SAUTEED PEARS WITH BALSAMIC VINEGAR
Got this recipe from a "Desserts of Italy" class. This dessert couldn't be easier. The class thought it sounded wierd, pears and balsamic vinegar. However, it was great and made a wonderful dessert since it wasn't too sweet.
Provided by Ducky
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Cut each pear into 8 wedges, removing the core and stem.
- Melt butter in large skillet over medium heat.
- Add sugar and pears, stirring gently.
- Cook until lightly brown, approximately 5 minutes.
- Remove to plates and drizzle each pear with several drops of balsamic vinegar.
- Serve warm or room temperature.
Nutrition Facts : Calories 111.2, Fat 5.9, SaturatedFat 3.6, Cholesterol 15.3, Sodium 1.6, Carbohydrate 16, Fiber 2.6, Sugar 11.3, Protein 0.4
SAUTEED PEARS
Ripe pears are sauteed with butter and sugar until golden.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 4
Steps:
- Cut each pear into 8 wedges. Toss the pears and the lemon juice in a non-reactive medium bowl, and set aside.
- Melt the unsalted butter in a large skillet over medium heat. Add the pears and about 1/2 cup water. Sprinkle with the sugar. Simmer until the water has evaporated and the pears turn golden brown, stirring occasionally, about 8 minutes. Serve warm with hot cereal.
SAUTEED PEARS WITH PUMPKIN SEED PRALINE CREAM
Steps:
- Saute pears in butter for about 3 to 4 minutes or until just soft and golden. Add the vanilla, port and lemon juice. Toss for a couple of minutes just to reduce sauce a little. Remove from heat. Whip cream with icing sugar until peaks begin to form. Fold in the ground praline. Serve over warm pears.
- In a medium saucepan with heavy bottom on high, heat sugar until melted and starting to turn amber. Add the pumpkin seeds and continue to cook for about 2 minutes or until sugar turns a rich brown caramel color. Be cautious because seeds will pop. Tilt pan to blend sugar, do not stir. Ensure that you have a baking sheet lined with parchment paper ready as mixture is very hot. Remove from heat immediately and pour onto baking sheet. Let cool completely. Transfer to food processor and grind.
ENDIVE SPEARS WITH STILTON CHEESE, TOASTED PECANS, AND SAUTEED PEARS
Steps:
- In a large saute pan, over medium heat, add the butter and sugar. Add the diced pears and cook until well caramelized, approximately 8 minutes.
- In a small mixing bowl, whisk together the garlic, red wine vinegar, salt, fresh ground pepper and olive oil. Add the mixture to the Stilton. Assemble the spears 1 by 1, starting with the cheese then the sauteed pear and topping them off with a toasted pecan. These can be garnished with a sprig of watercress or other herb, if desired. Arrange the spears on a plate by first making a small mound of cream cheese and then sticking each spear into the cream cheese in a floral, 3-dimensional pattern.
SAUTéED PEARS WITH BACON AND MUSTARD DRESSING
Pears and walnuts are delicious together; walnuts and bacon make total sense. When you combine them all, it's magic.
Provided by Chris Morocco
Categories Bon Appétit Pear Walnut Side Bacon Thanksgiving
Yield 8 servings
Number Of Ingredients 8
Steps:
- Cook bacon in a large skillet over medium, stirring occasionally, until golden brown and crisp around edges, 10-12 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour off all but 1 Tbsp. bacon fat from skillet.
- Season pears with salt and pepper and cook in skillet with bacon fat over medium-high, turning occasionally, until golden brown and starting to soften (they should be slightly firm at cores), 5-7 minutes. Transfer to a platter; let cool.
- Meanwhile, whisk vinegar, mustard, and 3 Tbsp. oil in a small bowl to combine; season dressing with salt and pepper. Toss walnuts with remaining 2 tsp. oil in another small bowl; season with salt. Drizzle dressing over pears and scatter walnuts and bacon on top. Just before serving, top with chives.
- Do ahead
- Dish (without chives) can be made 3 hours ahead. Store tightly wrapped at room temperature.
CHICKEN WITH SAUTEED PEARS AND ROSEMARY SAUCE
Categories Milk/Cream Chicken Fruit Sauté Low Sodium Apple Pear Rosemary Marsala Red Wine Fall Bon Appétit
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons oil in heavy medium saucepan over medium-high heat. Add onion and garlic; sauté until tender, about 5 minutes. Add apple juice, red wine, vinegar, rosemary, thyme and crushed red pepper; bring to boil. Reduce heat; simmer until mixture is reduced to 1 1/2 cups, stirring occasionally, about 20 minutes. Strain mixture into small saucepan; discard solids. Add cream and simmer until reduced to sauce consistency, about 12 minutes.
- Meanwhile heat 2 teaspoons oil in heavy medium skillet over medium heat. Add pear slices; sauté until tender and golden brown, about 8 minutes. (Sauce and pears can be prepared 2 hours ahead. Cover separately and refrigerate. Rewarm pears over medium-low heat before serving.)
- Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté until cooked through and golden brown on both sides, about 4 minutes per side. Add Marsala and bring to boil. Stir in reserved sauce, turning chicken once to coat. Cook until heated through, about 2 minutes longer.
- Divide chicken among 4 plates. Spoons some sauce around chicken on each plate. Garnish with pear slices.
SAUTEED PEARS WITH MIXED GREENS
Pears are sauteed, then served over mixed greens tossed with a champagne vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- In a small bowl, combine the vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisk in oil; combine well. Set aside.
- Spray a large skillet with cooking spray. Add the pear slices, in batches if needed; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Saute slices over medium-high heat until golden brown, 4 to 6 minutes. Reduce heat to medium, turn pears over, and cook until golden brown, 3 to 5 minutes. Add Calvados, and cook, until liquid has reduced by half, 1 to 2 minutes. Remove pan from heat, and set aside.
- To serve, toss the salad greens with the prepared vinaigrette. Place on serving plates, arrange pears on top of greens, and drizzle any collected juices from the pan over the pears. Garnish with the dried cranberries.
Nutrition Facts : Calories 146 g, Fat 7 g, Fiber 3 g, Protein 1 g, Sodium 271 g
SAUTEED PEAR SALAD
This crispy, sweet salad is so quick and easy to make for a light summer dish. This salad would also be delicious using apples too. To add a bit more crunch, I also added a few toasted pecans. I found this recipe in a Good Housekeeping magazine.
Provided by CarolAT
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In large serving bowl, place lettuce.
- In 12-inch nonstick skillet, heat oil (or butter) on medium-heat 1 minute. add pears and cook 10 to 15 minutes or until they begin to soften and turn golden.
- Meanwhile, in cup, stir vinegar, Dijon mustard, sugar, salt, and pepper.
- Add vinegar mixture to pears in skillet, and cook 1 minute or until liquid begins to thicken.
- Pour pears and liquid from skillet into bowl with lettuce, toss to coat. Serve immediately.
Nutrition Facts : Calories 89, Fat 3.6, SaturatedFat 0.5, Sodium 156.1, Carbohydrate 14.5, Fiber 3.1, Sugar 9.1, Protein 0.9
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