Best Caramel Pear Charlottes With Caramel Sauce Recipes

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CARAMEL PEAR CHARLOTTE



Caramel Pear Charlotte image

This Caramel Pear Charlotte will be the centerpiece of your holiday table! Layers of moist brown-sugar vanilla cake surround a salted caramel pear mousse, wrapped with sweet and delicate lady fingers and tied with a bow. A crown of caramel-dipped pears is the icing on this beautiful and seasonal dessert!

Provided by Allie {Baking A Moment}

Categories     Dessert

Time 1h10m

Number Of Ingredients 21

1/2 cup cake flour
1/4 cup all-purpose flour
1/3 cup dark brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon scant kosher salt
1/4 cup unsalted butter ((half a stick), softened)
1 large egg
3 tablespoons Greek yogurt
3 tablespoons milk
1 1/2 teaspoons vanilla bean paste ((extract can be substituted))
3 tablespoons water
1 tablespoon plain gelatin powder
4 egg yolks
1/4 cup granulated sugar
1 cup pear nectar
3 1/2 ounces pear puree
1/4 cup salted caramel sauce
homemade ladyfingers
about 6 Forelle pears, (dipped in caramel)
satin or grosgrain ribbon (for garnish)

Steps:

  • Preheat the oven to 325 degrees F, and mist an 8-inch diameter x 3-inch deep round cake pan with non-stick spray.
  • Cut a circle from parchment paper, and place in the bottom of the pan.
  • Place the flours, sugar, baking powder, baking soda, and salt in a medium bowl and whisk to combine.
  • Add the butter and mix on medium-low speed, until the mixture resembles damp sand.
  • Stir in the egg, until fully incorporated.
  • Add the yogurt, milk, and vanilla, and beat on medium-high speed for about 1 minute, to aerate the batter and strengthen the cake's structure.
  • Transfer to the prepared pan and bake for 20 minutes, or until the cake springs back when gently pressed and toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Cool for twenty minutes, then unmold and place on a wire rack to cool completely.
  • Place the water in a small bowl, and sprinkle the gelatin in an even layer on top.
  • Whisk the yolks and sugar together in a medium bowl.
  • In a small pot over medium heat, bring the pear nectar to a simmer.
  • Add the hot pear juice to the yolks, a little at a time, while whisking.
  • When all of the liquid has been incorporated, pour the mixture back into the pot and place over medium heat, stirring, until thick enough to coat the back of a spoon.
  • Whisk in the gelatin mixture, and cool to room temperature.
  • Whip the cream until it holds stiff peaks.
  • Fold the whipped cream, pear puree, and salted caramel into the egg mixture.
  • Line a clean 8-inch diameter x 3-inch deep round cake pan with plastic wrap, and place the cake round in.
  • Pour the pear mousse over.
  • Chill until firm.
  • Unmold the cake/mousse from the pan and place on a serving platter.
  • Wrap a sheet of ladyfingers around the dessert, securing with ribbon.
  • Top with caramel dipped pears.

Nutrition Facts : Calories 197 kcal, Carbohydrate 29 g, Protein 4 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 107 mg, Sodium 124 mg, Sugar 17 g, ServingSize 1 serving

QUICK & EASY CARAMELIZED PEARS



Quick & Easy Caramelized Pears image

Seasonal fruit is the perfect starting point for a memorable meal-ender.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

3 tablespoons unsalted butter
3 medium pears, such as Anjou or Bartlett, quartered and cored
1/4 cup packed light-brown sugar
1 teaspoon pure vanilla extract
Salt
Vanilla ice cream, for serving

Steps:

  • In a large skillet, melt butter over medium-high. Add pears, one cut side down, and cook until browned, then reduce heat to medium and cook 3 minutes. Turn pears to other cut side and cook 4 minutes. Add sugar and 1 tablespoon water, swirling pan to combine. Turn pears skin side down and cook until sauce is thickened slightly, 2 minutes. Stir in vanilla and pinch of salt. Serve warm with ice cream.

Nutrition Facts : Calories 135 g, Fat 6 g, Fiber 3 g, SaturatedFat 4 g

PEAR TARTS WITH CARAMEL SAUCE



Pear Tarts with Caramel Sauce image

Provided by Food Network

Categories     dessert

Yield 4 servings

Number Of Ingredients 14

1/4 cup unsalted butter, softened
1/3 cup super fine sugar
2 large egg yolks
1/4 teaspoon Amaretto or almond extract
1 cup ground almonds (see note)
1 tablespoon all-purpose flour
1/2 cup brown sugar, packed
4 tablespoons unsalted butter
2 tablespoons heavy cream
1 pound puff pastry
2 large ripe pears, peeled, cored, and thinly sliced
1 egg yolk
4 sprigs mint
Confectioners sugar, for serving

Steps:

  • To make the almond cream: In the bowl of an electric mixer or with a wooden spoon, beat the butter and sugar together until light and fluffy. Add the egg yolks, beat in well, and add the Amaretto. Stir in the ground almonds and flour until evenly mixed. The mixture should be the consistency of a thick paste.
  • To make the caramel sauce: In a small sauce pan, combine the brown sugar, butter and cream. Bring the mixture to a boil and boil vigorously for 2 minutes, remove from the heat. Cover and keep warm at the back of the stove.
  • To make the tarts: Preheat the oven to 400 degrees. On a lightly floured surface, roll out the pastry to a 1/8 inch thickness and, using a plate or cardboard circle as a template, use a very sharp knife to cut four 7 inch circles. Spread a circle of almond cream in the center of each, leaving a 1inch border. Fan the sliced pears out from the center of each tart, completely covering the almond cream but still leaving the border. Beat the egg yolk lightly with a fork and brush the border of the pastry with it (try not to let any yolk dribble down onto the cut edges of the pastry, otherwise it will not rise as high). Bake the tarts for about 20 minutes, until the edges are golden and the pastry is baked through. Remove from the oven and allow to cool for 5 minutes Place a sprig of mint in the center of each tart and sprinkle it with a little confectioners sugar. Serve warm, drizzled with the warm caramel sauce.

JACQUES PEPIN'S BRAISED PEARS IN CARAMEL SAUCE



Jacques Pepin's Braised Pears in Caramel Sauce image

Provided by Florence Fabricant

Categories     dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 4

6 medium-size pears, not too ripe
4 tablespoons sugar
1/3 stick sweet butter
1 cup heavy cream

Steps:

  • Preheat oven to 425 degrees.
  • Peel pears and cut in half lengthwise. Remove cores. Place pear halves flat side down in single layer in 1 or 2 large baking or gratin dishes. Sprinkle sugar over pears and dot with butter.
  • Place in oven and bake 35 minutes. By this time sugar should have caramelized and pears should be tender when pierced with point of knife. If pears are not tender continue cooking 5 to 10 minutes. Pour cream over pears and return to oven. Bake 10 to 15 minutes more, basting every 5 minutes with cream.
  • Cream should have reduced and thickened and turned nice ivory color. If sauce seems to be separating, add a tablespoon or two of hot water.
  • Remove pears from oven, allow to cool slightly. Serve directly from baking dish.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 20 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 12 grams, Sodium 18 milligrams, Sugar 27 grams, TransFat 0 grams

ROASTED PEARS WITH CARAMEL SAUCE



Roasted Pears with Caramel Sauce image

This golden, glossy delight could not be easier to make. All major varieties of pears - Bartlett, Bosc, red, Anjou - work equally well. However, Bosc roasts up slightly firmer than the others.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Desserts

Yield 4

Number Of Ingredients 5

4 tablespoons butter
1 cup packed dark brown sugar
4 pears, halved and cored
½ cup sour cream
¼ cup coarsely chopped toasted pistachios (or your favorite nuts)

Steps:

  • Adjust oven rack to center position and heat oven to 400 degrees. Place butter in a baking pan large enough to hold the pears in a single layer: set in the heating oven until it melts.
  • Sprinkle sugar over melted butter, then place pears, cut side down, on top. Bake until tender, about 30 minutes.
  • Remove pan from oven, turn pears over and baste with pan sauce. Return to oven; bake until golden and glossy, about 10 minutes longer.
  • Let cool slightly. Transfer pears to dessert plates or bowls. Top each with dollop of sour cream, drizzle with caramel pan sauce, sprinkle with nuts and serve.

Nutrition Facts : Calories 512.2 calories, Carbohydrate 82.9 g, Cholesterol 43.2 mg, Fat 21.3 g, Fiber 5.9 g, Protein 3.4 g, SaturatedFat 11.5 g, Sodium 146.8 mg, Sugar 70.3 g

CARAMEL PEAR CHARLOTTES WITH CARAMEL SAUCE



Caramel Pear Charlottes with Caramel Sauce image

Categories     Milk/Cream     Dairy     Fruit     Dessert     Bake     Pear     Eau de Vie     Fall     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 11

For charlottes
6 firm-ripe Bosc pears (about 2 3/4 pounds)
1/2 vanilla bean
2 tablespoons sugar
1 stick (1/4 cup) unsalted butter, softened
20 slices firm white sandwich bread (from about two 1-pound loaves)
For sauce
1 cup sugar
3 tablespoons heavy cream
3 tablespoons unsalted butter
3 tablespoons poire William (French pear brandy)

Steps:

  • Make charlottes:
  • Peel and core pears and cut into 1/4-inch dice. With a knife halve vanilla bean lengthwise and scrape seeds into a small bowl. In a dry 5-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling kettle, until deep golden. Remove kettle from heat and carefully add pears and vanilla bean pod and seeds (mixture will vigorously steam and caramel will harden). Cook mixture over moderate heat, stirring occasionally, until caramel is dissolved and pears are tender but still hold their shape, about 15 minutes. Drain pear mixture in a sieve set over a bowl and reserve any pear juices for sauce. Discard vanilla bean pod.
  • Preheat oven to 375°F.
  • Butter bread slices on 1 side. Using 12 slices of bread, cut 6 bread rounds to fit in bottoms of six 2/3-cup charlotte molds or ramekins and cut 6 rounds the same size as tops of molds or ramekins. Discard crusts from remaining 8 bread slices and cut slices into 1 1/4-inch-wide strips. Put bottom rounds, buttered sides down, in molds or ramekins and arrange strips vertically, buttered sides against insides of molds or ramekins, slightly overlapping and pressing them gently to adhere. Trim any overhang flush with rims. Divide pear mixture among molds or ramekins and top with remaining rounds, buttered sides up, pressing gently. Charlottes may be made up to this point 3 hours ahead and chilled, covered.
  • Bake charlottes on a baking sheet in middle of oven until bread is golden, about 25 minutes.
  • Make sauce:
  • In a dry 5-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling kettle, until deep golden. Remove kettle from heat and carefully add cream, butter, and any reserved pear juices (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved and stir in poire William. Invert charlottes onto 6 plates and spoon sauce over them.

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