Best Fig Glazed Bosc Pears Recipes

PEAR AND FIG TART

Pear and Fig Tart image

A great fall appetizer or side dish for the holidays and fall.

Provided by Amanda Wilens

Time 45m

Number Of Ingredients 9

Ingredients

1 pie-crust dough (homemade or thawed pre-made frozen)
5 ounces chÃ¨vre (room temperature)
2 Concorde or Anjou pears (sliced into Â¹â„â‚ƒ-inch pieces)
2/3 cup fresh figs (de-stemmed and sliced)
3 Tbsp honey
3 Tbsp olive oil
2 Tbsp fresh rosemary (roughly chopped)
1/4 tsp salt
2 Tbsp feta cheese (plus more for garnish)

Steps:

Preheat oven for 350°F.
Roll out pie-crust dough and place inside a lightly greased and floured tart pan. Push dough against edges and into the corners of pan; remove and discard excess.
Spread chÃ¨vre evenly across the bottom.In a small mixing bowl, toss pears, figs, honey, oil, rosemary and salt.
Using your hands, arrange pears and figs over chÃ¨vre, first layering pears along the outer edge and adding figs as you move inward. Brush entire top of tart with remaining honey-herb mixture; sprinkle Feta on top.
Bake for 22 to 25 minutes, until crust is golden brown.
Let cool. Remove from pan, garnish with more Feta, cut into slices and serve.

Nutrition Facts : Calories 213 kcal, Carbohydrate 22 g, Protein 4 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 10 mg, Sodium 219 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving

ROASTED BOSC PEARS WITH POMEGRANATE GLAZE

Roasted Bosc Pears with Pomegranate Glaze image

Categories Fruit Dessert Roast Wheat/Gluten-Free Pear Red Wine Fall Pomegranate Cinnamon Simmer Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

3/4 cup dry red wine, such as Syrah or Zinfandel
3/4 cup pomegranate juice
1/2 cup sugar
1 cinnamon stick
2 teaspoons grated orange peel
6 Bosc pears with stems, peeled
Vanilla ice cream
Purchased biscotti

Steps:

Preheat oven to 350°F. Stir wine, pomegranate juice, sugar, cinnamon stick, and orange peel in medium saucepan over medium heat until sugar dissolves, about 3 minutes.
Using small melon baller, core pears from bottom of wide end. Trim bottoms flat and stand upright in 8x8x2-inch baking dish. Pour pomegranate-wine sauce over pears. Roast pears until tender when pierced with knife, basting pears with sauce every 20 minutes, about 1 hour. Using spatula, transfer roasted pears to serving platter. Transfer pan juices to small saucepan. Simmer until reduced to 2/3 cup, about 5 minutes. (Can be made 4 hours ahead. Let sauce and pears stand at room temperature. Rewarm sauce before continuing.)
Spoon glaze over pears. Serve warm or at room temperature with vanilla ice cream and biscotti.