Best Pears Glazed With Maple Syrup Recipes

SIMPLE BAKED PEARS WITH MAPLE SYRUP

Steps:

• Preheat the oven to 450 degrees.
• Peel the pears and cut them in half length-wise. Carefully scoop out the core and seeds from each half.
• In a cast iron or other oven proof skillet, melt the butter over medium heat.
• Place the pears in the skillet, cut side down, and cook them until they are starting to get browned, about 2-3 minutes.
• Transfer the skillet to the oven and bake for 15 minutes. Using a fork, carefully flip pears to cut side up and continue to bake another 10 minutes.
• Remove the pears from the oven and carefully transfer them to a platter.
• Put the skillet back on the stove over low heat, and whisk in the maple syrup with the butter and juices in the skillet.
• Spoon the maple syrup sauce over the pears. If desired, sprinkle with chopped pecans. Enjoy!

PEARS GLAZED WITH MAPLE SYRUP

Steps:

• In a chilled mixing bowl, combine cream and cardamom and whip until cream holds soft peaks. Refrigerate, covered.
• Quarter, core, and peel pears. Cut quarters in half and sprinkle with lemon juice.
• Melt butter in a large skillet over medium-high heat. Arrange pears in skillet and cook on one side until pears just begin to brown, about 3 minutes. Add maple syrup and cook until pears are tender, about 1 minute more. Turn pears and cook for another minute. Remove from heat and allow pears to cool slightly. Transfer to bowls and serve warm, topped with whipped cream.

MAPLE CRèME FLAN WITH MAPLE-GLAZED PEARS

Steps:

• For flan:
• Simmer maple syrup in heavy medium saucepan over medium-low heat until reduced to 3/4 cup, about 7 minutes. Stir in cream; return to simmer.
• Whisk egg yolks in large bowl to blend. Gradually whisk in hot cream mixture. Whisk in salt. Strain custard into another large bowl. Cover and chill until cold, at least 2 hours and up to 1 day.
• Preheat oven to 300°F. Stir sugar, 1/4 cup water, and light corn syrup in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes. Pour syrup into 9 1/4x5 1/4x3-inch nonstick metal loaf pan, tilting pan carefully to coat sides. Let stand 10 minutes.
• Pour custard into pan with syrup. Place loaf pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of loaf pan. Cover roasting pan with foil. Pierce foil all over with fork. Bake flan 1 hour 45 minutes. Increase oven temperature to 325°F. Uncover and bake until flan is set around edges but center moves slightly when pan is gently shaken, about 1 hour longer. Remove flan from water. Transfer to rack; cool to room temperature. Cover and refrigerate overnight.
• For pears:
• Preheat oven to 375°F. Melt butter in heavy large ovenproof skillet over medium-high heat. Arrange pears, 1 cut side down, in skillet. Cook until brown, about 4 minutes. Turn onto second cut side and cook until brown, about 4 minutes longer. Stir in maple syrup; bring to boil. Place in oven and bake until pears are tender, about 25 minutes. Using slotted spoon, transfer pears to plate. Whisk crème fraîche and salt into sauce in skillet. Return pears to skillet and toss to coat.
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• Run sharp knife around edge of flan to loosen. Invert flan onto platter. Surround with pears and sauce.

MAPLE PECAN-GLAZED SWEET POTATOES

Steps:

• In small bowl, combine 2 tablespoons of the apple juice and cornstarch; mix well. Set aside.
• In large nonstick skillet or Dutch oven, combine remaining apple juice, syrup, cinnamon, margarine and salt; mix well. Bring to a boil. Add potatoes; stir to coat well. Return to a boil. Reduce heat; cover and simmer 8 to 10 minutes or just until potatoes are tender.
• Stir cornstarch mixture into potato mixture; cook and stir over medium-high heat until bubbly and thickened. Spoon into serving bowl. Sprinkle with pecans.