Warm 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.

CARAMEL PEARS

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.

BAKED PEARS WITH BROWN SUGAR AND BUTTER

Steps:

• Prep: Preheat oven to 400F. Line a 10"x7" or a 9"x9" baking dish with parchment paper if you prefer easier cleanup, or spray it with nonstick spray. If doubling the recipe use a 9"x13" baking dish or any other rimmed baking dish that will fit pears snugly to each other (see Note 1 at the bottom).
• Peel & Core: If using a firm pear variety like Bosc, peel them. Remove the core with a melon baller or a small spoon. Leave the stems on for better visual appeal. If you're using softer pears like Anjou, keep the skin on to help them keep the shape as they bake.
• Add toppings: Set the pears cut side up inside the pan. Drizzle with lemon juice to prevent browning. Sprinkle with brown sugar mixed with nutmeg and cinnamon (if using). Arrange the cubed pieces of butter on top of the pears. Drizzle with vanilla extract.
• Bake for 30 minutes cut side up. Turn the pears cut side down. Spoon the caramel over the tops to prevent browning. Bake for another 20-50 minutes or until the pears are soft, and the caramel is thickened. The pears will shrink consierably if baked until the caramel is very thick.Bosc pears will take the longest to achieve the candied translucent look and caramelized taste. Other more delicate pear varieties will take less time to soften (Note 2 & 3).
• Serve warm with vanilla ice cream, yogurt, sour cream, or a sprinkle of roasted walnuts or sliced almonds. Spoon the caramel over the pears.

CARAMEL PEARS WITH ROSEMARY, HONEY AND WALNUTS

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 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.

WARM CARAMEL PEARS

Steps:

• Preheat oven to 450 degrees F.
• In a medium bowl, mix pear pieces with butter, sugar, and cream.
• Transfer mixture to a small non-metal baking dish.
• Bake until sugar and cream turn a light caramel color and pears are cooked through, about 8 to 12 minutes.
• Serve warm.

POACHED PEARS WITH SPICED CARAMEL SAUCE

Steps:

• Poach pears:
• Remove zest of oranges in strips with a vegetable peeler and cut away any white pith from strips. Squeeze juice from oranges and lemon into a 6-quart pot and add lemon halves, water, granulated sugar, and zest. Peel pears, leaving stems attached, and add to pot.
• Simmer pears 15 to 25 minutes, or until just tender, and cool in liquid. (Poached pears will continue to cook a bit as they cool.)
• Make caramel:
• Put granulated sugar in a 2-quart heavy saucepan and crumble brown sugar over. Melt sugars, undisturbed, over moderate heat until granulated sugar is mostly melted. Continue to cook, stirring occasionally with a fork, until a deep golden caramel. Carefully pour in cream (mixture will bubble up and caramel will harden slightly) and stir in clove, cardamom pods, fennel, peppercorns, and cinnamon sticks. Simmer, stirring, until caramel is dissolved and sauce is reduced to about 1‚ cups, about 10 minutes. Pour sauce through a sieve into a 2-cup measure and cool to just warm.
• Assemble dessert:
• Drain pears and pat dry, then transfer to plates. Serve drizzled with sauce and sprinkled with chopped nuts.