Caramel Pears Recipes

CARAMELIZED PEARS

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.

QUICK & EASY CARAMELIZED PEARS

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.

CARAMEL AND PEAR PUDDING

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.

WW CARAMEL-BAKED PEARS

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.

CARAMEL APPLES AND PEARS

Steps:

• Insert a licorice stick, cinnamon stick, or bamboo skewer into the stem end of each apple and pear. Spread the granola on a baking sheet; reserve. Have ready 1 or more cooling racks or a large sheet of parchment paper for cooling the caramel fruits.
• In a saucepan over low heat, combine the sugar, corn syrup, vanilla extract, and water. Cook, stirring, until the sugar melts. Add the butter and cream, raise the heat to medium-high, and bring to a boil. Cook, stirring occasionally, until the caramel registers 240 degrees F on a candy thermometer, about 10 minutes. Remove from the heat and let cool for 2 minutes.
• One at a time, dip the apples and pears in the caramel, twirling and swirling them to coat completely. Dip the tops in the granola to coat them, then transfer to the cooling rack or the parchment paper to cool. As the apples and pears cool, the caramel will set. Store the caramel apples and pears, wrapped in cellophane if desired, in a cool, dry place until ready to serve or up to 2 days.

CARAMEL PEARS BELLE HELENE

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.

ROASTED PEARS WITH CARAMEL SAUCE

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.

CARAMEL PEARS

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.

SALTED CARAMEL PEAR PIE BARS

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.