br>Steam over low heat for 2 to 2 1/2
alt (preferably flakes). Roast for 30 minutes to get the
Core and halve the pears.
Place them face down
edium high heat.
Cut pears in half and scoop out
idway through cooking. Check on pears and can baste with the
Note:
Fruit for spiced pears should be hard, ripe, but not mellow.
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
he prepared pan.
Bake for 40 to 50 minutes or
For the brandy ice cream:
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.
Preheat oven to 350\u00b0. Cube raisin bread, and mix with apples. Spread evenly in a 9x9-inch baking dish. In a bowl mix eggs with milk, sugar cinnamon, molasses, and vanilla to combine well. Pour over the bread and apples.
Bake for 18 to 22 minutes until set. Remove and let cool.
For Hard Sauce: Combine all ingredients and mix well.
Pour over your Apple Betty and enjoy!
425 degrees. Quarter 6 pears. In a large skillet
overed on medium heat for 30 minute add pears and onion and
n acidulated water.
Drain pears; pat dry with paper toweling
Core the pears and set inside a baking
ntil pastry is firm.
For the pears, place 4 cups water
Peel, wash, and dry the pears (julienne if you choose to -- ).
Place all the remaining ingredients in an oversize glass jar.
Mix well (non-metallic utensil, wood preferred) to ensure all the ingredients are dissolved.
Add the pears to the jar, mix again, and cover tightly.
Keep in refrigerator, undisturbed, for at least 3 days before use.
These pears will keep refrigerated for at least 6 months.
For the caramelized poached pears, peel and core pears; quarter lengthwise. Place pears in a