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November 2007 Issue
Roasted Pear Glaze
by Ronda L. Halpin
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I have nothing against pie, but when it comes to the end of your Thanksgiving dinner, there can be something said for something elegant and a bit outside the box. However, given the nature of the holiday, it's nice to give a nod to the flavors of the season as well. Therefore, this month, I'm offering a special dessert sauce. I recommend it be served over ice cream. Traditional vanilla would be nice, but consider something unusual, like coconut or pumpkin ice cream.

This sauce has hints of caramel to it without being too syrupy. Roasted pears get tossed with a glaze that combines the flavors of crystallized ginger and vanilla to make a flavor sensation that will create a perfect end to this special holiday. Make certain you choose pears that aren't too ripe so that they will stand up to roasting and tossing with the hot glaze.

While you can serve this sauce warmed or cool, I'd recommend using it at least a little warmed for such a special occasion. Just spoon it over your favorite ice cream moments before setting it out. Add a spoon, and it's dessert!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!

 

Roasted Pear Glaze

  • 2 firm pears, split and cored
  • Cooking spray
  • 2 T. cinnamon sugar
  • 1/2 c. butter
  • 1/2 c. sugar
  • 1/2 c. brown sugar
  • 1/2 c. heavy whipping cream
  • 1 T. vanilla
  • 1/2 c. chopped crystallized ginger
Preheat the oven to 400 degrees. Place the pears in a glass baking dish coated with cooking spray and sprinkle with cinnamon sugar. Roast in the preheated oven for 20-25 minutes or until golden and softened. Cut into bite-sized pieces.

Meanwhile, in a heavy saucepan, melt the butter. Add the white and brown sugar and mix with the butter. Add the whipping cream and vanilla and stir constantly over medium heat until thick and bubbly. Add the chopped ginger and roasted pears. Serve warm over ice cream.

  • Yields: 3 cups glaze
  • Preparation Time: 20 minutes
 



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