{"id":909,"date":"2022-04-06T20:33:45","date_gmt":"2022-04-06T20:33:45","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/donuts\/cooked-pears-fruit-in-an-alternative-way\/"},"modified":"2022-04-06T20:33:45","modified_gmt":"2022-04-06T20:33:45","slug":"cooked-pears-fruit-in-an-alternative-way","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/donuts\/cooked-pears-fruit-in-an-alternative-way\/","title":{"rendered":"Cooked pears, fruit in an alternative way"},"content":{"rendered":"


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Cooked pears, fruit in an alternative way<\/h1>\n

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Pears are typical of the winter period, which is why the recipes of baked pears<\/strong> it adapts well to this cold scenario, warming up a snack or a meal. Cooked pears are a valid recipe for proposing pears even at the end of an important dinner, if you haven’t had time to prepare other desserts. It will be enough embellish the dish<\/strong> with decoration. Preparing cooked pears is simple and allows us to create different variations according to our personal taste. In this recipe I cooked the pears in a syrup of water and sugar, flavored with lemon zest. Alternatively, you can cook the pears in plain water, or try the recipe for pears in red wine, which are cooked in a syrup of red wine and cinnamon.<\/p>\n

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<\/i> Ingredients for 2<\/i><\/h3>\n
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  • <\/i> Pears: 2<\/li>\n
  • <\/i> Water: 200 ml<\/li>\n
  • <\/i> Brown sugar: 100 g<\/li>\n
  • <\/i> Cinnamon powder: to taste for decoration<\/li>\n
  • <\/i> Flaked almonds: to taste<\/li>\n<\/ul>\n<\/div>\n
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    • <\/i> Preparation: 5 minutes<\/i><\/li>\n
    • <\/i> Cooking: 10 minutes<\/i><\/li>\n
    • <\/i> Total: 15 minutes<\/i><\/li>\n
    • <\/i> Calories: 97 Kcal \/ portion<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n
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      Preparation<\/h2>\n
      1<\/span><\/p>\n

      Peel the pears. Cut the pears in half and remove the stalk and seeds. <\/p>\n\n

      2<\/span><\/p>\n

      In a non-stick pan, prepare the syrup. Pour in the water and sugar. Bring to a boil over medium heat. <\/p>\n\n

      3<\/span><\/p>\n

      Add the herbs and pears. Cook for about 10-15 minutes with the lid on, over low heat. Check the cooking from time to time with a fork. The pear must be soft without flaking. Serve hot or lukewarm, sprinkled with their syrup, garnish to taste with cinnamon and almonds. <\/p>\n\n

      Accessories<\/strong><\/p>\n

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      • Non-stick pan with high sides.<\/li>\n
      • Cover<\/li>\n
      • Knife<\/li>\n
      • Chopping board<\/li>\n<\/ul>\n

        Tips and tricks<\/strong><\/p>\n

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        • We can flavor the syrup with orange flower water, lemon or orange peel, vanilla extract ..<\/li>\n<\/ul>\n
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          • The selected pears are from Williams variety,<\/strong> a type of pear with a green-yellowish skin, a compact pulp that does not flake when cooked. Alternatively we can choose other varieties of pears, as long as they always have a firm pulp, such as pears Kaiser<\/strong> or Thigh<\/strong>.<\/li>\n<\/ul>\n
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            • The waste peel can be reused to create aromatic decoctions.<\/li>\n<\/ul>\n
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              • Cane sugar is the brown sugar that we find in the supermarket. It comes from an Indian plant and, unlike white sugar which contains only sucrose, it also contains residues of molasses, to which it owes its amber color. On the other hand, there are important differences with whole cane sugar which does not undergo any refining and therefore contains a smaller quantity of sucrose in favor of other minerals.<\/li>\n<\/ul>\n

                Preservation<\/strong><\/p>\n

                Keep the pears in the fridge in a container with the syrup for 2 days.<\/p>\n