ROASTED PEARS WITH BROWN SUGAR AND VANILLA ICE CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 55m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- Arrange the pears cut side up in an 8-inch square glass baking dish. Whisk the apple juice and sugar in a small heavy saucepan over medium-high heat until the sugar dissolves. Whisk in the butter. Pour the sauce over the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices, about 35 minutes.
- Spoon the pears onto plates. Top with ice cream. Drizzle with any juices and serve.
- The pears can also be served frozen. To do so, cool the pears, then place them in the freezer until frozen solid, about 8 hours.
ROASTED PEAR AND SHALLOT SALAD WITH SHERRY-DIJON VINAIGRETTE
This salad incorporates seasonal fruits and vegetables and uses simple techniques to enhance their flavor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. In a medium bowl, whisk together honey, 3 tablespoons vinegar, and 2 tablespoons oil; season with salt and pepper. Arrange pears and shallots in a single layer in a small roasting pan; pour honey mixture on top, and toss well to coat. Cook until pears and shallots are easily pierced with the tip of a paring knife, about 30 minutes, turning them over halfway through.
- Meanwhile, make vinaigrette: In a small bowl, whisk together remaining 2 tablespoons vinegar, 3 tablespoons oil, and mustard; season with salt and pepper.
- Remove roasted pears and shallots from roasting pan. Place pan over high heat; add the water, and cook, scraping up any browned bits from bottom of pan with a wooden spoon, until liquid is reduced by half. Whisk mixture into vinaigrette.
- Combine frisee and endive in a large bowl; toss with vinaigrette. Divide among plates, and arrange pears, shallots, and walnuts alongside.
ROASTED PEARS OVER RADICCHIO WITH RICOTTA SALATA AND SHERRY VINAIGRETTE
Serve this salad to make any meal a special occasion. The unique mixture of fresh flavors will delight your guests.
Provided by Allrecipes Member
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Sherry Vinaigrette: Combine vinegar, mustard, sea salt, pepper with Stevia Extract In The Raw. Whisk vigorously to dissolve. Add extra virgin olive oil and whisk in until incorporated. Set aside.
- Roasted Pears And Ricotta Salata: Preheat oven to 450 degrees F and place rack in middle position in oven.
- Toss the cut pears in the olive oil, sea salt and pepper.
- Carefully remove preheated sheet pan or saute pan from oven and spread pears out. Quickly put pears back into oven to roast approximately 5 minutes. They should be soft, but maintain firmness. Remove from oven and set aside on rack to cool.
- Shave ricotta salata or any hard cheese to substitute like pecorino romano or parmigiano reggiano.
- Place pears and cheese on radicchio and serve.
Nutrition Facts : Calories 340.9 calories, Carbohydrate 29.4 g, Cholesterol 18.9 mg, Fat 24 g, Fiber 5.8 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 423.1 mg, Sugar 17.6 g
RADICCHIO AND ESCAROLE SALAD WITH BARLEY AND ROASTED PEARS
This recipe uses 8 to 10 cups of greens. Experiment with different varieties of chicory, such as endive, radicchio, and escarole.
Provided by Martha Stewart
Categories Salad Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees with 1 rack in the middle position and 1 rack immediately below it. Toss radicchio and escarole with 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange in a single layer on a rimmed baking sheet.
- Toss pears with 1 teaspoon oil, 2 teaspoonsthyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange in a single layer on another rimmed baking sheet.
- Roast radicchio mixture on bottom rackuntil tender, about 25 minutes, and pears onmiddle rack until tender, about 40 minutes.
- Meanwhile, bring water to a boil in a mediumsaucepan. Add barley. Simmer, covered,until tender, 22 to 25 minutes.
- Whisk vinegar with remaining tablespoon oil and teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Drain barley, stir into vinaigrette.
- Mound Parmesan onto a baking sheetlined with parchment or a nonstick bakingmat, and spread into a 6-inch circle.
- Transfer radicchio-escarole mixture tobowl with barley. Cover with plastic wrap tokeep warm and to allow radicchio to wilt.As pears continue to cook, bake Parmesanon bottom oven rack until deep goldenbrown, 9 to 11 minutes.
- Toss pears with barley. Divide salad among4 plates. Break Parmesan crisp into pieces;place on top of each salad. Serve warm.
Nutrition Facts : Calories 243 g, Cholesterol 3 g, Fiber 11 g, Protein 6 g, SaturatedFat 2 g, Sodium 366 g
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