Best Spiced Pear Truffles Recipes

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SPICED PEARS



Spiced Pears image

I try to serve a fruit dish with every breakfast to get some extra vitamins in our diet. Not only are these pears quick and easy to prepare, they're delicious!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 4 servings.

Number Of Ingredients 4

1 can (16 ounces) pear halves
1/3 cup packed brown sugar
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon

Steps:

  • Drain pears, reserving syrup; set the pears aside. In a small saucepan, combine the syrup, brown sugar, nutmeg and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring frequently. Add pears and simmer for about 5 minutes more or until heated through.

Nutrition Facts : Calories 156 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 2g fiber), Protein 0 protein.

PEAR AND CARAMEL TRIFLES



Pear and Caramel Trifles image

Categories     Milk/Cream     Dairy     Fruit     Dessert     Christmas     Thanksgiving     Pear     Almond     Fall     Chill     Bon Appétit

Yield Makes 6

Number Of Ingredients 15

For pears
1 vanilla bean, split lengthwise
6 cups water
1 1/2 cups sugar
1 2-inch strip lemon peel
4 firm but ripe pears (about 2 pounds), peeled, halved, cored
For caramel
1 cup sugar
1/4 cup water
1 cup warm whipping cream
1 1/2 cups chilled whipping cream
1 1/2 tablespoons powdered sugar
1 1/2 teaspoons vanilla extract
12 1/4-inch-thick slices from purchased 12-ounce pound cake
Sliced almonds, toasted

Steps:

  • Make pears:
  • Scrape seeds from vanilla bean into large saucepan; add bean. Add 6 cups water, sugar and lemon peel. Stir over medium heat until mixture comes to simmer. Add pears; simmer until tender, about 15 minutes. Cool pears in syrup.
  • Make caramel:
  • Stir 1 cup sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until sugar turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 10 minutes. Remove from heat. Add 1 cup warm cream (mixture will bubble up). Return to very low heat; stir until smooth. Chill sauce uncovered until cold, about 1 hour.
  • Beat chilled cream, powdered sugar and vanilla in large bowl until firm peaks form. Fold 1/2 cup cold caramel sauce into cream; cover and chill remaining sauce.
  • Drain pears and cut crosswise into 1/2-inch-thick slices. Press 1 piece of cake into each of six 12- to 14-ounce goblets. Top each with 5 pear slices, 2 teaspoons reserved caramel sauce and 1/4 cup caramel cream. Repeat layering with cake, pears, caramel sauce and caramel cream. (Can be made 1 day ahead. Cover and chill.)
  • Drizzle remaining caramel sauce over trifles. Sprinkle with nuts 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.

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