Best 7 Pears With Pecorino And Honey Recipes

ROASTED PEARS WITH PECORINO CHEESE

Steps:

• Preheat the oven to 350 degrees. Halve and peel the pears, and carefully remove the seeds and core.
• Melt the butter in a large cast-iron skillet over medium heat. Arrange the pears, cut side down, in the skillet so they just touch one another. Sprinkle the sugar, over the pears and butter. Cook, tilting the pan back and forth gently from time to time, until the sugar dissolves and melts into a golden caramel, about 4 minutes. Scrape the vanilla seeds into the pan, and add the pod. Reduce the heat, add the brandy, and cook a few minutes more. Be aware that the brandy may ignite, but the flames will die down quickly.
• Carefully turn the pears over, and transfer to the oven. They should be deep golden brown. Roast until the pears are fork tender, about 10 minutes, depending on the ripeness and size of the pears. Serve with thick slices of pecorino and caramel sauce.

PECORINO AND HONEY DIP

Steps:

• Add the hot pepper flakes to a small bowl and mix with the honey. Serve with the Pecorino.

PEARS AND PECORINO CHEESE

Steps:

• Slice the cheese thin and divide it among four plates. Cut the pears into quarters, core them and slice the quarters thin. Divide them among four plates.
• Warm the honey in a small saucepan and pour it lightly over the pears and cheese. Grind pepper over each plate and serve.

PEARS AND PECORINO

Steps:

• Slice cheese thinly, and divide among four plates. Place pears on top of cheese. Warm honey, and drizzle it over pears. Top with a grind of pepper.

WALNUT CAKE WITH SAUTéED PEARS, PECORINO, AND BLACK PEPPER ICE CREAM

Steps:

• Make ice cream:
• Combine milk, cream, peppercorns, and salt in heavy large saucepan. Bring just to simmer. Whisk yolks and sugar in medium bowl. Gradually whisk hot milk mixture into yolk mixture. Return to saucepan and stir constantly over medium heat until mixture is thick enough to coat back of spoon, about 3 minutes (do not boil). Strain custard into medium bowl; cover and refrigerate until cold, about 4 hours.
• Do ahead: Can be made 1 day ahead. Keep chilled.
• Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer ice cream to container; cover and freeze.
• Make walnut cake:
• Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Process walnuts and powdered sugar in processor until nuts are finely ground. Transfer to large bowl. Add almond flour, all purpose flour, and salt. Using electric mixer, beat egg whites and vanilla extract in large bowl until frothy. With mixer running, gradually add brown sugar and beat until stiff peaks form. Stir 1/3 egg-white mixture into flour mixture. Fold in remaining egg-white mixture in 2 additions. Pour into prepared pan. Bake cake until tester inserted into center comes out clean, about 27 minutes. Cool cake in pan on rack.
• Sauté pears:
• Melt butter with sugar and honey in heavy extra-large skillet over medium-high heat. Add pears and cook until liquid evaporates and pears are golden brown, about 15 minutes. Stir in brandy and lemon juice.
• Cut cake into 8 pieces. Place cake on plates. Arrange shaved cheese on side of plates. Top with sautéed pears and scoop of black pepper ice cream.

PEAR AND PECORINO RAVIOLI WITH SAGE BUTTER SAUCE

Steps:

• Place pears in large bowl. If too much liquid, drain through fine strainer. Mix in pecorino, mascarpone and egg yolk.
• Place 1 wonton wrapper on work surface. Place 1 to 1 1/2 teaspoons mixture in middle of wrapper. Brush edges with water, and fold wrapper over. Press firmly to seal.
• Fill 4-quart saucepan two-thirds full of water. Add salt; heat to boiling. Gently slide in 5 ravioli. Cook 3 to 4 minutes or until done. Repeat until all of the ravioli is cooked.
• In 8- to 10-inch skillet, heat butter and sage over medium-high heat until butter is golden brown, reducing heat if needed to keep butter from burning. Remove sage; pour butter over ravioli. Sprinkle with extra cheese as desired.

PEARS WITH PECORINO AND HONEY

Steps:

• Slice cheese thinly and divide among 4 plates. Place pears on top of cheese. Warm honey and drizzle over pears and cheese. Grind pepper over each plate, and serve.