Butterscotch Baked Pears Recipes

Steps:

• Preheat oven to 350°F. Using melon baller or small spoon, scoop out core from each pear half. Melt butter in large ovenproof skillet over medium heat. Whisk in brown sugar and salt. Arrange pears, cut side down, in skillet in single layer. Spoon some of sugar mixture over pears. Place skillet in oven; bake until pears are tender, basting once with syrup, about 30 minutes. Transfer pears, cut side up, to large shallow bowl, leaving syrup in skillet. Mix Scotch and vanilla extract into syrup. Using oven mitts as aid, place hot skillet over medium-high heat (mixture may ignite). Cook until syrup is reduced by half, whisking often, about 2 minutes. Spoon syrup over pears and serve.

Steps:

• Heat the oven to 375 degrees F.
• Peel the pears, cut them in half lengthwise and, using a melon baller, scoop out the cores.
• Rub them all over with the lemon half to prevent browning.
• In a large (10-inch), heavy-based, ovenproof skillet, melt the butter.
• Add the sugar and brown sugar and stir to dissolve.
• Arrange the pears in the pan, cut side down, in a single layer.
• Bake the pears uncovered, basting occasionally with the liquid in the pan, until they begin to soften and color slightly.
• Depending on the pears ripeness, baking time can range from 20 minutes to 1 hour.
• Remove the pears with a slotted spoon and set aside.
• Transfer the pan to a burner and boil the mixture left behind over medium-high heat until it reaches a rich, golden-brown color and smells like caramel, 2 to 5 minute Slowly whisk the cream into the caramel until smooth.
• Add the vanilla, salt, and Scotch, if using.
• Serve the sauce over the warm pears.

Steps:

• Cut pears in half lengthwise; remove cores. Brush pears with lemon juice. In a small bowl, combine the brown sugar, butter, flour, cinnamon and salt; stir in pecans. Spoon into pears; place in a 4-qt. slow cooker., Combine pear nectar and honey; drizzle over pears. Cover and cook on low for 2-3 hours or until pears are tender. Serve warm.

Steps:

• In a glass pyrex flat baking dish, add pear slices. melted butter and Butterscotch Schnapps.
• Preheat oven 325*.
• Turn the slices until all are coated. Place peel side down if leaving the peel.
• Sprinkle the brown sugar over the slices.
• Sprinkle with the cinnamon.
• Cover with foil.
• Bake 35 minutes.
• Dish up warm and spoon sauce over. Add a dollop of whipped cream. I add a dab of sauce over the top of the cream. You may also chill and serve cold.
• Note: You can thicken the buttery butterscotch sauce if you wish.
• If you cool, make sure you take the cooled butter or margarine off the top,.
• warm it and drizzle over the cooled pears.

Steps:

• Put a baking sheet on middle rack of oven and preheat oven to 425°F.
• Whisk together flour, cinnamon, nutmeg, and salt, then whisk in brown sugar, breaking up any lumps. Gently toss pears with brown sugar mixture, lemon juice, and vanilla and let stand 5 to 15 minutes to macerate fruit.
• Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Roll out remaining piece of dough into a 13-inch round. Reserve scraps.
• Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang (reserve scraps). Press edges together to seal, then fold under. Lightly brush top crust with some of egg wash, then cut 3 (1-inch-long) vents.
• Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Roll out remaining piece of dough into a 13-inch round. Reserve scraps.
• Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang (reserve scraps). Press edges together to seal, then fold under. Lightly brush top crust with some of egg wash, then cut 3 (1-inch-long) vents.
• Roll out dough scraps about 1/8 inch thick and cut out leaf shapes with cutters (or a knife). Arrange decoratively on top of pie, pressing gently to help them adhere. Lightly brush top crust and cutouts with some of egg wash and sprinkle with granulated sugar.
• Bake pie on hot baking sheet 20 minutes. Reduce oven to 375°F and bake until crust is golden and filling is bubbling, 40 to 45 minutes more. Cool to warm or room temperature, 2 to 3 hours.

Steps:

• Preheat the oven to 500 degrees. In a bowl, toss together the pears, butter, 1/4 cup brown sugar, pinch salt and pepper. Roast on baking sheet, tossing occasionally, until pears are tender and golden, 15 to 20 minutes.
• In a small skillet over medium heat, toast the coconut until golden.
• In a separate skillet, combine 1 cup brown sugar and 6 tablespoons water. Cook over medium heat until sugar melts and loses its sandlike consistency (there can still be a few sugar granules). Whisk in the coconut milk and a pinch of salt. Increase heat to medium-high and simmer until sauce reaches a consistency between that of heavy cream and butterscotch sauce; this could take 10 minutes or longer. Remove from heat and stir in the vanilla and lemon zest. Spoon sauce over pears and garnish with toasted coconut. Serve with the chocolate on the side.