Best Roasted Pears With Hazelnut Syrup And Candied Hazelnuts Recipes

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CARAMELIZED BOSC PEARS WITH HAZELNUT BUTTER



Caramelized Bosc Pears with Hazelnut Butter image

Nationally renowned Chef Matthew Lightner of Atera in New York City is known for his special flair with seasonal ingredients. In this elegant-yet-approachable dish, Bosc pears are basted in caramel and served with homemade hazelnut butter and crunchy roasted hazelnuts. A scoop of good vanilla ice cream is the perfect complement to this fragrant and flavorful dessert.

Yield 6 servings

Number Of Ingredients 13

Caramelized Pears
3 firm, ripe Bosc pears
1 cup sugar
1/2 cup water
1 vanilla bean, split and scraped
1/4 teaspoon cream of tartar or squeeze of fresh lemon juice
2 tablespoons unsalted butter
Hazelnut Butter
3/4 cup hazelnuts, lightly toasted and skinned
2 tablespoons olive oil
2 tablespoons granulated sugar
1/2 teaspoon salt
Good quality ice cream or whipped cream (optional)

Steps:

  • Peel and halve the pears, leaving the stem intact on one of the halves. Set aside.
  • To make the caramel, place the sugar, water and vanilla bean seeds in a nonreactive, shallow, wide, heavy-bottomed saucepan with a lid. Add the cream of tartar or lemon juice and stir together until the sugar is completely moistened. Heat the mixture over medium heat, covered, until the sugar has completely dissolved and the syrup begins to bubble. Remove the lid, increase the heat slightly and allow the syrup to boil undisturbed until it turns golden in color. Add the butter and swirl until combined and color is uniform.
  • Carefully place the pear halves in the caramel, cut side down. Cook over medium heat, occasionally basting the pears with caramel, until the sauce begins to attach itself to the pears and give them color, about 15 minutes. Carefully transfer the pear halves to a small sheet tray lined with foil or parchment paper and drizzle with the remaining caramel sauce. Cool at room temperature.
  • While the pears are cooling, make the hazelnut butter. Preheat the oven to 350 degrees F and spread the hazelnuts on a small pan. Toast the nuts until they are lightly golden and aromatic, about 8 minutes. Cool completely, set aside 1/4 cup and transfer the remaining 1/2 cup hazelnuts to a blender or food processor. Add the olive oil, sugar and salt and blend briefly on low speed. Gradually increase the speed until a smooth paste forms, adding water 1 tablespoon at a time to achieve the right consistency, slightly looser than peanut butter. (The hazelnut butter should coat the back of a spoon.)
  • To serve, lightly crush the reserved hazelnuts with the back of a sautee pan being certain to leave them coarse. Drain excess caramel from pear halves, coat them with hazelnut butter and roll in the crushed nuts. Serve warm or at room temperature with vanilla ice cream or lightly whipped cream.

CANDIED HAZELNUTS



Candied Hazelnuts image

Add these sweet and crunchy candied hazelnut confections to a salad, sprinkle some over ice cream, or eat them on their own.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 25m

Yield Makes 2 1/2 cups

Number Of Ingredients 4

3/4 cup sugar
3 tablespoons water
4 1/2 ounces blanched hazelnuts (1 cup), toasted
1/2 teaspoon coarse salt, preferably Maldon, or 1/4 teaspoon kosher salt

Steps:

  • Heat sugar and water in a small saucepan over high heat, swirling, until sugar dissolves. Bring to a simmer, and cook, swirling occasionally, until medium amber, about 4 minutes. Add hazelnuts and salt, and stir for 1 minute to coat.
  • Pour mixture onto a baking sheet lined with parchment or a nonstick baking mat, and immediately separate nuts using 2 forks so that each stands alone on sheet. (You can also hold the pan at an angle and push each hazelnut onto sheet individually. If caramel thickens as you work, return to heat briefly.) Let cool. Break apart.

PAN-ROASTED PEARS WITH HONEY, HAZELNUTS AND STILTON



Pan-Roasted Pears With Honey, Hazelnuts And Stilton image

Provided by Molly O'Neill

Categories     easy, quick, appetizer

Time 30m

Yield Four servings

Number Of Ingredients 5

1/2 cup hazelnuts
2 teaspoons unsalted butter
2 large, firm pears, peeled, halved and cored
1/3 cup honey
4-ounce wedge of Stilton cheese, quartered

Steps:

  • Preheat oven to 350 degrees. Place the hazelnuts on a baking sheet and bake until toasted, about 10 minutes. Place the nuts between 2 kitchen towels and rub to remove as much skin as possible. Coarsely chop the nuts and set aside.
  • Melt the butter in a medium-size cast-iron skillet over medium-high heat. Add the pears and cook until caramelized on both sides, about 3 to 5 minutes. Lower the heat and add the honey to the skillet. When the honey melts, turn the pears to coat them on both sides. Cover and cook until the pears are tender but not too soft, about 5 minutes.
  • Cut each pear half across into 1/4-inch-thick slices, but keep the shape intact. Place each pear half onto 1 plate and fan it forward. Place a piece of Stilton beside the pears and scatter each plate with some of the hazelnuts. Serve immediately.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 12 grams, Carbohydrate 41 grams, Fat 20 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 327 milligrams, Sugar 33 grams, TransFat 0 grams

HAZELNUT-STUFFED PEARS WITH MAPLE GLAZE



Hazelnut-Stuffed Pears with Maple Glaze image

Categories     Dairy     Fruit     Nut     Dessert     Bake     Thanksgiving     Vegetarian     Pear     Frangelico     Fall     Winter     Hazelnut     Maple Syrup     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

1/3 cup hazelnuts, toasted, husked
1/3 cup (packed) golden brown sugar
1 1/2 tablespoons unsalted butter, room temperature
2 teaspoons all purpose flour
2 teaspoons Frangelico (hazelnut liqueur), amaretto or brandy
3 8-ounce Anjou or Bosc pears, peeled, halved
6 tablespoons apple juice
6 tablespoons pure maple syrup

Steps:

  • Position rack in center of oven; preheat to 375°F. Place nuts in plastic bag; crush coarsely with rolling pin. Transfer to bowl. Mix in sugar, butter, flour and liqueur.
  • Using melon baller, core each pear half, creating cavity. Arrange pears, cut side up, in 11x7-inch glass baking dish. Mound nut mixture in cavities, dividing equally and pressing to compact. Pour apple juice into dish around pears. Drizzle pears with maple syrup.
  • Bake pears until tender when pierced with small sharp knife, basting occasionally with juices, about 45 minutes. Transfer pears to plates. Drizzle with juices.

ROASTED PEARS WITH HAZELNUT SYRUP AND CANDIED HAZELNUTS



Roasted Pears with Hazelnut Syrup and Candied Hazelnuts image

Categories     Dessert     Bake     Roast     Thanksgiving     Lemon     Pear     Frangelico     Fall     Hazelnut     Simmer     Gourmet

Yield Serves 6

Number Of Ingredients 8

1 cup water
1 1/4 cups sugar
3/4 cup hazelnuts
1 tablespoon unsalted butter
6 firm-ripe Bosc pears (about 2 1/4 pounds total), stems intact
3 tablespoons hazelnut-flavored liqueur (preferably Frangelico)
2 tablespoons fresh lemon juice, or to taste
1 teaspoon vanilla extract

Steps:

  • In a small heavy saucepan simmer water with 1 cup sugar, stirring until sugar is dissolved. (Syrup may be made up to this point 2 days ahead and cooled completely before being chilled, covered.)
  • Preheat oven to 350° F and lightly butter a shallow baking pan.
  • Coarsely chop hazelnuts. Stir nuts into syrup and simmer 1 minute. With a slotted spoon transfer nuts to baking pan, arranging in one layer, and reserve syrup. Cut butter into pieces. Bake nuts in middle of oven until golden brown, about 15 minutes. Immediately add butter to nuts, tossing to coat and separate, and with a spatula transfer nuts to a plate to cool (nuts will crisp as they cool). (Nuts may be candied 2 days ahead and kept in an airtight container in a cool, dry place. Reserved syrup may be kept, covered and chilled, 2 days.)
  • Lightly butter a shallow ovenproof kettle or casserole dish (about 12 by 2 1/2 inches). With a sharp knife trim a very thin slice from bottom of each pear to enable pears to stand upright. Dip and roll each pear in reserved syrup to coat completely. Transfer pears as coated to kettle, standing them upright, and sprinkle with remaining 1/4 cup sugar. Add liqueur, lemon juice, and vanilla to remaining reserved syrup and pour down side of kettle or casserole.
  • Roast pears, uncovered, in middle of oven until undersides are tender when pierced with a knife, about 30 minutes.
  • Arrange pears on a serving platter. Spoon syrup around pears and sprinkle with candied nuts. Serve pears warm or at room temperature.

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