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
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
SAUSAGES WITH SHERRY CARAMEL GLAZED PEARS
Steps:
- Bring sugar and 1/4 cup water to a boil in a 10-inch heavy skillet, stirring until sugar is dissolved and washing down any sugar crystals on side of skillet with a pastry brush dipped in cold water. Boil syrup, without stirring, gently swirling skillet, until mixture is a deep golden caramel.
- Carefully stir in vinegar (mixture will steam vigorously and caramel will harden). Remove from heat and stir until caramel is dissolved, about 30 seconds. Transfer to a heatproof cup and reserve skillet (do not clean skillet).
- Peel pears, quarter lengthwise, and core. Toss with 1 teaspoon lemon juice.
- Add 1/4 cup water, butter, and shallots to reserved skillet, then cook, uncovered, over moderate heat, stirring occasionally, until liquid is evaporated and shallots begin to brown, about 5 minutes.
- Add pears and cook, turning occasionally, until golden brown but not soft, about 6 minutes.
- Stir in caramel, salt, and pepper, then cook 1 minute. Remove from heat and stir in remaining 1/2 teaspoon lemon juice.
- While pears and shallots are sautéing, cook sausages in oil and remaining 1/4 cup water in a 12-inch heavy skillet, covered, over moderate heat, 5 minutes.
- Remove lid from skillet and cook sausages, turning occasionally, until liquid is evaporated and sausages are browned and cooked through, about 6 to 12 minutes more. Serve sausages with shallots and pears.
SIZZLING SAUSAGES WITH SHERRY
Provided by Janet Mendel
Categories Pork Sauté Quick & Easy Sausage Sherry
Yield Serves 10 to 12 as a tapa; serves 4 to 6 as part of a meal
Number Of Ingredients 4
Steps:
- Use kitchen shears to cut the links into 1 1/2-inch pieces. Heat the oil in a skillet over medium heat and brown the sausage pieces on all sides, about 5 minutes. Add the Sherry and cook over medium heat for 3 minutes.
- Serve sprinkled with parsley. If the sausage pieces are to be served as a tapas, spear them with toothpicks.
GLAZED PEARS
Make and share this Glazed Pears recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- In a large bowl, mix the lemon juice with 2 cups of water.
- Core the pears, slice them lengthwise into wedges, then chop into bite size pieces. Place the pears into the lemon water as your work, to prevent them from turning brown.
- Drain pears and pat dry with paper towels.
- In a large skillet, melt butter. Add the pears and cook over medium heat until the juices are released, about 10 minutes, stirring occasionally. Sprinkle the sugar over the pears, and keep cooking until the juices are absorbed, and the pears are glazed. Watch carefully so as not to burn the pears.
- Sprinkle pears with lemon juice and cook just a little longer. Taste and adjust with more lemon, if needed. Enjoy!
CARAMEL GLAZED PEARS
Steps:
- Combine the wine, vanilla bean and lemon rind in a large saucepan. Peel the pears carefully with a vegetable peeler and pull out the blossom end with the tip of the peeler so the pears will be able to stand up. Leave the stem attached. As you peel the pears, drop them in the wine.
- Bring the wine to simmer and cook the pears until they are tender but not mushy, about 30 to 40 minutes. Remove the pears from the syrup and set them aside. Boil poaching liquid to a fourth of a cup.
- Stand the pears up on a baking sheet. Fill a shallow pan with cold water for cooling the caramel and set aside.
- Heat the sugar and one cup of water in a small saucepan without stirring until it turns a deep honey color. Remove the saucepan from the heat and dip the bottom in the pan of cold water to stop the caramel from coloring any further. Pour the hot caramel over each pear, covering it completely. If the caramel hardens while you are working, reheat it.
- Place a spoonful of poaching liquid on each of four plates. Top with a pear and garnish with a dollop of creme fraiche.
Nutrition Facts : @context http, Calories 857, UnsaturatedFat 3 grams, Carbohydrate 140 grams, Fat 11 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 46 milligrams, Sugar 124 grams
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