SPICED PEARS
Steps:
- Drain pears, reserving syrup; set the pears aside. In a small saucepan, combine the syrup, brown sugar, nutmeg and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring frequently. Add pears and simmer for about 5 minutes more or until heated through.
Nutrition Facts : Calories 156 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 2g fiber), Protein 0 protein.
SAUCY SPICED PEARS
We serve these tangy, saucy pears over angel food cake, pound cake or with a little yogurt or vanilla ice cream. Sprinkle with a favorite topping. -Joy Zacharia, Clearwater, Florida
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large cast-iron or other heavy skillet, combine the first nine ingredients and, if desired, cayenne. Cook over medium-high heat until butter is melted, 1-2 minutes, stirring occasionally., Add pears; bring to a boil. Reduce heat to medium; cook, uncovered, until sauce is slightly thickened and pears are crisp-tender, 3-4 minutes, stirring occasionally. Cool slightly. If desired, top with mint.
Nutrition Facts : Calories 192 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 130mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 5g fiber), Protein 1g protein. Diabetic Exchanges
SPICED PEAR JAM
A neighbor of mine passed along this spiced pear jam recipe. I've given many jars of this jam as gifts. Day to day, we enjoy it on toast with ham and eggs or on hot rolls with a meat. -Karen Bockelman, Portland, Oregon
Provided by Taste of Home
Time 1h50m
Yield 6 half-pints.
Number Of Ingredients 4
Steps:
- In a Dutch oven, combine all ingredients. Bring to a boil; reduce heat and simmer, uncovered, until thick, 1-1/2 to 2 hours, stirring occasionally. Stir more frequently as the mixture thickens. , Remove from the heat; skim off foam. Carefully ladle into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 78 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 1g fiber), Protein 0 protein.
SPICED POACHED PEARS IN CHOCOLATE SAUCE
You won't need an excuse to indulge in this updated classic, but if you do, remember that fruit contributes to your 5-a-day!
Provided by Barney Desmazery
Categories Dinner, Treat
Time 1h
Number Of Ingredients 13
Steps:
- In a pan big enough to hold the pears snugly, tip in all the ingredients except the pears. Half fill the pan with water and bring to the boil. Simmer for 10 mins to infuse, drop in pears, cover and gently poach for about 30 mins until soft. Turn off the heat and set aside. The pears can be poached up to 2 days ahead and kept in the poaching syrup in the fridge.
- To make the chocolate sauce, tip the chocolate into a heatproof bowl. Bring the cream, milk and cinnamon to the boil and pour over the chocolate. Stir until the chocolate has melted. To serve, drain the pears and, holding them by the stem, dip them in the chocolate sauce to completely cover. Serve each pear with a generous scoop of vanilla ice cream.
Nutrition Facts : Calories 642 calories, Fat 41 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 58 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.06 milligram of sodium
SPICED APPLE-PEAR SAUCE
The natural sweetness of fresh apples and pears makes this homemade sauce a standout over the store-bought version. Lemon juice adds brightness and keeps the fruit from browning, and cinnamon and nutmeg lend warm spice notes.
Provided by Food Network Kitchen
Categories condiment
Time 50m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine the apples, pears, lemon juice, cinnamon sticks, nutmeg, 1 tablespoon sugar and 1/4 cup water in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to medium-low and cook until the apples and pears are very soft but still a bit chunky, 15 to 20 minutes. Taste the mixture and add the remaining tablespoon of sugar if desired.
- Remove the sauce from the heat and stir a few times until the sauce is well combined with small chunks. Cool to room temperature. Remove the cinnamon sticks and serve. (For a smoother sauce, remove from heat, remove the cinnamon sticks and then whisk the mixture until smooth before cooling.)
POACHED PEARS WITH SPICED CARAMEL SAUCE
Categories Dairy Nut Dessert Poach Orange Pear Winter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Poach pears:
- Remove zest of oranges in strips with a vegetable peeler and cut away any white pith from strips. Squeeze juice from oranges and lemon into a 6-quart pot and add lemon halves, water, granulated sugar, and zest. Peel pears, leaving stems attached, and add to pot.
- Simmer pears 15 to 25 minutes, or until just tender, and cool in liquid. (Poached pears will continue to cook a bit as they cool.)
- Make caramel:
- Put granulated sugar in a 2-quart heavy saucepan and crumble brown sugar over. Melt sugars, undisturbed, over moderate heat until granulated sugar is mostly melted. Continue to cook, stirring occasionally with a fork, until a deep golden caramel. Carefully pour in cream (mixture will bubble up and caramel will harden slightly) and stir in clove, cardamom pods, fennel, peppercorns, and cinnamon sticks. Simmer, stirring, until caramel is dissolved and sauce is reduced to about 1‚ cups, about 10 minutes. Pour sauce through a sieve into a 2-cup measure and cool to just warm.
- Assemble dessert:
- Drain pears and pat dry, then transfer to plates. Serve drizzled with sauce and sprinkled with chopped nuts.
EDNA LEWIS'S SPICED PEARS
These sweet, sour and aromatic pears are terrific served with ice cream or yogurt, or they can be canned for preserving after cooking. Edna Lewis calls for Seckel pears, but this recipe works for Bosc or other varieties that will keep their shape when cooked. If you have to substitute, try to find smaller fruit, and halve them lengthwise if needed to fit in the pan. The leftover syrup is delicious in drinks.
Provided by Francis Lam
Categories dessert
Time 7h
Yield 2 1/2 pounds pears, plus about 2 cups syrup
Number Of Ingredients 5
Steps:
- In a large saucepan over medium heat, toast the cloves, shaking the pan, until they're very aromatic. Add the sugar, vinegar and salt, and bring up to a simmer. Simmer for 5 minutes.
- Meanwhile, peel the pears, and halve them lengthwise, if needed, to fit the pan. (You can pick out the seeds if you like.) Carefully place the pears in the syrup, and simmer gently.
- Stir the pears every few minutes, to make sure they cook evenly, especially if the hot syrup doesn't completely submerge them. Cook them until they are just tender at their thickest parts; check with a toothpick after 15 minutes of cooking. When the pears are ready, remove the pan from the heat and place a clean plate on top of the pears to keep them submerged in the vinegar syrup. Allow to cool for six hours or overnight.
- Serve right away, store in the refrigerator or can. If you store them in the fridge, you can separate the pears and syrup and use them independently. If you plan on canning, Lewis instructs you to strain the syrup and boil it for 5 minutes. Pack the pears in jars, cover with the hot syrup and process according to your jar manufacturer's directions.
Nutrition Facts : @context http, Calories 413, UnsaturatedFat 0 grams, Carbohydrate 105 grams, Fat 0 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 63 milligrams, Sugar 96 grams, TransFat 0 grams
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HOW TO CAN PEARS THE EASY WAY - MELISSA K. NORRIS
From melissaknorris.com
3.8/5 (44)Total Time 40 minsCategory Fruit, SideCalories 101 per serving
- Prepare your water bath canner (fill with water deep enough to cover the jars, place the wrack in it, and begin heating the water). Wash jars in hot soapy water, rinse, and place on a folded towel near the hot syrup and stove top.
- Peel pears by hand or using my super easy blanching method of 15 seconds in hot water, plunge into warm water, and peel. Keep peeled pears in a solution of lemon water (about 1/4 cup for a large bowl) to keep from turning brown.
- In a large stainless steel pot mix 5 and 3/4 cup water with 1 and 1/2 cups sugar, stir until sugar is dissolved and heat over medium low heat to almost a boil. Place the pears into the hot syrup in a single layer and let heat through for about 5 minutes.
- Fill your jar with 2 four inch cinnamon sticks & spices if using (wide mouth is the easiest to use for packing) then fill with the hot pear using a slotted spoon to a generous 1/2 inch head space. Then using a ladle and canning funnel, pour the hot syrup over the pears to a 1/2 inch head space. Remove air bubbles and double check your head spaced, adding more syrup if needed.
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Reviews 20Category SauceCuisine AmericanEstimated Reading Time 4 mins
- Combine all ingredients in a medium saucepan. Bring to a boil over high heat. Loosely cover and reduce heat to medium-low.
- Transfer cooked pear mixture to a food processor fitted with a knife blade. Process until smooth or desired texture. Stop and scrap down sides of processor bowl as needed.
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