Best Caramel Pears Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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

PRETZEL-CRUSTED FLOURLESS CHOCOLATE CAKE WITH SAUTEED SPICED PEARS AND SALTED CARAMEL SAUCE



Pretzel-Crusted Flourless Chocolate Cake with Sauteed Spiced Pears and Salted Caramel Sauce image

Provided by Food Network

Categories     dessert

Time 16h15m

Yield 8 to 12 servings

Number Of Ingredients 24

2 cups mini pretzels
1 cup sugar
8 tablespoons (1 stick) butter, melted
Pinch salt
8 pieces dark chocolate-covered caramel candy, cut into quarters
1 pound semisweet coverture chocolate pistoles
8 tablespoons (1 stick) butter
4 egg whites
3 tablespoons sugar
6 egg yolks
1 tablespoon ground cinnamon
1/2 tablespoon ground ginger
1 teaspoon star anise powder
2 tablespoons butter
4 large pears, cut into 1/2-inch dice
1/2 cup sugar
1 tablespoon French brandy
1 1/2 cups sugar
1/2 cup water
1/4 cup corn syrup
1/2 tablespoon salt
1/2 cup heavy cream
8 tablespoons (1 stick) butter
Sweetened whipped cream, flavored with a little brandy, for serving

Steps:

  • For the pretzel crust: In a food processor, pulse the pretzels, sugar and butter together until nearly as fine as graham cracker crumbs.
  • Line a 9-inch cake pan with parchment and press the pretzel crumbs into the base.
  • Bake in a preheated 350-degree oven for 10 minutes. Cool on a rack.
  • Once cooled, scatter the caramel pieces over the top and set aside
  • For the flourless chocolate cake: Adjust the oven to 425 degrees F.
  • Melt the chocolate and butter in a double boiler over medium heat.
  • In a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until they reach medium peaks.
  • Add the sugar and whip to stiff peaks. Add the egg yolks and whip for two minutes.
  • Fold in the chocolate mixture in three stages, being careful not to deflate the batter.
  • Pour the batter into the pretzel crust, and bake for 15 minutes. When done, the center should feel slightly bouncy, but an inserted cake tester should come out like a moist brownie batter.
  • Allow the cake to cool overnight before unmolding.
  • For the spice blend: In a small bowl, mix together the cinnamon, ginger and star anise until well blended. Set aside.
  • For the sauteed pears: In a saute pan over medium heat, saute the pears until slightly translucent.
  • Add the sugar and 1/2 tablespoon of the spice blend, and cook until the pears are tender and their juices slightly thickened. Allow to cool before use.
  • For the salted caramel sauce: In a large pot, combine the sugar, water, corn syrup and salt. Cook until the mixture acquires a nice amber color, indicating it has reached the caramel stage (325 degrees F on a candy thermometer). Remove from the heat.
  • Gently heat the cream in the microwave, then add it slowly to the caramel (be very careful¿the mixture will bubble up!).
  • Once all cream is added, stir in the butter. Taste and season with more salt if necessary. Let cool.
  • To finish: Top the cake with sauteed pears and pour caramel over. Chill until the caramel sets.
  • Serve with brandy-flavored sweetened whipped cream.

CARAMEL PEARS



Caramel Pears image

Try caramel pears instead of caramel apples this Halloween or fall! We used a shortcut to make our caramel sauce - simply microwave soft caramel candies with some half-and-half and get dipping! Pouring your caramel sauce into a wide mug and dipping your pears directly inside it also saves you the hassle of a messy cleanup afterwards.

Provided by Food Network Kitchen

Time 30m

Yield 4 caramel pears

Number Of Ingredients 0

Steps:

  • Microwave 10 ounces unwrapped soft caramels with 1 tablespoon half-and-half, stirring every 20 seconds, until smooth. Pour into a wide mug, then quickly dip 4 pears in the caramel, sprinkle with chopped pistachios and let set on a parchment-lined baking sheet.

POACHED PEARS WITH SPICED CARAMEL SAUCE



Poached Pears with Spiced Caramel Sauce image

Categories     Dairy     Nut     Dessert     Poach     Orange     Pear     Winter     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 16

For poached pears
4 juice oranges
1 lemon, halved
8 cups water
2 cups granulated sugar
6 firm-ripe Anjou pears
For caramel
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 1/2 cups heavy cream
1 whole clove
5 cardamom pods
1/4 teaspoon fennel seeds
1/4 teaspoon black peppercorns
2 (3-inch) cinnamon sticks
3 tablespoons chopped toasted almonds or hazelnuts

Steps:

  • Poach pears:
  • Remove zest of oranges in strips with a vegetable peeler and cut away any white pith from strips. Squeeze juice from oranges and lemon into a 6-quart pot and add lemon halves, water, granulated sugar, and zest. Peel pears, leaving stems attached, and add to pot.
  • Simmer pears 15 to 25 minutes, or until just tender, and cool in liquid. (Poached pears will continue to cook a bit as they cool.)
  • Make caramel:
  • Put granulated sugar in a 2-quart heavy saucepan and crumble brown sugar over. Melt sugars, undisturbed, over moderate heat until granulated sugar is mostly melted. Continue to cook, stirring occasionally with a fork, until a deep golden caramel. Carefully pour in cream (mixture will bubble up and caramel will harden slightly) and stir in clove, cardamom pods, fennel, peppercorns, and cinnamon sticks. Simmer, stirring, until caramel is dissolved and sauce is reduced to about 1‚ cups, about 10 minutes. Pour sauce through a sieve into a 2-cup measure and cool to just warm.
  • Assemble dessert:
  • Drain pears and pat dry, then transfer to plates. Serve drizzled with sauce and sprinkled with chopped nuts.

CARAMELIZED PEARS WITH BLUE CHEESE AND CARAMEL SAUCE



Caramelized Pears With Blue Cheese and Caramel Sauce image

I saw this recipe prepared on a PBS show (I'll include it when I can remember the name!!) and made it, changing only a couple of details to suit my guests' tastes. The original called for 1/4 tsp. of roughly crushed black peppercorns added to the sauce and to use Stilton cheese. I'm going to try it for myself again using the recipe as originally written, but I can't imagine it will be too much better than this was.

Provided by Vina7737

Categories     Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

1/3 cup water
2/3 cup sugar
3 barely ripe pears, halved,seeds removed and 1/4 inch trimmed off the bottom of each pear half so it will stand upright
2/3 cup heavy cream
1 pinch salt
3 ounces gorgonzola dolce blue cheese, cut into 6 attractive pieces.

Steps:

  • Place the water in a 12-inch nonstick skillet and pour the sugar into the center of the pan, taking care not to let the crystals adhere to the sides of the pan.
  • Bring to a boil over high heat, stirring occasionally, until the sugar is fully dissolved and the mixture is bubbling wildly.
  • Add the pears to the skillet, cut-side down, cover, reduce the heat to medium-high, and cook until the pears are nearly tender (a paring knife inserted into the center of the pears feels slight resistance), 13 to 15 minutes.
  • Uncover, reduce the heat to medium, and cook until the sauce is golden brown and the cut sides of the pears are partly caramelized, 3 to 5 minutes.
  • Pour the salt and heavy cream around the pears and cook, shaking the pan back and forth, until the sauce is a smooth, deep caramel color and the cut sides of the pears are beautifully golden, 3 to 5 minutes.
  • Remove the pan from the heat and using tongs, carefully remove the pears from the pan and place cut-side up on a wire rack set over a rimmed baking sheet.
  • Cool slightly.
  • Pour the sauce remaining in the pan into a liquid measuring cup.
  • Carefully (the pears will still be hot) stand each pear half upright on an individual plate and arrange a wedge of the blue cheese beside it.
  • Drizzle the plate and some of the pear with the caramel sauce.
  • Serve immediately.

Nutrition Facts : Calories 275.5, Fat 14, SaturatedFat 8.8, Cholesterol 46.9, Sodium 234.7, Carbohydrate 36.1, Fiber 2.6, Sugar 30.4, Protein 3.9

ROASTED PEARS WITH SALT AND PEPPER CARAMEL SAUCE



Roasted Pears with Salt and Pepper Caramel Sauce image

Provided by James Briscione

Categories     dessert

Time 45m

Yield 6 servings

Number Of Ingredients 15

3 ripe pears, such as Anjou
3 tablespoons unsalted butter
1 teaspoon ground cinnamon
1 teaspoon fennel seeds
1 teaspoon vanilla extract
1 cup granulated sugar
1/2 teaspoon lemon juice
4 tablespoons unsalted butter
1 teaspoon sea salt, plus more as needed
1/2 teaspoon freshly ground black pepper
1/4 cup heavy cream
1 cup heavy cream
1/4 cup creme fraiche
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • For the pears: Peel the pears if desired. Cut the pears in half and scoop out the cores. Cut each half in half again.
  • Arrange the pear pieces cut-side down in a large saute pan. Dot the butter all around the pears and place the pan over medium heat. Cook, occasionally swirling the pan but not stirring, until the pears are lightly browned and the butter begins to sizzle, 3 to 5 minutes.
  • Sprinkle the cinnamon and fennel seeds over the pears, then gently stir and baste the pears with the butter and spices. Continue to cook just until the pears are tender, then add the vanilla and gently stir to incorporate. Keep the pears warm until ready to serve.
  • For the caramel sauce: Stir together the granulated sugar, lemon juice and 2 tablespoons water in a heavy-bottomed saucepan. Place the pan over medium heat, swirling the mixture occasionally (do not stir). If you notice crystals forming around the edge of the pan, wipe the inside of the pot with a pastry brush moistened with water.
  • Cook the sugar mixture at a simmer until it has turned deep brown and registers between 330 and 350 degrees F on a candy thermometer, about 10 minutes. Remove the pot from the heat and stir in the butter, salt and pepper until completely incorporated. Carefully add the heavy cream. Reserve warm, or refrigerate until ready to serve. (Keeps up to 4 weeks, refrigerated in an airtight container.)
  • For the whipped creme fraiche: In a clean bowl, beat together the heavy cream, creme fraiche, confectioners' sugar and vanilla extract with an electric mixer or by hand until stiff peaks form. Reserve chilled until ready to serve.
  • Arrange the pears on a platter. Drizzle with 1/2 cup of the caramel sauce, then top with a couple dollops of the whipped creme fraiche. Serve with additional caramel sauce and whipped creme fraiche on the side.

BAKED PEARS ON SUGARED PUFF PASTRY WITH CARAMEL SAUCE



Baked Pears on Sugared Puff Pastry with Caramel Sauce image

Categories     Milk/Cream     Fruit     Dessert     Bake     Pear     Brandy     Eau de Vie     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 11

For pastry bases
1/4 cup granulated sugar
1 sheet frozen puff pastry (about 1/2 pound), thawed
For pears and sauce
2 large firm-ripe Bartlett pears (about 1 pound)
2 tablespoons unsalted butter, cut into bits
1/2 cup granulated sugar
1 tablespoon fresh lemon juice
1/2 cup heavy cream
1 tablespoon Poire William
confectioners' sugar for sprinkling

Steps:

  • Make pastry bases:
  • Preheat oven to 375°F. and lightly butter a heavy baking sheet.
  • Sprinkle a work surface with granulated sugar and roll out puff pastry about 1/8 inch thick, turning once to coat both sides with sugar. Cut out 4 rectangles, each about 4 1/2 by 3 1/2 inches, and transfer to baking sheet, reserving scraps for another use. Prick pastry all over with a fork and put baking sheet in freezer until pastry is chilled well, about 15 minutes.
  • Lightly butter bottom of another heavy baking sheet and put directly on top of pastry rectangles to weight them while baking. Bake pastry (between 2 baking sheets) in middle of oven 25 to 35 minutes, or until golden brown, and transfer to a rack to cool. Pastry bases may be made 1 day ahead and kept in an airtight container.
  • Make pears and sauce:
  • Preheat oven to 375°F. (if pastry bases have been made ahead) and lightly butter a small baking dish just large enough to hold 4 pear halves in one layer.
  • Peel, halve, and core pears. Arrange pear halves in baking dish, cut sides up. Divide butter among pear cavities and sprinkle 1/4 cup granulated sugar over pears. Sprinkle lemon juice over pears and bake in middle of oven 15 minutes. Remove baking dish from oven and turn pears so that cut sides are down. Baste pears with cooking juices and return to oven. Bake pears until tender, about 15 minutes more. Transfer pears to a plate and keep warm.
  • Transfer cooking juices to a small heavy saucepan. Add remaining 1/4 cup granulated sugar and boil, swirling pan, until mixture turns a deep golden caramel. Slowly add cream (caramel will bubble up) and simmer sauce, whisking, until slightly thickened, about 5 minutes. Stir poire William into caramel sauce.
  • Sprinkle each pastry base with confectioners' sugar and top with a pear half. Serve baked pears with caramel sauce.

CARAMEL PEARS WITH ROSEMARY, HONEY AND WALNUTS



Caramel Pears With Rosemary, Honey and Walnuts image

This beautiful, aromatic autumn dessert can be prepared several hours in advance, then re-warmed to serve. Feel free to use any variety of pear, and serve with vanilla ice cream, if desired.

Provided by David Tanis

Categories     easy, dessert

Time 1h

Yield 6 servings

Number Of Ingredients 13

6 small, slightly under-ripe pears, such as Bartlett, unpeeled, halved and cored
2 star anise pods
1 (2-inch) piece cinnamon stick
1/2 teaspoon fennel seeds
2 whole cloves
1/2 cup light brown sugar
1/2 cup golden raisins
1/4 cup dark rum
3 tablespoons lemon juice
3 tablespoons unsalted butter, cut in small cubes
2 tablespoons mild honey
1 tablespoon rosemary leaves, from a small sprig
1/2 cup roughly chopped walnuts

Steps:

  • Heat oven to 400 degrees. Choose a baking dish or roasting pan large enough to hold pears in one layer, or use 2 pans. Scatter star anise, cinnamon stick, fennel seeds and cloves on bottom of dish.
  • Put pears in a large mixing bowl. Add brown sugar, raisins, rum and lemon juice. Coat pears evenly with mixture. Transfer to baking dish, cut-side down, in one layer. Dot with butter.
  • Bake, uncovered, until pears are soft and well caramelized, about 45 minutes. Remove pears from oven, and let them sit at room temperature. Shortly before serving, drizzle the pears with honey, and sprinkle them with rosemary leaves and chopped walnuts. Bake for 10 minutes. Serve warm with plenty of sauce from the baking pan.

BAKED PEARS WITH CARAMEL SAUCE



Baked Pears with Caramel Sauce image

Harvest time grows nearer and this is the perfect recipe for using up those pears that are ripening on the trees. This is NOT a low fat dessert but can certainly be made lighter by using less sugar and fat free sour cream.

Provided by Julie Branham

Categories     Fruit Desserts

Time 50m

Number Of Ingredients 5

4 large pears
4 Tbsp butter
1 c dark brown sugar
1 c sour cream
1/2 c toasted pecan halves

Steps:

  • 1. 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. ( Alternately, you may peel and core whole pears.) 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.
  • 2. Top each pear with a generous spoonful of sour cream, caramel sauce from the pan and toasted pecans.

CARAMELIZED PEARS WITH BLACK PEPPER-CARAMEL SAUCE



Caramelized Pears With Black Pepper-Caramel Sauce image

From America's Test Kitchen. It is amazing how simple this recipe is and the extraordinary results it yields. Impressive.

Provided by DeSouter

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

1/3 cup water
2/3 cup sugar
3 pears, halved (ripe, medium firm)
2/3 cup heavy cream
1 dash table salt
1/4 teaspoon black peppercorns, whole roughly crushed
3 ounces blue cheese, strong cut into 6 attractive wedges (such as Stilton)

Steps:

  • Remove seeds from pear halves with a large melon baller, and trim off 1/4 inch from the bottom of each pear half so it will stand upright on a plate. Place the water in a 12-inch nonstick skillet and pour the sugar into the center of the pan, taking care not to let the crystals adhere to the sides of the pan. bring to a boil over high heat, stirring occasionally, until the sugar is fully dissolved and the mixture is bubbling wildly. Add the pears to the skillet, cut-side down, cover, reduce the heat to medium-high, and cook until the pears are nearly tender (a paring knife inserted into the center of the pears feels slight resistance).
  • Uncover, reduce the heat to medium, and cook until the sauce is golden brown and the cut sides of the pears are partly caramilzed, 3 to 5 minutes. Pour the heavy cream around the pears and cook, shaking the pan back and forth, until the sauce is a smooth, deep caramel color and the cut sides of the pears are beautifully golden 3 to 5 minutes.
  • Remove the pan from the heat. Using tongs, carefully remove the pears from the pan and place cut-side up on a wire rack set over a trimmed baking sheet. Cool slightly. Season the sauce left in the pan with salt to taste and the crushed black pepper, then pour it into a liquid measuring cup.
  • Carefully (the pears will still be hot) stand each pear half upright on an individual plate and arrange a wedge of the blue sheese beside it. Drizzle the plate and some of the pear with the caramel sauce. Serve immediately. (Alternatively, the pears can be stood upright on a large serving platter, and the warm caramel sauce and the blue cheese can be passed separately.).
  • TECHNIQUE: Coring a Pear 1. Cut the fruit in half from stem to blossom end. Use a melon baller to cut around the central core with a circular motion. 2. Draw the melon baller from the central core to the top of the pear, removing the interior portion of the stem as you go.

ROASTED PEARS WITH CARAMEL SAUCE



Roasted Pears With Caramel Sauce image

From USA Weekly. This is elegant enough to serve for company, but also perfect for an end to a comfortable family meal. Instead of the sour cream, you could use Cool Whip or vanilla ice cream to serve.

Provided by hannahactually

Categories     Dessert

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

4 tablespoons butter
1 cup packed dark brown sugar
4 pears, halved and cored
1/2 cup sour cream (optional)
1/4 cup coarsely chopped roasted pistachios (or any other nut) (optional)

Steps:

  • Heat oven to 400 degrees.
  • Place butter in a baking pan large enough to hold the pears in a single layer.
  • Set baking pan with butter in the heating oven until the butter melts.
  • Sprinkle sugar over melted butter.
  • Place pears, cut side down, on top.
  • Bake until tender, about 30 minutes.
  • Remove from oven.
  • Turn over pears and baste with pan sauce.
  • Return to oven.
  • Bake until golden and glossy, about 10 minutes.
  • Let cool slightly.
  • Transfer pears to dessert plates or bowls.
  • Top each with a dollop of sour cream, drizzle with caramel pan sauce, sprinkle with nuts.
  • Serve and enjoy!

WW CARAMEL-BAKED PEARS



Ww Caramel-Baked Pears image

This is really an excellent dessert!It is out of an old weight watchers cookbook called "Simple Goodness" It has only 5 points. Hope you enjoy.

Provided by teresas

Categories     Dessert

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 6

1/3 cup firmly packed brown sugar
1/4 cup water
2 teaspoons margarine
2 medium firm ripe pears (about 1 lb)
2 tablespoons low-fat vanilla yogurt
2 teaspoons slice almonds, toasted

Steps:

  • Combine first 3 ingredients in a small saucepan.
  • Bring to a boil, and cook 3 minutes or until slightly thick.
  • Remove pan from heat; set carmel mixture aside.
  • Peel and core pears; cut pears in half lenghtwise.
  • Arrange pear halves, cut side up, in an 8 inch square baking dish; drizzle caramel mixture over pears.
  • Cover and bake at 350 degrees for 25 minutes.
  • Uncover and bake an additional 25 minutes or until tender.
  • Place 2 pear halves in each of 2 dessert dishes; spoon caramel mixture evenly over pears.
  • Top each serving with 1 tbls yogurt and 1 tsp almonds.

SPICED PEARS WITH ORANGES AND CARAMEL SAUCE



Spiced Pears with Oranges and Caramel Sauce image

Provided by Bahija

Categories     Dessert     High Fiber     Pear     Spice     Fall     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

4 7-to 8-ounce Anjou pears, peeled
3/4 cup sugar
1/4 cup plus 2 tablespoons water
1/4 cup (1/2 stick) unsalted butter
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ras-el-hanout*
4 1/4- to 1/2-inch-thick orange slices
1/4 cup sliced almonds, toasted

Steps:

  • Using melon baller and starting from bottom, core each pear. Cut thin slice off bottom of each pear to make level.
  • Stir sugar and 1/4 cup water in heavy large saucepan over medium heat until sugar dissolves. Increase heat and boil until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 5 minutes. Remove pan from heat; whisk in butter, then 2 tablespoons water.
  • Stand pears in caramel sauce in saucepan. Sprinkle cinnamon over. Cover and cook over low heat 10 minutes. Uncover; sprinkle with ras-el-hanout. Cover and continue to cook until pears are tender, occasionally spooning caramel sauce over pears and shaking pan so pears don't stick, about 15 minutes. Arrange orange slices around pears; spoon caramel sauce over. Cover and simmer until orange slices soften, about 5 minutes.
  • Place orange slices on plates. Stand pears atop orange slices. Spoon caramel sauce over and sprinkle with almonds. Serve warm or at room temperature.
  • *A Moroccan spice blend available at some specialty foods stores and Middle Eastern markets, and by mail from The Spice House (312-274-0378; thespicehouse.com).

CARAMELIZED PEARS WITH BLUE CHEESE AND BLACK PEPPER-CARAMEL SAUCE



CARAMELIZED PEARS WITH BLUE CHEESE AND BLACK PEPPER-CARAMEL SAUCE image

Categories     Dessert     Pear

Number Of Ingredients 7

1/3 cup water
2/3 cup sugar (4 3/4 ounces)
3 ripe but firm pears, halved, seeds removed with a large melon baller, and 1/4 inch trimmed off the bottom of each pear half so it will stand upright
2/3 cups heavy cream
Table salt
1/4 teaspoon whole black peppercorns, roughly crushed
3 ounces blue cheese (strong such as Stilton), cut into 6 attractive wedges

Steps:

  • 1. Place the water in a 12-inch nonstick skillet and pour the sugar into the center of the pan, taking care not to let the crystals adhere to the sides of the pan. Bring to a boil over high heat, stirring occasionally, until the sugar is fully dissolved and the mixture is bubbling wildly. Add the pears to the skillet, cut-side down, cover, reduce the heat to medium-high, and cook until the pears are nearly tender (a paring knife inserted into the center of the pears feels slight resistance). 2. Uncover, reduce the heat to medium, and cook until the sauce is golden brown and the cut sides of the pears are partly caramelized, 3 to 5 minutes. Pour the heavy cream around the pears and cook, shaking the pan back and forth, until the sauce is a smooth, deep caramel color and the cut sides of the pears are beautifully golden, 3 to 5 minutes. 3. Remove the pan from the heat. Using tongs, carefully remove the pears from the pan and place cut-side up on a wire rack set over a trimmed baking sheet. Cool slightly. Season the sauce left in the pan with salt to taste and the crushed black pepper, then pour it into a liquid measuring cup. 4. Carefully (the pears will still be hot) stand each pear half upright on an individual plate and arrange a wedge of the blue cheese beside it. Drizzle the plate and some of the pear with the caramel sauce. Serve immediately. (Alternatively, the pears can be stood upright on a large serving platter, and the warm caramel sauce and the blue cheese can be passed separately.)

SALT-ROASTED PEARS WITH CARAMEL SAUCE



Salt-Roasted Pears with Caramel Sauce image

Baking a Bosc in salt intensifies its flavor; the pear arrives at the table with just a dusting of the crystals and a topping of caramel sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

6 Bosc pears, (about 6 ounces each)
1 1/2 pounds coarse salt
1 cup sugar
2 tablespoons unsalted butter, cut into small pieces
1/3 cup heavy cream

Steps:

  • Preheat oven to 350 degrees. Arrange the pears upright in an 8-inch ceramic dish that is 4 inches deep. Cover pears with salt, allowing stems to stick out. Bake until pears are tender when pricked with a fork, 60 to 75 minutes.
  • Meanwhile, heat sugar and 2 tablespoons water in a small saucepan over medium heat until sugar has dissolved. Cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush several times to prevent crystals from forming. Let boil, swirling pan occasionally, until medium amber. Remove from heat, and carefully stir in butter and cream (the caramel will steam and spatter).
  • Remove pears from the salt, allowing a small amount to cling to each pear. Place each pear on a serving plate. Pour caramel sauce over top, and serve.

AUTUMN TRIFLE WITH ROASTED APPLES, PEARS, AND PUMPKIN-CARAMEL SAUCE



Autumn Trifle with Roasted Apples, Pears, and Pumpkin-Caramel Sauce image

Categories     Milk/Cream     Fruit     Dessert     Roast     Thanksgiving     Apple     Pear     Pumpkin     Sherry     Fall     Chill     Cinnamon     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 26

Cinnamon pastry cream
6 large egg yolks
2 cups whole milk
3/4 cup sugar
1/2 cup cake flour
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
2 tablespoons unsalted butter
Pumpkin-Caramel Sauce
1/4 cup (1/2 stick) unsalted butter
1/2 cup sugar
1 cup heavy whipping cream
1/2 cup canned pure pumpkin
Roasted Fruit
3 large Fuji apples, peeled, cored, cut into 1/2-inch cubes (about 4 cups)
3 Bosc pears, peeled, cored, cut into 1/2-inch cubes (about 3 cups)
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, cut into 1/2-inch cubes
Assembly
3 1/2 dozen (about) soft ladyfingers
1/3 cup dry Sherry
2 cups chilled whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
8 1/8-inch-thick slices Bosc pear
1 tablespoon fresh lemon juice

Steps:

  • For cinnamon pastry cream:
  • Whisk yolks and 1/2 cup milk in large bowl. Add sugar, flour, vanilla, and cinnamon. Whisk until sugar dissolves. Bring 1 1/2 cups milk to simmer in heavy medium saucepan over medium heat. Gradually whisk milk into yolk mixture. Return mixture to same saucepan. Cook until custard thickens and boils, stirring constantly, about 2 minutes. Transfer to medium bowl. Add butter and stir until melted. Press plastic wrap directly onto surface. Chill until cold, about 2 hours. (Can be made 2 days ahead. Keep chilled.)
  • For pumpkin-caramel sauce:
  • Melt butter in heavy small saucepan over medium heat. Add sugar and cook until mixture is deep amber, stirring constantly, about 8 minutes (mixture will be grainy). Reduce heat to medium-low. Add cream (mixture will bubble). Stir until caramel bits dissolve, about 2 minutes. Add pumpkin; stir until heated. Refrigerate until cold, about 2 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)
  • For roasted fruit:
  • Preheat oven to 400°F. Mix apples, pears, and lemon juice in large bowl. Place butter on rimmed baking sheet. Heat in oven until butter melts and begins to brown, about 5 minutes. Add fruit to baking sheet and toss with butter. Roast until fruit is soft and golden, turning with metal spatula every 15 minutes, about 1 hour. Cool fruit on sheet.
  • For assembly:
  • Place ladyfingers, flat side up, on baking sheet. Brush with Sherry. Line bottom of 2- or 3-quart glass trifle dish with single layer of ladyfingers, Sherry side up. Line bottom edge with 1 row of ladyfingers, Sherry side in, pressing gently against dish. Spoon half of pastry cream into lined dish; smooth top. Cover with half of fruit. Drizzle 1/2 cup caramel sauce over. Line edge of dish with second row of ladyfingers, Sherry side in. Cover fruit with single layer of ladyfingers. Spoon remaining pastry cream over. Cover with remaining fruit. Drizzle fruit with 1/2 cup caramel sauce. Line edge of dish with third row of ladyfingers, Sherry side in. Chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.)
  • Whip cream, sugar, and vanilla in bowl until mixture holds peaks. Fill pastry bag fitted with large rosette tip with whipped cream and pipe over trifle (or spoon whipped cream over). (Can be prepared 3 hours ahead; chill.) Drizzle whipped cream with 2 tablespoons caramel sauce. Brush pear slices with lemon juice; arrange decoratively atop whipped cream. Serve, passing remaining caramel sauce separately.

BAKED CARAMEL PEARS



Baked Caramel Pears image

Provided by Florence Fabricant

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 5

3 large ripe Comice pears
3 tablespoons unsalted butter
3 tablespoons sugar
2/3 cup heavy cream
2 tablespoons chopped toasted almonds or pecans

Steps:

  • Preheat oven to 375 degrees.
  • Peel, halve and core the pears. Place them, cut side up, in a flameproof baking dish large enough to hold them in a single layer.
  • Dot the pears with the butter, sprinkle with sugar, and place in the oven. Bake for 20 to 30 minutes, basting occasionally with the juices, until the pears are tender when pierced in the thickest part with a sharp knife.
  • Remove the pears from the baking dish, and transfer them to a plate. Pour any juice back into the baking dish, and add any undissolved sugar from the pear cavities.
  • Set the baking dish over high heat on top of the stove, and cook, stirring constantly, until the juices become thick, bubbly and turn a light caramel color. Pour in the cream, and bring to a boil. Cook until the sauce is smooth and a rich brown.
  • Transfer the pears to 6 shallow bowls; spoon caramel over each. Sprinkle with the nuts, and serve.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 17 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 10 grams, Sodium 12 milligrams, Sugar 16 grams, TransFat 0 grams

AUTUMN TRIFLE W/ ROASTED APPLES, PEARS AND PUMPKIN-CARAMEL SAUCE



Autumn Trifle W/ Roasted Apples, Pears and Pumpkin-Caramel Sauce image

Need a dessert to impress? This is the one! While somewhat labor-intensive, it's worth the work. Your guests will gush over the presentation and perfect flavor combination. A pastry bag and large rosette tip are optional for the whipped cream topping, which can also be spooned over the trifle.

Provided by GimlisGirl

Categories     Dessert

Time 2h15m

Yield 12 , 12 serving(s)

Number Of Ingredients 22

6 large egg yolks
2 cups whole milk
3/4 cup sugar
1/2 cup cake flour
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
2 tablespoons unsalted butter
1/4 cup unsalted butter
1/2 cup sugar
1 cup heavy whipping cream
1/2 cup canned pumpkin puree
3 large fuji apples, peeled, cored, cut into 1/2-inch cubes (about 4 cups)
3 bosc pears, peeled, cored, cut into 1/2-inch cubes (about 3 cups)
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, cut into 1/2-inch cubes
3 1/2 dozen ladyfingers
1/3 cup dry sherry
2 cups whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
8 slices bosc pears (1/8-inch-thick)
1 tablespoon fresh lemon juice

Steps:

  • For cinnamon pastry cream: Whisk yolks and 1/2 cup milk in large bowl. Add sugar, flour, vanilla, and cinnamon. Whisk until sugar dissolves. Bring 1 1/2 cups milk to simmer in heavy medium saucepan over medium heat. Gradually whisk milk into yolk mixture. Return mixture to same saucepan. Cook until custard thickens and boils, stirring constantly, about 2 minutes. Transfer to medium bowl. Add butter and stir until melted. Press plastic wrap directly onto surface. Chill until cold, about 2 hours. (Can be made 2 days ahead. Keep chilled.).
  • For pumpkin-caramel sauce: Melt butter in heavy small saucepan over medium heat. Add sugar and cook until mixture is deep amber, stirring constantly, about 8 minutes (mixture will be grainy). Reduce heat to medium-low. Add cream (mixture will bubble). Stir until caramel bits dissolve, about 2 minutes. Add pumpkin; stir until heated. Refrigerate until cold, about 2 hours. (Can be made 2 days ahead. Cover and keep refrigerated.).
  • For roasted fruit: Preheat oven to 400°F Mix apples, pears, and lemon juice in large bowl. Place butter on rimmed baking sheet. Heat in oven until butter melts and begins to brown, about 5 minutes. Add fruit to baking sheet and toss with butter. Roast until fruit is soft and golden, turning with metal spatula every 15 minutes, about 1 hour. Cool fruit on sheet.
  • For assembly: Place ladyfingers, flat side up, on baking sheet. Brush with Sherry. Line bottom of 2- or 3-quart glass trifle dish with single layer of ladyfingers, Sherry side up. Line bottom edge with 1 row of ladyfingers, Sherry side in, pressing gently against dish. Spoon half of pastry cream into lined dish; smooth top. Cover with half of fruit. Drizzle 1/2 cup caramel sauce over. Line edge of dish with second row of ladyfingers, Sherry side inches Cover fruit with single layer of ladyfingers. Spoon remaining pastry cream over. Cover with remaining fruit. Drizzle fruit with 1/2 cup caramel sauce. Line edge of dish with third row of ladyfingers, Sherry side inches Chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.).
  • Whip cream, sugar, and vanilla in bowl until mixture holds peaks. Fill pastry bag fitted with large rosette tip with whipped cream and pipe over trifle (or spoon whipped cream over). (Can be prepared 3 hours ahead; chill.) Drizzle whipped cream with 2 tablespoons caramel sauce. Brush pear slices with lemon juice; arrange decoratively atop whipped cream. Serve, passing remaining caramel sauce separately.

SAUSAGES WITH SHERRY CARAMEL GLAZED PEARS



Sausages with Sherry Caramel Glazed Pears image

Categories     Fruit     Pork     Pear     Meat     Sausage     Sherry     Fall     Shallot     Gourmet

Yield Makes 4 (main course) servings

Number Of Ingredients 11

1/2 cup sugar
3/4 cup water
1/4 cup Sherry vinegar
2 firm-ripe Bosc pears
1 1/2 teaspoons fresh lemon juice
1 tablespoon unsalted butter
3 large shallots, quartered lengthwise
1/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2 pound fresh pork sausages (4 to 8 links)
1 tablespoon vegetable oil

Steps:

  • Bring sugar and 1/4 cup water to a boil in a 10-inch heavy skillet, stirring until sugar is dissolved and washing down any sugar crystals on side of skillet with a pastry brush dipped in cold water. Boil syrup, without stirring, gently swirling skillet, until mixture is a deep golden caramel.
  • Carefully stir in vinegar (mixture will steam vigorously and caramel will harden). Remove from heat and stir until caramel is dissolved, about 30 seconds. Transfer to a heatproof cup and reserve skillet (do not clean skillet).
  • Peel pears, quarter lengthwise, and core. Toss with 1 teaspoon lemon juice.
  • Add 1/4 cup water, butter, and shallots to reserved skillet, then cook, uncovered, over moderate heat, stirring occasionally, until liquid is evaporated and shallots begin to brown, about 5 minutes.
  • Add pears and cook, turning occasionally, until golden brown but not soft, about 6 minutes.
  • Stir in caramel, salt, and pepper, then cook 1 minute. Remove from heat and stir in remaining 1/2 teaspoon lemon juice.
  • While pears and shallots are sautéing, cook sausages in oil and remaining 1/4 cup water in a 12-inch heavy skillet, covered, over moderate heat, 5 minutes.
  • Remove lid from skillet and cook sausages, turning occasionally, until liquid is evaporated and sausages are browned and cooked through, about 6 to 12 minutes more. Serve sausages with shallots and pears.

Related Topics