If using fresh pears, cook in water with sugar until soft to the touch; drain well.
Drain canned pears well.
Place on an ovenproof plate.
Put one chocolate covered mint on top of each pear half.
Broil or bake pears in oven at 375\u00b0 to 400\u00b0 for 10 to 15 minutes, until chocolate is melted.
Remove from oven.
Garnish with grapes or walnut halves.
Serve with whipped cream or vanilla ice cream.
egetables and herbs needed for the SAUTE FOR FRESH ITALIAN SAUCE (1 medium
tcher to do it for you as the slashing
tems and cores from dried pears.
Chop into 1/2
Fill pie shell with sliced pears.
Mix together 1/4 cup of the sugar,the salt, cornstarch, lemon rind, and lemon juice and spread over the pears.
Mix together remaining sugar, spices and flour and add to butter.
Stir with a fork until crumbly and sprinkle over pears.
Bake at 450F for 15 minutes, reducing to 350F to bake about 30 minutes more.
edium high heat.
Cut pears in half and scoop out
Sift white sugar with cornstarch.
Blend with other ingredients.
Cook in heavy saucepan over medium heat until sauce thickens.
Arrange pear halves in baking dish.
Spoon sauce over pears.
Bake at 350\u00b0 for 15 minutes.
Serve warm.
If fresh pears are used, check for tenderness of pears.
They may need to bake a little longer.
Mix pears with sugar and nuts.
Let stand 1 hour, stirring often.
(Frozen pears may be used for fresh ones.)
Add dry ingredients to pears; add oil, vanilla and egg.
Mix by hand, mixture is very thick.
Pour into tube pan and bake about 1 1/2 hours at 350\u00b0.
Beat margarine and sugar until light and creamy.
Add eggs; beat well.
Stir in mashed pears.
Sift flour, soda and salt and add to creamed mixture with sour milk. Fold in nuts.
Put into 1 large 9 x 5-inch pan or 2 smaller pans.
Cook at 350\u00b0 for about 55 minutes.
Use fresh pears and double this recipe.
Put in 3 bread-size pans about 3 inches high.
idway through cooking. Check on pears and can baste with the
Preheat oven to 400\u00b0.
Pierce bottom of each pear with a clove.
Place pears on sides in deep casserole dish.
Combine wine, sugar and water.
Pour over pears.
Syrup need not cover pears.
Cover and bake for 30 minutes.
Turn pears over carefully. Uncover and bake for about 30 minutes more.
Test for doneness with fork or toothpick.
Serve hot or cold in wine syrup, topped with whipped cream.
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.
Pare, halve and core pears; chop to make 1 cup.
In a large bowl, beat oil and sugar until blended.
Beat in eggs, one at a time; add sour cream and vanilla.
Sift together flour, salt, soda, cinnamon and nutmeg.
Add to oil-sugar mixture and continue to beat until well blended.
Add nuts and pears; mix well.
Spoon into well-greased 9 x 5-inch loaf pan.
Bake at 350\u00b0 for about 1 hour.
Cool in pan 10 to 15 minutes.
Turn out and cool on rack.
n a single layer. Cook for about 5 minutes on each
150 degrees C).
Place pears in a small ovenproof pan
continue boiling, uncovered, for 2 minutes. Add pears and bring to a
Preheat oven to 350\u00b0.
Place pears in large saucepan and cover with water. Bring to a boil and cook until the pears are slightly tender. Drain.
Place the pears, cavity side up, in an 8x8 baking dish, lightly greased.
Combine the orange juice concentrate and honey in a small bowl and mix well. Drizzle over the pears. Sprinkle with the nutmeg and place the slivers of butter in the pears cavities.
Bake for 35 minutes.
Cut pears in half lengthwise, but do not peel them.
Remove the cores, and place the pears, cut side up, in a nonreactive casserole.
Fill the hollow within the pear with wine, then pour the maple syrup over the pears. Sprinkle with sugar on top.
Bake pears in a preheated 350 degree oven for about 20 minutes, until tender.
Preheat
oven to 350\u00b0.\tArrange pears in 2 quart casserole. In\tsmall saucepan, heat pineapple juice, sweetener and ginger to boiling.
Pour
over
pears.
Bake,
covered, for 45 minutes or until
pears
are
tender.\tSpoon
warm pear halves with liquid into 6
serving
dishes.
Top each with 1 teaspoon of preserves. Makes
6
(1/2
pear) servings with 53 calories each.