Roasted Pears In Red Wine And Cinnamon Glaze Recipes

Steps:

• Preheat oven to 400 degrees.
• Quarter the fruit and remove all the seeds and pits. Combine the honey, brown sugar, wine and cinnamon in a 9-inch baking dish. Add the fruit and toss to coat. Bake until tender, 20 to 30 minutes. When the fruit is done, remove it and lower the oven temperature to 350 degrees. Meanwhile, toss the almonds and granulated sugar together, then add the egg white and mix well to coat. Lightly grease a baking sheet and spread the almond mixture on it. Bake the almonds, turning them with a spatula every 5 minutes until golden brown and caramelized, 10 to 12 minutes. Serve the fruit warm or at room temperature, with the almonds sprinkled on top.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Cut a small slice off the bottom of each pear so they sit up. Put the pears into a casserole dish and pour over the wine. Cut the butter into cubes and push a cube onto the top of each pear. Sprinkle over the sugar, scatter in the cinnamon and star anise. Cover with a lid or foil, then bake in the oven for 30 mins.
• Remove the pears from the oven, baste them well in their juices, then return to the oven, uncovered, for 40 mins, basting occasionally, until the pears are soft and wrinkled. The pears can be prepared to this point up to 2 days ahead and reheated in a low oven. Serve the pears warm with the juices and a spoonful of something creamy, such as mascarpone.

Steps:

• Combine the wine, water, sugar, cinnamon stick, cloves and lemon slices in a saucepan. Bring to a boil and simmer, uncovered, until the mixture is reduced to approximately 4 cups liquid. Set aside until ready to use.
• Preheat the oven to 350 degrees. Peel the pears but leave the stems on. Place the pears upright in a baking dish just large enough to hold them comfortably. Bring the wine mixture to a boil again and pour it over the pears (it will not cover them completely). Bake for 1 hour, basting every 15 minutes. The pears should darken to a rich mahogany color as they cook.
• When the pears are done (still firm but easily pierced with a fork), remove them from the oven. The liquid in the baking dish should be syr-upy. If it is not, transfer it to a saucepan and cook on the stove over a high heat until there are approximately 2 cups of syrup.
• Place the pears in compote or similar dishes and cover with syrup. The pears may be served with a ricotta cream sauce (see following recipe).

Steps:

• Put sugar, wine, water, cinnamon, cloves and lemon rind in a large saucepan and heat gently until the sugar dissolves.
• Peel the pears leaving the stalks on.
• Cut off the core at the base. You are only cutting a small amount (5mm) to help the pears stand upright.
• Add pears to the saucepan.
• Cover and simmer gently for 20 - 25 minutes or until the pears are soft and coloured by the wine. (You can weight the pears down by an upside down cereal bowl to help them get coloured).
• Remove the pears carefully from the saucepan with a slotted spoon and place standing upright in a heatproof bowl or dish (I use a plastic Tupperware dish with a lid so that it can be put in the fridge later).
• Increase the heat and boil the liquid in the saucepan rapidly until the liquid reduces and it thick and syrupy. This can take between 10 and 20 minutes dependent on the quantity of liquid.
• Take the saucepan off the heat and allow to cool slightly. (Careful the sugary liquid is very hot).
• Strain the liquid to remove lemon rind and cloves and pour over the pears. (I hold a sieve over the pears to do this).
• When the pears and the syrup are quite cold chill in the fridge for several hours or overnight. Spoon the syrup over them from time to time this helps to give them more colour. (Again I weight them down with an upside down cereal bowl).

Steps:

• Preheat oven to 350°F. Stir wine, pomegranate juice, sugar, cinnamon stick, and orange peel in medium saucepan over medium heat until sugar dissolves, about 3 minutes.
• Using small melon baller, core pears from bottom of wide end. Trim bottoms flat and stand upright in 8x8x2-inch baking dish. Pour pomegranate-wine sauce over pears. Roast pears until tender when pierced with knife, basting pears with sauce every 20 minutes, about 1 hour. Using spatula, transfer roasted pears to serving platter. Transfer pan juices to small saucepan. Simmer until reduced to 2/3 cup, about 5 minutes. (Can be made 4 hours ahead. Let sauce and pears stand at room temperature. Rewarm sauce before continuing.)
• Spoon glaze over pears. Serve warm or at room temperature with vanilla ice cream and biscotti.

Steps:

• Peel and core the pears but leave stems intact.
• Put pears in a heavy casserole large enough to hold them comfortably, stems up. Pour in the wine and enough water to cover the pears. Add the sugar and cinnamon.
• Simmer, uncovered, for about 5 hours, or until the liquid has reduced to a glaze. If the syrup is too liquid but the pears are cooked, remove them to a serving dish. Boil the liquid down until it is thick enough to coat the spoon. Pour over the pears and allow them to cool at room temperature.
• Serve the cream separately.

Steps:

• bring a pan of water to a boil.(large enough to put your steamer in or a casserole dish).
• Meanwhile put the orange rind, juice, honey, wine, cinnamon stick, apple pie spice, vanilla bean and clove and bring to a boil, stirring frequently.
• Remove from heat.
• Peel pears, leaving stem intact, and cut off a small piece rom the bottom so the poears can stand up.
• Put into heatproof bowl or casserole dish and pour wine mixture over them.
• Cover the bowl or dish with tin foil and tie with kitchen string.
• Put the bowl in the steamer and cover with a tight fitting lid. Set the steamer over hte pan and steam for 35-40 min, until the pears are tender.
• Remove the pan from the steamer and let cool completely.
• Transfer to a serving dish standing upright.
• Remove the cinnamon stick, clove, vanilla bean from the wine mixture and bring to a nboil and cook til reduced by 1/2.
• Put the arrowroot or flour into the wine sauce and simmer gently, will make a paste. Remove from pan and let cool.
• Pour the wine sauce over the pears and chill for at least 3 hours.
• Top with whipped cream.