Mama Mangia
Super Moderator
Here we go with PEARS!
What wonderful ways have you enjoyed pears?
Post away.......................
Brandy Pears with Almond Crunch
Almond Topping
1 large egg white
3 tablespoons sugar
3/4 cup sliced almonds with skins
1/2 teaspoon vanilla
Pear
2 tablespoons unsalted butter
3 tablespoons packed dark brown sugar
3 tablespoons water
3/4 teaspoon ground cardamom
1/4 teaspoon cinnamon
2 Bosc pears
2 tablespoons brandy
To begin make the almond topping. In a medium sized bowl whisk together egg white, vanilla and sugar. To this mixture add the almond slices. Stir until the almonds are well coated.
Butter a cookie sheet. Spread the coated almonds in a thin, even layer on the cookie sheet.
Bake in a pre-heated 350 degree F oven until crisp and golden, about 15 to 20 minutes. Be sure they are well toasted because it is very difficult to remove them from the cookie sheet if they are under cooked.
Remove the almonds from the oven and allow to cool.
Break topping apart with the back of a wooden spoon and scrape off the cookie sheet with a metal spatula. Set aside.
Now you are ready to make the syrup to go over the pears. To create the syrup, melt the butter in a small saucepan over a medium heat. Add the brown sugar, water, cinnamon and cardamom and stir until sugar is dissolved.
Split each pear in half (do not peel)and remove the seeds with a melon ball scoop and place the pear halves in an 8 inch baking pan. Drizzle pears with syrup and turn until well coated.
Place the pears in a pre-heated 425 degree F oven and roast, turning once, for about 25 minutes. The pears will be tender and the syrup will be caramelized when done.
Remove the pears from the baking pan using a slotted spoon and place each half on a plate. Add brandy to the pan juices and stir until well combined.
Add a scoop vanilla ice cream to the plates then drizzle the pears and the ice cream with the syrup. Top with toasted almonds.
Pear Pudding
½ cup butter, melted
½ cup white sugar
½ cup brown sugar
1 cup all-purpose flour
2 tsp baking powder
¼ tsp salt
1 cup milk
1 tsp vanilla extract
2 cups chopped, peeled pears
2 tsp ground cinnamon, divided
½ tsp allspice, or ¼ tsp nutmeg
Preheat oven to 375 degrees F (190 degrees C).
In small baking dish, combine butter, vanilla, milk and sugars. Blend in flour, 1 tsp cinnamon, allspice or nutmeg, baking powder, salt until smooth.
In microwave-safe bowl, combine pears mixed with 1 tsp cinnamon. Microwave until apples are soft, 2 to 5 minutes. Mix pears into the batter.
Bake in preheated oven 30 minutes, or until golden.
Serve with ice cream or with a butterscotch or caramel dessert sauce (or combination of both).
What wonderful ways have you enjoyed pears?
Post away.......................
Brandy Pears with Almond Crunch
Almond Topping
1 large egg white
3 tablespoons sugar
3/4 cup sliced almonds with skins
1/2 teaspoon vanilla
Pear
2 tablespoons unsalted butter
3 tablespoons packed dark brown sugar
3 tablespoons water
3/4 teaspoon ground cardamom
1/4 teaspoon cinnamon
2 Bosc pears
2 tablespoons brandy
To begin make the almond topping. In a medium sized bowl whisk together egg white, vanilla and sugar. To this mixture add the almond slices. Stir until the almonds are well coated.
Butter a cookie sheet. Spread the coated almonds in a thin, even layer on the cookie sheet.
Bake in a pre-heated 350 degree F oven until crisp and golden, about 15 to 20 minutes. Be sure they are well toasted because it is very difficult to remove them from the cookie sheet if they are under cooked.
Remove the almonds from the oven and allow to cool.
Break topping apart with the back of a wooden spoon and scrape off the cookie sheet with a metal spatula. Set aside.
Now you are ready to make the syrup to go over the pears. To create the syrup, melt the butter in a small saucepan over a medium heat. Add the brown sugar, water, cinnamon and cardamom and stir until sugar is dissolved.
Split each pear in half (do not peel)and remove the seeds with a melon ball scoop and place the pear halves in an 8 inch baking pan. Drizzle pears with syrup and turn until well coated.
Place the pears in a pre-heated 425 degree F oven and roast, turning once, for about 25 minutes. The pears will be tender and the syrup will be caramelized when done.
Remove the pears from the baking pan using a slotted spoon and place each half on a plate. Add brandy to the pan juices and stir until well combined.
Add a scoop vanilla ice cream to the plates then drizzle the pears and the ice cream with the syrup. Top with toasted almonds.
Pear Pudding
½ cup butter, melted
½ cup white sugar
½ cup brown sugar
1 cup all-purpose flour
2 tsp baking powder
¼ tsp salt
1 cup milk
1 tsp vanilla extract
2 cups chopped, peeled pears
2 tsp ground cinnamon, divided
½ tsp allspice, or ¼ tsp nutmeg
Preheat oven to 375 degrees F (190 degrees C).
In small baking dish, combine butter, vanilla, milk and sugars. Blend in flour, 1 tsp cinnamon, allspice or nutmeg, baking powder, salt until smooth.
In microwave-safe bowl, combine pears mixed with 1 tsp cinnamon. Microwave until apples are soft, 2 to 5 minutes. Mix pears into the batter.
Bake in preheated oven 30 minutes, or until golden.
Serve with ice cream or with a butterscotch or caramel dessert sauce (or combination of both).
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