Oven Roasted Pears With Blackberry Sauce

Oven Roasted Pears With Blackberry Sauce is a gluten free side dish. This recipe makes 10 servings with 341 calories, 4g of protein, and 11g of fat each. For $1.36 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 3 people were impressed by this recipe. A mixture of bittersweet chocolate, blackberries, powered sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 33%, this dish is rather bad. Poached Pears With Blackberry Honey Crème Fraiche, White Chocolate Blackberry Cheesecake With Blackberry Sauce, and Toaster Oven Baked Pears are very similar to this recipe.

Servings: 10

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Pears:
2. Pre-heat oven to 450 degrees Fahrenheit. Peel, core and quarter the pears. Melt the butter in a large casserole or baking dish (I used a 10 quart Le Creuset Dutch Oven), add the pears and cook over high heat for about ten minutes or until the pears are golden brown. Keep stirring them so they are evenly colored. Transfer the baking dish/casserole into the oven for 7-10 minutes until the pears are easily pierced with a paring knife. Remove the pears from the oven, transfer to a bowl, and let them cool to room temperature.
3. Blackberry Sauce:
4. Wash and dry the blackberries. (I use a salad spinner). Reserve cup of the berries for garnish. Put the 3 cups of blackberries, the powered sugar and the lemon juice in a food processor and pure. Pour the pure into a bowl and set aside.
5. Pre-heat oven to 275 degrees Fahrenheit. Take a full size sheet pan and line it with a silpat mat. (If you dont have one, use parchment paper sprayed with Pam cooking spray) Get a large pastry bag with a star tip ready. Put the granulated sugar in a food processor and blitz into a very fine powder, about a minute. Transfer the superfine sugar to a bowl. Add the confectioners sugar and the chocolate to the food processor and process until the chocolate is pulverized into tiny flecks. Transfer to a bowl. Pour the egg whites into a mixing bowl and beat at slow speed with a whisk attachment until the egg whites begin to froth, then add the cream of tartar. Increase the speed to high and beat the whites until they form stiff peaks. Add the superfine sugar and continue to beat for another two minute
6. Using a spatula, fill the pastry bag with the egg white mixture and pipe out the meringue kisses onto the lined baking sheet. As you finish squeezing out a dollop of egg white, gently push the star tip of the pastry bag into the dollop about inch and then quickly pull it away: that action gives the top a small point.
7. When all the meringues are piped out, place the baking sheet in the oven for an hour-and-a half. Youre not baking the meringues, but simply drying out the egg whites. Theyre done when the meringue is hard to the touch. Remove the meringues from the oven and let cool to room temperature.
8. To plate and serve, spoon several tablespoons of blackberry sauce into the center of a bowl, add 3 0r 4 pear quarters, several meringue kisses, and garnish with a few whole blackberries.

 

Step by step:

1. Pears:Pre-heat oven to 450 degrees Fahrenheit. Peel, core and quarter the pears. Melt the butter in a large casserole or baking dish (I used a 10 quart Le Creuset Dutch Oven), add the pears and cook over high heat for about ten minutes or until the pears are golden brown. Keep stirring them so they are evenly colored.

2. Transfer the baking dish/casserole into the oven for 7-10 minutes until the pears are easily pierced with a paring knife.

3. Remove the pears from the oven, transfer to a bowl, and let them cool to room temperature.Blackberry Sauce:Wash and dry the blackberries. (I use a salad spinner). Reserve cup of the berries for garnish.

4. Put the 3 cups of blackberries, the powered sugar and the lemon juice in a food processor and pure.

5. Pour the pure into a bowl and set aside.Pre-heat oven to 275 degrees Fahrenheit. Take a full size sheet pan and line it with a silpat mat. (If you dont have one, use parchment paper sprayed with Pam cooking spray) Get a large pastry bag with a star tip ready.

6. Put the granulated sugar in a food processor and blitz into a very fine powder, about a minute.

7. Transfer the superfine sugar to a bowl.

8. Add the confectioners sugar and the chocolate to the food processor and process until the chocolate is pulverized into tiny flecks.

9. Transfer to a bowl.

10. Pour the egg whites into a mixing bowl and beat at slow speed with a whisk attachment until the egg whites begin to froth, then add the cream of tartar. Increase the speed to high and beat the whites until they form stiff peaks.

11. Add the superfine sugar and continue to beat for another two minute

12. Using a spatula, fill the pastry bag with the egg white mixture and pipe out the meringue kisses onto the lined baking sheet. As you finish squeezing out a dollop of egg white, gently push the star tip of the pastry bag into the dollop about inch and then quickly pull it away: that action gives the top a small point.When all the meringues are piped out, place the baking sheet in the oven for an hour-and-a half. Youre not baking the meringues, but simply drying out the egg whites. Theyre done when the meringue is hard to the touch.

13. Remove the meringues from the oven and let cool to room temperature.To plate and serve, spoon several tablespoons of blackberry sauce into the center of a bowl, add 3 0r 4 pear quarters, several meringue kisses, and garnish with a few whole blackberries.

Nutrition Information:

covered percent of daily need