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.
CARAMELIZED PEARS WITH DARK CHOCOLATE SAUCE
I found this recipe in the Miami Herald. This sounds delicious! I haven't tried it yet, but wanted to post it for safe keeping. Enjoy!
Provided by SassiFras
Categories Dessert
Time 15m
Yield 6 pears, 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut pears in half vertically. Gently cut or scrape out core. Dip cut edges in lemon juice. Sprinkle about ½ tablespoon sugar over the cut edges of each pear half.
- Place each pear, cut side down, in a large, heavy skillet over medium heat. Sprinkle 1 tablespoon sugar in skillet around pears. Cook 7 to 9 minutes or until sugar is melted and golden and cut surface of pears is golden. Remove pears from skillet.
- Meanwhile, heat half-and-half in a 2-cup glass measuring cup in microwave oven on high (100 percent power) 45 to 60 seconds or until steaming hot but not boiling. (Watch carefully so it does not boil.) Immediately add chocolate to hot half-and-half. Allow to stand 3 to 5 minutes or until chocolate melts. Stir to blend and melt chocolate. (If necessary, return to microwave oven and heat on high power in 15 second intervals, stirring after each, until melted.) Stir in vanilla.
- Place a small scoop of frozen yogurt in each dessert bowl. Place pear halves on yogurt. Drizzle any collected caramelized sugar over pears. Drizzle with dark chocolate sauce. Serve immediately.
Nutrition Facts : Calories 205, Fat 5.8, SaturatedFat 0.2, Cholesterol 1.8, Sodium 31.6, Carbohydrate 38.3, Fiber 4.7, Sugar 28.6, Protein 1.9
PEARS IN MERINGUE WITH CHOCOLATE SAUCE
Steps:
- Soak almonds, glace fruit, and 1/4 cup rum together overnight.
- Preheat oven to 450 degrees F. Combine water, cinnamon, and jam in a large saucepan. Boil until well incorporated and syrupy. Reduce heat. Add pears and cook gently for 5 minutes. Remove to an ovenproof dish. Fill cavities with crystallized fruit. Reserve pan syrup, discarding cinnamon bark.
- Beat egg whites until stiff. Fold in confectioners' sugar. Pipe this meringue over pears. Dust with confectioners' sugar and bake for 5 minutes.
- Stir chocolate pieces into warm syrup and add rum.
- Serve pears on a heated platter, surrounded with warm chocolate sauce.
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
PEARS IN CHOCOLATE SAUCE
Delight your family with this elegant and delicious dessert.
Provided by MONICA SELF
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Leave stems on peeled pears. Sprinkle with lemon juice to prevent browning. Set aside.
- In a saucepan large enough to accommodate 4 pears standing upright, combine water and sugar. Place over medium heat, and boil until sugar is dissolved. Stir in vanilla, then place the pears in. Reduce heat, cover, and simmer for 15 minutes. Allow to cool in liquid, then drain.
- In the top of a double boiler, combine chocolate, cream and butter. Heat, stirring, until chocolate is melted and smooth. Remove from heat, and stir in coffee liqueur.
- Place pears on serving dish, pour chocolate sauce over pears, and garnish with maraschino cherries.
Nutrition Facts : Calories 425.3 calories, Carbohydrate 71.7 g, Cholesterol 19 mg, Fat 15.3 g, Fiber 8 g, Protein 2.9 g, SaturatedFat 9.4 g, Sodium 27.2 mg, Sugar 55.3 g
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.
SPICED PEARS WITH ORANGES AND CARAMEL SAUCE
Provided by Bahija
Categories Dessert High Fiber Pear Spice Fall Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Using melon baller and starting from bottom, core each pear. Cut thin slice off bottom of each pear to make level.
- Stir sugar and 1/4 cup water in heavy large saucepan over medium heat until sugar dissolves. Increase heat and boil until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 5 minutes. Remove pan from heat; whisk in butter, then 2 tablespoons water.
- Stand pears in caramel sauce in saucepan. Sprinkle cinnamon over. Cover and cook over low heat 10 minutes. Uncover; sprinkle with ras-el-hanout. Cover and continue to cook until pears are tender, occasionally spooning caramel sauce over pears and shaking pan so pears don't stick, about 15 minutes. Arrange orange slices around pears; spoon caramel sauce over. Cover and simmer until orange slices soften, about 5 minutes.
- Place orange slices on plates. Stand pears atop orange slices. Spoon caramel sauce over and sprinkle with almonds. Serve warm or at room temperature.
- *A Moroccan spice blend available at some specialty foods stores and Middle Eastern markets, and by mail from The Spice House (312-274-0378; thespicehouse.com).
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
SALT-ROASTED PEARS WITH CARAMEL SAUCE
Baking a Bosc in salt intensifies its flavor; the pear arrives at the table with just a dusting of the crystals and a topping of caramel sauce.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Arrange the pears upright in an 8-inch ceramic dish that is 4 inches deep. Cover pears with salt, allowing stems to stick out. Bake until pears are tender when pricked with a fork, 60 to 75 minutes.
- Meanwhile, heat sugar and 2 tablespoons water in a small saucepan over medium heat until sugar has dissolved. Cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush several times to prevent crystals from forming. Let boil, swirling pan occasionally, until medium amber. Remove from heat, and carefully stir in butter and cream (the caramel will steam and spatter).
- Remove pears from the salt, allowing a small amount to cling to each pear. Place each pear on a serving plate. Pour caramel sauce over top, and serve.
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!
PEARS WITH CHOCOLATE SAUCE
A good recipe for chocolate sauce is invaluable. Put everything out on the table and let everyone help themselves
Provided by John Torode
Categories Dessert
Time 1h5m
Number Of Ingredients 12
Steps:
- Peel the pears, leaving the stalks intact, then take the core out from the bottom of each by using a small sharp knife or a melon baller. Flatten the bottom by slicing off a little bit so that it will sit upright when served. Put the pears into a saucepan with the zests, vanilla pod, sugar, cinnamon, white wine and 600ml water, then bring to the boil. Lower the heat and poach for about 20-25 mins until they are cooked all the way through, but are not so soft that they will fall apart. Leave to cool in the liquid. Can be made and chilled a day ahead.
- When cool, take the pears out, strain out the cinnamon, zest and vanilla pod (keep the pod, allow it to dry, then pop it into a jar of sugar to make vanilla sugar), then pour the syrup back in the pan. Boil until reduced by half to a thin syrup.
- Meanwhile, to make the sauce, melt the chocolate in a bowl set over a pan of simmering water. Warm the cream, milk and butter in a heavy based pan. Stir this into the melted chocolate, set aside and keep warm. Can be made and chilled a day ahead. If the sauce cools and thickens too much, warm it again gently over a pan of simmering water or for 30 secs in a microwave. Serve the pears with plenty of syrup, chocolate sauce and good-quality vanilla ice cream.
Nutrition Facts : Calories 602 calories, Fat 34 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 69 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.12 milligram of sodium
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- Cut pears in half. Set pears cut side down. Cut a flat 1/4 inch slice off of the roundest part of the pear (this is so that the pears will be less likely to tip over on the grill). Flip pears over. Use a spoon to scoop out the core from each pear half, making a round bowl in each, approximately the size of a half golf ball.
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