Best Roasted Seckel Pears Recipes
ROASTED SECKEL PEARS
From the book White House Chef: Eleven Years, Two Presidents, One Kitchen by Chef Walter Scheib and Andrew Friedman.
Provided by Chef Au Vin
Categories Dessert
Time 27m
Yield 4 pear halves, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl; combine the balsamic, butter, lemon juice and zest, sugar, garlic, ginger, and black pepper. Stir together well.
- Add the pears and gently toss to coat them.
- Arrange the pears on a nonstick baking sheet in a single layer without crowding.
- Roast until cooked through, 10 to 12 minutes.
Nutrition Facts : Calories 102.8, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 1.8, Carbohydrate 13.7, Fiber 2, Sugar 9.3, Protein 0.4
ROASTED STUFFED SECKEL PEARS
Seckel pears are ideal for this recipe because they are small and still firm even when they are fairly ripe. For the stuffing, I like to combine almonds with figs, or walnuts with prunes, but any other combination is good too. If you use larger pears, you will need to double the stuffing.
Provided by nch
Categories Desserts
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Pour wine into a baking dish.
- Core pears carefully using an apple corer.
- Toast almonds in an ungreased pan over medium-low heat until lightly browned, 3 to 5 minutes. Let cool.
- Combine almonds, figs, honey, and gingerbread spice in the bowl of a food processor; pulse until smooth, scraping down the sides of the food processor as needed. Spoon the stuffing into the pears and place them in the prepared baking dish.
- Bake in the preheated oven until the filling is browned and the pears are soft but not falling apart, 20 to 25 minutes. Serve warm with whipped cream.
Nutrition Facts : Calories 773.1 calories, Carbohydrate 121.3 g, Cholesterol 45.6 mg, Fat 32.2 g, Fiber 22.7 g, Protein 12.2 g, SaturatedFat 9.8 g, Sodium 87.6 mg, Sugar 81.6 g
ROASTED SECKEL PEARS WITH VANILLA MASCARPONE CREAM AND THYME
Steps:
- Preheat the oven to 375 degrees. Place cored pear halves cut side up in a baking dish. Drizzle lemon juice over the tops of the pears, dot with butter and sprinkle with granulated sugar. Pour about 3 tablespoons of water into the bottom of the baking dish. Arrange thyme sprigs around the pears. Bake Seckel pears for about 30-40 minutes, flipping the pear halves to skin-side up halfway through baking. Larger pears will take longer to cook - estimate an additional 20 minutes or so. They are done when a fork easily slides through the flesh in the thickest part of the pear. Remove from oven and cool to room temperature. Meanwhile, pour cream into a medium mixing bowl. Slice a vanilla bean in half lengthwise and scrape out the seeds. Add the gooey vanilla seeds to the cream and stir, then throw in the bean pod too. Refrigerate the cream mixture and mixing bowl for an hour or more. Remove the vanilla bean pod from the cream. Add the Mascarpone and beat on medium speed until well combined. Add the powdered sugar and continue beating until soft peaks form. Top each pear with a dollop of the cream mixture. Sprinkle with chopped fresh or roasted thyme leaves (from the pear roasting pan).
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