BUTTERSCOTCH PEARS
This grand finale simmers during dinner and impresses as soon as you bring it to the table. Serve as is, or with vanilla ice cream and a slice of pound cake. Leftover pear nectar is heavenly when added to sparkling wine or simply poured over ice. -Theresa Kreyche, Tustin, California
Provided by Taste of Home
Categories Desserts
Time 2h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cut pears in half lengthwise; remove cores. Brush pears with lemon juice. In a small bowl, combine the brown sugar, butter, flour, cinnamon and salt; stir in pecans. Spoon into pears; place in a 4-qt. slow cooker., Combine pear nectar and honey; drizzle over pears. Cover and cook on low for 2-3 hours or until pears are tender. Serve warm.
Nutrition Facts : Calories 209 calories, Fat 10g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 109mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 4g fiber), Protein 1g protein.
BUTTERSCOTCH PIE
Steps:
- Preheat the oven to 350 degrees F.
- In a medium saucepan, stir together the brown sugar, heavy cream and butter. Cook over medium heat until the sugar dissolves and the mixture comes to a full boil, becoming thick and brown, about 5 minutes. Remove from the heat. Reserve 1 tablespoon of the milk. Slowly add the remaining milk to the sugar mixture.
- Whisk together the cornstarch, egg yolks, vanilla and reserved 1 tablespoon of milk in a medium bowl. Add the cornstarch mixture to the sugar mixture over medium-low heat and cook, stirring constantly, until thick, about 3 minutes. Pour the filling into the prebaked pie crust.
- Make a meringue by beating the egg whites and a pinch of salt with an electric mixer until they begin to set stiff. Add the granulated sugar and continue beating until the whites are stiff and hold peaks. Spread the meringue on top of the pie, taking care to spread it to the edges of the crust. Bake until light brown, about 10 minutes.
BUTTERSCOTCH PEACHES
I make a peach-butterscotch sauce that I dreamed up to impress my children, whose love for me, though unwavering, I am nonetheless constantly trying to cement with food. The result was delectable. We ate the sauce straight from the pot. We ate it from the serving dish. And we ate what was left for dessert that night, poured over Ronnybrook vanilla ice cream with chewy gingersnaps from Hawthorne Valley on the side. My children's adoration of me was unaffected by the butterscotch, but their energy level definitely got a boost from all the sugar.
Provided by Celia Barbour
Categories weekday, dessert
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Fill a large bowl with ice and water, and set aside. Bring a large pot of water to a boil. Place peaches in boiling water for 2 minutes. Using a slotted spoon, transfer to ice water. When cool, drain and pat dry.
- Working over a bowl to catch the juice, peel skins from peaches, squeezing as much juice as possible from the skins. Slice each peach into 10 to 12 slices, and set aside with juice; discard skin and pits.
- In medium skillet over low heat, melt butter. Raise heat to medium-high and cook butter until it foams, subsides, foams again and begins to brown. As soon as butter is nut-brown, add the peaches with juices. Sauté 2 to 3 minutes, then place skillet over low heat to keep warm.
- In medium heavy-bottomed saucepan, combine cream, sugar, honey and salt. Place over low heat and cook, stirring occasionally, until sugar is completely melted. Raise heat to medium and let boil without stirring until it turns a rich golden brown, 12 to 15 minutes. (Because of honey and cream it will appear to turn pale brown before it has caramelized; wait until it has darkened noticeably, thickened and reduced before proceeding.) Carefully pour contents of skillet into saucepan; it will boil and spatter; stir to combine. Remove from heat and allow to cool slightly. Add vanilla or other flavoring. Serve warm or at room temperature over ice cream, with cookies on the side.
BUTTERSCOTCH PEARS
Make and share this Butterscotch Pears recipe from Food.com.
Provided by Helene G
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 375 degrees F.
- Peel the pears, cut them in half lengthwise and, using a melon baller, scoop out the cores.
- Rub them all over with the lemon half to prevent browning.
- In a large (10-inch), heavy-based, ovenproof skillet, melt the butter.
- Add the sugar and brown sugar and stir to dissolve.
- Arrange the pears in the pan, cut side down, in a single layer.
- Bake the pears uncovered, basting occasionally with the liquid in the pan, until they begin to soften and color slightly.
- Depending on the pears ripeness, baking time can range from 20 minutes to 1 hour.
- Remove the pears with a slotted spoon and set aside.
- Transfer the pan to a burner and boil the mixture left behind over medium-high heat until it reaches a rich, golden-brown color and smells like caramel, 2 to 5 minute Slowly whisk the cream into the caramel until smooth.
- Add the vanilla, salt, and Scotch, if using.
- Serve the sauce over the warm pears.
OLD-FASHIONED BUTTERSCOTCH CAKE
Provided by Food Network
Time 1h50m
Yield 1 (9-inch) 3-layer cake; 12 servings
Number Of Ingredients 23
Steps:
- For the cake: Separate the eggs. Place the egg whites in a medium bowl and yolks in a small bowl. Let stand at room temperature, about 20 minutes.
- Preheat the oven to 350 degrees F and line the bottom of 3 (9-inch) round cake pans with parchment paper. Spray with nonstick baking spray. Set aside.
- Sift together the sifted flour, baking powder, and 1/4 teaspoon salt in a large bowl. Add the brown sugar. If there are any large clumps of brown sugar, break them up with a spoon. Stir, then set aside.
- Whip the egg whites to soft peaks with an electric mixer. With the mixer running, slowly add 1/4 cup sugar and continue to whip to stiff peaks. Add the egg yolks, half-and-half, oil, and vanilla to the flour mixture. Mix until just combined.
- Fold the whipped egg whites into the cake batter a third at a time. Divide the batter among the prepared cake pans and bake for 18 to 20 minutes or until a toothpick inserted in the center of the cakes comes out clean. Let cool.
- For the frosting: Place 4 tablespoons of water in a small bowl or ramekin. Sprinkle the gelatin powder over the top, making sure the gelatin is moistened. Let stand 5 minutes to bloom.
- In the meantime, place the brown sugar, half-n-half, and 1/2 cup water in a medium saucepan. Stir. Cook over medium-low heat, stirring occasionally until the sugar is dissolved, about 5 minutes. Turn heat to low and add the bloomed gelatin. Stir. Cook 2 to 3 minutes, until the gelatin has dissolved. Remove from heat to cool to room temperature.
- Whip the butter in a standing mixer until fluffy. Add the cooled gelatin mixture. Whip until thickened to a creamy frosting. This will look like a curdled hot mess but keep whipping and in 10 to 15 minutes it will become a beautiful buttercream. Mix in the vanilla.
- For the butterscotch sauce:
- Melt the butter in a 2-quart saucepan over low to medium heat. Add the brown sugar, lemon juice, and 1/4 teaspoon salt. Cook, stirring occasionally, until the sugar is melted and mixture is bubbling, about 5 minutes.
- Remove the pan from the heat and add the heavy cream. The mixture will bubble. Whisk until incorporated. Return the pan to low heat and cook for 10 minutes without stirring, until slightly thickened. Remove pan from the heat and add the vanilla. Stir. Let cool to room temperature. Sauce will thicken as it cools.
- Fill and frost the cooled cakes, drizzling the butterscotch sauce between the cake layers and on top of the frosting, and on top of cake.
BUTTERSCOTCH CRISPS
Steps:
- Preheat the oven to 350 degrees.
- With an electric mixer, beat the butter until creamy. Add the brown sugar and beat until well combined and fluffy.
- Add the egg whites and salt and beat just until slightly blended. Add the flour and blend on low speed until smooth. Stir in the vanilla.
- Drop by the teaspoonful on an ungreased cookie sheet, leaving two inches between cookies. (Alternatively, squeeze onto cookie sheets with a pastry bag fitted with a large, plain tip - the easiest, quickest way.) Bake, one sheet at a time, for five to seven minutes, until the edges are golden brown. Bake in about five batches of 10 cookies each.
- With a spatula, remove the cookies to a wire rack to cool.
- If desired, make a caramel by slowly cooking the sugar - covered until dissolved - to a golden brown. Remove the pan from heat and dip the outside of the pan in cold water to stop cooking. Dip half of each cookie into the syrup.
Nutrition Facts : @context http, Calories 43, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 3 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 6 milligrams, Sugar 1 gram, TransFat 0 grams
BUTTERSCOTCH BAKED PEARS
Categories Scotch Fruit Breakfast Brunch Dessert Bake Christmas Pear Fall Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Using melon baller or small spoon, scoop out core from each pear half. Melt butter in large ovenproof skillet over medium heat. Whisk in brown sugar and salt. Arrange pears, cut side down, in skillet in single layer. Spoon some of sugar mixture over pears. Place skillet in oven; bake until pears are tender, basting once with syrup, about 30 minutes. Transfer pears, cut side up, to large shallow bowl, leaving syrup in skillet. Mix Scotch and vanilla extract into syrup. Using oven mitts as aid, place hot skillet over medium-high heat (mixture may ignite). Cook until syrup is reduced by half, whisking often, about 2 minutes. Spoon syrup over pears and serve.
BUTTERSCOTCH YAMS
These yams have been traditional on my Thanksgiving table for over 20 years. I wouldn't think of making them any other way.
Provided by JackieOhNo
Categories Yam/Sweet Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Place yams in large baking dish. Bake in preheated oven for 15 minutes.
- Meanwhile, in medium saucepan, combine corn syrup, sugar, half-and-half, butter, salt, and cinnamon. Stirring constantly, bring to a boil, and boil for 5 minutes. Pour over yams.
- Bake, basting often, 15 minutes more.
- (If you have to have marshmallows on your yams, sprinkle mini marshmallows over finished yams, and broil for 3 minutes or so, until melted and nicely browned.).
More about "butterscotchpears recipes"
BUTTERSCOTCH BAKED PEARS - RECIPE - FINECOOKING
From finecooking.com
5/5 (2)Category DessertServings 4Calories 490 per serving
ROASTED PEARS WITH BUTTERSCOTCH SAUCE - RACHAEL RAY IN …
From rachaelraymag.com
BUTTERSCOTCH DESSERT RECIPES | ALLRECIPES
From allrecipes.com
10 BEST BAKING WITH BUTTERSCOTCH CHIPS RECIPES | YUMMLY
From yummly.com
BUTTERSCOTCH PEARS WITH FRESH PEAR ICE CREAM - BELINDA …
From belindajeffery.com.au
10 BEST BUTTERSCOTCH CHIPS RECIPES | YUMMLY
From yummly.com
HOMEMADE BUTTERSCOTCH PUDDING - MOM ON TIMEOUT
From momontimeout.com
10 BEST BUTTERSCOTCH DESSERTS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
THE 17 BEST PEAR RECIPES
From thespruceeats.com
BUTTERSCOTCH PECAN SCONES - ONCE UPON A CHEF
From onceuponachef.com
BUTTERSCOTCH SQUARES – EASY BUTTERSCOTCH BARS RECIPE
From recipesjust4u.com
40 OLD-SCHOOL BUTTERSCOTCH RECIPES WE STILL LOVE TODAY
From tasteofhome.com
Estimated Reading Time 6 mins
BUTTERSCOTCH BAKED PEARS RECIPE | BON APPéTIT
From bonappetit.com
Servings 6
BUTTERSCOTCH PEAR AND PECAN DUMPLINGS | BIGGER BOLDER BAKING
From biggerbolderbaking.com
BUTTERSCOTCH PEAR AND PECAN DUMPLINGS WITH CARAMEL SAUCE
From hezzi-dsbooksandcooks.com
BUTTERSCOTCH PEARS INFORMATION, RECIPES AND FACTS
From specialtyproduce.com
BUTTERSCOTCH PIE - HANDLE THE HEAT
From handletheheat.com
BUTTERSCOTCH PUDDING - CTV
From more.ctv.ca
BUTTERSCOTCH PEAR BREAD PUDDING/#FAMILYBAKINGCHALLENGE - THE …
From thefreshmancook.com
MARVELOUS BUTTERSCOTCH PIE - THE BAKING CHOCOLATESS
From thebakingchocolatess.com
ULTIMATE BUTTERSCOTCH CAKE | EASY AND DELICIOUS BUTTERSCOTCH RECIPE
From lifeloveandsugar.com
EASY BUTTER ROASTED PEARS RECIPE - INSPIRED TASTE
From inspiredtaste.net
8 BUTTERSCOTCH RECIPES THAT WILL SATISFY YOUR SWEET TOOTH
From southernliving.com
THE BEST HOMEMADE BUTTERSCOTCH PIE - THE DOMESTIC REBEL
From thedomesticrebel.com
BUTTERSCOTCH PIE - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
BUTTERSCOTCH PEAR BREAD PUDDING – A KITCHEN HOOR'S ADVENTURES
From akitchenhoorsadventures.com
BUTTERSCOTCH RECIPES & RECIPE IDEAS
From simplyrecipes.com
INCREDIBLE OLD-FASHIONED BUTTERSCOTCH CAKE | JULIE BLANNER
From julieblanner.com
SLOW COOKER BUTTERSCOTCH PEARS - BURNT APPLE
From burntapple.com
BUTTERSCOTCH STEWED PEARS - RECIPE - OKTOBERDOTS
From oktoberdots.com
EASY HOMEMADE BUTTERSCOTCH SAUCE - JUST A TASTE
From justataste.com
CLASSIC BUTTERSCOTCH DROPS RECIPE - THE SPRUCE EATS
From thespruceeats.com
17 RECIPES THAT START WITH A BAG OF BUTTERSCOTCH CHIPS
From allrecipes.com
OVEN ROASTED PEARS WITH BUTTERSCOTCH SYRUP RECIPE | BETTER HOMES …
From bhg.com.au
BEST BUTTERSCOTCH PIE RECIPE-HOW TO MAKE BUTTERSCOTCH PIE …
From delish.com
ROASTED PEARS WITH HOMEMADE BUTTERSCOTCH SAUCE - DACHSHUND …
From dachshundmom.com
CINNAMON BUTTERSCOTCH PEARS CHIP RECIPE - OC MOM BLOG
From ocmomblog.com
BUTTERSCOTCH PEARS RECIPE: HOW TO MAKE IT - TASTE OF HOME
From preprod.tasteofhome.com
BUTTERSCOTCH PEARS — MELISSAS PRODUCE
From melissas.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love