Roasted Pears With Chestnut Honey Recipes

Steps:

• Preheat oven to 400°. Core pears from bottom, leaving stems intact. Place in a greased 11x7-in. baking dish. Sprinkle with cardamom, sugar, cinnamon and cloves. In a small saucepan, combine water and honey; bring to a boil for 3 minutes. Pour over pears., Bake, uncovered, until tender, 45-55 minutes, basting every 15 minutes. Serve warm with whipped cream.

Steps:

• Preheat the oven to 375 degrees F.
• Place the pears, cut-side up, in a shallow 2-quart baking dish. Sprinkle with the sugar and cinnamon, and add a small pat of coconut oil to each pear half. Pour the wine into the bottom of the baking dish, being careful not to disturb the pears. Sprinkle the currants over the pears -- it's OK if some fall into the wine. Place in the oven and cook until fork tender, about 50 minutes.
• To serve, set pears on a plate and dollop with mascarpone. Drizzle with some of the juices and currants from the baking pan.

Steps:

• Preheat the oven to 200°C. Simmer the honey, juices, rinds, vanilla bean and seeds in a small saucepan over a medium heat until reduced to a light syrup (8-10 minutes).
• Place the pears, cut-side up in a roasting pan large enough to fit the pears snugly. Pour over the honey mixture and roast, basting occasionally, until tender and beginning to caramelise (20-25 minutes).
• Remove the pears from pan, stir through the orange-blossom water and serve the pears and syrup with

Steps:

• Preheat oven to 350 degrees. Place the hazelnuts on a baking sheet and bake until toasted, about 10 minutes. Place the nuts between 2 kitchen towels and rub to remove as much skin as possible. Coarsely chop the nuts and set aside.
• Melt the butter in a medium-size cast-iron skillet over medium-high heat. Add the pears and cook until caramelized on both sides, about 3 to 5 minutes. Lower the heat and add the honey to the skillet. When the honey melts, turn the pears to coat them on both sides. Cover and cook until the pears are tender but not too soft, about 5 minutes.
• Cut each pear half across into 1/4-inch-thick slices, but keep the shape intact. Place each pear half onto 1 plate and fan it forward. Place a piece of Stilton beside the pears and scatter each plate with some of the hazelnuts. Serve immediately.

Steps:

• 1-9″ non-stick round spring-form cake pan - buttered and floured Preheat oven to 350°F. Step 1: In a small bowl, combine the chestnut flour, baking powder and salt. Set aside. Step 2: Place the eggs in a large bowl. With an electric mixer, using the whisk attachments, whip at high speed for 4 to 5 minutes, until soft peaks form and the mixture is a pale cream color. Add the sugar gradually, until well incorporated. Scrape the sides of the bowl and add the vanilla. Continue whipping at high speed for another 30 seconds. Step 3: With a wooden spoon or silicone spatula, fold the chestnut flour mixture into the egg mixture until just incorporated. Then fold in the butter. Do not overmix or the cake will not rise. Step 4: Pour mixture into the prepared pan and bake for to 25 to 30 minutes until just golden and a toothpick inserted in the center comes out clean. Remove from oven and let cool in its mold to room temperature before serving. Step 5: When ready to assemble the dessert, heat a non-stick frying pan over medium-high heat. Add the butter. Once melted, add the pear slices and sauté for 3 to 4 minutes until golden. Reduce heat to medium, sprinkle the pear slices with the sugar and flip them, being careful not to break them. Continue to sauté for 2 to 3 minutes until golden. Remove pear slices from pan and set aside. Step 6: Return the pan just used for sautéing the pears to the stove, and heat over medium heat. Add the honey and lemon juice and turn off the heat. Stir until the honey become liquid-y (about 5 seconds) and set aside. Step 7: To serve, place a slice of cake in the center of a dessert plate. Place a few warm pear slices next to it. Drizzle with the chestnut honey syrup. Garnish with an herb sprig, dust with powdered sugar and serve immediately.