Caramel Pear Crisp Recipes

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.

Steps:

• Heat oven to 375ºF.
• Combine oats and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in wafer crumbs.
• Place pears in 1-1/2-qt. casserole sprayed with cooking spray; top with crumb mixture.
• Bake 35 to 40 min. or until pears are tender and topping is golden brown. Cool 15 min.
• Meanwhile, microwave caramels and milk in small microwaveable bowl on HIGH 1 to 1-1/2 min. or until caramels are completely melted, stirring after 1 min.
• Drizzle caramel sauce over dessert just before serving; top with COOL WHIP.

Steps:

• Preheat oven to 375°. Mix sugar and allspice; toss with fruit. Place in an 8-in. square baking pan coated with cooking spray. Drizzle with caramel topping., Mix oats, brown sugar and flour. Cut in butter until crumbly; stir in walnuts. Sprinkle over filling., Bake until top is golden brown and fruit is tender, 40-45 minutes. Serve warm. If desired, top with ice cream.

Steps:

• Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• In large bowl, mix pears, caramel bits, brown sugar, flour and cinnamon until evenly coated. Spread in dish. In same bowl, place cookie mix. Cut in butter, using pastry blender (or pulling 2 table knives through mix in opposite directions), until mixture looks like coarse crumbs. Crumble over pears.
• Bake 45 minutes or until pears are tender and topping is golden brown. Drizzle with caramel topping.

Steps:

• In a small bowl, combine the flour, oats, brown sugar and cinnamon. Stir in butter (mixture will be crumbly); set aside 1 cup. Press the remaining mixture into an ungreased 8-in. square baking dish., In a small saucepan over low heat, cook and stir caramels and milk until caramels are melted and mixture is smooth. Remove from the heat. Arrange pears over crust; spoon caramel mixture over pears. Sprinkle with the reserved crumb mixture., Bake at 350° for 30-35 minutes or until the pears are tender and top is golden brown. Serve warm. Garnish with whipped topping and cinnamon if desired.

Steps:

• Preheat the oven to 350 degrees F.
• In a large glass baking dish (preferably 8 by 11-inches), add the sliced pears, the cinnamon and juice of 1 orange. Toss to combine and set aside. In a large bowl, combine the orange zest, flour, oats, sugar, butter, salt, and pecans. Using a pastry cutter, 2 knives or, your hands, mix the ingredients until they resemble crumbly peas. Sprinkle the mixture over the pears and bake for 35 to 45 minutes or until the pears are al dente and the crisp is golden brown.
• While the crisp is baking, prepare the caramel. In a heavy-bottomed saucepan over medium-high heat, combine the sugar, tequila, cinnamon, orange zest and orange juice. Bring to a boil, stirring constantly until golden brown, about 10 to 15 minutes. Remove the pot from the heat and slowly add the half-and-half or cream. The mixture will boil up as the cool dairy meets the hot sugar, so hold the pot away from you and take care not to add too much cold liquid at once. Keep the caramel warm over low heat until ready to serve.
• To serve, spoon the warm crisp onto serving plates and top with several tablespoons of the caramel. Remaining caramel can be brought to the table for guests who might enjoy a little extra or stored in the refrigerator for up to 2 weeks.

Steps:

• Italian Meatballs and Ravioli:.
• Bring water to boil for pasta.
• Cut squash lengthwise into quarters, then cut into bite-size pieces.
• Chop peppers and basil.
• Preheat large, nonstick sauté pan on medium 2-3 minutes. Place oil in pan, then add meatballs; cook 3-4 minutes or until browned on all sides. Add zucchini to meatballs; cook and stir 2-3 minutes or until zucchini is tender.
• Cook pasta following package instructions.
• Reduce heat on meatballs to medium-low. Add peppers, bruschetta, and stock to meatballs; simmer 7-8 minutes or until meatballs are 160°F.
• Drain ravioli and add to meatballs; stir in basil and top with feta. Serve.
• Caramel Pear Crisp:.
• Preheat oven to 350°F; coat 9-inch square baking dish with 1 teaspoon butter.
• Cut remaining 5 tablespoons butter into small pieces; place in medium bowl to soften.
• Peel (optional), core, and chop pears into 1/2-inch chunks.
• Cut caramels in half; place pears and caramels in baking dish. Add sugar and granola to butter; combine with fingertips until blended and crumbly. Sprinkle mixture over pears.
• Bake 18-20 minutes or until pears have softened and crumb topping has browned. Serve warm.

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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish or 9 inch square baking dish.
• In a medium bowl, stir together the oats, brown sugar, 1/2 cup flour, 1 teaspoon crystallized ginger, and cinnamon. Stir in the butter until the mixture is crumbly with pea sized lumps. Set aside.
• In a separate bowl, stir together the white sugar, 2 tablespoons flour and 2 teaspoons of crystallized ginger. Add the sliced pears, and toss to blend. Transfer to the prepared baking dish. Spread with the oat topping.
• Bake for 30 to 35 minutes in the preheated oven, until pears are soft and topping is golden brown. Cool slightly before serving with vanilla ice cream.

Steps:

• Heat oven to 375°F
• Spray 8-inch square (2-quart) baking dish with nonstick cooking spray.
• In sprayed baking dish, combine apples, pears, sugar and allspice; toss gently to mix.
• Drizzle evenly with ice cream topping.
• In medium bowl, combine brown sugar, oats, walnuts and flour; mix well.
• With pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
• Sprinkle evenly over fruit mixture; press lightly.
• Bake at 375°F for 30 to 35 minutes or until fruit is tender and topping is crisp.
• Cool at least 15 minutes before serving.
• To serve, spoon liquid from baking dish over fruit.
• Top with whipped cream and caramel ice cream topping. Store in refrigerator.

Steps:

• Melt butter in a large skillet over medium heat. Add pears, and toss to coat with butter. Sprinkle sugar over pears. Cook, stirring pears occasionally, until deep golden, about 30 minutes.
• Add lemon juice and 1/4 cup water. Cook, stirring occasionally, until liquid is syrupy, about 3 minutes. Serve warm.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking pan with baking spray. Line the pan with parchment paper so that there is a 2 inch overhang on the two long sides of the pan. (This makes it easier to lift the pie bars out of the pan after baking.)
• Beat the butter, brown and white sugars, and vanilla extract for crust in a large bowl with an electric mixer until combined and fluffy, 4 to 5 minutes. Scrape down the sides and bottom of the bowl. Add the flour and salt; mix at low speed until combined. Refrigerate dough for 10 minutes.
• With lightly moistened hands, press about 2/3 of the crust mixture evenly along the bottom of prepared pan; refrigerate pan for 5 to 7 minutes. Place the remaining 1/3 of the crust mixture in the fridge until needed.
• Bake crust in the preheated oven until golden brown, 20 to 25 minutes. Place on a wire rack to cool. Leave the oven on.
• To prepare the filling, toss the pear slices and lemon juice together in a large bowl. Add the brown sugar, cornstarch, cinnamon, ginger, cardamom, and salt; toss well to coat. Spread the pears evenly over the crust.
• Tear the reserved crust mixture into small pieces. Using your hands, combine the walnuts with the dough and scatter the mixture evenly over the pears.
• Bake in the preheated oven 1 hour, rotating pan halfway through, until the pears are fork-tender and the topping is golden brown. Cool completely in the pan, 1 to 2 hours.
• To prepare the caramel sauce, combine the sugar and water in a medium, heavy saucepan over medium-low heat; cook, stirring often, until the sugar dissolves.
• Increase the heat to medium-high; bring to a boil-without stirring, but instead, regularly swirling the pan and occasionally brushing down the sides of the pan with a wet pastry brush. Cook, swirling and brushing regularly, until the syrup turns a deep amber color, 12 to 17 minutes.
• Gently pour in the heavy cream (the caramel will foam and bubbly up vigorously). Add in the butter pieces and stir gently until smooth. Remove the caramel from heat and stir in the salt.
• When ready to serve, use the parchment overhang to lift the slab from the pan and slice into bars. Drizzle with the caramel sauce.