Caramel Pear Dessert Recipes

Steps:

• In a small skillet, saute pecans in butter until toasted; set aside. In a small saucepan, combine brown sugar and cream. Bring to a boil; cook and stir for 3 minutes. , Place cake slices on individual dessert plates. Top with ice cream and pears. Drizzle with cream mixture; sprinkle with reserved pecans.

Steps:

• Preheat oven to at 375°. In a large bowl, combine the first six ingredients; beat in milk until smooth. Stir in pears and pecans. Spoon into an ungreased 2-qt. baking dish. , In another bowl, combine the brown sugar, butter and water; pour over batter. Bake, uncovered, for 45-50 minutes. Serve warm, with ice cream or whipped cream if desired.

Steps:

• Set oven to 375 degrees.
• Lightly spray a 2-quart casserole dish with cooking spray.
• In a large mixing bowl, mix together flour, white sugar, baking powder, cinnamon and salt.
• Add in the milk; beat until smooth (add a little more milk or cream if the mixture is too thick).
• Stir in the chopped pears and pecans.
• Transfer to the prepared casserole dish.
• In a bowl, combine the brown sugar, butter and boiling water; (this mixture will be thin, but will incorporate into the cake while baking) mix well, pour evenly over the batter.
• Bake for 35-40 minutes.
• Serve hot with ice cream or Cool Whip topping (I prefer it with vanilla ice cream!).

Steps:

• Combine first 4 ingredients well and stir in melted butter. It will be crumbly. Reserve one cup and press the rest into the bottom of a buttered pie pan or square baking dish.
• Arrange pears over crust and drizzle with caramel sauce. Sprinkle the reserved crust mix over top.
• Bake at 350 for 30-35 minutes or until the top is golden brown and pears are tender.
• Garnish with whipped cream, freshly ground cinnamon and/or additional caramel sauce.

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:

• Preheat the oven to broil and position a rack in the upper part of the oven. Coat a 7-inch round cake pan with nonstick spray.
• Line the bottom of the pan with the pear and apple slices. Whisk together the eggs, granulated sugar, flour, almond liquor, vanilla bean seeds, 1/4 teaspoon orange zest, 1/3 cup orange juice and 1/2 teaspoon salt in a medium bowl until well combined.
• Pour the batter on top of the apples and pears and cover the pan tightly with foil. Place 1 1/2 cups water in the bottom of a 6-quart Instant Pot®. Place the steamer rack in the pot and put the pan on the rack. Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 15 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
• Remove the foil from the pan and sprinkle the top of the cake with the turbinado sugar. Broil until the sugar is melted and turning a deep golden brown, 2 to 3 minutes. Let sit at room temperature until the sugar has hardened, about 10 minutes. Scoop onto plates and serve with a dollop of creme fraiche and a sprinkle of almonds.

Steps:

• Preheat oven to 375°F. Unroll pie crust onto a piece of parchment, then roll out to a 13"-diameter circle. Transfer dough on parchment to a rimmed baking sheet.
• Toss pears, salt, and 1/2 cup caramel sauce in a medium bowl until pears are coated. Arrange pears over crust, leaving a 1 1/2" border, piling them up as you go. Pour any caramel sauce left in bowl over pears.
• Fold crust up and over edges, overlapping as needed. Bake galette until crust is golden brown and filling is bubbling, 55-60 minutes. Whisk remaining 1 Tbsp. caramel and 1 Tbsp. hot water in a small bowl and brush over pears with a pastry brush. Let cool at least 15 minutes before cutting.

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:

• 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:

• Make pastry bases:
• Preheat oven to 375°F. and lightly butter a heavy baking sheet.
• Sprinkle a work surface with granulated sugar and roll out puff pastry about 1/8 inch thick, turning once to coat both sides with sugar. Cut out 4 rectangles, each about 4 1/2 by 3 1/2 inches, and transfer to baking sheet, reserving scraps for another use. Prick pastry all over with a fork and put baking sheet in freezer until pastry is chilled well, about 15 minutes.
• Lightly butter bottom of another heavy baking sheet and put directly on top of pastry rectangles to weight them while baking. Bake pastry (between 2 baking sheets) in middle of oven 25 to 35 minutes, or until golden brown, and transfer to a rack to cool. Pastry bases may be made 1 day ahead and kept in an airtight container.
• Make pears and sauce:
• Preheat oven to 375°F. (if pastry bases have been made ahead) and lightly butter a small baking dish just large enough to hold 4 pear halves in one layer.
• Peel, halve, and core pears. Arrange pear halves in baking dish, cut sides up. Divide butter among pear cavities and sprinkle 1/4 cup granulated sugar over pears. Sprinkle lemon juice over pears and bake in middle of oven 15 minutes. Remove baking dish from oven and turn pears so that cut sides are down. Baste pears with cooking juices and return to oven. Bake pears until tender, about 15 minutes more. Transfer pears to a plate and keep warm.
• Transfer cooking juices to a small heavy saucepan. Add remaining 1/4 cup granulated sugar and boil, swirling pan, until mixture turns a deep golden caramel. Slowly add cream (caramel will bubble up) and simmer sauce, whisking, until slightly thickened, about 5 minutes. Stir poire William into caramel sauce.
• Sprinkle each pastry base with confectioners' sugar and top with a pear half. Serve baked pears with caramel sauce.

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:

• 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.