Sentences with phrase «until pears»

Cover with foil and bake for about 35 minutes until the pears are soft, but still holding their shape.

Add the pears, cranberries, sugar, ginger, and lemon zest, and cook on medium - high heat, stirring occasionally, until the pears are softened slightly and the cranberries are just beginning to burst.

Bring to a boil, stirring, then turn down heat and allow mixture to simmer for 10 - 12 minutes, until pears have softened and sauce has reduced.

Cover and cook on low heat for 15 - 20 minutes, or until the pears are tender.

Reduce heat and simmer (15 - 20 minutes), until pears are tender when pierced.

Add pears and walnuts; cook, stirring occasionally, until pears are caramelized, about 2 minutes.

Cook on medium to high heat until pears are tender.

Bake for 45 minutes to 1 hour until pears are tender.

Add the pears, lower the heat, and simmer for 15 minutes, or until the pears are tender.

Return to the oven, uncovered, and roast for a further 40 to 50 minutes or until pears are caramelised and tender, basting with the syrup halfway through cooking (splash in a little more water if the syrup is reducing too quickly).

Bake in the oven until pears are soft and topping is golden brown, about 50 minutes.

Sauté over medium heat until the pears are browned and the edges crisp, about 7 to 8 minutes.

Add the courgettes (zucchini), hazelnuts and remaining sesame oil and toss together, then cook until the pears and sweet potato are cooked through, about 20 minutes.

Cook, stirring often until pears are tender and pear liquid has reduced and thickened, about 15 minutes.

Add the pears, reduce the heat and simmer until the pears are tender, about 15 minutes.

Bake for 40 - 50 minutes, or until the pears are bubbling and the crumble topping is browned.

Gently place pears in poaching liquid, cover, and simmer for 15 to 20 minutes, turning every 5 minutes to ensure even color, until pears are cooked but still firm.

Reduce the heat to low and simmer, covered, for 12 minutes or until pears are tender when pricked with a fork, stirring often.

Let it cook for about 4 - 5 minutes, or until the pears get a deep golden brown color.

Bake, uncovered, until the pears are tender, basting from time to time, about 35 minutes.

Add the pears, bring to a boil, and reduce to simmer — covered — for 20minutes, or until the pears are tender.

Bake for 40 minutes or until pears are tender.

Bring to a boil over medium high heat, reduce heat, and simmer until the pears are soft, about 10 minutes.

Heat and simmer very gently for about 20 minutes, until the pears are tender.

Cook for 10 to 18 minutes, or until the pears are tender.

When the butter begins to foam, add the pears, brown sugar and remaining cinnamon, and cook until the pears are caramelized and just tender, 4 to 6 minutes.

Place the pears in the mulled wine mixture, reduce the heat and simmer gently for around half an hour (until the pears are tender — time will depend on how ripe your pears are).

Continue to cook for 10 - 15 minutes, until the pears are soft and the liquid becomes syrupy and coats the pears.

Recipe Directions: In a large heavy bottom pot on high heat simmer pears for 15 minutes or until the pears are tender.

Immediately decrease the heat to low and simmer 10 minutes, or until the pears are softened.

Add pears and saute, stirring frequently, for another 5 minutes or so, or until pears release juices and begin to cook down.

Simmer, uncovered, until pears can be easily pierced with the tip of a knife, but are not mushy, 10 to 15 minutes.

Reduce the heat to 325 - 350 and bake for another 10 minutes or so until the pears are done and the caramel sauce is bubbly.

Cover and simmer for 15 - 20 minutes until pears become tender.

Bake in preheat oven to 190 ° c (400 ° F) by 30 minutes or until pears are tender spooning Brown sugar mixture over pears halfway trough baking.

Arrange pears in a single layer and bake for 25 - 30 minutes, until pears start to turn golden.

Cover and cook on low heat for 15 - 20 minutes, or until the pears are tender.

Add the chopped pear to the flour mixture and stir until the pear pieces are coated.

Cook about 4 more minutes or until pear begins to soften, stirring occasionally.

Add the broth powder and water and simmer for 10 minutes until the pear is soft.

Place the pears, ginger, brown sugar and water into a heavy bottomed saucepan and cook over a low heat until pear pieces are soft but still retain their shape.

Place the cinnamon stick in the saucepan with the pear and apple juice and simmer until the pear is tender.

Not exact matches

While your pear is baking in the oven make your porridge; place your oats, milk, a teaspoon of cinnamon and a tablespoon of maple syrup in a pan over a medium heat and cook for around 5 - 8 minutes until smooth and creamy.

Do you think it would work if I cooked the apples and pear on the stove until they were soft or would that change the flavour?

Saute the pears until all the water is absorbed and they are very soft.

Now I'm counting the days until October when pears will reappear!

Add pears and sugar into a food processor and pulse until coarsely chopped.

I can't wait until fall to make it with pears, so I used two cups of blueberries.

The pears are mouth - watering — dipped in honey, sprinkled with thyme and then roasted in a hot oven until a deep caramelisation blisters the skin.

Our pear tree is set to be bursting with pears by mid-September, so I am bookmarking this until then.