Oven Cooked Pears Recipes

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:

• Cut each pear in half, then place on a large baking tray. Use a teaspoon to scoop out the cores and make a dip in the centre of each pear. If your pears are firm, you may need to use a sharp knife to do this. Dollop about 1 heaped tsp ricotta into each dip, then sprinkle over the cinnamon and drizzle with a little honey.
• Heat oven to 190C/fan 170C/gas 5, then roast the pears for 10 mins. Tip the biscuits into a food bag and use a rolling pin to lightly crush them. Remove the pears from the oven, then scatter the crumbs over each pear. Return to the oven for another 10 mins or until the pears are soft and the biscuit golden brown. Serve drizzled with honey.

Steps:

• Preheat oven to 350°F.
• Peel, if you wish (I leave them unpeeled) Slice pear in half lengthwise, scoop out seeds to make a nice circle. Spray with veggies spray and set aside in a gratin dish sprayed with veggie spray, cut side up.
• In a small bowl mix together, cream cheese, salt, nutmeg and 1 teaspoon honey. Fill each pear half cavity with half of the cheese mixture.
• Place a half walnut on top of the cheese mixture; lightly press it down. Drizzle pear halves with remaining teaspoon of honey.
• On centre grate in oven, roast at 350°F for about 1 hour or until soft. Test with a toothpick at about 45 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:

• 1. Use apple corer to remove core from pear. Crosswise cut pear into 1/4-inch-thick rings. In small bowl toss together pear rings and olive oil. Arrange in single layer on baking sheet lined with parchment paper. Bake at 400degrees F for 27 to 30 minutes or until soft and beginning to brown, turning once after 15 minutes. Set aside.
• 2. When pears are cool enough to handle, cut each ring into quarters.
• 3. Spread scant teaspoon of blue cheese on each KEEBLER TOWN HOUSE Original cracker. Top each with pear piece and pecan half.
• *NOTE: If you can't find glazed or candied pecan halves at your grocery store, make your own. In small saucepan combine 1/4 cup sugar, 2 tablespoons light corn syrup, 1 tablespoon butter and 1/8 teaspoon salt. Bring to boiling over high heat. Stir in 1 1/2 cups pecan halves. Cook, stirring constantly, for 3 minutes. Spread in single layer on baking sheet lined with foil and sprayed with cooking spray. Bake at 350degrees F for 12 to 15 minutes or until bubbling and browned, stirring once after 7 minutes. Cool completely. Break up. Store in airtight container for up to 1 week.

Steps:

• Heat oven to 225 degrees. Line a pan with parchment. Cut each pear lengthwise into 1/8- to 1/4- inch-thick slices. Remove seeds and fibrous bits from each slice; arrange on pan, spaced 1/2 to 1 inch apart. Sprinkle with sugar.
• Transfer to oven; dry until pears become firmer, slightly chewy, and shriveled around edges, 1 1/2 to 2 1/2 hours. Transfer to a wire rack. Store in an airtight container, refrigerated, up to 2 days or frozen, up to 6 weeks.

Steps:

• Fill a large bowl with water and squeeze a lemon into it. Peel each pear, leaving a small crown of skin around the stem. Carefully core each, keeping pear intact. As the pears are peeled, place in the water.
• Preheat oven to 450 degrees.
• In large nonreactive ovenproof skillet, combine sugar, vinegar and 1/2 cup of water. Cook, without stirring, over medium heat until mixture is lightly caramelized. Remove from heat.
• While caramel is cooking, remove pears from water, draining them well. When caramel is done, roll pears in caramel, turning them with 2 wooden spoons. Do not touch caramel. Stand pears up in the pan, place pan in oven, and roast pears about 45 minutes, basting them frequently with caramel in the pan, until they are tender and golden brown. Keep the basting spoon in a dish of warm water to prevent it from getting sticky.
• Using wooden spoons, carefully transfer pears to a rack placed over a sheet of foil, and allow them to drain. Return skillet to top of stove, whisk in the cream and bring to a simmer. Set aside until ready to serve.
• Serve pears with warm sauce and vanilla ice cream or frozen yogurt on the side.

Steps:

• Preheat oven to 400°F. Place large baking sheet in oven to heat. Cut 4 sheets of foil, each about 12 inches long. Place 1 foil sheet on work surface. Arrange 6 pear wedges, overlapping slightly, on 1 half of foil. Drizzle with 1 tablespoon honey. Sprinkle with 1 teaspoon currants, 1/4 teaspoon lemon peel and pinch of nutmeg. Fold foil over, enclosing contents completely and crimping edges tightly to seal. Repeat with remaining foil sheets, pears, honey, currants, lemon peel and nutmeg.
• Place foil packets on heated baking sheet. Bake until pears are tender, about 5 minutes. Allow to cool completely.
• Open foil packets into 4 shallow bowls to retain juices. Top each serving with 3 tablespoons vanilla yogurt.

Steps:

• Core the pears and set inside a baking dish. An old fashioned peeler with the pointy tip works well for this.
• Combine the craisins, walnuts and orange peel. Set aside.
• In a saucepan, combine the rest of the ingredients over medium-low heat for 2-5 minutes or until combined and bubbly.
• Take a pinch of your craisin mix and stuff into bottom of each pear. Stir in the rest of the craisin mix into your bubbly sauce.
• Ladle the hot sauce into each pear.
• Bake, uncovered, in a 350 degree oven till the pears are soft. (Usually 30-40 minutes) Check on the pears halfway through. If they look like they are going to burn, cover with foil till the last 5 minutes.
• Let stand at least 5 minutes. Put each pear on a plate then ladle some of the escaped sauce over the pear and drizzle around the plate for presentation.
• Tip: If you don't have any orange peel handy, substitute orange juice for the water.
• Tip: The sauce will escape through the bottom. Don't sweat it. Just ladle it back in after baking. The nut/craisin mix in the bottom helps with this.
• Tip: I know the baking time is a little ambiguous, be we move around a lot and I've made this in several different ovens. It's hard to "kill" these. Just test the pears with a fork. When the tops get that pretty caramel color and they're soft, they're ready.
• Tip: This works with any pear, just adjust the baking time depending on the firmness of the pear. Firmer=longer. I like Bartlett pears because they're fat and stand up on their own better.