Best Candied Pears Recipes

FRESH GOAT CHEESE, PEARS AND CANDIED WALNUTS WITH LAVENDER HONEY

Steps:

• Place 2 goat cheese rounds on each plate. Pour 1 tablespoon of the honey over each round. Scatter 5 or 6 nuts over and around the cheese, and arrange several pear slices around each plate.

SALAD WITH PEARS, GORGONZOLA, AND CANDIED PECANS

Steps:

• Preparation: Place the greens in a bowl and toss with the pears, pecans, and gorgonzola. In a jar with a tight fitting lid, combine the dressing ingredients and, with the lid on, shake until combined. Right before serving, pour the dressing onto the salad and toss.

CORNMEAL POUND CAKE WITH ROSEMARY SYRUP, POACHED PEARS, AND CANDIED ROSEMARY

Steps:

• For pears:
• Combine first 6 ingredients in large saucepan. Stir over medium heat until sugar dissolves. Add pears and bring syrup to boil, turning pears occasionally. Reduce heat to medium-low, cover, and simmer until pears are tender, about 20 minutes. Chill pears uncovered in syrup until cold, at least 3 hours. DO AHEAD Can be made 2 days ahead. Cover and keep chilled.
• For pound cake:
• Preheat oven to 325°F. Butter and flour 9x5x3-inch metal loaf pan. Whisk flour and cornmeal in medium bowl to blend. Using electric mixer, beat butter in large bowl until light and fluffy. Gradually beat in sugar, then salt. Drizzle in beaten eggs by tablespoonfuls, beating constantly, then beat in vanilla. Add dry ingredients in 3 additions, beating just to blend after each addition. Transfer batter to prepared pan.
• Bake cake until brown on top and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool cake in pan 15 minutes. Turn cake out onto rack and cool completely. DO AHEAD Can be made 1 day ahead. Wrap in foil and store at room temperature.
• For syrup and candied rosemary:
• Bring 1 cup sugar and 1/2 cup water to simmer in medium saucepan over medium-high heat, stirring until sugar dissolves. Add rosemary sprigs. Simmer until syrup reduces slightly, swirling pan occasionally, about 5 minutes. Using tongs, transfer rosemary sprigs to rack and drain. Cover and reserve rosemary syrup.
• Pour baker's sugar into shallow bowl. Add drained rosemary sprigs to sugar, 1 at a time, turning to coat thickly. Place on paper towels. Dry at least 1 hour. DO AHEAD Can be made 1 day ahead. Let sprigs and syrup stand at room temperature.
• Cut dark ends off cake. Cut eight 1/2- to 3/4-inch-thick cake slices. Cut each slice diagonally in half. Arrange 2 halves on each plate. Drain pears. Stand 1 pear on each plate. Drizzle each dessert with reserved rosemary syrup and garnish with candied rosemary sprig. Serve, passing remaining syrup separately.

SPINACH SALAD WITH CANDIED PEARS, PECANS AND BRIE

Steps:

• Preheat oven to 350 degrees. Spray baking sheet with vegetable spray.
• To make the candied pecans, rinse the pecans with cold water.
• Drain but do not let dry.
• In a small bowl, combine the icing sugar, cinnamon, allspice and nutmeg.
• Dip the pecans in this mixture to coat well.
• Spread them on the prepared baking sheet.
• Bake for 15 minutes.
• Cool and Chop.
• To make the salad, combine the spinach, radicchio, pear and brie in a large bowl.
• To make the dressing, whisk together the orange juice concentrate, olive oil, vinegar, garlic, honey and mustard.
• Pour over the salad and toss to coat.
• Garnish with the candied pecans and chicken/seafood (if using.).

THREE-TIER CANDIED-PECAN CAKE WITH BROWN-BUTTER PEARS

Steps:

• Candy the pecans: Preheat oven to 400 degrees. Toss toasted pecans with butter, brown sugar, vanilla, cinnamon, and nutmeg on a rimmed baking sheet. Roast, stirring to coat halfway through, until toasted, about 10 minutes. Let cool.
• Reduce oven temperature to 350 degrees. Make the cake: Butter three 8-inch round cake pans, and dust with flour, tapping out excess. Sift flour, baking powder, and 1/2 teaspoon salt into a bowl. Beat butter and 1 1/4 cups granulated sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add flour mixture in 3 additions, alternating with milk, beginning and ending with flour. Stir in candied pecans.
• Beat egg whites in a clean bowl with a mixer on high speed until frothy. Gradually add remaining 1/2 cup sugar, and beat until stiff peaks form. Gently fold one-third of the egg whites into the batter using a rubber spatula. Fold in remaining egg whites in 2 additions.
• Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 30 minutes. Let cool on a wire rack for 10 minutes. Turn out cakes onto racks, and let cool completely.
• Meanwhile, make the pear filling: Brown butter in a skillet over medium heat, about 5 minutes. Cook pears, stirring occasionally, until tender, about 6 minutes.
• Make the bourbon whipped cream: Whisk cream, bourbon, and confectioners' sugar with a mixer on medium-high speed until soft peaks form.
• Trim tops of cakes to create a level surface using a serrated knife. Transfer 1 cake to a platter. Spread half the pears over the top. Top with another cake. Spread remaining pears over the top. Top with remaining cake. Spread whipped cream over the top. Garnish with chopped pecans.

ROASTED PEARS WITH HAZELNUT SYRUP AND CANDIED HAZELNUTS

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.

ROMAINE LETTUCE WITH PEARS, GORGONZOLA AND CANDIED WALNUTS

Steps:

• Line a cookie sheet with parchment paper and butter the paper.
• In a medium skillet combine the walnuts, sugar and butter; cook over medium heat, stirring constantly until the sugar begins to turn golden brown.
• Remove the skillet from the heat and pour mixture into the prepared pan, spreading it evenly with a spatula; cool.This can be done several days before serving the salad. Keep in a covered container.
• In the bowl of a processor, combine the vinegar,honey,mustard and shallot.
• With the machine running,add the olive oil in a thin steady stream for about 1 minute,.
• Just before serving, halve and core the pears, then cut each half into thin strips.
• Combine the lettuce, Gorgonzola cheese, walnuts, red onion slices (if using) and salt and pepper in a large bowl.
• Place the pear slices attractively on top, drizzle with the dressing and serve.

CANDIED PEARS

Steps:

• 1. Peel and cut up a bunch of fresh pears. Measure them out to get 8 cups. Put them in a bowl and juice 1 fresh lemon on top of them. Stir til all are covered. Set aside.
• 2. Melt butter in medium size stick proof material pan.
• 3. Add sugar and water. Cook on med. high until all is blended and sugar is melted.
• 4. Then add pears and spices. Cook down on med for about 1 hour stirring constantly until tender. If they are harder cook longer. If they are softer cook less. You just need to get them to the consistancy that you like.
• 5. Put in Mason jars until 1" from the top. Cook in water bath to seal jars. Water bath is a super wide bottom pan that you fill about 2" tall in water. Then you put the mason jars down into already warm bath water and cook for approximately 10-15 min til it seals all jars.

CIDER-ROASTED CARAMELIZED PEARS WITH CANDIED GINGER

Steps:

• Preheat the oven to 400 degrees F. In a large nonstick ovenproof skillet, melt the coconut oil over high heat. Sprinkle the pears generously with sugar and place, cut-side down, in the skillet; cook until caramelized, about 10 minutes. Turn the pears over and pour in the apple cider; roast in the oven until tender, about 25 minutes. Transfer the pears to a platter. Place the skillet with the pan juices on the stovetop and cook over high heat until reduced to a syrup, about 5 minutes. To serve, drizzle the syrup over the pears and top with the candied ginger.

MIXED BABY GREENS WITH PEARS AND CANDIED PECANS

Steps:

• In small bowl, mix together sugar, 1/2 teaspoon salt, 1/4 teaspoon cinnamon, ginger, 1/4 teaspoon black pepper and cayenne pepper. Place pecans, butter and the sugar mixture in a medium skillet; cook over medium heat, stirring constantly, until sugar has melted and nuts are coated with glaze. Cool on lightly greased aluminum foil. In a small bowl, whisk together vinegar, mustard, honey, 1/4 teaspoon cinnamon, 1/4 teaspoon salt and 1/8 teaspoon pepper. Slowly whisk in olive oil. To serve, toss greens with just enough dressing to lightly coat them and divide between 4 chilled salad plates. Pour remaining dressing over pears and arrange them on the greens. Sprinkle with the crisp candied pecans.

DUCK STUFFED WITH CHICKEN LIVER, CANDIED ORANGE, AND PEARS

Steps:

• Combine sugar and 2 2/3 cups water in heavy medium saucepan. Bring to simmer, stirring until sugar dissolves. Add orange slices and boil gently until orange peels are almost translucent, about 30 minutes. Drain. Place orange slices on rack set over plate and let drain another 30 minutes. Cut slices into 1/2-inch dice. (Can be made 1 day ahead. Cover and refrigerate.)
• Heat 4 tablespoons oil in large nonstick skillet over medium-high heat. Add chicken livers, sage, and garlic; sauté until livers are browned but still slightly pink inside, about 9 minutes. Remove from heat; cool slightly. Cut chicken livers into 1/2-inch dice; return to skillet. Mix in pears and diced candied oranges. Season stuffing to taste with salt and pepper.
• Preheat oven to 400°F. Boil wine in small saucepan for 3 minutes to allow alcohol to cook away; set aside. Sprinkle duck cavities with salt and pepper. Fill cavities with liver stuffing, dividing equally. Close cavity openings with small metal skewers. Place ducks in large roasting pan. Brush ducks with remaining 2 tablespoons oil. Sprinkle with salt and pepper. Roast ducks 20 minutes. Pour wine into roasting pan. Brush ducks with honey. Continue to roast until ducks are cooked through and juices run clear when thickest part of thigh is pierced with fork, about 1 hour 10 minutes longer. Transfer ducks to platter. Spoon fat off top of pan juices and discard. Pour pan juices into small bowl; season with salt and pepper. Serve ducks and stuffing with pan juices.

THREE-TIER CANDIED-PECAN CAKE WITH BROWN-BUTTER PEARS

Steps:

• Candy the pecans: Preheat oven to 400 degrees. Toss toasted pecans with butter, brown sugar, vanilla, cinnamon, and nutmeg on a rimmed baking sheet. Roast, stirring to coat halfway through, until toasted, about 10 minutes. Let cool. Reduce oven temperature to 350 degrees. Make the cake: Butter three 8-inch round cake pans, and dust with flour, tapping out excess. Sift flour, baking powder, and 1/2 teaspoon salt into a bowl. Beat butter and 1 1/4 cups granulated sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add flour mixture in 3 additions, alternating with milk, beginning and ending with flour. Stir in candied pecans. Beat egg whites in a clean bowl with a mixer on high speed until frothy. Gradually add remaining 1/2 cup sugar, and beat until stiff peaks form. Gently fold one-third of the egg whites into the batter using a rubber spatula. Fold in remaining egg whites in 2 additions. Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 30 minutes. Let cool on a wire rack for 10 minutes. Turn out cakes onto racks, and let cool completely. Meanwhile, make the pear filling: Brown butter in a skillet over medium heat, about 5 minutes. Cook pears, stirring occasionally, until tender, about 6 minutes. Make the bourbon whipped cream: Whisk cream, bourbon, and confectioners' sugar with a mixer on medium-high speed until soft peaks form. Trim tops of cakes to create a level surface using a serrated knife. Transfer 1 cake to a platter. Spread half the pears over the top. Top with another cake. Spread remaining pears over the top. Top with remaining cake. Spread whipped cream over the top. Garnish with chopped pecans.

CIDER-ROASTED CARAMELIZED PEARS WITH CANDIED GINGER

Steps:

• Preheat the oven to 400 degrees F. In an ovenproof nonstick large skillet, melt the coconut oil over high heat. Sprinkle the pears generously with sugar and place, cut-side down, in the skillet; cook until caramelized, about 10 minutes. Turn over the pears and pour in the apple cider; roast in the oven until tender, about 25 minutes. Transfer the pears to a platter and cook the remaining cider over high heat until reduced to a syrup, about 5 minutes. To serve, drizzle over the apple cider syrup and top with candied ginger.

SPINACH SALAD WITH PEARS & CANDIED PECANS

Steps:

• In a small heavy skillet, melt butter. Add brown sugar; cook and stir over medium heat until dissolved. Add pecans; cook for 3-5 minutes or until toasted, stirring frequently. Spread onto foil to cool., In a small bowl, whisk the oil, sugar, lemon juice, onion and salt; set aside. Just before serving, in a large salad bowl, combine the spinach, pears, cheese and candied pecans. Drizzle with dressing and toss to coat.