CARAMELIZED PEARS
After picking an abundant crop of pears, I was looking for new ways to enjoy them. A friend suggested warming them with butter and brown sugar. This tasty recipe was the result! We like them with vanilla bean ice cream, but plain vanilla or cinnamon are also quite delicious! -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 cups.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 96 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 33mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 1g fiber), Protein 0 protein.
QUICK & EASY CARAMELIZED PEARS
Seasonal fruit is the perfect starting point for a memorable meal-ender.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
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.
Nutrition Facts : Calories 135 g, Fat 6 g, Fiber 3 g, SaturatedFat 4 g
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.
WW CARAMEL-BAKED PEARS
This is really an excellent dessert!It is out of an old weight watchers cookbook called "Simple Goodness" It has only 5 points. Hope you enjoy.
Provided by teresas
Categories Dessert
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 3 ingredients in a small saucepan.
- Bring to a boil, and cook 3 minutes or until slightly thick.
- Remove pan from heat; set carmel mixture aside.
- Peel and core pears; cut pears in half lenghtwise.
- Arrange pear halves, cut side up, in an 8 inch square baking dish; drizzle caramel mixture over pears.
- Cover and bake at 350 degrees for 25 minutes.
- Uncover and bake an additional 25 minutes or until tender.
- Place 2 pear halves in each of 2 dessert dishes; spoon caramel mixture evenly over pears.
- Top each serving with 1 tbls yogurt and 1 tsp almonds.
CARAMELIZED PEARS
Steps:
- In a saute pan on medium, melt the butter then stir in the sugar. Simmer, stirring occasionally until it begins to turn golden brown and caramelized. Add brandy and lemon juice to the pan and simmer to incorporate. Add pear slices and cook slowly to tenderize and caramelize.
CARAMEL PEAR MICE
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield about 32 pieces
Number Of Ingredients 13
Steps:
- Line a sheet pan with parchment paper or foil. Spray with nonstick cooking spray.
- Just before you make the caramel, core and cut pears into eight wedges, blunting the cut side so that it can lay on a flat surface peel side up. Place a skewer into each wedge, cover with paper towel, and set aside.
- Combine sugars, corn syrup, butter, 1/2 cup heavy cream, vanilla and nutmeg in a heavy sauce pot. Bring to a boil over medium-high heat, stirring constantly with a wooden spoon. When the mixture has come to a brisk boil, slowly add in the remaining cream, keep the mixture boiling. Be sure to wipe any extra sugar from the side of the pot. Clip a candy thermometer to the side of the pot with the tip immersed. Boil the mixture briskly, stirring gently, until the mixture registers 240 degrees F on the candy thermometer, about 10 minutes. Immediately remove from the heat. Pour the caramel into a medium heat proof bowl using a rubber spatula so that you do not scrape the bottom of the pot. Let caramel rest until it thickens and cools slightly, about 3 minutes.
- Blot excess moisture from the pears using the paper towels. Dip pears completely into caramel, swirling until it is fully coated, allow excess to drip off slightly. Place on prepared sheet pan. Decorate with black sesame seeds for eyes and candy button noses, while the caramel is still soft. Repeat until all the pears are dipped. Allow to cool until firm about 30 minutes. Serve.
- Halloween Web 2008
CARAMEL PEARS BELLE HELENE
This classic French dessert is enriched by poaching the pears in a caramelized sugar syrup spiked with fresh ginger and Poire William, a heady pear brandy. You can drizzle caramel sauce over the pears and ice cream instead of the more traditional chocolate sauce.
Provided by Food Network
Categories dessert
Yield Serves 8
Number Of Ingredients 9
Steps:
- 1. Peel the ginger and cut into 1/4-inch-thick disks.
- 2. In a deep saucepan large enough to hold the pear halves in a single layer, combine the ginger, sugar, and 1/2 cup of the water. Bring to a boil over high heat. Cook the syrup until it turns a medium amber brown. Remove the pan from heat and carefully add the remaining 2 1/2 cups water. Stir until the caramel is completely dissolved. Add the vanilla bean to the syrup.
- 3. Peel the pears, leaving the stems intact. Cut the pears in half lengthwise. Use a melon baller to remove the central core. Draw the melon baller from the core to the top of the pear, removing the interior stem, up to the top of the pear. Add the pears to the caramel syrup.
- 4. Simmer and cook the pears, uncovered, until they are tender but not mushy when pierced with a sharp knife, 15 to 20 minutes (the length of poaching time depends on the ripeness of the fruit). Stir in the pear brandy, if using.
- 5. Remove the pan from heat and let the pears cool to room temperature in the poaching liquid. The pears can be served immediately, or covered and refrigerated in the poaching liquid for up to 2 days.
- 6. To serve, drain the pears and place each pear half on a dessert plate. Place a scoop of vanilla ice cream alongside or on top of the poached pear. Drizzle with chocolate or caramel sauce. Sprinkle with the pistachios and serve immediately.
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-PEAR CRISP
Pair up pear with decadent caramel flavor when you make this Caramel-Pear Crisp. Top your delicious Caramel-Pear Crisp with COOL WHIP LITE for a sweet Healthy Living dessert perfect for all of your upcoming parties.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 8
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.
Nutrition Facts : Calories 200, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 95 mg, Carbohydrate 36 g, Fiber 3 g, Sugar 25 g, Protein 2 g
CARAMEL PEARS WITH ROSEMARY, HONEY AND WALNUTS
This beautiful, aromatic autumn dessert can be prepared several hours in advance, then re-warmed to serve. Feel free to use any variety of pear, and serve with vanilla ice cream, if desired.
Provided by David Tanis
Categories easy, dessert
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees. Choose a baking dish or roasting pan large enough to hold pears in one layer, or use 2 pans. Scatter star anise, cinnamon stick, fennel seeds and cloves on bottom of dish.
- Put pears in a large mixing bowl. Add brown sugar, raisins, rum and lemon juice. Coat pears evenly with mixture. Transfer to baking dish, cut-side down, in one layer. Dot with butter.
- Bake, uncovered, until pears are soft and well caramelized, about 45 minutes. Remove pears from oven, and let them sit at room temperature. Shortly before serving, drizzle the pears with honey, and sprinkle them with rosemary leaves and chopped walnuts. Bake for 10 minutes. Serve warm with plenty of sauce from the baking pan.
CARAMEL-PEAR BUTTER
Provided by Jill Silverman Hough
Categories Condiment/Spread Breakfast Brunch Stew Low Fat Vegetarian Kid-Friendly Low Cal Lemon Apple Pear Spice Low Cholesterol Bon Appétit Small Plates
Yield Makes about eight 1/2 -pint jars
Number Of Ingredients 6
Steps:
- Combine apple juice and 4 tablespoons lemon juice in heavy large deep pot. Peel, core, and cut pears, 1 at a time, into 1/2- to 3/4-inch pieces; mix pears into juice mixture in pot as soon as pears are cut, to prevent browning. Cook over medium heat until pears release enough juice for mixture to boil, stirring frequently, about 16 minutes. Reduce heat to medium-low; cover and simmer until pears are very tender, stirring frequently, about 20 minutes (mixture will splatter). Remove pot from heat. Press pear mixture through fine plate of food mill into large bowl. Return pear puree to same pot. Add 2 tablespoons lemon juice, brown sugar, nutmeg, and 3/4 teaspoon coarse salt. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer uncovered until pear butter thickens and is reduced to 8 cups, stirring every 5 minutes to prevent scorching, about 1 hour.
- Ladle pear butter into 8 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars. Remove air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 10 minutes. Cool completely. Store in cool dark place up to 1 year.
ROASTED PEARS WITH CARAMEL SAUCE
From USA Weekly. This is elegant enough to serve for company, but also perfect for an end to a comfortable family meal. Instead of the sour cream, you could use Cool Whip or vanilla ice cream to serve.
Provided by hannahactually
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees.
- Place butter in a baking pan large enough to hold the pears in a single layer.
- Set baking pan with butter in the heating oven until the butter melts.
- Sprinkle sugar over melted butter.
- Place pears, cut side down, on top.
- Bake until tender, about 30 minutes.
- Remove from oven.
- Turn over pears and baste with pan sauce.
- Return to oven.
- Bake until golden and glossy, about 10 minutes.
- Let cool slightly.
- Transfer pears to dessert plates or bowls.
- Top each with a dollop of sour cream, drizzle with caramel pan sauce, sprinkle with nuts.
- Serve and enjoy!
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
CARAMEL PEARS
Categories Condiment/Spread Fruit Low Sodium Raisin Pear Winter Honey House & Garden
Yield Makes about 4 pint
Number Of Ingredients 5
Steps:
- Preheat oven to 275°. Peel and core pears and fill the cavities with raisins. Mix honey with water and pour into a baking dish just large enough to accomodate the pears in a single layer. Pour in half the sugar in an even layer, arrange pears on the sugar and cover with remaining sugar. Bake for 3 hours, turning the fruit occasionally, until the pears and syrup are caramel colored. Ladle into hot, sterilized preserving jars, cover and seal.
CARAMEL PEAR BLONDIES
Bake these caramel pear blondies for an indulgent teatime treat. With a biscuity flavour that comes from browning the butter, they're moreish and chewy
Provided by Esther Clark
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter and line a 20 x 20cm square cake tin.
- Melt the butter in a saucepan over a medium heat, swirling it around. Allow to bubble for a few minutes, or until it turns a light golden brown and smells biscuity. Remove from the heat and leave to cool a little.
- Tip the eggs into a large mixing bowl and whisk together with the light and dark sugars until just combined. Whisk through the melted butter, vanilla and salt.
- Gently fold through the flour, baking powder, dried pears and most of the chocolate chunks, being careful not to overmix (this will make the blondies dense).
- Pour the mixture into the lined tin. Top with the remaining chocolate and dollops of the caramel. Put in the centre of the oven to bake for 40 mins, or until a skewer inserted comes out with sticky crumbs (it shouldn't be wet). Leave to cool completely in the tin. It will sink a little - the centre should be slightly squidgy. Cut into 12 squares. Will keep in an airtight container for up to three days.
Nutrition Facts : Calories 413 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 6 milligram of sodium
CARAMEL PEAR CHARLOTTES WITH CARAMEL SAUCE
Categories Milk/Cream Dairy Fruit Dessert Bake Pear Eau de Vie Fall Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- Make charlottes:
- Peel and core pears and cut into 1/4-inch dice. With a knife halve vanilla bean lengthwise and scrape seeds into a small bowl. In a dry 5-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling kettle, until deep golden. Remove kettle from heat and carefully add pears and vanilla bean pod and seeds (mixture will vigorously steam and caramel will harden). Cook mixture over moderate heat, stirring occasionally, until caramel is dissolved and pears are tender but still hold their shape, about 15 minutes. Drain pear mixture in a sieve set over a bowl and reserve any pear juices for sauce. Discard vanilla bean pod.
- Preheat oven to 375°F.
- Butter bread slices on 1 side. Using 12 slices of bread, cut 6 bread rounds to fit in bottoms of six 2/3-cup charlotte molds or ramekins and cut 6 rounds the same size as tops of molds or ramekins. Discard crusts from remaining 8 bread slices and cut slices into 1 1/4-inch-wide strips. Put bottom rounds, buttered sides down, in molds or ramekins and arrange strips vertically, buttered sides against insides of molds or ramekins, slightly overlapping and pressing them gently to adhere. Trim any overhang flush with rims. Divide pear mixture among molds or ramekins and top with remaining rounds, buttered sides up, pressing gently. Charlottes may be made up to this point 3 hours ahead and chilled, covered.
- Bake charlottes on a baking sheet in middle of oven until bread is golden, about 25 minutes.
- Make sauce:
- In a dry 5-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling kettle, until deep golden. Remove kettle from heat and carefully add cream, butter, and any reserved pear juices (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved and stir in poire William. Invert charlottes onto 6 plates and spoon sauce over them.
SALTED CARAMEL PEAR PIE BARS
Dense, buttery shortbread crust and a delicately spiced filling make these pear pie bars absolutely irresistible. And once you see how easy they are to make and to serve, chances are, you'll pick them over traditional pie every time. You'll find yourself with more salted caramel sauce than you need for the bars, but you can spoon the rest over top of anything from ice cream to waffles. Just store any leftovers in an airtight container in the fridge (and heat the leftovers before using). Sprinkle with flaky sea salt, as desired.
Provided by Darcy Lenz
Categories Bar Cookies
Time 3h55m
Yield 15
Number Of Ingredients 21
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.
Nutrition Facts : Calories 681.8 calories, Carbohydrate 86.3 g, Cholesterol 87.4 mg, Fat 36.9 g, Fiber 4.3 g, Protein 5.6 g, SaturatedFat 20.3 g, Sodium 308.7 mg, Sugar 53.5 g
BAKED CARAMEL PEARS
Steps:
- Preheat oven to 375 degrees.
- Peel, halve and core the pears. Place them, cut side up, in a flameproof baking dish large enough to hold them in a single layer.
- Dot the pears with the butter, sprinkle with sugar, and place in the oven. Bake for 20 to 30 minutes, basting occasionally with the juices, until the pears are tender when pierced in the thickest part with a sharp knife.
- Remove the pears from the baking dish, and transfer them to a plate. Pour any juice back into the baking dish, and add any undissolved sugar from the pear cavities.
- Set the baking dish over high heat on top of the stove, and cook, stirring constantly, until the juices become thick, bubbly and turn a light caramel color. Pour in the cream, and bring to a boil. Cook until the sauce is smooth and a rich brown.
- Transfer the pears to 6 shallow bowls; spoon caramel over each. Sprinkle with the nuts, and serve.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 17 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 10 grams, Sodium 12 milligrams, Sugar 16 grams, TransFat 0 grams
CARAMEL PEAR BUTTER
from louis lozowick's "feasting on art" - http://www.feastingonart.com/2009/08/lozowicks-caramel-pear-butter.html
Provided by ellie3763
Categories Pears
Time 1h15m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 6
Steps:
- Add the apple juice and 1/2 TB of lemon juice in a large pot. Prepare pears by peeling, coring, and chopping into 1/2 inch pieces. To prevent the pears from browning, add to the juice mixture as soon as you mix pears into juice mixture in pot as soon as pears are cut, to prevent browning.
- Over high heat cook the fruit until the juices begin to boil. Stir continuously for about 15 minutes. Reduce the heat and simmer until the pears are tender. Continue to stir frequently for an additional 20 minutes.
- Remove from heat and pass the pear through a sieve or food mill back into the pot. Add the remaining lemon juice, brown sugar, nutmeg, and salt. Over medium heat bring back to a boil and stir until the sugar is dissolved.
- Reduce heat and continue to simmer until thickened and reduced to 2 cups. Be sure to stir ever couple of minutes to prevent the bottom from burning.
- Pour the hot mixture into sterilized canning jars. Leave 1/4 of an inch of space from the top. Wipe the rim clean with a damp cloth and screw on the lids. Process in a hot water bath for about 10 minutes. Will keep in a dark cool place for 1 year.
Nutrition Facts : Calories 79, Fat 0.1, Sodium 18.4, Carbohydrate 20.7, Fiber 2, Sugar 16.8, Protein 0.3
CARAMEL PEAR PIE
Make and share this Caramel Pear Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Add together in a large bowl, the pears and lemon juice; toss.
- In a different bowl, mix together 1/2 cup sugar, tapioca, cinnamon, salt, and nutmeg.
- Add to pears; stir gently to mix well.
- Let stand for 15 minutes.
- Pour mixture into the pastry shell.
- In a bowl, mix the oats, flour, and remaining sugar.
- Cut in butter with a pastry blender until mixture is crumbly.
- Sprinkle over pears.
- Bake at 400 degrees for 45 minutes.
- In a saucepan, melt caramels with milk, over low heat.
- Stir until smooth.
- Add pecans.
- Drizzle over pie.
- Bake for 8-10 minutes or until crust is golden brown and filling is bubbly.
- Cool pie on a wire rack.
CARAMEL-PEAR COBBLER
Use Bartlett pears in this Caramel-Pear Cobbler recipe. With nine servings of pear cobbler, there will be enough for your whole family-plus leftovers!
Provided by My Food and Family
Categories Fruit Recipes
Time 1h15m
Yield 9 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- Cut 2 Tbsp. butter into small pieces; toss with pears, sugar, spices and 2 Tbsp. flour. Spoon into 9-inch square baking dish sprayed with cooking spray.
- Combine baking powder and remaining flour in medium bowl. Cut in remaining butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add sour cream and 1/2 cup milk; stir until blended. Drop in large spoonfuls over pear mixture.
- Bake 40 to 50 min. or until pears are tender and topping is golden brown; cool slightly.
- Microwave caramels and remaining milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and sauce is well blended, stirring every 30 sec. Serve over the warm cobbler.
Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
CARAMELIZED PEARS WITH BLACK PEPPER-CARAMEL SAUCE
From America's Test Kitchen. It is amazing how simple this recipe is and the extraordinary results it yields. Impressive.
Provided by DeSouter
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Remove seeds from pear halves with a large melon baller, and trim off 1/4 inch from the bottom of each pear half so it will stand upright on a plate. Place the water in a 12-inch nonstick skillet and pour the sugar into the center of the pan, taking care not to let the crystals adhere to the sides of the pan. bring to a boil over high heat, stirring occasionally, until the sugar is fully dissolved and the mixture is bubbling wildly. Add the pears to the skillet, cut-side down, cover, reduce the heat to medium-high, and cook until the pears are nearly tender (a paring knife inserted into the center of the pears feels slight resistance).
- Uncover, reduce the heat to medium, and cook until the sauce is golden brown and the cut sides of the pears are partly caramilzed, 3 to 5 minutes. Pour the heavy cream around the pears and cook, shaking the pan back and forth, until the sauce is a smooth, deep caramel color and the cut sides of the pears are beautifully golden 3 to 5 minutes.
- Remove the pan from the heat. Using tongs, carefully remove the pears from the pan and place cut-side up on a wire rack set over a trimmed baking sheet. Cool slightly. Season the sauce left in the pan with salt to taste and the crushed black pepper, then pour it into a liquid measuring cup.
- Carefully (the pears will still be hot) stand each pear half upright on an individual plate and arrange a wedge of the blue sheese beside it. Drizzle the plate and some of the pear with the caramel sauce. Serve immediately. (Alternatively, the pears can be stood upright on a large serving platter, and the warm caramel sauce and the blue cheese can be passed separately.).
- TECHNIQUE: Coring a Pear 1. Cut the fruit in half from stem to blossom end. Use a melon baller to cut around the central core with a circular motion. 2. Draw the melon baller from the central core to the top of the pear, removing the interior portion of the stem as you go.
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