Roast Pork Loin With Prickly Pear Glaze Amy Glaze's Pommes D'Amour
Cook for 18 - 20 min at 400 degrees. Larger scones may take a minute or two extra to finish. To make the glaze, combine powdered sugar, cinnamon, vanilla, and milk. Whisk until smooth. Drizzle glaze over cooled scones. Enjoy! Pear Scones are a fantastic breakfast treat, but an excellent dessert any time of the day.
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Preheat oven to 400ºF. Cut the pears in half, and take out the core. No need to peel. Add butter to a pan or cast iron stovetop dish. Place the pears cut side down and brown for 3-4 minutes. Transfer the pears to the preheated oven and cook for about 10 minutes. Flip the pears and drizzle with the balsamic vinegar.
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Instructions. Peel pears. If desired, core and quarter them for faster cook time. Melt butter or coconut oil over medium heat in a large saucepan. Add the pears and cook until the pears start to soften and brown slightly. Add maple syrup, cinnamon, vanilla, orange juice, and water and continue to simmer uncovered for approximately 20 minutes.
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Preheat oven to 425°F. Spray an 8-inch round cake pan with baking spray with flour. Line a baking sheet with parchment paper. For scones: In the work bowl of a food processor, place flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, cardamom, and pepper; pulse until combined. Add cold butter, and pulse until mixture is crumbly.
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Directions. 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.
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Place sliced pears on a baking sheet or in a roasting pan, cut side facing up. Brush the maple bourbon glaze onto the pears with marinade brush (use remaining glaze on other dessert dishes). Place the pan in the oven and bake at 400F for 20 to 25 minutes, or until the pears are tender, soft, and golden.
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Creating the Glaze. The key to a successful pear glaze is finding the right balance of sweetness and flavor. In a small saucepan, combine brown sugar, honey, and a splash of vanilla extract. Heat the mixture over medium heat, stirring constantly until the sugar has dissolved and the ingredients have combined to form a rich, fragrant glaze.
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Meanwhile, heat medium skillet over medium heat and add oil to pan once hot. Add thinly sliced onions, stirring frequently until translucent and fragrant. Add thinly sliced pears to the skillet to soften just slightly - about 2 minutes. Place onions and pear slices on flatbread, add crumbled gorgonzola and chopped walnuts.
Roast Pork Loin With Prickly Pear Glaze Amy Glaze's Pommes D'Amour
For the pear butter glaze: Combine the pear sauce, sugar, bourbon, cardamom and lemon juice in a saucepan and cook, stirring constantly, until it reduces by half, 25 to 30 minutes. Reserve 1/2 cup.
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Pat the pears dry with paper towels. In a medium bowl, whisk the flour, sugar, baking powder, salt and ½ teaspoon cinnamon until combined. Cut in the butter with a pastry blender or two knives until the mixture looks like coarse crumbs. Whisk the almond extract into the milk and pour it over the flour mixture.
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Prepare your glaze by combining all three ingredients in a small bowl. Stir and stir until the cinnamon finally incorporates into the syrup. Set aside. Slice pears in half lengthwise, core and slice in 1/8 - 1/4 inch slices widthwise. Doesn't have to be exact, in the middle would be great.
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It's packed with sweet fresh pears and the pear butter glaze is a game changer. Pear butter is a spicy, sweet, tangy spread, and just an FYI, there is no "butter" in pear butter. What makes this pear bread so good: packed with fresh pears; warm spice flavours; the pear butter glaze is sweet and spiced; it has a sweet moist texture
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Preparation. Preheat oven to 375 degrees. Cut the pears in half, core them and place them in a shallow baking dish, slightly overlapping if necessary. Squeeze with lemon juice and add water to come halfway up the pears. Sprinkle with sugar and bake until the pears are soft and the water and sugar have reduced to a golden glaze (one to one-and-a.
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In a large skillet, melt butter. Add the pears and cook over medium heat until the juices are released, about 10 minutes, stirring occasionally. Sprinkle the sugar over the pears, and keep cooking until the juices are absorbed, and the pears are glazed. Watch carefully so as not to burn the pears. Sprinkle pears with lemon juice and cook just a.
