Time 35m Yield 4 Number Of Ingredients 5 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch baking dish with 1 tablespoon butter. Sprinkle 1 tablespoon sugar into buttered dish. Rub remaining butter onto cut sides of pear halves. Arrange pears into the prepared baking dish with the cut sides down. Sprinkle remaining sugar over the pears. Stir cream and amaretto together in a bowl. Bake pears in preheated oven for 10 minutes. Pour cream mixture over the pears and continue baking until the pears are tender, about 15 minutes more.
Time 45m Number Of Ingredients 6 Steps:
Preheat oven to 375 degrees. In a 9-by-13-inch baking dish, toss pears with lemon, sugar, and a pinch of salt; arrange pears in dish, cut side down. Add 1/4 cup water; cover dish tightly with aluminum foil, and bake until pears are easily pierced with the tip of a paring knife, 25 to 30 minutes. Place each pear half, cut side up, on a platter, and top with 1 tablespoon of mascarpone and 1 crumbled cookie. Drizzle with juices from baking dish, and serve.
Yield Makes 8 Servings Number Of Ingredients 8 Steps:
Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Using melon baller or small spoon, core each pear half, leaving 1 1/2-inch-diameter cavity. Arrange 8 pear halves, cut side up, in prepared baking dish. Puree remaining 2 halves in processor. Place 1/2 cup puree in medium bowl (reserve any remaining puree for another use). Mix cookie crumbs and yolk into puree in bowl. Mound filling in pear cavities. Combine 6 tablespoons sugar, lemon juice and butter in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves and butter melts. Spoon syrup over pears. Bake pears until tender, basting occasionally with syrup in dish, about 1 hour. (Can be prepared 3 hours ahead; let stand at room temperature.) Whip cream with liqueur and remaining 1 tablespoon sugar in medium bowl until soft peaks form. Serve pears with whipped cream.
Time 50m Yield 4 pints Number Of Ingredients 7 Steps:
Peel and halve pears; scoop out core. Place in a solution of 1/4 cup lemon juice in 4 cups water. Prepare 5 500 ml (1 pint) preserving jars. In a large saucepan, combine orange and pineapple juices, sugar and cinnamon stick. Bring to a boil and simmer 5 minutes. Drain pears; add to hot liquid; simmer 5 minutes. Remove from heat, add amaretto. Place section of cinnamon stick in each jar. Pack hot fruit snugly in jars; fill with boiling syrup to within 1/2 inch of top rim. Remove air bubbles. Readjust headspace. Apply lids and screwbands. Process 500 ml (1 pint) jars in boiling water canner 20 minutes. Remove jars from canner. Check seals when cool.
Number Of Ingredients 7 Steps:
Preheat oven to 275 degrees. Fill a large bowl with cold water, and squeeze the juice from the lemon quarters directly into the water; add the rinds. Slice pears 3/8 inch thick; add to acidulated water. In a medium saucepan, bring the milk to a boil. Meanwhile, whisk sugar, eggs, egg yolks, and brandy in a large bowl until the batter leaves a ribbonlike trail on the surface for 3 seconds when you raise the whisk. Slowly add hot milk to egg mixture, whisking constantly, until milk has been incorporated. Using a slotted spoon, lift pears from the water, and blot dry with paper towels. In a 10-inch-round pie plate, arrange pears in a circular pattern. Pour milk-and-egg mixture over pears. Place pie plate in a shallow baking pan, and fill the pan with enough boiling water to cover the pie plate halfway up. Transfer to oven; bake until the custard has set and is just brown, about 1 1/2 hours. Transfer to a wire rack to cool slightly before serving.
Time 40m Yield 2 serving(s) Number Of Ingredients 12 Steps:
To make almond cream - Beat butter and sugar together until combined, add flour and egg until combined. Beat in almonds, stir in 3/4 of crushed biscuits. Pack 1 tablespoon of almond cream into the cored out section of each pear half. Split the vanilla pod in half, scrape out seeds and mix with sugar. Chop vanilla pod into large pieces. Place pears into baking dish, sprinkle over vanilla sugar, remaining biscuits, vanilla pod pieces and drizzle with amaretto. Bake in over at 200C gor 10 minutes or until pears are cooked. Mix together mascapone and icing sugar. Remove pears from oven and transfere to serving plates. Drizzle a little extra amaretto into baking dish and stir pan juices. Serve pan with sweetened mascopone and the amaretto pan juices - enjoy.
Time 25m Number Of Ingredients 5 Steps:
Cut each pear in half, then place on a large baking tray. Use a teaspoon to scoop out the cores and make a dip in the centre of each pear. If your pears are firm, you may need to use a sharp knife to do this. Dollop about 1 heaped tsp ricotta into each dip, then sprinkle over the cinnamon and drizzle with a little honey. Heat oven to 190C/fan 170C/gas 5, then roast the pears for 10 mins. Tip the biscuits into a food bag and use a rolling pin to lightly crush them. Remove the pears from the oven, then scatter the crumbs over each pear. Return to the oven for another 10 mins or until the pears are soft and the biscuit golden brown. Serve drizzled with honey.
Yield Makes 4 servings Number Of Ingredients 5 Steps:
Preheat oven to 425°F. Mix Amaretto and vinegar in a 13- by 9-inch baking dish. Put pears, cut sides down, in dish. Roast pears 15 minutes. Add water and roast until pears are tender but still hold their shape, 8 to 10 minutes more. Arrange pears, cut sides up, on a platter and spoon pan juices over them. Sprinkle with half of cookie crumbs, then baste with pan juices. Sprinkle with remaining crumbs and serve warm or at room temperature.
