FLAMBEED VANILLA-POACHED PEARS WITH APRICOT SAUCE
This is a great dessert for a fancy party or a girl's night in! I love pears, and I love this recipe, because lighting the rum on fire caramelizes the sugar, and pulls out the flavor of the pears. I served this dish to a rich couple and got a hefty tip back, so I figured it must have been good!
Provided by Anna
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Bring 1 1/2 cups water, sugar, and vanilla extract to a boil in a saucepan over high heat. Add 3 or 4 pear halves, reduce heat to medium, and simmer gently until the pears have just turned tender, about 5 minutes. Remove cooked pears to a warm chafing dish or metal serving dish, and continue to cook the remaining pears.
- Increase heat to medium-high, and boil the syrup until it has reduced to 1 cup. Stir in apricot preserves and return to a boil. Dissolve the cornstarch in 2 tablespoons of water and stir into the simmering syrup. Cook and stir until thickened and clear, about 30 seconds.
- To serve, pour the hot sauce over the pears, and sprinkle with the rum. Carefully ignite the rum tableside with the lights turned low. Let the alcohol burn out before serving.
Nutrition Facts : Calories 188.1 calories, Carbohydrate 43.7 g, Fat 0.2 g, Fiber 2.7 g, Protein 0.5 g, Sodium 12.7 mg, Sugar 32.2 g
QUICK & EASY CARAMELIZED PEARS
Seasonal fruit is the perfect starting point for a memorable meal-ender.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- In a large skillet, melt butter over medium-high. Add pears, one cut side down, and cook until browned, then reduce heat to medium and cook 3 minutes. Turn pears to other cut side and cook 4 minutes. Add sugar and 1 tablespoon water, swirling pan to combine. Turn pears skin side down and cook until sauce is thickened slightly, 2 minutes. Stir in vanilla and pinch of salt. Serve warm with ice cream.
Nutrition Facts : Calories 135 g, Fat 6 g, Fiber 3 g, SaturatedFat 4 g
PEARS FLAMBé
A pear flambé everyone will love. My daughter loves it. Fun to make and great to taste. Serve with ice cream.
Provided by justin4102
Categories Pear Desserts
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter with 1/4 cup plus 2 tablespoons brown sugar in a heavy nonstick skillet over medium heat. Sauté pears and cinnamon until pears begin to soften, 4 to 5 minutes. Stir in rum and lime juice.
- When liquid starts to simmer, keeping your face and body away from skillet, ignite quickly with a lit match. When flames subside, remove from heat. Serve with ice cream.
Nutrition Facts : Calories 445.5 calories, Carbohydrate 62.3 g, Cholesterol 59.5 mg, Fat 19 g, Fiber 5.8 g, Protein 3.1 g, SaturatedFat 11.8 g, Sodium 62.1 mg, Sugar 50.4 g
PORK TENDERLOIN FLAMBE WITH PEARS
This is a really fun party dish, everybody wants into the act. You will have an audience, with a lot of kibitzing to flambe and the bonus is that it is a delicious impressive dish!! One of our favourite dinner parties. Serve with asparagus, and boiled/buttered/parselied baby potatoes.
Provided by Derf2440
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut tenderloins into 1 1/2 inch lengths Flatten each slice slightly with heel of hand Sprinkle salt over the bottom of a heavy (cast iron) frypan and place over moderately high heat.
- When salt is hot, add meat Reduce heat to moderately low and brown, about 15 minutes Turn and brown on the other side, 10 minutes Add butter and let melt Mix lemon juice, worcestershire sauce and tabasco, pour over meat Heat brandy in a small saucepan, ignite with a match, be careful of eye lashes and hair!
- Quickly pour over meat and rotate gently until flames die down.
- Cover and simmer 5 minutes over low heat.
- Arrange pears around meat and baste with sauce Cover and cook 5 minutes longer.
More about "pears flambé recipes"
PEAR FLAMBé - RECIPE PETITCHEF
From en.petitchef.com
Cuisine enCategory DessertServings 2Total Time 45 mins
- Peel the pear, ensuring to maintain as much of the original shape as possible. Slice the pear in half lengthwise, and scoop out the core of each half.
- Place each half in a bowl with the water and lemon juice. In a deep frying pan over medium heat, melt the butter. Just as the butter has melted, place each pear half in the pan sliced side down.
- Mix the cinnamon, brown sugar, and nutmeg together in a small bowl. Sprinkle and rub the sugar mixture over each pear half. Drizzle the vanilla and maple extract over each pear half. Drizzle 1/4 cup of the orange juice over the pears.
- Increase the heat to medium-high, and cook for 5 minutes. You want to make a slight reduction of the juice, sugar and butter in the pan. Just as the mixture gets bubbly, add the vodka.
FLAMBEED PEARS WITH CINNAMON, NUTMEG, BROWN SUGAR, …
From ritzymom.com
Estimated Reading Time 4 mins
FLAMBéED PEARS ARE THE DECEPTIVELY SIMPLE DESSERT OF …
From bonappetit.com
Estimated Reading Time 3 mins
PEARS FLAMBE RECIPE BY CANADIAN.RECIPES | IFOOD.TV
From ifood.tv
HONEY-CARAMELIZED PEARS | RICARDO
From ricardocuisine.com
GUSTO TV - PORT PEARS FLAMBE WITH WALNUT STREUSEL
From gustotv.com
Servings 1Category Dessert
MAPLE VANILLA BAKED PEARS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
HOW TO MAKE PEAR FLAMBE (COOKING ATTRACTION WITH FIRE)
From youtube.com
BOOZY STOVETOP PEARS WITH YOGURT RECIPE | BON APPéTIT
From bonappetit.com
PEARS FLAMBé - EASY COOK FIND
From easycookfind.com
PEARS FLAMBE RECIPE : TOP PICKED FROM OUR EXPERTS - RECIPESCHOICE
From recipeschoice.com
PEARS FLAMBE RECIPE BY WESTERN.CHEFS | IFOOD.TV
From ifood.tv
EASY POACHED PEAR PAVLOVA FLAMBé (WITH MERINGUE TIPS!)
From youtube.com
PEAR RECIPES
From allrecipes.com
PEARS FLAMBé – KOSHER RECIPES - OU KOSHER CERTIFICATION
From oukosher.org
BAKED PEAR WITH BRANDY, FLAMBE RECIPE – THESMARTCOOKIECOOK
From thesmartcookiecook.com
HOLIDAY CALVADOS PEAR FLAMBé - YOUTUBE
From youtube.com
LEARN HOW TO FLAMBé AT HOME: THE 12 BEST FLAMBé RECIPES
From masterclass.com
PEACH FLAMBé | RICARDO
From ricardocuisine.com
You'll also love