CARAMEL AND PEAR PUDDING
Here is a lovely winter dessert that uses fresh seasonal pears. It's easy to fix and a comforting treat after any meal. I enjoy snacking on it while sitting by the fireplace. -Diane Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Desserts
Time 3h20m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour, sugar, baking powder, cinnamon, salt and cloves. Stir in milk until smooth. Add pears and pecans. Spread evenly into a 3-qt. slow cooker coated with cooking spray. , In a small bowl, combine brown sugar and butter; stir in boiling water. Pour over batter (do not stir). Cover and cook on low for 3-4 hours or until pears are tender. Serve warm, with ice cream if desired.
Nutrition Facts : Calories 274 calories, Fat 9g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 164mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 3g fiber), Protein 3g protein.
CARAMEL PEAR PUDDING
Don't expect this old-fashioned dessert to last long. The delicate pears and irresistible caramel topping make it a winner whenever I serve it. It's nice to have a tempting fall cake that puts the season's best pears to excellent use. -Sharon Mensing, Greenfield, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 359 calories, Fat 12g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 223mg sodium, Carbohydrate 63g carbohydrate (46g sugars, Fiber 3g fiber), Protein 3g protein.
CARAMEL PEAR PUDDING
"Don't expect this old-fashioned dessert to last long. The delicate pears and irresistible caramel topping make it a winner." From Taste of Home.
Provided by Courtly
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a mixing bowl, combine the first six ingredients; beat in milk until smooth. Stir in pears and pecans. Spoon into an ungreased 2 quart baking dish.
- In another bowl, combine brown sugar, butter and water; pour over batter.
- Bake, uncovered, at 375 for 45-50 minutes.
- Serve warm with ice cream.
Nutrition Facts : Calories 355.9, Fat 11.5, SaturatedFat 4.4, Cholesterol 17.4, Sodium 198.8, Carbohydrate 63.5, Fiber 3.7, Sugar 45, Protein 3.1
CARAMEL PEAR
Steps:
- In a martini shaker filled with ice, combine the vodka, juice and simple syrup. Shake well and strain into a martini glass. Garnish with a slice of pear.
- In a pot combine the sugar, water, and spices. Bring up to a simmer, stirring occasionally until all the sugar has dissolved. Pour the mixture thorough a strainer and discard the whole spices.
CARAMEL PEARS
Try caramel pears instead of caramel apples this Halloween or fall! We used a shortcut to make our caramel sauce - simply microwave soft caramel candies with some half-and-half and get dipping! Pouring your caramel sauce into a wide mug and dipping your pears directly inside it also saves you the hassle of a messy cleanup afterwards.
Provided by Food Network Kitchen
Time 30m
Yield 4 caramel pears
Number Of Ingredients 0
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.
PEAR BREAD PUDDING WITH CARAMEL SAUCE
This is the only bread pudding I have ever made but it is extremely tasty! I love the comice pears but if you cannot find any at your local grocery store you can substitute with 3 Bosc pears since they are smaller. And if you can get your hands on Wolfermans English Muffins by all means get them. it only takes one 4 pack to make this recipe because they are so much bigger than regular english muffins.
Provided by BiloxiBuddy
Categories Dessert
Time 1h15m
Yield 1 bread pudding, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat Oven to 275 Degrees.
- Cube English muffins into 1" pieces and layer evenly on a baking sheet. Place baking sheet in broiler to toast (remove from broiler when lightly toasted).
- In a large mixing bowl combine milk, eggs, egg yolks, and sugar. Once all ingredients are well incorporated fold in the pears. Finally add bread pieces allowing them to soak up milk mixture.
- Pour melted butter into bottom of a 9x9" pan, making sure in coats the bottom. Spoon bread mixture into the pan making sure to leave excess liquid in the bowl (to be used for sauce).
- Place pan in oven and allow to bake for 45 minute or until bread pudding has set and browned.
- For Caramel Cream Sauce:.
- In a heavy sauce pan combine the jar of Caramel sauce and the remaining milk mixture from the pudding . Warm over low/medium heat until well combined and warmed. (Don't bring to a rolling boil, simmering is ok).
- Pour Warm sauce over bread pudding and serve either warm or chilled.
- *for an extra twist you can also add dried berries (Blueberries/Raspberries) to the bread mixture for extra complexity and flavor.
Nutrition Facts : Calories 337.1, Fat 13.6, SaturatedFat 6.8, Cholesterol 285.1, Sodium 223.1, Carbohydrate 47.8, Fiber 1.6, Sugar 22.4, Protein 8.4
SALTED CARAMEL PEAR PUFFS
These individual fruity desserts are a cross between a Yorkshire pudding and a French clafoutis - bake, then drench in salted caramel sauce
Provided by Sarah Cook
Categories Dessert, Treat
Time 1h45m
Number Of Ingredients 12
Steps:
- Put 300g of the sugar and the vanilla pod in a narrow, deep saucepan with 1 litre of water. Use a vegetable peeler to pare the zest from the lemon, then drop that in the pan too. Heat gently until the sugar has melted, then bring to a simmer. Meanwhile, juice the lemon and peel the skin from the pears, rubbing with lemon juice as you go, to stop the flesh browning. Carry on peeling until the pears are reduced to a size that only takes up about half of one of the holes of a muffin tin. Put the pears in the pan with the poaching liquid, cover and turn down the heat. Gently poach for about 30 mins until they are really soft - test with a skewer at the widest part. Keep the fruit submerged in the poaching liquid in the fridge until ready to finish the pudding.
- Meanwhile, make a salted caramel sauce by melting the remaining 200g sugar and the butter together in a saucepan. Once the sugar has dissolved, add the cream, bring to the boil and bubble for 2 mins while stirring. Remove from the heat and stir in the salt. Make the batter by whizzing the milk, egg and flour in a food processor or blender until smooth (or whisk by hand). Transfer the batter to a jug. Both can be made up to 24 hrs ahead, just chill until you're ready.
- To finish, heat oven to 200C/180C fan/gas 6. Divide about ½ tsp sunflower oil between 6 holes of a deep, metal muffin tin. Put in the oven to heat for 10 mins. Trim the base of each pear so they'll sit flat, then dip in some of the caramel sauce and transfer to a plate for a minute for the excess to run off (you can tip this back in with the rest of the sauce).
- Working quickly, sit a pear in each hole of the tin, and pour the batter in and around. Put back in the oven and bake for 16-20 mins until the puffs are risen and golden. Warm the caramel sauce while the puffs are baking, then serve together immediately, with extra cream or crème fraîche.
Nutrition Facts : Calories 511 calories, Fat 30 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 43 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.9 milligram of sodium
ROASTED PEARS WITH CARAMEL SAUCE
This golden, glossy delight could not be easier to make. All major varieties of pears - Bartlett, Bosc, red, Anjou - work equally well. However, Bosc roasts up slightly firmer than the others.
Provided by USA WEEKEND columnist Pam Anderson
Categories Desserts
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 512.2 calories, Carbohydrate 82.9 g, Cholesterol 43.2 mg, Fat 21.3 g, Fiber 5.9 g, Protein 3.4 g, SaturatedFat 11.5 g, Sodium 146.8 mg, Sugar 70.3 g
SPICED PEAR BREAD PUDDING WITH CARAMEL SAUCE FOR TWO
Yummy bread pudding, with a hint of spiced rum and caramelized spiced pears, comes together in about 10 minutes and ready to eat about an hour later.
Provided by Jean Dowdle
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h22m
Yield 2
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine water and 1/4 cup sugar in a saucepan over medium heat. Cook, stirring constantly, until dissolved and light brown in color, about 6 minutes. Pour into the bottoms of 2 custard cups; rotate cups to spread caramel across the bottoms.
- Arrange pear pieces over the caramel; top with walnuts. Sprinkle ginger, 1 pinch nutmeg, black pepper, cinnamon, and 1 pinch lemon peel on top.
- Heat milk and butter in a small saucepan over medium heat until butter is melted, about 1 minute. Remove from heat.
- Whisk egg, 2 tablespoons sugar, rum, 1/2 teaspoon lemon peel, and 1/8 teaspoon nutmeg in a bowl until well beaten. Stir in the milk mixture slowly; mix well. Stir in bread cubes; let soak for 5 minutes. Divide mixture between the prepared cups. Place cups in a baking pan; add hot tap water to come halfway up the sides of the cups.
- Bake in the preheated oven until set, 35 to 45 minutes. Let cool until safe to handle, about 20 minutes.
- Run a sharp knife around the inside edge of the cooled puddings and invert onto small dessert plates.
Nutrition Facts : Calories 357.1 calories, Carbohydrate 56.6 g, Cholesterol 113.1 mg, Fat 12.1 g, Fiber 2.3 g, Protein 7.3 g, SaturatedFat 5.7 g, Sodium 222 mg, Sugar 45 g
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Cuisine Modern New ZealandCategory DessertServings 4Total Time 40 mins
- Preheat the oven to moderate (180°C / 160°C fan-forced). Grease four shallow ovenproof dishes (1 1/4cup / 300ml capacity). Place dishes on an oven tray.
- Combine flour, sugar, butter and milk in a small bowl; mix well. Spread the mixture evenly over pear slices in dishes. Sprinkle batter with pecans.
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- In a small bowl, mix together boiling water, brown sugar, and butter until butter has fully melted and sugar has dissolved. Pour evenly over filling and bake until cooked through, 50-55 minutes. (If pudding is browning too quickly, cover with aluminum foil.)
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