|The Great Book of Pears|
|by Barbara Jeanne Flores|
Anecdotes, recipes, history and growing tips for common and gourmet pears from throughout the world.
Results 1 - 10 of 119 for baked whole pears
Preheat oven to 375 degrees. Peel each pear, cut in ... to hold the pears. Sprinkle dish ... remaining sugar and bake for 20 minutes. ... from oven or warm.
Core apples and slit skin around the middle to prevent skin from bursting. Place apples in small individual baking dishes. Place butter in glass ...
Core fruit. Peel 1/2 inch strip around circumference of apple close to top. Remove stems. Blend butter and brown sugar and fill center of fruit. ...
Accompaniment for lamb, ... meat. Place drained pears, cut side ... center of each pear half. Bake in 325 degree oven for 15 minutes until thoroughly heated.
Heat oven to ... core and peel pears. In a ... sprinkle on top. Bake 20-30 minutes, basting ... brown. Pour in cream; bring to boil. Spoon sauce over pears.
Place pears in baking dish, ... sugars, dot with butter. Add water. Place dish in cooking bag. Puncture bag with 6 holes. Bake at 325°F for about 35 minutes.
Place ham on ... is baking, drain pear syrup into small ... generously with syrup. Place pear dish next to ham. Bake for 15 minutes or until well glazed.
Pierce blossom end of each unpeeled pear with a clove. Put pears in a deep ... pears. Cover and bake in hot oven, ... hot or cold with sauce. 6 servings.
In medium bowl, ... core and peel pears. Slice into ... over top and bake in a moderate ... soft with fork. Enjoy warm or cool with plain or whipped cream.
Skin and core pears. Fill cavities with sufficient brown sugar. Place in baking pan partially filled with water. Bake at 350 degrees until done.
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