Best Swiss Caramel Pears With Cheese Covering Recipes

QUICK & EASY CARAMELIZED PEARS

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.

CARAMEL PEARS

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.

EASY SALTED CARAMEL PEAR GALETTE

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with cooking parchment paper; spray with cooking spray. Remove pie crust from pouch; unroll and place in pan.
• In large bowl, mix pears, 1/3 cup caramel sauce, and the flour until well coated. Spread mixture in center of crust, leaving 2-inch border. Fold edge of crust up over filling, pleating crust as necessary. Brush edge of crust with milk; sprinkle with sugar.
• Bake 38 to 43 minutes or until crust is deep golden brown and pears are just tender. (If pears begin to brown too quickly, cover pears loosely with foil.) Cool 15 minutes.
• Cut into wedges. Serve with ice cream; drizzle with additional caramel sauce.

ROASTED PEARS WITH CARAMEL SAUCE

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.

PAM'S RUSTIC CARAMEL PEAR TART

Steps:

• 1. Defrost the puff pastry in the refrigerator overnight or on the counter for 1 1/2 hr. Take out one sheet, unfold on a lightly floured or vegetable sprayed counter. Cut 1/2 - 3/4 inch strips from all four sides of the sheet. Moisten the edges of the large sheet and place the strips on the edges of the rectangle. These will puff up and form a thicker edge. Prick the main base all over with a fork to keep it from rising too much while baking. Transfer to a lightly oiled baking sheet and refrigerate for about 1 hour while making the filling.
• 2. Mix the cream cheese, sugar, vanilla, and egg with a hand mixer until smooth and well blended. Scrape the bowl a couple of times to make sure you have it all mixed. Set aside.
• 3. Peel, core and slice pears into about 1/4" slices. Sprinkle with lemon juice and set aside. Heat oven to 375 F with the rack in the middle of the oven.
• 4. Take the pastry out of the fridge and spread the cream cheese mixture over the inside of the rectangle, trying not to go over the edge strips. Lay the pear slices as close as possible together to cover most of the custard mixture, again,keeping them off the edge pastry strip.
• 5. Sprinkle the pears and pastry edges with the cinnamon and sugar mixture. (I sometimes use a little more straight cinnamon sprinkled on top) Bake at 375° F for 25 to 35 minutes or until the crust gets a nice golden brown and the pears are browned and tender.
• 6. Remove from the oven. Let cool for about 15 minutes. Microwave some of the caramel topping in a small bowl until semi-liquid. Drizzle the entire surface with a light coating of caramel. Then melt some of the white chocolate (about 3 to 4 oz) until spreadable, and either drizzle with a fork over the top, or place the warm chocolate in a small zipper bag, cut off a tiny tip of the bag and squeeze the chocolate over in a pretty pattern. Let cool or serve warm with ice cream if desired.
• 7. For the Variation: Spray an 8 or 9-inch square baking pan with cooking spray. Mix 3/4 cup each of crushed vanilla wafers and gingerbread cookies with 1/4 c sugar and 1/4 c melted butter. Place in prepared pan and press lightly. Using the same cream cheese custard mixture as above, spread the mixture over the crumb base. Chop pears into 3/4" chunks and distribute over the cream cheese mixture. Sprinkle liberally with either cinnamon and sugar mixture, with sugar and freshly grated nutmeg, or with brown sugar and cinnamon. Bake at 350°F for 35 to 45 minutes or until the custard is set and the top is lightly brown. Remove from the oven and let cool. Refrigerate before serving. Again, you can drizzle the top with melted white chocolate or thin powdered sugar icing.

DIVINE CARAMEL PEAR CRISP

Steps:

• For the caramel sauce, in a medium heavy-bottomed saucepan, combine the butter, sugar, salt and cream. Melt over low heat. Once all ingredients are melted and combined, increase the heat to medium and bring the mixture to a boil. Boil for 10 minutes. There's no need to stir but watch the heat - if it seems as though the mixture might be burning on the bottom (which can often happen if you are using a pan that isn't heavy-bottomed), reduce the heat. Remove from the heat and stir in the vanilla. Set aside to cool slightly (the caramel sauce can be made up to a week in advance - if using it in the recipe, warm slightly before adding to the pears).
• Preheat the oven to 350 degrees F. Lightly grease a 8 1/2-inch by 12-inch pan with cooking spray (I know that's a random size that I happen to have - if you don't have that size, use something close like a 9X13-inch pan).
• Toss the pears in a large bowl with the lemon juice, flour and cinnamon. Pour 1 cup of the caramel sauce over the pears and stir to combine well. Pour the mixture into the prepared pan.
• For the topping, in a medium bowl, whisk together the brown sugar, flour, oats, cinnamon, and salt. Toss the pieces of butter in with the ingredients and use a pastry blender, two knives, your fingers, or anything else to cut the butter in until the mixture is crumbly. Spread the topping evenly over the pears.
• Bake the crisp until the edges are bubbling and the top has deepened in color, 45-50 minutes. Remove from the oven and let cool for about 30 minutes. The crisp can be served warm or at room temperature.
• Serve with vanilla ice cream and remaining caramel sauce.

CREPES WITH ROSEMARY SEARED PEARS AND SPREADABLE SWISS CHEESE

Steps:

• Crepes: In a blender, add all of the ingredients and blend for 20 seconds. Refrigerate the crepe mixture for about 1 hour, but you can store the batter, refrigerated, for about 2 days.
• Coat a small nonstick pan with butter. Pour a small amount (but enough to thinly cover pan) of batter into the center of the pan and swirl to spread it evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Repeat with remaining batter.
• Filling: Put a medium pan on the stove over medium-high heat. Melt butter with the sprig of rosemary. Allow the butter to infuse with the rosemary by letting it cook for about 2 minutes, removing from heat periodically to prevent browning. After the rosemary is fragrant, remove the sprig form the pan, and set aside. Put the pear, chopped rosemary, and brown sugar in the pan and saute for about 3 minutes. Remove the pan from the heat and set aside.
• Spread the Swiss cheese generously on half of a crepe. Then pour some of the pear filling over the cheese. Fold the crepe in half, like a sandwich. Then fold again in quarters, to make a triangular shape. Repeat with remaining crepes and filling. Arrange the crepes on a platter, and garnish with the whole rosemary sprig. Serve hot.

CARAMELIZED PEARS WITH BLACK PEPPER-CARAMEL SAUCE

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.

GRILLED PEAR AND SWISS CHEESE

Steps:

• Brush one side of each bead slice with butter.
• Place on a work surface, buttered side down.
• Spread 4 bread slices equally with honey mustard.
• Top 4 slices equally with pears, arugula and cheese.
• Cover with remaining bread slices, buttered side up, and press together gently.
• Place sandwiches on preheated panini grill or in a large skillet over medium heat and cook, turning once if using a skillet, for 3-4 minutes or until golden brown and cheese is melted.
• Serve immediately.

GRILLED PEARS WITH MASCARPONE CHEESE

Steps:

• In a small bowl, combine mascarpone, 3/4 cup crushed cookies and lemon zest; refrigerate until serving. Place pears, cut side down, on a greased grill rack. Grill, uncovered, over medium heat or broil 4 in. from heat 5-7 minutes or until pears are tender and begin to caramelize. Cool slightly., Spoon cheese mixture over pears. Sprinkle with remaining crushed cookies. If desired, drizzle with caramel topping.

CARAMELIZED PEARS WITH BLUE CHEESE AND CARAMEL SAUCE

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.