Caramel Pear Charlottes With Caramel Sauce Recipes

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PEAR CHARLOTTE



Pear Charlotte image

We use brioche when making charlottes because it produces a crispier, richer crust. The charlottes can be made ahead and reheated.

Provided by Food Network

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 15

7 ripe pears, such as Comice or Bartlett, peeled, cored, and sliced 1/4-inch thick
2/3 cup plus 1 tablespoon sugar
Pinch salt
1 tablespoon pear liqueur
1 1/2 tablespoons freshly squeezed lemon juice
4 ounces (1 stick) sweet butter
1 (9 1/2 by 5 1/2 by 2-inch) loaf brioche, sliced 3/16-inch thick, crusts removed
1 teaspoon ground cinnamon
1 recipe Vanilla Custard Sauce, recipe follows
Creme fraiche
10 large egg yolks
3 tablespoons sugar
Pinch salt
3 1/4 cups milk
1 teaspoon vanilla extract, or a 1-inch piece vanilla bean

Steps:

  • Preheat the oven to 350 degrees F.
  • Put the pear slices in a large saute pan with 2/3 cup sugar, the salt, pear liqueur, and lemon juice. Cook the mixture, stirring occasionally, over medium heat for about 10 minutes, until the pears are soft. Set aside to cool.
  • Place the butter, the remaining 1 tablespoon of sugar, and the cinnamon in the bowl of an electric mixer. Using the paddle attachment on medium speed, cream the mixture until it is smooth.
  • Butter each piece of brioche with the cinnamon butter. With the long side of the bread closest to you, cut each slice into 3 pieces. Line the sides of the ramekins with the brioche pieces, buttered-side against the ramekin.
  • Compactly fill the inside of each ramekin with about 1/4 cup of the pear mixture. Trim off any brioche that sticks up above the ramekin.
  • Bake the charlottes for 15 to 20 minutes, until the brioche is toasted.
  • Spoon some of the vanilla custard sauce on 4 plates, and unmold the charlottes on top.
  • Top each with a dollop of creme fraiche.
  • Whisk together the egg yolks, sugar, and salt in a stainless steel mixing bowl until
  • creamy. Set aside.
  • Put the milk and the vanilla extract or vanilla bean in a heavy-bottomed saucepot. Scald the milk, and slowly whisk it into the egg mixture. Put the bowl over a pot of simmering water and cook the custard, stirring constantly with a wooden spoon, for about 5 minutes, until it begins to thicken. It should coat the back of the wooden spoon. Do not let it boil.
  • Cool the custard sauce over an ice bath. Strain and refrigerate until ready to use. Custard sauce will keep for 2 days in the refrigerator.

FOIL-WRAPPED PEARS WITH CARAMEL SAUCE



Foil-wrapped Pears with Caramel Sauce image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 2 servings

Number Of Ingredients 5

2 tablespoons butter, at room temperature
2 tablespoons packed brown sugar
Generous pinch ground cinnamon
1 comice or anjou pear
1 navel orange, halved

Steps:

  • Blend together butter, brown sugar, and cinnamon in a small bowl. Cut pear in half and remove core with a melon baller; cut off stem and blossom end. Do not peel pear.
  • Place each half pear, cored side up, on a large square of doubled heavy-duty foil. Scoop up half the butter-sugar mixture and form into a ball with your hands; press into cored pear cavity. Gather foil up around pear half and squeeze juice from 1 orange half over pear. Close foil around pear. Repeat with other pear half.
  • Place foil-wrapped pears in a preheated 350 degree oven and bake until very soft, about 1 hour. Or place on a grate over a burned-down campfire and cook until soft, moving packet often with tongs so fruit doesn't scorch, 45 minutes to 1 hour.

SALT-ROASTED PEARS WITH CARAMEL SAUCE



Salt-Roasted Pears with Caramel Sauce image

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

6 Bosc pears, (about 6 ounces each)
1 1/2 pounds coarse salt
1 cup sugar
2 tablespoons unsalted butter, cut into small pieces
1/3 cup heavy cream

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



Roasted Pears with Caramel Sauce image

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

4 tablespoons butter
1 cup packed dark brown sugar
4 pears, halved and cored
½ cup sour cream
¼ cup coarsely chopped toasted pistachios (or your favorite nuts)

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 PEAR CHARLOTTES WITH CARAMEL SAUCE



Caramel Pear Charlottes with Caramel Sauce image

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

For charlottes
6 firm-ripe Bosc pears (about 2 3/4 pounds)
1/2 vanilla bean
2 tablespoons sugar
1 stick (1/4 cup) unsalted butter, softened
20 slices firm white sandwich bread (from about two 1-pound loaves)
For sauce
1 cup sugar
3 tablespoons heavy cream
3 tablespoons unsalted butter
3 tablespoons poire William (French pear brandy)

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.

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