Baked Pears

Servings: 8
Preheat: 375°
Source: Gourmet December 1980

Ingredients

Directions
In a stainless steel or enameled casserole just large enough to hold the pears in one layer combine 3 cups dry white wine, 2½ cups sugar, 2 cups water, 2 tablespoons each of lemon juice, orange flavored liqueur, and grated orange rind, and a 3-inch cinnamon stick and bring the liquid to a boil over moderate heat, stirring until the sugar is dissolved. Add the pears and bake them, covered with a round of wax paper and the lid, in a preheated moderately hot oven (375°F.), turning them once, for 25 minutes, or until they are just tender when pierced with a fork. (The cooking time depends on the type and firmness of the pears.) Let the pears cool in the syrup.

The pears can be served at room temperature or chilled overnight and served cold. Transfer the pears carefully with a slotted spoon to a serving bowl and spoon some of the syrup over them.

Baked Figs with Grand Marnier and Whipped Cream

Servings: 6
Preheat: 300°
Prep Time: 10 min
Cook Time: 40 min
Source: Gourmet

Ingredients
12 fresh figs
1/3 cup plus 2 Tbsp sugar
1/2 cup water
1/4 cup plus 1 Tbsp Grand Marnier or other orange-flavored liqueur
1 cup chilled heavy cream

Directions
Preheat oven to 300°F.

Prick bottom of each fig several times and stand figs in a buttered 9- to 10-inch flameproof gratin dish or ovenproof skillet. Sprinkle figs with 1/3 cup sugar, then add water to dish.

Bake figs in middle of oven, basting twice with pan juices, until tender, about 30 minutes. Transfer dish to stovetop, then add 1/4 cup Grand Marnier and bring to a boil over moderately high heat. Remove from heat and carefully ignite pan juices. After flames subside, juices should be syrupy. If pan juices are too thin, transfer figs to a shallow serving bowl, then boil juices until syrupy and slightly thickened, 3 to 5 minutes, and pour over figs.

Beat cream with remaining 2 tablespoons sugar and tablespoon liqueur using an electric mixer until it holds soft peaks.

Serve figs, warm or at room temperature, with syrup and cream.

Active time: 10 min Start to finish: 40 min

Baked Apple

Servings: 1
Preheat: 450°
Prep Time: 15 min
Inactive Prep Time: 45 min
Source: Gourmet | September 2003
This is really easy and just what you expect.

Ingredients
1 sm apple (1/4 lb) such as Empire, McIntosh, or Gala
1 tsp fresh lemon juice
1 Tbsp unsalted butter, melted
2 Tbsp apricot jam
2 Tbsp brandy
1 tsp packed light brown sugar
1/8 tsp ground allspice
1 (3-inch) cinnamon stick

Directions
Put oven rack in middle position and preheat to 450°F. Peel and core apple, leaving it whole, then turn it on its side and slice into 1/4-inch-thick rounds. Reassemble to form a whole apple and brush with some of lemon juice. Put apple into a shallow 4-inch round or oval baking dish. Stir together butter, jam, brandy, brown sugar, allspice, and remaining lemon juice in a small bowl. Spoon 2 teaspoons of mixture into core of apple. Pour rest of mixture over outside of apple and bake, basting once or twice, 25 minutes. Reduce oven temperature to 350°F, then insert cinnamon stick into core of apple and bake, basting frequently, until apple is tender and well browned and juices are thick and syrupy, about 20 minutes more.

Apple Tarte Tatin

Servings: 8
Preheat: 425°
A French classic gets a little twist from Payard Pâtisserie & Bistro in New York.

Ingredients
Nonstick vegetable oil spray
8 – 10 med golden-delicious apples
1 cup sugar
6 Tbsp water
1/4 cup (1/2 stick) unsalted butter
1 sheet frozen puff pastry (half of 17.3 oz package), thawed

Directions
Position rack in top third of oven and preheat to 425°F (400°F if using double-walled pan). Spray 8-inch-diameter cake pan with 3-inch-high sides with nonstick spray. Peel, quarter and core apples; place in bowl and set aside.
Combine sugar and 6 tablespoons water in heavy medium saucepan. Stir over medium heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. Increase heat and boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Remove pan from heat. Add butter (caramel will bubble vigorously); stir to blend. Pour caramel into prepared pan. Let cool 5 minutes.
Working carefully, stand apples on end in concentric circles in pan, crowding together as much as possible. Cut any remaining apple quarters into thin wedges; insert into empty spaces. Place pan directly over medium heat and bring caramel to simmer, about 2 minutes.
Place pan in oven; bake until apples are tender and caramel bubbles thickly, occasionally pressing apples lightly with spatula to compact. Check at 45 min. Should be done at 1 1/2 hours, depending on apples and oven.
Meanwhile, unfold pastry sheet on work surface. Using 9-inch tart pan bottom as aid, cut out 9-inch round; pierce all over with fork. Chill until ready to use.
Remove pan from oven. Top apples with pastry; tuck in edges. Return to oven; bake until pastry is golden, about 13-15 minutes. Transfer pan to rack. Cool tart completely in pan, about 3 hours.
Place platter atop pan. Hold platter and pan and invert; tart will fall out onto platter. Cut into wedges and serve.
Makes 8 servings.

Bon Appétit
September 2000

Payard Pâtisserie & Bistro, New York City