Best Choucroute With Caramelized Pears Recipes

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23 EASY PEAR DESSERT RECIPE COLLECTION



23 Easy Pear Dessert Recipe Collection image

Enjoy the taste of fall with these perfect pear desserts! From crips to cobblers and cakes to cookies, these 23 desserts will make pears your new favorite fruit.

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 23

Pear Cake
Pear Custard Pie
Pear Cobbler
Easy Pear Crisp
Pear Cake with Cinnamon Sugar
Red Wine Poached Pears
Caramel Pear Cookies
Maple Vanilla Baked Pears
Pear Pie Crumble Bars
Italian Pear Cake
Julia Child's Pear Clafoutis
Pear Upside-Down Cake
Pear Brown Betty
Spiced Almond Pear Cake
Caramelized Pears
Pear Turnover
Easy Pear Muffins
Apple and Pear Crumble
Easy Pear Tart
Caramel Pear Pudding
Pear Coffee Cake
Apple Pear Cupcakes
Chocolate Pear Cake

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious treat in 30 minutes or less!

Nutrition Facts :

SHORTCUT CHOUCROUTE



Shortcut Choucroute image

This pork and vegetable braise requires about 3 hours of time and 5 minutes of work. Spend a few minutes making broad strokes with a sharp knife and layer the ingredients in a deep roasting pan. Then walk away for more than 2 hours. Pass through the kitchen again to uncover the pan and turn the oven up, then go back to your business. You've just spent a productive 3 or so hours cooking and doing something else.

Provided by Mark Bittman

Categories     dinner, roasts, main course

Time 3h30m

Yield 4 servings

Number Of Ingredients 11

1/2 head green cabbage
1 quart sauerkraut
2 large onions
4 bay leaves
1 tablespoon caraway seeds or juniper berries
Black pepper
1 pound boneless pork shoulder roast (or 1 1/2 pounds bone-in)
1 pound smoked sausage
1 bottle not-too-sweet riesling (or a little more than 3 cups beer, apple cider, chicken stock or water)
Salt
Baguettes, butter and coarse mustard, for serving

Steps:

  • Heat the oven to 300 degrees. Core the cabbage; cut it into wide ribbons and scatter in the bottom of a large roasting pan. Drain the sauerkraut and spread it on top of the cabbage. Halve the onions and nestle them among the vegetables. Tuck in the bay leaves and sprinkle with the caraway seeds or juniper berries and lots of black pepper.
  • Put the meat and sausages on top of everything and pour in the wine or other liquid. Sprinkle the meat with salt and pepper and cover tightly with foil. Transfer to the oven and cook, undisturbed, for 2 hours.
  • Test the pork shoulder by inserting a fork into the thickest part: If it slides out easily, turn the oven up to 450 degrees, leave the pan uncovered and return it to the oven until the meat and the vegetables brown a bit, another 25 to 30 minutes. If the pork isn't fork-tender, re-cover the pan and return it to the oven for another 30 minutes before proceeding.
  • To serve, just break the pork into chunks with two forks and set the pan on the table with a serving spoon and plates, plenty of roughly torn baguettes and crocks of mustard and butter. Don't bother removing the bay leaves unless they really bug you.

Nutrition Facts : @context http, Calories 655, UnsaturatedFat 24 grams, Carbohydrate 27 grams, Fat 41 grams, Fiber 10 grams, Protein 42 grams, SaturatedFat 13 grams, Sodium 1982 milligrams, Sugar 11 grams, TransFat 0 grams

CARAMELIZED HONEY-BAKED PEARS



Caramelized Honey-Baked Pears image

The flavor of cloves infuses these pears and their tawny syrup during their long stay in the oven. Two hours is a long time, but it's worth it: the pears are transformed, and the syrup, which is not very sweet, is caramelized. The pears will be intact, but they're so soft you can eat them with a spoon. They also make a nice breakfast with yogurt.

Provided by Martha Rose Shulman

Categories     easy, dessert

Time 40m

Yield Six servings

Number Of Ingredients 4

6 ripe but firm pears
2 tablespoons honey
1/4 cup raw brown (turbinado) sugar or regular brown sugar, preferably organic fair-trade, tightly packed
12 cloves

Steps:

  • Preheat the oven to 400 degrees. Butter a baking dish. Cut a small cone from the bottom of each pear with a paring knife, and place a teaspoon of honey inside. Peel a strip of skin away from the top of each pear, just below the stem, but leave the stems intact. Then place the pears bottom side down in the baking dish. Sprinkle the brown sugar over the pears. Pour in water until it reaches 1/3 of the way up the side of the pears, and place the cloves in the water.
  • Set the baking dish on a sheet pan, place in the oven and bake for 15 minutes. Then turn down the heat to 350 degrees and bake for two hours more, basting every 15 minutes with the liquid in the pan. From time to time, lay down the pears down in the liquid so they are thoroughly moistened and cook evenly. After two hours their skins should be shriveled and caramelized.
  • Remove the pears from the oven, transfer to a platter or bowls and allow to cool. Place the liquid in the baking dish in a saucepan, and reduce to a syrup. Pour over the pears, and serve or chill and serve cold.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 0 grams, Carbohydrate 40 grams, Fat 0 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 30 grams, TransFat 0 grams

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

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

CARAMELIZED PEARS



Caramelized Pears image

After picking an abundant crop of pears, I was looking for new ways to enjoy them. A friend suggested warming them with butter and brown sugar. This tasty recipe was the result! We like them with vanilla bean ice cream, but plain vanilla or cinnamon are also quite delicious! -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3 cups.

Number Of Ingredients 5

1/2 cup packed brown sugar
1/4 cup butter, cubed
1/4 teaspoon ground cinnamon
4 cups chopped peeled ripe pears
Vanilla ice cream, optional

Steps:

  • In a large skillet, combine brown sugar, butter and cinnamon. Cook over medium heat until sugar is dissolved, stirring occasionally, 4-5 minutes. Add pears; cook and stir until pears are tender, 5-10 minutes longer. Serve over ice cream if desired.

Nutrition Facts : Calories 96 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 33mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 1g fiber), Protein 0 protein.

CHOUCROUTE WITH CARAMELIZED PEARS



Choucroute with Caramelized Pears image

Yield Makes 4 servings

Number Of Ingredients 9

3 tablespoons butter
1 1/4 pounds (total) smoked pork chops and precooked assorted sausages (such as bratwurst and chicken-apple)
1 large onion, coarsely chopped
2 large firm pears, cored, thickly sliced
1 pound sauerkraut, rinsed, drained
1 cup dry white wine
1/8 teaspoon ground allspice
Freshly ground black pepper
2 tablespoons minced fresh parsley

Steps:

  • Melt butter in large skillet over medium-high heat. Add meats; cook until brown, about 1 minute per side. Add onion; sauté until brown, about 5 minutes. Add pears; sauté until tender, about 5 minutes. Using tongs, transfer meats to plate. Add sauerkraut, wine, and allspice to skillet, stirring to scrape up browned bits. Return meats to skillet, arranging atop sauerkraut. Bring to boil. Reduce heat to medium-low; cover and simmer 10 minutes. Season to taste with pepper. Sprinkle with parsley and serve.

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