Best Biscuits With Roasted Pears And Almonds Rsc Recipes

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PEAR MAPLE BISCUITS



Pear Maple Biscuits image

Provided by Trisha Yearwood

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 7

2 1/4 cups all-purpose flour, plus more for work surface
1 cup (.70 ounces) freeze-dried pears, crushed
1 tablespoon baking powder
1/2 teaspoon kosher salt
8 tablespoons unsalted butter, chilled and cubed
3/4 cup half-and-half
1/4 cup maple syrup

Steps:

  • Preheat the oven to 450 degrees F. Heat a 9-inch cast-iron skillet in the oven.
  • Add the flour, pears, baking powder and salt to a food processor. Pulse 2 to 3 times to combine. Add 5 tablespoons butter, pulsing until it resembles a coarse meal. Pour in the half-and-half and 2 tablespoons maple syrup and pulse until just combined. Transfer to a floured work surface and roll the dough into a square about 1/2-inch thick. Using a 2 1/2-inch biscuit cutter (or the rim of a glass works, too), cut 8 biscuits, re-rolling if necessary.
  • Remove the skillet from the oven and melt the remaining 3 tablespoons butter in the hot skillet. Swirl the skillet to coat the bottom and sides with butter, then pour the butter into a bowl and mix with the remaining 2 tablespoons maple syrup. Add the biscuits to the skillet and brush them each with a little of the maple butter, saving the rest for finishing.
  • Bake until lightly browned, 8 to 10 minutes. Brush the remaining maple butter on the biscuits and let them cool slightly. Serve warm or at room temperature.

ROASTED SPICED PEARS AND FIGS WITH ALMONDS



Roasted Spiced Pears and Figs with Almonds image

Categories     Fruit     Nut     Dessert     Roast     Vegetarian     High Fiber     Fig     Pear     Almond     Spice     Winter     Cinnamon     Gourmet     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 9

1/2 cup sliced almonds
4 firm-ripe pears (preferably Bartlett)
1/2 pound dried figs (as soft as possible; about 12)
1/2 cup sugar
1/2 stick (1/4 cup) unsalted butter
1 vanilla bean
1 teaspoon cinnamon
1/4 teaspoon ground allspice
Accompaniment: sour cream

Steps:

  • Preheat oven to 450°F.
  • In an ovenproof 10-inch heavy skillet toast almonds in one layer in middle of oven until golden, about 5 minutes, and transfer to a bowl.
  • Halve pears lengthwise and cut each half into 3 wedges, discarding cores. Quarter figs lengthwise.
  • In skillet melt sugar and butter over moderate heat, stirring occasionally, until sugar is melted completely and remove skillet from heat. With a knife halve vanilla bean lengthwise and scrape seeds into butter mixture. With a wooden spoon stir in vanilla pod, cinnamon, allspice, pears, and figs until coated and roast in middle of oven 20 minutes, or until pears are just tender. Remove pod and with spoon stir in almonds until coated well.
  • Serve fruit mixture warm with sour cream.

BISCUITS WITH ROASTED PEARS AND ALMONDS #RSC



Biscuits With Roasted Pears and Almonds #RSC image

The best thing about using Reynolds Wrap Foil is how easy clean up is after you are done cooking! Also the Foil sealed in all the juices from the pears.

Provided by May I Have That Rec

Categories     Dessert

Time 55m

Yield 4 biscuits, 4 serving(s)

Number Of Ingredients 11

4 canned refrigerated buttermilk biscuits
8 medium bartlett pears
1/4 cup dark brown sugar
2 teaspoons cinnamon
4 teaspoons butter
1/2 cup raw slivered almonds
1 tablespoon honey
1/8 teaspoon salt
1 cup semi-sweet chocolate chips
1/4 cup sour cream
Reynolds Wrap Foil

Steps:

  • 1. Bake biscuits according to the directions on the package. Set aside to cool.
  • 2. Set the oven temperature to 400°F.
  • 3. In the meantime, peel, core and slice pears. Place them in a medium bowl, add brown sugar and cinnamon and toss it all together, so the pears are well coated.
  • 4. Butter a 12 inch piece of Reynolds Wrap foil and place the pears on top. Carefully close it to form a sealed packet. Place it in the oven and bake for 20 minutes.
  • 5. In the meantime, mix together almonds and honey in a small bowl, until well coated. Place them in a 6 inch piece of Reynolds Aluminum Foil and place it the oven for 8 minutes, until golden brown.
  • 6. Melt the chocolate chips in the microwave (make sure to check every 15-20 seconds to make sure they don't burn).
  • 7. To assemble, slice each biscuit in half. Top each half with the roasted pears (including their juice), 1/2 tablespoon sour cream and honey caramelized almonds. Drizzle with melted chocolate.

Nutrition Facts : Calories 756.9, Fat 32.2, SaturatedFat 13.6, Cholesterol 18, Sodium 559.7, Carbohydrate 122.7, Fiber 16.2, Sugar 79.7, Protein 9.3

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