Caramel Pear Terrine Recipes

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CARAMEL PEARS



Caramel Pears image

Try caramel pears instead of caramel apples this Halloween or fall! We used a shortcut to make our caramel sauce - simply microwave soft caramel candies with some half-and-half and get dipping! Pouring your caramel sauce into a wide mug and dipping your pears directly inside it also saves you the hassle of a messy cleanup afterwards.

Provided by Food Network Kitchen

Time 30m

Yield 4 caramel pears

Number Of Ingredients 0

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.

CARAMEL PEARS WITH ROSEMARY, HONEY AND WALNUTS



Caramel Pears With Rosemary, Honey and Walnuts image

This beautiful, aromatic autumn dessert can be prepared several hours in advance, then re-warmed to serve. Feel free to use any variety of pear, and serve with vanilla ice cream, if desired.

Provided by David Tanis

Categories     easy, dessert

Time 1h

Yield 6 servings

Number Of Ingredients 13

6 small, slightly under-ripe pears, such as Bartlett, unpeeled, halved and cored
2 star anise pods
1 (2-inch) piece cinnamon stick
1/2 teaspoon fennel seeds
2 whole cloves
1/2 cup light brown sugar
1/2 cup golden raisins
1/4 cup dark rum
3 tablespoons lemon juice
3 tablespoons unsalted butter, cut in small cubes
2 tablespoons mild honey
1 tablespoon rosemary leaves, from a small sprig
1/2 cup roughly chopped 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 PEAR DESSERT



Caramel Pear Dessert image

"I created this dessert when my sister and a friend came to lunch. It was so good, they threatened to lick their plates! Enjoy this little bit of heaven." Shirley Stubblefield - Chino, California

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 12 servings.

Number Of Ingredients 7

1/2 cup chopped pecans
1-1/2 teaspoons butter
1 cup packed brown sugar
1 cup heavy whipping cream
1 prepared angel food cake (8 to 10 ounces), cut into 12 slices
6 cups vanilla ice cream
3 cans (15-1/4 ounces each) pear halves, drained

Steps:

  • In a small skillet, saute pecans in butter until toasted; set aside. In a small saucepan, combine brown sugar and cream. Bring to a boil; cook and stir for 3 minutes. , Place cake slices on individual dessert plates. Top with ice cream and pears. Drizzle with cream mixture; sprinkle with reserved pecans.

Nutrition Facts : Fat 19 g fat (10 g saturated fat), Cholesterol 57 mg cholesterol, Sodium 359 mg sodium, Carbohydrate 77 g carbohydrate, Fiber 3 g fiber, Protein 6 g protein.

3-INGREDIENT CARAMEL-PEAR GALETTE



3-Ingredient Caramel-Pear Galette image

Use a wide spatula to peek underneath your galette to make sure the bottom is golden brown all the way across.

Provided by Dawn Perry

Categories     3-Ingredient Recipes     Dessert     Pie     Pear     Butterscotch/Caramel     Fall     Bake

Yield Serves 8

Number Of Ingredients 4

1 sheet prepared boxed pie crust (not in a tin), thawed if frozen
3 firm-ripe pears, preferably Anjou or Bartlett (about 1 1/2 pounds), thinly sliced crosswise, seeds cut out with a small round cutter or paring knife
Pinch of kosher salt
1/2 cup plus 1 tablespoon caramel sauce, divided

Steps:

  • Preheat oven to 375°F. Unroll pie crust onto a piece of parchment, then roll out to a 13"-diameter circle. Transfer dough on parchment to a rimmed baking sheet.
  • Toss pears, salt, and 1/2 cup caramel sauce in a medium bowl until pears are coated. Arrange pears over crust, leaving a 1 1/2" border, piling them up as you go. Pour any caramel sauce left in bowl over pears.
  • Fold crust up and over edges, overlapping as needed. Bake galette until crust is golden brown and filling is bubbling, 55-60 minutes. Whisk remaining 1 Tbsp. caramel and 1 Tbsp. hot water in a small bowl and brush over pears with a pastry brush. Let cool at least 15 minutes before cutting.

CARAMEL PEAR TERRINE



CARAMEL PEAR TERRINE image

Categories     Fruit     Dessert     Bake

Yield 6-8 servings

Number Of Ingredients 8

1/4 cup water
1 cup sugar
2 whole star anise, finely grated (1/2 teaspoon)
1/4 teaspoon salt
2 teaspoons fresh lemon juice
4 to 5 pounds ripe, firm Bartlett pears (10 to 12 pears)
6 ounces mild blue cheese, preferably Fourme d'Ambert, thinly sliced (optional)
1 cup walnuts, toasted (optional)

Steps:

  • # Preheat oven to 250 degrees. Bring water and 3/4 cup sugar to a simmer in a small saucepan over medium-high heat, stirring until sugar dissolves. Cook, swirling pan occasionally if sugar darkens unevenly, until mixture turns dark amber. Pour caramel into a 6 1/2-inch charlotte mold that's 3 1/2 inches deep, swirling mold to coat bottom and sides. (Caramel may crack as it cools.) # Place star anise in a small bowl. Combine salt and remaining 1/4 cup sugar in another small bowl. Place lemon juice in a third small bowl. # Peel 3 pears. Using a mandoline or a handheld slicer, slice each pear lengthwise 1/8 inch thick, stopping at the core and turning over to slice the opposite half. # Arrange 1 layer of pear slices in a tight, overlapping circle in mold, working counterclockwise to cover the bottom. # Brush lightly with lemon juice, and sprinkle with 1 teaspoon sugar mixture. Arrange next layer of pear slices in a tight, overlapping circle, working clockwise to cover previous layer. Sprinkle with 1 teaspoon sugar mixture and a pinch of star anise. Repeat slicing and layering with remaining pears. Continue to switch directions, and alternate lemon juice and star anise. Leave 1/2 inch of space at the top of mold. # Cover mold with foil. Place in a large roasting pan, and transfer to oven. Carefully pour boiling water into pan to come halfway up sides of mold. Bake until a tester inserted into center meets no resistance, 1 1/4 to 1 1/2 hours. Transfer to a wire rack, uncover, and let cool for 10 minutes. # Place a pie dish or a rimmed plate over mold, and quickly invert. Remove mold. Using a spatula, transfer terrine to a platter, reserving sauce in dish. Pour sauce into a small saucepan, and boil until slightly thickened, about 5 minutes. Let cool. Slice terrine, and serve warm with sauce and, if desired, blue cheese and walnuts.

CARAMEL PEAR



Caramel Pear image

Provided by Food Network

Categories     beverage

Time 35m

Yield 1 drink

Number Of Ingredients 11

Ice cubes
1/2 cup pear infused vodka
1/2 cup apple juice
2 tablespoons Spiced Simple Syrup, recipe follows
Pear slice
2 cups packed brown sugar
2 cups water
3 cinnamon sticks
2 tablespoons juniper berries
2 tablespoons cloves
5 whole star anise

Steps:

  • In a martini shaker filled with ice, combine the vodka, juice and simple syrup. Shake well and strain into a martini glass. Garnish with a slice of pear.
  • In a pot combine the sugar, water, and spices. Bring up to a simmer, stirring occasionally until all the sugar has dissolved. Pour the mixture thorough a strainer and discard the whole spices.

CARAMEL PEAR BLONDIES



Caramel pear blondies image

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

250g unsalted butter , cubed, plus extra for the tin
3 large eggs
275g light brown soft sugar
25g dark brown muscovado sugar
1 tsp vanilla bean paste
1 tsp fine sea salt
200g plain flour
1 tsp baking powder
100g dried pears , roughly chopped
100g dark chocolate , roughly chopped
3 tbsp caramel , from a can or jar

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

BAKED CARAMEL PEARS



Baked Caramel Pears image

Provided by Florence Fabricant

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 5

3 large ripe Comice pears
3 tablespoons unsalted butter
3 tablespoons sugar
2/3 cup heavy cream
2 tablespoons chopped toasted almonds or pecans

Steps:

  • Preheat oven to 375 degrees.
  • Peel, halve and core the pears. Place them, cut side up, in a flameproof baking dish large enough to hold them in a single layer.
  • Dot the pears with the butter, sprinkle with sugar, and place in the oven. Bake for 20 to 30 minutes, basting occasionally with the juices, until the pears are tender when pierced in the thickest part with a sharp knife.
  • Remove the pears from the baking dish, and transfer them to a plate. Pour any juice back into the baking dish, and add any undissolved sugar from the pear cavities.
  • Set the baking dish over high heat on top of the stove, and cook, stirring constantly, until the juices become thick, bubbly and turn a light caramel color. Pour in the cream, and bring to a boil. Cook until the sauce is smooth and a rich brown.
  • Transfer the pears to 6 shallow bowls; spoon caramel over each. Sprinkle with the nuts, and serve.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 17 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 10 grams, Sodium 12 milligrams, Sugar 16 grams, TransFat 0 grams

CARAMEL PEAR SLICES



Caramel Pear Slices image

Use this recipe to make our Golden Pear Cream Puffs.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 3 1/2 cups

Number Of Ingredients 4

1/4 cup (1/2 stick) unsalted butter
3 Bosc pears, peeled, quartered, cored, and cut lengthwise into 1/4-inch slices
1/2 cup sugar
1 teaspoon fresh lemon juice

Steps:

  • Melt butter in a large skillet over medium heat. Add pears, and toss to coat with butter. Sprinkle sugar over pears. Cook, stirring pears occasionally, until deep golden, about 30 minutes.
  • Add lemon juice and 1/4 cup water. Cook, stirring occasionally, until liquid is syrupy, about 3 minutes. Serve warm.

SALTED CARAMEL PEAR PIE BARS



Salted Caramel Pear Pie Bars image

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

nonstick baking spray
4 sticks unsalted butter, softened
1 cup packed light brown sugar
½ cup white sugar
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 cup chopped walnuts
8 medium pears - peeled, cored, and thinly sliced
1 tablespoon lemon juice
¼ cup packed light brown sugar
1 ½ tablespoons cornstarch
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cardamom
1 pinch salt
1 ½ cups white sugar
6 tablespoons water
¾ cup heavy cream
3 tablespoons unsalted butter, cut into small pieces
1 teaspoon kosher salt

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

CARAMEL PEAR PIE



Caramel Pear Pie image

A dear friend shared the recipe for this attractive pie. The caramel drizzle and streusel topping make it almost too pretty to eat. Knowing this dessert is waiting is great motivation for our children to eat all their vegetables. -Mary Kaehler, Lodi, California

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 14

6 cups sliced peeled ripe pears (about 6 medium)
1 tablespoon lemon juice
1/2 cup plus 3 tablespoons sugar, divided
2 tablespoons quick-cooking tapioca
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
Pastry for single-crust pie (9 inches)
3/4 cup old-fashioned oats
1 tablespoon all-purpose flour
1/4 cup cold butter, cubed
18 caramels
5 tablespoons 2% milk
1/4 cup chopped pecans

Steps:

  • In a large bowl, combine pears and lemon juice. In another bowl, combine 1/2 cup sugar, tapioca, cinnamon, salt and nutmeg. Add to pears; stir gently. Let stand for 15 minutes. , Pour into pastry shell. In a small bowl, combine the oats, flour and remaining sugar. Cut in butter until crumbly. Sprinkle over pears. Bake at 400° for 45 minutes., Meanwhile, in a saucepan over low heat, melt caramels with milk. Stir until smooth; add pecans. Drizzle over pie. Bake 8-10 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 471 calories, Fat 19g fat (9g saturated fat), Cholesterol 23mg cholesterol, Sodium 292mg sodium, Carbohydrate 76g carbohydrate (46g sugars, Fiber 4g fiber), Protein 5g protein.

CHOCOLATE CARAMEL TERRINE



Chocolate caramel terrine image

Make this decadent chocolate and caramel terrine for a sophisticated dinner party dessert. Dust generously with cocoa powder before cutting into slices

Provided by Liberty Mendez

Categories     Dessert

Time 45m

Number Of Ingredients 7

sunflower oil, for the tin
200ml double cream
1 tbsp cocoa powder, plus extra for dusting
300g caramel from a jar or can
100g dark chocolate, finely chopped
200g mascarpone
7-8 caramel wafers (depending on the tin size), cut in half lengthways

Steps:

  • Oil a 900g loaf tin and line with a double layer of baking parchment. Put the cream, cocoa, 200g caramel and a pinch of salt in a pan set over a medium heat and bring to the boil, whisking occasionally to combine. Tip the chocolate into a medium heatproof bowl and pour over the hot cream mixture. Leave to sit for 1 min, then stir everything together until the chocolate is melted and smooth. Leave to cool slightly for 5-10 mins.
  • Beat the mascarpone into the cooled chocolate mixture using an electric whisk for 3-4 mins until smooth, glossy and the whisk leaves a trail behind in the mixture.
  • To assemble the terrine, press the top halves of the caramel wafers into the bottom of the tin, cut-side up, trimming to fit if needed.
  • Beat the remaining caramel with a whisk to loosen it, then spread half over the wafers in the tin. Spoon half the chocolate mixture over the top, then arrange the remaining wafer halves over the chocolate layer. Cover with the remaining caramel, ensuring everything is evenly covered, then top with the rest of the chocolate mixture. Cover the terrine with a strip of baking parchment, then freeze for at least 6 hrs, or overnight.
  • Remove the terrine from the freezer 10 mins before serving, then turn out onto a chilled dish or serving plate. Dust generously with cocoa powder before cutting into slices.

Nutrition Facts : Calories 538 calories, Fat 37 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium

CARAMEL PEAR TERRINE



Caramel Pear Terrine image

Sugar and spice mingle in this stunning terrine constructed of layers of paper-thin pear slices that are baked until meltingly tender. A dusting of star anise imparts a subtle but memorable zing.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 8

1/4 cup water
1 cup sugar
2 whole star anise, finely grated (1/2 teaspoon)
1/4 teaspoon salt
2 teaspoons fresh lemon juice
4 to 5 pounds ripe, firm Bartlett pears (10 to 12 pears)
6 ounces mild blue cheese, preferably Fourme d'Ambert, thinly sliced (optional)
1 cup walnuts, toasted (optional)

Steps:

  • Preheat oven to 250 degrees. Bring water and 3/4 cup sugar to a simmer in a small saucepan over medium-high heat, stirring until sugar dissolves. Cook, swirling pan occasionally if sugar darkens unevenly, until mixture turns dark amber. Pour caramel into a 6 1/2-inch charlotte mold that's 3 1/2 inches deep, swirling mold to coat bottom and sides. (Caramel may crack as it cools.)
  • Place star anise in a small bowl. Combine salt and remaining 1/4 cup sugar in another small bowl. Place lemon juice in a third small bowl.
  • Peel 3 pears. Using a mandoline or a handheld slicer, slice each pear lengthwise 1/8 inch thick, stopping at the core and turning over to slice the opposite half.
  • Arrange 1 layer of pear slices in a tight, overlapping circle in mold, working counterclockwise to cover the bottom. Brush lightly with lemon juice, and sprinkle with 1 teaspoon sugar mixture. Arrange next layer of pear slices in a tight, overlapping circle, working clockwise to cover previous layer. Sprinkle with 1 teaspoon sugar mixture and a pinch of star anise. Repeat slicing and layering with remaining pears. Continue to switch directions, and alternate lemon juice and star anise. Leave 1/2 inch of space at the top of mold.
  • Cover mold with foil. Place in a large roasting pan, and transfer to oven. Carefully pour boiling water into pan to come halfway up sides of mold. Bake until a tester inserted into center meets no resistance, 1 1/4 to 1 1/2 hours. Transfer to a wire rack, uncover, and let cool for 10 minutes.
  • Place a pie dish or a rimmed plate over mold, and quickly invert. Remove mold. Using a spatula, transfer terrine to a platter, reserving sauce in dish.
  • Pour sauce into a small saucepan, and boil until slightly thickened, about 5 minutes. Let cool. Slice terrine, and serve warm with sauce and, if desired, blue cheese and walnuts.

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From allrecipes.com


RECIPE DETAIL PAGE | LCBO
Evenly top with half of roasted pears and 2 tbsp (25 mL) caramel sauce. Pour over half of custard. Repeat. If making a day or 2 ahead, cover and refrigerate. Refrigerate remaining caramel sauce. 6. To serve, whip cream until soft peaks form when whisk is lifted; spread over top of trifle. Core unpeeled red pear and very thinly slice ...
From lcbo.com


CARAMEL PEARS RECIPE | MYRECIPES
Combine the first 4 ingredients in a medium saucepan, and bring to a boil. Reduce heat, and simmer 5 minutes. Add pears, and cook until tender (about 10 minutes). Pour the rum into saucepan; cook 1 minute. Divide pears and sauce between 2 dishes. Garnish pears with cinnamon sticks, if desired.
From myrecipes.com


SALTED CARAMEL PEAR TARTS (VIDEO) - VIKALINKA
2020-10-15 Instructions. Preheat your oven to 375F/190C. Line a baking sheet with parchment paper. Roll out your puff pastry. If you are using a block, dust your work surface with some flour and roll out a rectangle ¼″ thick. Divide your rectangular shaped puff pastry into 8 small rectangles.
From vikalinka.com


CARAMEL-PEAR BUTTER RECIPE | BON APPéTIT
2008-09-01 Step 1. Combine apple juice and 4 tablespoons lemon juice in heavy large deep pot. Peel, core, and cut pears, 1 at a time, into 1/2- to 3/4-inch pieces; mix pears into juice mixture in …
From bonappetit.com


TROPICAL SORBET TERRINE RECIPE | RECIPE | CARAMEL PEARS, TERRINE …
May 20, 2015 - Chill out with the coolest treats: an inside-out ice cream cake, cute cookie sandwiches, a tropical terrine, and tempting chocolate-coated bonbons. Grab a dainty dessert or two -- or three -- whenever the urge strikes. Well wrapped, they'll keep in the fr
From pinterest.com


PEAR-CARDAMOM CARAMEL RECIPE - SERIOUS EATS
2018-08-29 Heat heavy cream in a small saucepan. Crush cardamom pods to expose seeds and add pods and seeds to cream. Just before cream boils (when wisps of steam begin to rise from the surface), remove from heat and cover. Allow to steep while you prepare other ingredients. Roughly chop pears (cores, seeds, and all) and bring to a boil in a small ...
From seriouseats.com


CARAMEL CHARLOTTE WITH PEARS - BAKING LIKE A CHEF
2018-09-25 Add pear cubes and half a vanilla bean, cut in half lengthwise. Caramelize pears for about 5 minutes. To make the caramel bavarian cream, soak the gelatin sheets in cold water. Place 90 g of caster sugar in a saucepan and heat on medium until you get a gold dark caramel. Add 30-40 ml of water and mix well with a whisk.
From bakinglikeachef.com


CARAMEL PEAR TERRINE RECIPE | RECIPE | CARAMEL PEARS, …
Jun 26, 2011 - Sugar and spice mingle in this stunning terrine constructed of layers of paper-thin pear slices that are baked until meltingly tender. A dusting of star anise imparts a subtle but memorable zing.
From pinterest.ca


CARAMEL APPLE-PEAR PIE | SOUTHERN LIVING
In this picture-perfect pie, the apples retain a bit of crunch, pairing nicely with the tender pears. The caramel sauce drizzled on before assembling the lattice bubbles through the buttery, flaky crust, giving the pie a gorgeous golden color. To save time and energy, we call for a pre-made caramel sauce, but feel free to opt for homemade. Pro ...
From southernliving.com


CARAMEL PEAR TART RECIPE | LEITE'S CULINARIA
2021-10-03 Crank the oven to 400°F (204°C). Line a baking sheet with a sheet of parchment paper or a nonstick silicone baking mat. Divide the dough into quarters. On a lightly floured work surface, roll each portion of dough into a circle 1⁄8 to 1/4 inch thick. Place the pastry on the prepared baking sheet and refrigerate.
From leitesculinaria.com


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