Time 10m Yield 6 drinks Number Of Ingredients 2 Steps:
Strain the pears; reserve the liquid. Add the pears to a blender along with 2 tablespoons of the reserved liquid. Blend to a smooth puree. Divide the pear puree between 6 champagne flutes. Top off with sparkling wine, and stir gently. Serve immediately.
Yield Makes 4 servings Number Of Ingredients 5 Steps:
Preheat oven to 400°F. Melt butter in an 8-inch square glass baking dish in middle of oven, about 3 minutes. Arrange pears, cut sides down, in 1 layer in butter and roast in middle of oven until tender, about 20 minutes. Pour vinegar over pears and roast 5 minutes more. Transfer pears, cut sides down, to serving plates with cheese and spoon some of juices from baking dish over pears. Drizzle pears and cheese with honey and sprinkle with pepper.
Time 1h10m Yield 2 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 350°F. Peel, if you wish (I leave them unpeeled) Slice pear in half lengthwise, scoop out seeds to make a nice circle. Spray with veggies spray and set aside in a gratin dish sprayed with veggie spray, cut side up. In a small bowl mix together, cream cheese, salt, nutmeg and 1 teaspoon honey. Fill each pear half cavity with half of the cheese mixture. Place a half walnut on top of the cheese mixture; lightly press it down. Drizzle pear halves with remaining teaspoon of honey. On centre grate in oven, roast at 350°F for about 1 hour or until soft. Test with a toothpick at about 45 minutes.
Yield 4 Number Of Ingredients 5 Steps:
Adjust oven rack to center position and heat oven to 400 degrees. Place butter in a baking pan large enough to hold the pears in a single layer: set in the heating oven until it melts. Sprinkle sugar over melted butter, then place pears, cut side down, on top. Bake until tender, about 30 minutes. Remove pan from oven, turn pears over and baste with pan sauce. Return to oven; bake until golden and glossy, about 10 minutes longer. Let cool slightly. Transfer pears to dessert plates or bowls. Top each with dollop of sour cream, drizzle with caramel pan sauce, sprinkle with nuts and serve.
More about “roasted pear bellini recipes”
Number Of Ingredients 6 Steps:
Preheat the oven to 350 degrees. Halve and peel the pears, and carefully remove the seeds and core. Melt the butter in a large cast-iron skillet over medium heat. Arrange the pears, cut side down, in the skillet so they just touch one another. Sprinkle the sugar, over the pears and butter. Cook, tilting the pan back and forth gently from time to time, until the sugar dissolves and melts into a golden caramel, about 4 minutes. Scrape the vanilla seeds into the pan, and add the pod. Reduce the heat, add the brandy, and cook a few minutes more. Be aware that the brandy may ignite, but the flames will die down quickly. Carefully turn the pears over, and transfer to the oven. They should be deep golden brown. Roast until the pears are fork tender, about 10 minutes, depending on the ripeness and size of the pears. Serve with thick slices of pecorino and caramel sauce.
