Pears Glazed With Maple Syrup Recipes

Steps:

• In a chilled mixing bowl, combine cream and cardamom and whip until cream holds soft peaks. Refrigerate, covered.
• Quarter, core, and peel pears. Cut quarters in half and sprinkle with lemon juice.
• Melt butter in a large skillet over medium-high heat. Arrange pears in skillet and cook on one side until pears just begin to brown, about 3 minutes. Add maple syrup and cook until pears are tender, about 1 minute more. Turn pears and cook for another minute. Remove from heat and allow pears to cool slightly. Transfer to bowls and serve warm, topped with whipped cream.

Steps:

• For flan:
• Simmer maple syrup in heavy medium saucepan over medium-low heat until reduced to 3/4 cup, about 7 minutes. Stir in cream; return to simmer.
• Whisk egg yolks in large bowl to blend. Gradually whisk in hot cream mixture. Whisk in salt. Strain custard into another large bowl. Cover and chill until cold, at least 2 hours and up to 1 day.
• Preheat oven to 300°F. Stir sugar, 1/4 cup water, and light corn syrup in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes. Pour syrup into 9 1/4x5 1/4x3-inch nonstick metal loaf pan, tilting pan carefully to coat sides. Let stand 10 minutes.
• Pour custard into pan with syrup. Place loaf pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of loaf pan. Cover roasting pan with foil. Pierce foil all over with fork. Bake flan 1 hour 45 minutes. Increase oven temperature to 325°F. Uncover and bake until flan is set around edges but center moves slightly when pan is gently shaken, about 1 hour longer. Remove flan from water. Transfer to rack; cool to room temperature. Cover and refrigerate overnight.
• For pears:
• Preheat oven to 375°F. Melt butter in heavy large ovenproof skillet over medium-high heat. Arrange pears, 1 cut side down, in skillet. Cook until brown, about 4 minutes. Turn onto second cut side and cook until brown, about 4 minutes longer. Stir in maple syrup; bring to boil. Place in oven and bake until pears are tender, about 25 minutes. Using slotted spoon, transfer pears to plate. Whisk crème fraîche and salt into sauce in skillet. Return pears to skillet and toss to coat.
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• Run sharp knife around edge of flan to loosen. Invert flan onto platter. Surround with pears and sauce.

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:

• For Flan: Simmer maple syrup in heavy medium saucepan over medium-low heat until reduced to 3/4 cup, about 7 minutes.
• Stir in cream; return to simmer.
• Whisk egg yolks in large bowl to blend.
• Gradually whisk in hot cream mixture.
• Whisk in salt.
• Strain custard into another large bowl.
• Cover and chill until cold, at least 2 hours and up to 1 day.
• Preheat oven to 300°F.
• Stir in sugar, 1/4 cup water, and light corn syrup in heavy medium saucepan over low heat until sugar dissolved.
• Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes.
• Pour syrup into 9x5x3-inch nonstick metal loaf pan, tilting pan carefully to coat sides.
• Let stand 10 minutes.
• Pour custard into pan with syrup.
• Place loaf pan in large roasting pan.
• Add enough hot water to roasting pan to come halfway up sides of loaf pan.
• Cover roasting pan with foil.
• Pierce foil all over with fork.
• Bake flan 1 hour 45 minutes.
• Increase oven temperature to 325°F.
• Uncover and bake until flan is set around edges but center moves slightly when pan is gently shaken, about 1 hour longer.
• Remove flan from water.
• Transfer to rack; cool to room temperature.
• Cover and refrigerate overnight.
• For Pears: Preheat oven to 375°F.
• Melt butter in heavy large ovenproof skillet over medium-high heat.
• Arrange pears, 1 cut side down, in skillet.
• Cook until brown, about 4 minutes.
• Turn onto second cut side and cook until brown, about 4 minutes longer.
• Stir in maple syrup; bring to boil.
• Place in oven and bake until pears are tender, about 25 minutes.
• Using slotted spoon, transfer pears to plate.
• Whisk creme fraiche and salt into sauce in skillet.
• Return pears to skillet and toss to coat.
• Run sharp knife around edge of flan to loosen.
• Invert flan onto platter.
• Surround with pears and sauce.

Steps:

• In a large bowl, combine the first six ingredients. Transfer to a greased 1-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until pears are tender., In a small bowl, combine the topping ingredients. Serve with warm pears.

Steps:

• Position rack in center of oven; preheat to 375°F. Place nuts in plastic bag; crush coarsely with rolling pin. Transfer to bowl. Mix in sugar, butter, flour and liqueur.
• Using melon baller, core each pear half, creating cavity. Arrange pears, cut side up, in 11x7-inch glass baking dish. Mound nut mixture in cavities, dividing equally and pressing to compact. Pour apple juice into dish around pears. Drizzle pears with maple syrup.
• Bake pears until tender when pierced with small sharp knife, basting occasionally with juices, about 45 minutes. Transfer pears to plates. Drizzle with juices.