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
CARAMEL PEAR BLONDIES
Bake these caramel pear blondies for an indulgent teatime treat. With a biscuity flavour that comes from browning the butter, they're moreish and chewy
Provided by Esther Clark
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter and line a 20 x 20cm square cake tin.
- Melt the butter in a saucepan over a medium heat, swirling it around. Allow to bubble for a few minutes, or until it turns a light golden brown and smells biscuity. Remove from the heat and leave to cool a little.
- Tip the eggs into a large mixing bowl and whisk together with the light and dark sugars until just combined. Whisk through the melted butter, vanilla and salt.
- Gently fold through the flour, baking powder, dried pears and most of the chocolate chunks, being careful not to overmix (this will make the blondies dense).
- Pour the mixture into the lined tin. Top with the remaining chocolate and dollops of the caramel. Put in the centre of the oven to bake for 40 mins, or until a skewer inserted comes out with sticky crumbs (it shouldn't be wet). Leave to cool completely in the tin. It will sink a little - the centre should be slightly squidgy. Cut into 12 squares. Will keep in an airtight container for up to three days.
Nutrition Facts : Calories 413 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 6 milligram of sodium
SALTED CARAMEL PEAR PIE BARS
Dense, buttery shortbread crust and a delicately spiced filling make these pear pie bars absolutely irresistible. And once you see how easy they are to make and to serve, chances are, you'll pick them over traditional pie every time. You'll find yourself with more salted caramel sauce than you need for the bars, but you can spoon the rest over top of anything from ice cream to waffles. Just store any leftovers in an airtight container in the fridge (and heat the leftovers before using). Sprinkle with flaky sea salt, as desired.
Provided by Darcy Lenz
Categories Bar Cookies
Time 3h55m
Yield 15
Number Of Ingredients 21
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.
Nutrition Facts : Calories 681.8 calories, Carbohydrate 86.3 g, Cholesterol 87.4 mg, Fat 36.9 g, Fiber 4.3 g, Protein 5.6 g, SaturatedFat 20.3 g, Sodium 308.7 mg, Sugar 53.5 g
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