edium high heat.
Cut pears in half and scoop out
onger for a softer peach.
Use this recipe for baked apples or pears, increase
175 degrees C).
Arrange pears in an oven-proof pan
baking tray and bake for 15 mins.
Add walnuts
side.
Peel and core pears; cut pears in half lenghtwise.
Preheat the oven to 400*F. Halve and core the pears and place, cut sides face up in a shallow ovenproof dish. Brush with the butter and sprinkle with the sugar. Pour the juice into the dish and bake in the oven for 20-30 minutes until the pears are tender.
Put the caramels in a small saucepan with the cream and heat gently until smooth and creamy.
Transfer the pears to serving plates and spoon over the caramel sauce. Add a scoop of ice-cream to each serving and drizzle with nut brittle.
inch from base of pears so they will sit flat
Preheat oven to 350\u00b0F. Line a baking tray with parchment paper.
Place pear halves on prepared tray. Distribute ricotta between pear halves. Sprinkle with muesli and drizzle with honey. Bake for 20-25 mins, or until pears are tender and muesli is golden and crisp.
Distribute pears between serving plates. Drizzle with pan juices. Serve with a dollop of yogurt.
alt (preferably flakes). Roast for 30 minutes to get the
ach pear so that the pears will stand upright. Dip and
Core the pears and set inside a baking
What could be better on a cold winter day than a bowl of chili?
Eileen is a cousin's wife who came originally from East St.
Louis, Illinois.
I'm sure she found this recipe when she moved to Texas and am I glad she did.
The Burgundy Pears are French and were served at a dinner we attended in Verdun, France. They were served in small glass bowls and looked so pretty.
Core and halve the pears.
Place them face down
quarter length-wise, and core pears. Set aside.
In large
00b0F.
Halve and core pears; place in a glass baking
he mixture.
Place the pears in a 9-by-13
Halve and core pears (don't peel; personally I just use canned pears).
Spoon pecans into center of pears.
In small saucepan, combine corn syrup, brown sugar, butter, water and salt and dissolve.
Spoon over pears.
Bake at 350\u00b0 for 30 to 40 minutes. Baste frequently with syrup in bottom of dish.
Serve with whipped cream.
Serves 6.
Tip: For the orange zest, scrub the
idway through cooking. Check on pears and can baste with the
Core pears and remove skin half way down.
Combine brown sugar, walnuts and butter.
Fill center of each pear with mixture. Place pears in 8-inch baking dish.
Pour orange juice over pears. Sprinkle with grated lemon and orange peel.
Bake at 350\u00b0 for 1 hour, basting occasionally.