Brandied Baked Pears Recipes

Steps:

• Fill a large bowl halfway with cold water, and add lemon juice. Peel pears as carefully and smoothly as possible, leaving stems attached. Place pears in water as they are peeled.
• Combine sugar, cinnamon sticks, and 3 quarts water in a large stockpot. Drain pears, and add to pot. Bring mixture to a boil, reduce heat, and simmer until just tender when pierced with a knife, 10 to 30 minutes, depending on size and ripeness.
• Remove pears from liquid with a slotted spoon, and divide evenly among three quart jars.
• Raise heat under pot to high, and cook liquid until reduced to 2 cups, about 50 minutes. Remove from heat; strain liquid through a sieve lined with cheesecloth into a bowl. Divide the liquid evenly among the jars, and add about 1 cup brandy, or enough to cover pears, to each. Allow jars to cool, and screw on lids. Refrigerate for several weeks before eating to allow flavors to develop.

Steps:

• 1. Start the poaching liquid first. In large saucepan (to hold 4 pears)combine water, brandy, sugar, honey, marmalade and ginger. Bring to boil for one minute, stir and turn to simmer.
• 2. Wash and dry pears. Carefully core from the bottom, keeping pear intact and stem on. Put pears in simmering liquid and cover. Turn heat up slightly and set timer for 20 min. check pears after 20 minutes. They should feel slightly soft but intact. If too firm cook for 5-10 more minutes.
• 3. Remove pears from syrup with slotted spoon. Place into individual serving bowls that allow room for syrup. Let cool. Put dried fruit in with syrup and turn to medium heat. Set at low boil slowly for 5-10 minutes or until syrup thickens. Pour slowly over pears, dividing syrup between serving bowls. Let sit while you serve dinner or you can refrigerate if you want to serve them chilled. Delicious

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 oven to 350 degrees F (175 degrees C).
• Cut top quarter of pears off; create a well by scooping out the core, being careful not to puncture the bottom of the pear. Arrange pears in a shallow baking dish.
• Drizzle maple syrup over pears. Place 1 tablespoon brown sugar and 1 tablespoon butter in each pear; sprinkle with cinnamon.
• Bake in preheated oven until pears are easily pierced with a fork, 35 to 50 minutes. Serve with ice cream.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix 1/3 cup brown sugar with water and lemon juice together in an ungreased baking dish until sugar is dissolved. Arrange pear halves, core side down, in the dish, and baste with the sauce. Cover with aluminum foil.
• Bake pears in the preheated oven for 20 - 25 minutes, or until fork-tender but not mushy.
• Meanwhile, mix nuts together with the remaining 2 tablespoons brown sugar, 1 1/2 tablespoons brandy, and the yogurt; set aside. In a separate bowl, whip cream until stiff peaks form. Sprinkle in white sugar and remaining 2 teaspoons of brandy, or liqueur of choice, and gently whip a few strokes more.
• To serve, place one pear half in the center of each serving plate and fill core cavity with nut stuffing. Top with whipped cream. Serve warm.

Steps:

• Put oven rack in middle position and preheat oven to 450°F.
• Peel and halve pears, leaving stems intact, then core with melon-ball cutter and toss with brown sugar in a large bowl.
• Melt butter in a 3-quart shallow baking dish in oven, about 1 minute, then add pears, turning to coat with butter. Add water to dish and bake pears, turning over occasionally, until tender and edges are caramelized, 30 to 50 minutes, depending on ripeness of pears.
• Transfer pears with a slotted spoon to a plate, then add 1/4 cup brandy to baking dish and stir with a heatproof rubber spatula to dissolve any caramelized juices. Return pears to dish.
• Whisk cream in a bowl just until thick (before soft peaks form), then whisk in remaining teaspoon brandy. Serve pears with brandy sauce and drizzle with brandied cream.

Steps:

• Stir together ice cream and brandy until well blended. Cover and freeze until serving time.
• Peel, halve and core pears. Immediately sprinkle with 2 tablespoons lemon juice to prevent browning.
• In a 9 by 13 inch baking dish, mix together remaining lemon juice, butter, and honey.
• Slit vanilla bean lengthwise and scrape seeds into the butter mixture. Stir in grated lemon and orange peel, cinnamon, nutmeg and allspice.
• Score round portion of each pear half diagonally 1/8 inch deep in one direction and then in the opposite direction, creating a diamond pattern.
• Place pears cut side down in baking dish and spoon sauce over them.
• Bake in a 350 degree oven, basting often, until very tender when peirced with a fork, about 40 minutes.
• Arrange pears on serving plates, rounded side up and serve with brandy/vanilla ice cream on the same plate.

Steps:

• Preheat the oven to 400 degrees. Butter a baking dish. Cut a small cone from the bottom of each pear with a paring knife, and place a teaspoon of honey inside. Peel a strip of skin away from the top of each pear, just below the stem, but leave the stems intact. Then place the pears bottom side down in the baking dish. Sprinkle the brown sugar over the pears. Pour in water until it reaches 1/3 of the way up the side of the pears, and place the cloves in the water.
• Set the baking dish on a sheet pan, place in the oven and bake for 15 minutes. Then turn down the heat to 350 degrees and bake for two hours more, basting every 15 minutes with the liquid in the pan. From time to time, lay down the pears down in the liquid so they are thoroughly moistened and cook evenly. After two hours their skins should be shriveled and caramelized.
• Remove the pears from the oven, transfer to a platter or bowls and allow to cool. Place the liquid in the baking dish in a saucepan, and reduce to a syrup. Pour over the pears, and serve or chill and serve cold.

Steps:

• Remove stems and discard and then peel. Cut the fruit in half lengthwise and core . Place the pears in a glass bowl and set aside.
• To make the syrup: Combine in a large pot the water, sugar, cloves, ginger and cinnamon. Bring the mixture to a boil, stirring with a wooden spoon until the sugar dissolves. Reduce the heat and simmer the syrup uncovered for 10 to 12 minutes or until slightly thickened.
• Using the wooden spoon, add the pears to the hot syrup, and stir to coat well. Raise the heat under the pears and bring the syrup to a gentle boil, carefully turning over the fruit with the spoon.
• Cook the pears, turning occasionally, for 5 to 7 minutes or until tender but not too soft when pierced with a fork. Watch the fruit carefully and don't let it scorch.
• Remove the pears from the heat and stir in the brandy. Remove the pan from the heat and set on a wire rack to cool. Then, transfer the pears to a glass or porcelain bowl, and cover with plastic wrap. Chill completely before serving.

Steps:

• In a large skillet, melt butter over medium-high. Add pears, one cut side down, and cook until browned, then reduce heat to medium and cook 3 minutes. Turn pears to other cut side and cook 4 minutes. Add sugar and 1 tablespoon water, swirling pan to combine. Turn pears skin side down and cook until sauce is thickened slightly, 2 minutes. Stir in vanilla and pinch of salt. Serve warm with ice cream.