edium high heat.
Cut pears in half and scoop out
ith salt (preferably flakes). Roast for 30 minutes to get the
bowl.
Peel the pears and quarter them lenghtwise. Core
he prepared pan.
Bake for 40 to 50 minutes or
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.
idway through cooking. Check on pears and can baste with the
ater over low heat. Cook for 3 mins, or until sugar
Preheat the oven to 325\u00b0F. Grease a shallow ceramic baking dish large enough for the pears to fit neatly in one layer and arrange pears in it. Brush with melted butter and sprinkle with sugar. Place the vanilla bean and seeds in the dish with 1/4 cup water. Cover with foil.
Bake for 1 hour, basting with juices every 15 mins, or until tender when tested with a skewer. Increase oven temperature to 400\u00b0F. Remove the foil. Bake for 15 mins, or until fruit is browned and slightly caramelized. Serve warm with whipped cream.
o 375 degrees.
For the pears: In a large bowl
ender, about 5 minutes. Remove cooked pears to a warm chafing dish
and let the dough rest for 15 to 20 minutes. The
For the brandy ice cream:
ling-film & allow to stand for 8-10 minutes.
Meanwhile
Note:
Fruit for spiced pears should be hard, ripe, but not mellow.
Puree the pears, berries and cinnamon in a blender or food processor.
If desired, substitute peaches or nectarine for the pears.
Add the cran-raspberry beverage and blend again.
Chill. When ready to serve, garnish with additional berries and a dollop of yogurt.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
Mix all ingredients; bake at 350\u00b0 for 45 minutes to 1 hour. This is good, tastes a lot like sweet potato pie to me.
utter ingredients till smooth. Refrigerate for 30 min to firm slightly
eat to medium-low. Cook for 15 minutes.
Give the