Core the pears and set inside a baking
en to 425. Using your favorite pastry
ear to form a cup, using a melon baller or spoon
Preheat oven to 375 degrees F (190 degrees C). Press pie crust pastry into a 9-inch pie dish and refrigerate while preparing filling.
Beat butter, white sugar, brown sugar, flour, nutmeg, allspice, salt, and cinnamon together in a bowl using an electric mixer until smooth. Beat eggs, 1 at a time, into butter mixture until incorporated; fold in pears. Pour filling into chilled crust.
Bake in the preheated oven until filling is set in the middle, 30 to 35 minutes. Cool completely before serving, about 1 hour.
Heat a large saute pan over medium heat. Melt the butter, and then add the pears, cut-side down, cooking until they are slightly golden brown, about 5 minutes. Add the brown sugar and continue cooking until caramelized, another 5 minutes. Add the bourbon, if using, and continue cooking for 5 more minutes.
Divide the pears among 4 plates, garnish with a scoop of ice cream, a drizzle of the caramel sauce and crumbled graham crackers.
Cook's Note:
Depending on the season, pears can be replaced by peaches, nectarines, apricots or plums.
To make the spiced pears: In a large non-aluminum
Place the pears in a saucepan then pour over the red wine, sugar and port. Add the juice and zest of the lemon, ginger and the cinnamon stick then bring to the boil.
Simmer in the red wine mixture until the pears are bright red and almost tender, about 20 minutes. Carefully remove the pears from the liquid, then boil the pear liquid until it has reduced and is syrupy.
Return the pears to the syrup and allow the mixture to cool until ready to serve.
50 degrees.
Cut the pears in half lengthwise, remove seeds
Peel pears and leave stem intact. In
To make sauce, combine soy sauce, lemon peel, lemon juice, sugar, cornstarch, garlic, ginger and water.
Heat vegetable oil in a large nonstick frying pan. Add chicken and stir fry over high heat for 2 minutes. Remove to platter.
Add snow peas to pan and stir fry for 1 minute. Reduce heat to medium. Return chicken to the pan.
Add scallions, pears and sauce. Cook, stirring, until sauce boils and thickens, about 3 minutes.
he stems intact, peel the pears.
In a large non
eantime, peel, core and slice pears. Place them in a medium
killet over medium heat; add pears and cook, turning occasionally, until
Prepare grill for direct and indirect heat cooking.
Core and scoop out small cavity in each pear half. Brush both sides of each pear half with melted butter.
Place pears, cut side down, over direct heat. Grill for about 2 minutes, or until blistered. Move to indirect heat, skin side down.
Mound 1 Tbs. cheese in cavity of each half.
Close lid and grill until pears are blistered and cheese is melted, about 8 minutes.
Serve drizzled with honey. Garnish with crushed nuts.
heet, toss the sweet potatoes, pears, oil, thyme, 1/2 teaspoon
Combine cranapple juice, spices and brown sugar in saucepan. Add pears and bring to a boil.
Simmer gently 1 hour. Cool and refrigerate pears in juice overnight.
Cut pears in half lengthwise and remove
Combine cranberry juice concentrate and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil.
Mix in remaining ingredients. Simmer until pears are tender and cranberries burst, stirring occasionally, about 8 minutes. Remove from heat.
Cool completely and chill thoroughly.
Can be prepared 3-4 days ahead. Cover and keep refrigerated.
Note: Be sure and use ripe pears, so buy them ahead of time.
Peel pears, core and cut into eighths.
Place in pan with wine, sugar and lemon strips.
Simmer all for 5 to 10 minutes until pears are tender but not really soft.
Core pears but do not peel.
Place in greased 9\" square pan.
Combine oats, sugar, spices and butter until crumbly.
Stuff pears letting excess fall into pan.
Pour 3/4 cup apple juice into pan.
Bake at 350 degrees for one hour, basting after 30 minutes. Add more juice if necessary.
Cool 30 minutes before serving.