Baked Pears With Wine And A Walnut Cream Recipes

Steps:

• Preheat oven to 350°. Place pear halves, cut side up, in a shallow 1-qt. baking dish. Place butter in the center of each; drizzle with lemon juice. , Combine sugar and cinnamon; sprinkle over pears. Top with marmalade. Bake, covered, until heated through, 15-20 minutes.

Steps:

• Preheat the oven to 350°F. Lightly butter and flour a 9-inch round cake pan and tap out the excess flour.
• To prepare the cake, in a bowl, combine the flour, baking powder and salt and whisk 8 to 10 times until well mixed.
• Using an electric mixer set on medium-high speed, cream the butter and sugar. Add the egg yolks and beat until smooth. Add the dry ingredients in 3 or 4 batches, alternating with the milk and ending with the dry ingredients. Stir well and fold in the nuts and vanilla.
• Using an electric mixer set on medium-high speed, beat the egg whites until they hold stiff peaks. Fold the whites into the batter just until mixed. Spread the batter in the cake pan. Bake in the center oven rack for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Turn out onto a wire rack to cool.
• To prepare the pears, in a sauté pan or skillet, melt the butter over medium-high heat and cook the pears, stirring, for about 5 minutes, or just until softened. Sprinkle with the sugar. Add the cinnamon, nutmeg and lemon juice and mix well. Cover to keep warm.
• To make the cream, using an electric mixer set on medium-high speed, whip the cream and sugar until the cream is thick but not dry. Add the cinnamon and continue whipping until the cream is the desired consistency. Serve the cake topped with the pears and cream.

Steps:

• Preheat the oven to 220ºC/425ºF/gas 7. Score down the length of the vanilla pod and remove the seeds by scraping a knife down the inside of each half. Put the pears into a tight-fitting ovenproof pot or pan, add the 125g of sugar, wine, vanilla pod and seeds, and the peel and juice of 1 orange and bring to the boil. Sprinkle over half the walnuts and then put in the oven to bake. Every so often, baste the pears with the syrup they are cooking in, as this will give them a nice glaze. Cook for around 20 to 30 minutes, depending on the ripeness, until the pears are tender but still holding their shape, then remove from the oven and allow to cool while you roast the remaining walnuts on a baking tray in the oven for 5 minutes - make sure you keep an eye on them as they can quickly go from golden to black and you don't want burnt walnuts! Remove the vanilla pod from the syrup. When the walnuts are done, either whizz them in a food processor or bash them up with a pestle and mortar until you have a paste. Whip up the mascarpone with the walnut paste, the zest and juice of the other orange and enough sugar to sweeten, and serve this cream with the baked pears, the nuts, some orange peel and some of the cooking syrup.