Caramel Pear Terrine Recipes

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.

Steps:

• Preheat oven to 250 degrees. Bring water and 3/4 cup sugar to a simmer in a small saucepan over medium-high heat, stirring until sugar dissolves. Cook, swirling pan occasionally if sugar darkens unevenly, until mixture turns dark amber. Pour caramel into a 6 1/2-inch charlotte mold that's 3 1/2 inches deep, swirling mold to coat bottom and sides. (Caramel may crack as it cools.)
• Place star anise in a small bowl. Combine salt and remaining 1/4 cup sugar in another small bowl. Place lemon juice in a third small bowl.
• Peel 3 pears. Using a mandoline or a handheld slicer, slice each pear lengthwise 1/8 inch thick, stopping at the core and turning over to slice the opposite half.
• Arrange 1 layer of pear slices in a tight, overlapping circle in mold, working counterclockwise to cover the bottom. Brush lightly with lemon juice, and sprinkle with 1 teaspoon sugar mixture. Arrange next layer of pear slices in a tight, overlapping circle, working clockwise to cover previous layer. Sprinkle with 1 teaspoon sugar mixture and a pinch of star anise. Repeat slicing and layering with remaining pears. Continue to switch directions, and alternate lemon juice and star anise. Leave 1/2 inch of space at the top of mold.
• Cover mold with foil. Place in a large roasting pan, and transfer to oven. Carefully pour boiling water into pan to come halfway up sides of mold. Bake until a tester inserted into center meets no resistance, 1 1/4 to 1 1/2 hours. Transfer to a wire rack, uncover, and let cool for 10 minutes.
• Place a pie dish or a rimmed plate over mold, and quickly invert. Remove mold. Using a spatula, transfer terrine to a platter, reserving sauce in dish.
• Pour sauce into a small saucepan, and boil until slightly thickened, about 5 minutes. Let cool. Slice terrine, and serve warm with sauce and, if desired, blue cheese and walnuts.

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:

• Oil a 900g loaf tin and line with a double layer of baking parchment. Put the cream, cocoa, 200g caramel and a pinch of salt in a pan set over a medium heat and bring to the boil, whisking occasionally to combine. Tip the chocolate into a medium heatproof bowl and pour over the hot cream mixture. Leave to sit for 1 min, then stir everything together until the chocolate is melted and smooth. Leave to cool slightly for 5-10 mins.
• Beat the mascarpone into the cooled chocolate mixture using an electric whisk for 3-4 mins until smooth, glossy and the whisk leaves a trail behind in the mixture.
• To assemble the terrine, press the top halves of the caramel wafers into the bottom of the tin, cut-side up, trimming to fit if needed.
• Beat the remaining caramel with a whisk to loosen it, then spread half over the wafers in the tin. Spoon half the chocolate mixture over the top, then arrange the remaining wafer halves over the chocolate layer. Cover with the remaining caramel, ensuring everything is evenly covered, then top with the rest of the chocolate mixture. Cover the terrine with a strip of baking parchment, then freeze for at least 6 hrs, or overnight.
• Remove the terrine from the freezer 10 mins before serving, then turn out onto a chilled dish or serving plate. Dust generously with cocoa powder before cutting into slices.

Steps:

• Heat oven to 325 degrees. Line a 10-by-2-inch round ovenproof glass dish with plastic wrap. Thinly slice pear quarters lengthwise, but don't separate slices. Arrange in an attractive pattern on pan bottom. Place bread slices in two overlapping layers on top.
• In a medium bowl, whisk together milk, cream, eggs, brown sugar, coriander, and salt. Pour over bread slices.?
• Place baking dish in a pan filled with enough boiling water to reach halfway up sides of dish. Cover pan with foil; bake for 1 hour.
• Cool completely and unmold pudding onto a serving plate. Discard plastic wrap. Refrigerate pudding until ready to serve.
• To make Caramel Sauce, heat sugar and lemon juice in a heavy, medium saucepan over low heat until mixture turns deep amber. Carefully stir in milk and pear-poaching liquid; boil for 1 minute, until smooth. Strain and use immediately.
• To serve pudding, cut into slices, inserting Bartlett pear slices between each pudding slice. Serve with Caramel Sauce.

Steps:

• In a large skillet, combine brown sugar, butter and cinnamon. Cook over medium heat until sugar is dissolved, stirring occasionally, 4-5 minutes. Add pears; cook and stir until pears are tender, 5-10 minutes longer. Serve over ice cream if desired.

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.

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 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.

Steps:

• Preheat oven to 250 degrees. Bring water and 3/4 cup sugar to a simmer in a small saucepan over medium high heat, stirring until sugar dissolves. Cook, swirling pan occasionally if sugar darkens unevenly, until mixture turns dark amber. Pour caramel into a 6.5 inch wide x 3.5 inch deep charlotte mold. Swirl the mold to coat bottom and sides. Place star anise in a small bowl. combine salt and remaining 1/4 cup sugar in another bowl. Place lemon juice in a third bowl. Peel 3 pears. Using a mandoline, slice each pear lengthwise 1/8 inch thick, stopping at the core and turning over to slice the opposite half. Arrange 1 layer of pear slices in a tight, overlapping circle in mold, working counterclockwise to cover the bottom. Brush lightly with lemon juice, and sprinkle with 1 teaspoon sugar mixture. Arrange new layer of pear slices in a tight, overlapping circle, working clockwise to cover previous layer. Sprinkle with 1 teaspoon sugar mixture and a pinch of star anise. Repeat slicing and layering and alternate lemon juice and star anise. Leave 1/2 inch space at top of mold. Cover mold with foil. Place in a large roasting pan and transfer to oven. Carefully pour boiling water into pan to come halfway up sides of mold. Bake until a tester inserted into center meets no resistance, 1 1/4 to 1 1/2 hours. Transfer to a wire rack, uncover and let cool. Place a pie dish over mold and quickly invert. Remove mold. Using a spatula, transfer terrine to a platter, reserving sauce in dish. Pour sauce into a small saucepan and boil until slightly thickened, about 5 minutes. Let cool. Slice terrine and serve warm with sauce and, if desired, blue cheese and walnuts. Grate star anise using a microplane zester. Don't buy preground spice. Replace charlotte mold with 3 inch deep cake pan. Cooking time remains the same.