Caramel Coated Seckel Pears Recipes

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.

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 LADY APPLES AND SECKEL PEARS

Steps:

• Insert a licorice stick or bamboo skewer into the stem end of each apple and pear. Reserve. In a medium heavy bottomed saucepan over medium heat, combine the sugar, water, lemon juice, lemon peel and vanilla extract. Cook, stirring, until the sugar melts. Increase the heat to high and cook until the mixture is golden amber in color. (Do not stir the mixture once you have stirred the mixture.) Remove the caramel from the heat. One at a time, dip the apples and pears in the caramel, twirling and swirling them to coat completely. Transfer the coated fruit to a wire rack and let the caramel harden, about 10 to 15 minutes. Continue dipping the apples and pears until all have been coated with the caramel. Store the caramel apples in pears in a cool, dry place (not the refrigerator), wrapped in cellophane if desired, until ready to serve up to 2 days.;

ROASTED AND CARAMELIZED PEARS

Steps:

• Fill a large bowl with water and squeeze a lemon into it. Peel each pear, leaving a small crown of skin around the stem. Carefully core each, keeping pear intact. As the pears are peeled, place in the water.
• Preheat oven to 450 degrees.
• In large nonreactive ovenproof skillet, combine sugar, vinegar and 1/2 cup of water. Cook, without stirring, over medium heat until mixture is lightly caramelized. Remove from heat.
• While caramel is cooking, remove pears from water, draining them well. When caramel is done, roll pears in caramel, turning them with 2 wooden spoons. Do not touch caramel. Stand pears up in the pan, place pan in oven, and roast pears about 45 minutes, basting them frequently with caramel in the pan, until they are tender and golden brown. Keep the basting spoon in a dish of warm water to prevent it from getting sticky.
• Using wooden spoons, carefully transfer pears to a rack placed over a sheet of foil, and allow them to drain. Return skillet to top of stove, whisk in the cream and bring to a simmer. Set aside until ready to serve.
• Serve pears with warm sauce and vanilla ice cream or frozen yogurt on the side.

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.

ROASTED SECKEL PEARS

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl; combine the balsamic, butter, lemon juice and zest, sugar, garlic, ginger, and black pepper. Stir together well.
• Add the pears and gently toss to coat them.
• Arrange the pears on a nonstick baking sheet in a single layer without crowding.
• Roast until cooked through, 10 to 12 minutes.