Best Roasted Seckel Pears With Vanilla Mascarpone Cream And Thyme Recipes

ROASTED SECKEL PEARS

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.

RED WINE POACHED PEARS WITH MASCARPONE FILLING

Steps:

• Peel pears and leave stem intact. In a large saucepan, bring wine and an equal amount of cold water to a simmer. Split vanilla bean lengthwise and add to wine and water mixture. Add cinnamon sticks, bay leaves and sugar, to taste. Add pears to liquid and simmer for about 20 minutes or until tender. Cool pears in wine mixture to room temperature. You can refrigerate them in the poaching liquid until you're ready to fill them.
• Remove stems from pears and set stems aside. Core pears with an apple corer, leaving pear whole.
• Whisk together mascarpone cheese, heavy cream, pinch cinnamon and powdered sugar until smooth. Transfer to a pastry bag, or if you do not have one, use wax paper tightly wrapped into a cone with the corner snipped off. Pipe filling into cored pears and finish by putting the stems gently into the mascarpone filling on top of the pears.
• Bring sauce up to a simmer and reduce by half. Add butter to reduced sauce and stir until combined. Spoon generously over pears. Cool to room temperature before serving.

PORK ROAST WITH LADY APPLES AND SECKEL PEARS

Steps:

• Preheat oven to 425 degrees, with rack in lower third of oven. Whisk together oil, garlic, rosemary, thyme, and sage in a small bowl. Season pork with salt and pepper; brush herb mixture evenly over pork.
• Place pork, bone facing upward, in a roasting pan. Roast 15 minutes. Reduce oven temperature to 375 degrees. Roast 30 minutes.
• Rotate pan, and add apples and pears, cut side down. Roast until pork is browned and an instant-read thermometer inserted into the thickest part registers 145 degrees, about 30 minutes more. Transfer roast to a cutting board with a well; let rest 15 minutes before cutting. Transfer apples and pears to a serving bowl.
• To make the gravy: Drain fat from roasting pan. Place roasting pan over 2 burners. Add wine; bring to a boil, stirring with a wooden spoon to loosen any brown bits on bottom of pan. Cook until reduced by half, about 3 minutes. Stir in stock and cider; season with salt and pepper. Whisk flour with 1 tablespoon water in a small bowl until smooth; add to gravy. Cook, whisking occasionally, until completely combined and gravy has thickened, about 5 minutes. Remove from heat. Add butter; stir until it has completely melted. Pour through a sieve into a serving bowl; discard any solids.

SECKEL PEAR TART WITH POIRE WILLIAM CREAM

Steps:

• Make shell:
• Roll out dough on a floured surface with a floured rolling pin into a 20-by 8-inch rectangle, reflouring surface as necessary. Transfer to tart pan, gently fitting dough into pan without stretching. Trim overhang to 3/4 inch, cutting off corners. Fold overhang inward to reinforce side, then trim flush with edge of pan. Reserve excess pastry for another use if desired. Prick bottom of tart shell all over with a fork and chill until firm, about 30 minutes.
• Preheat oven to 375°F with rack in middle.
• Line shell with foil and fill with pie weights, then bake until sides are set, about 20 minutes. Remove foil and weights and bake shell until golden brown all over, 15 to 20 minutes more. Cool completely in pan.
• Poach pears:
• Put wine in a wide 4-quart pot and set a sieve lined with dampened flour sack cloth over it. Grate Bartlett pears (including skin) on large holes of a box grater into cloth, then bunch up cloth around mixture and squeeze as much clear juice as possible through cloth into pan with wine. Discard solids remaining in cloth. Transfer wine mixture to a 2-cup measure and add enough water, if necessary, to bring total to 2 cups liquid, then return to pan and stir in sugar.
• Carefully peel Seckel pears, leaving stems intact, then core through bottom with tip of vegetable peeler or a small knife to remove seeds.
• Bring wine mixture to a boil, stirring until sugar has dissolved, then add pears, in 1 layer if possible. Simmer, tightly covered, turning occasionally, until tender, about 20 minutes. Carefully transfer pears with a slotted spoon to a rack set over a 4-sided sheet pan to drain and cool, standing them upright. Transfer pear syrup to cleaned 2-cup measure, adding any juices from sheet pan under pears (you will have 1 1/4 to 1 1/2 cups syrup), and reserve for pastry cream and glaze.
• Make pastry cream:
• Whisk together egg yolks and cornstarch in a small bowl, then whisk in 1 cup pear syrup. Transfer to a small heavy saucepan and scrape in seeds from vanilla bean, reserving pod for another use. Bring to a boil over medium heat, whisking, then cook, whisking, 2 minutes. Remove from heat and whisk in poire William and butter. Transfer to a bowl and cool completely, its surface covered.
• Make glaze:
• Stir together poire William and gelatin in a very small bowl and let stand 1 minute.
• Bring remaining pear syrup to a boil in a very small heavy saucepan, then boil, if necessary, until reduced to about 1/3 cup. Stir in gelatin mixture until dissolved. Remove from heat.
• Remove side of tart pan. Whisk cooled pastry cream to loosen, then spread in shell. Stand pears upright on pastry cream, arranging them in 8 rows of 2 or 3.
• When glaze has cooled and thickened slightly (to speed cooling, set pan in an ice bath), brush it on pears. If glaze gels in pan, reheat very briefly.

BAKED PEARS WITH VANILLA MASCARPONE

Steps:

• Preheat the oven to 425°F. Slice off the bottom of each pear just enough so it will stand upright. Using a melon baller or small spoon, remove the seeds from the bottom. Peel the upper half, leaving the stem intact; pat dry with a paper towel. Rub butter over the peeled part of each pear; stand the pears in a small baking dish (about 7 × 11 inches). Sprinkle with the sugar.
• Pour the wine into the baking dish; add the thyme sprigs, if using. Bake until the pears are soft when pierced with a paring knife and well browned, about 45 minutes; using a small spoon, baste the pears occasionally with the wine, adding a bit of water as needed to prevent the liquid from evaporating. Remove from the oven.
• Spoon some of the pan juices into each serving dish, and place a pear on top. Serve with a dollop of mascarpone and several biscotti on the side.
• Combine all the ingredients in a small bowl, and stir together with a wooden spoon.

PEAR CLAFOUTI

Steps:

• Preheat the oven to 375 degrees F.
• Butter a 10 x 3 x 1 1/2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
• Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.
• Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.

QUICK & EASY CARAMELIZED PEARS

Steps:

• In a large skillet, melt butter over medium-high. Add pears, one cut side down, and cook until browned, then reduce heat to medium and cook 3 minutes. Turn pears to other cut side and cook 4 minutes. Add sugar and 1 tablespoon water, swirling pan to combine. Turn pears skin side down and cook until sauce is thickened slightly, 2 minutes. Stir in vanilla and pinch of salt. Serve warm with ice cream.