Orange Liqueur Pears Recipes

Steps:

• Peel the pears. You can halve and core them, or leave them whole: just carefully core the blossom end of each pear and remove the seeds.
• Place the pears into a large saucepan. Fill with enough water to cover the pears by 1 inch. Stir in the sugar and bring to a boil. Reduce heat and simmer uncovered until the liquid has reduced into a light syrup; this may take up to 1 hour. Remove from the heat and stir in the vanilla. Cool until just warm, then stir in the liqueur and serve.

Steps:

• Core and halve the pears.
• Place them face down in a greased baking dish.
• Whisk together the orange juice, cornstarch, cinnamon, cloves, sugar and water.
• Pour over the pears.
• Sprinkle over the raisins.
• Cover the baking dish with aluminium foil and bake in a 425 F or 220 C oven for 25 minutes.
• This is the time needed to bake fairly hard pears, so if yours are soft you may be able to take them out after 10-15 minutes.
• Take the dish out of the oven.
• Using a spoon, scoop up any juice on the bottom of the pan and drizzle it over the pears.
• Sprinkle over the brown sugar.
• Turn on the top element of the oven and put the pears back in the oven for a couple minutes until they start to brown on top.
• Remove from the oven.
• Divide between two bowls and serve topped with a scoop of vanilla ice cream.

Steps:

• Combine 2 cups cranberry-raspberry juice drink, 1 1/4 cups sugar, 1/2 cup Campari and orange peel strips in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Cover and reduce heat to very low, keeping poaching liquid hot.
• Peel pears, leaving stems attached. Rub pears all over with cut lemon halves. Using melon baller, remove cores through wide end of pears, then cut thin slice off wide ends so that pears can stand upright. Add pears to poaching liquid. Simmer uncovered over medium-low heat until pears are tender, turning occasionally, about 20 minutes. Cool pears in poaching liquid. Refrigerate until cold, at least 6 hours.
• Puree raspberries with their syrup, 2 tablespoons orange liqueur and currant jelly in blender. Strain raspberry sauce through fine sieve. Chill until cold, about 1 hour. (Pears and raspberry sauce can be prepared 1 day ahead. Cover separately and keep refrigerated.)
• Whisk mascarpone, 2 tablespoons powdered sugar and remaining 2 tablespoons orange liqueur in bowl to blend.
• Spoon some raspberry sauce onto plates. Stand pears upright in center of sauce. Spoon dollops of mascarpone mixture alongside. Garnish with mint leaves and serve.