Best Butterscotch Pear Fection Bars Recipes

BUTTERSCOTCH PEARS

Butterscotch Pears image

This grand finale simmers during dinner and impresses as soon as you bring it to the table. Serve as is, or with vanilla ice cream and a slice of pound cake. Leftover pear nectar is heavenly when added to sparkling wine or simply poured over ice. -Theresa Kreyche, Tustin, California

Provided by Taste of Home

Categories Desserts

Time 2h20m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

4 large firm pears
1 tablespoon lemon juice
1/4 cup packed brown sugar
3 tablespoons butter, softened
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chopped pecans
1/2 cup pear nectar
2 tablespoons honey

Steps:

Cut pears in half lengthwise; remove cores. Brush pears with lemon juice. In a small bowl, combine the brown sugar, butter, flour, cinnamon and salt; stir in pecans. Spoon into pears; place in a 4-qt. slow cooker., Combine pear nectar and honey; drizzle over pears. Cover and cook on low for 2-3 hours or until pears are tender. Serve warm.

Nutrition Facts : Calories 209 calories, Fat 10g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 109mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 4g fiber), Protein 1g protein.

BUTTERSCOTCH PEARS

Butterscotch Pears image

Make and share this Butterscotch Pears recipe from Food.com.

Provided by Helene G

Categories Dessert

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 ripe but firm pears
1/2 lemon
6 tablespoons butter, cut into pieces
1/4 cup sugar
1/4 cup firmly packed dark brown sugar
2/3 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon salt
1 tablespoon Scotch whisky (optional)

Steps:

Heat the oven to 375 degrees F.
Peel the pears, cut them in half lengthwise and, using a melon baller, scoop out the cores.
Rub them all over with the lemon half to prevent browning.
In a large (10-inch), heavy-based, ovenproof skillet, melt the butter.
Add the sugar and brown sugar and stir to dissolve.
Arrange the pears in the pan, cut side down, in a single layer.
Bake the pears uncovered, basting occasionally with the liquid in the pan, until they begin to soften and color slightly.
Depending on the pears ripeness, baking time can range from 20 minutes to 1 hour.
Remove the pears with a slotted spoon and set aside.
Transfer the pan to a burner and boil the mixture left behind over medium-high heat until it reaches a rich, golden-brown color and smells like caramel, 2 to 5 minute Slowly whisk the cream into the caramel until smooth.
Add the vanilla, salt, and Scotch, if using.
Serve the sauce over the warm pears.