and the vanilla.
• In a large skillet fitted with a lid, melt the butter over medium-high heat. Add the pear mixture and sauté for 2 minutes. Pour in cup water and bring to a boil. Cover and cook at a gentle boil for 20 minutes. Uncover and simmer, stirring every 10 minutes, until most of the liquid evaporates, about 40 minutes more. Add the remaining lemon juice and keep at a gentle boil, stirring occasionally, until the liquid becomes syrupy, 15 to 20 minutes.
• Make the crisp: In a large bowl, combine the flour, almonds, oats, brown sugar, cinnamon and salt. Cut in the butter with a pastry blender or 2 forks, then mix the dough with your hands until combined and crumbly. Transfer to a small baking sheet and cook until golden, 20 to 25 minutes. Stir the crisp, then let cool and break into pieces with a wooden spoon.
• Prepare the syllabub: Whisk the cream with an electric mixer until it starts to thicken. If using heavy cream, gradually pour in the sugar. Add the brandy, if you choose, one tablespoon at a time, tasting after each addition. Turn the mixer to high and whip to soft peaks.
• Assemble the dessert: in clear glasses, place a layer of pears, followed by a layer of crisp (about 1/3 cup each per serving). Top each with syllabub and dust with cinnamon. Or assemble in a large trifle bowl.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix 1/3 cup brown sugar with water and lemon juice together in an ungreased baking dish until sugar is dissolved. Arrange pear halves, core side down, in the dish, and baste with the sauce. Cover with aluminum foil.
• Bake pears in the preheated oven for 20 - 25 minutes, or until fork-tender but not mushy.
• Meanwhile, mix nuts together with the remaining 2 tablespoons brown sugar, 1 1/2 tablespoons brandy, and the yogurt; set aside. In a separate bowl, whip cream until stiff peaks form. Sprinkle in white sugar and remaining 2 teaspoons of brandy, or liqueur of choice, and gently whip a few strokes more.
• To serve, place one pear half in the center of each serving plate and fill core cavity with nut stuffing. Top with whipped cream. Serve warm.

Steps:

• In a large bowl, mix the lemon juice with 2 cups of water.
• Core the pears, slice them lengthwise into wedges, then chop into bite size pieces. Place the pears into the lemon water as your work, to prevent them from turning brown.
• Drain pears and pat dry with paper towels.
• In a large skillet, melt butter. Add the pears and cook over medium heat until the juices are released, about 10 minutes, stirring occasionally. Sprinkle the sugar over the pears, and keep cooking until the juices are absorbed, and the pears are glazed. Watch carefully so as not to burn the pears.
• Sprinkle pears with lemon juice and cook just a little longer. Taste and adjust with more lemon, if needed. Enjoy!

Steps:

• Melt butter in large nonstick skillet over medium-high heat. Add brown sugar; stir 1 minute. Add pear slices and lemon juice; cook until pears begin to release juice and syrup forms in skillet, turning pear slices frequently, about 3 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before using.)

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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish or 9 inch square baking dish.
• In a medium bowl, stir together the oats, brown sugar, 1/2 cup flour, 1 teaspoon crystallized ginger, and cinnamon. Stir in the butter until the mixture is crumbly with pea sized lumps. Set aside.
• In a separate bowl, stir together the white sugar, 2 tablespoons flour and 2 teaspoons of crystallized ginger. Add the sliced pears, and toss to blend. Transfer to the prepared baking dish. Spread with the oat topping.
• Bake for 30 to 35 minutes in the preheated oven, until pears are soft and topping is golden brown. Cool slightly before serving with vanilla ice cream.