Caramelized Pears And Mascarpone Donuts Recipes

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.

CARAMELIZED PEARS AND MASCARPONE DONUTS

Steps:

• In a medium saucepan combine the pears, brown sugar, cinnamon, and nutmeg. Cook over medium to low heat, stirring occasionally. Cook until pears soften, sugar melts, and caramelized. Remove from heat and let cool completely.
• When ready to fill the donuts, prepare mascarpone. Using a spoon whisk the mascarpone until smooth. Gently fold in the pears into the mascarpone. You can chill filling until ready to use.
• In a small bowl, combine the yeast and warm water. Mix until yeast dissolves and let stand for 5-10 minutes until foamy. (If the yeast is not foamy, do not continue. Start again with new yeast and save yourself the heartbreak.)
• In the bowl of an electric mixer fitted with the hook attachment, mix the flour, milk, butter, egg yolks, sugar, salt, cinnamon, nutmeg, and yeast mixture on low speed until the dough comes together. Knead the dough for 3-5 minutes until elastic and smooth. (Alternatively, mix the ingredients in a medium bowl with a wooden spatula until dough comes together. Turn dough onto a well-floured surface and knead for 7 minutes until the dough is smooth and elastic.)
• Transfer dough into a lightly oiled large bowl and sprinkle lightly with flour to prevent a crust from forming. Cover the bowl loosely with a kitchen towel and let rise until double in size, about 2 hours in a draft-free place at room temperature. (Alternatively and preferably, you can let the dough rise in the refrigerator for 8-12 hours or overnight).
• Lightly flour a surface and turn out the dough. Roll dough out to about one-inch thick. Using a biscuit cutter or round cookie cutter (mine was 3-inches in diameter), cut out as many rounds as possible. Transfer the donuts to a lightly flour baking sheet. Cover the baking sheet loosely with a kitchen towel and let donuts rise at room temperature until puffed about 1-2 hours (Don't re-roll the scraps. You can fry them up if you like)
• When ready to fry, heat up the vegetable oil in a deep heavy-bottomed pot over medium-high heat. The oil should be at least 2 ½ inches. If you like you can check the oil with a thermometer, should be about 350 degrees F or 175 degrees C. This is where you need to be very CAREFUL, it's hot oil.
• Fry donuts, 3-4 at a time, until puffed and golden brown about 1-2 minutes each side. Make sure you turn the donuts occasionally as they fry. Remove from oil with a slotted spoon and transfer to a paper towel-lined baking sheet
• Let donuts cool for a few minutes. Optional: toss each donut in a bowl of cinnamon sugar or powdered sugar
• . To fill donuts, use a long-tipped pastry bag to poke a hole in each donut (or use a butter knife to cut a hole in the side) and fill with the pear filling.
• Enjoy!

CARAMELIZED PEARS WITHWITH RUM RAISIN MASCARPONE

Steps:

• Pre-heat oven to 375 degrees F.
• Begin by soaking the raisins. Pour hot water over raisins and add rum, sugar, and lemon juice. Cover with plastic wrap and set aside while you prepare the rest of the dish - let rest for at least 45 minutes
• Split pears down the middle retaining stem and skin. Using a melon baller, remove the cores. Add brown sugar and butter to a large non-stick skillet over medium high heat until just melted. Add lemon juice and pears, cut side down, to pan then baste with metled butter and sugar. Pop into the oven for 15 to 17 minutes until pears are tender. When done remove from oven and baste once more.
• Whisk mascarpone cream gently to loosen it up. Strain raisins and gently fold into the cream. Serve pears on a plate topped with a scoop of mascarpone cream and drizzle with pear pan juices. Top with crumbled amaretto cookies.;

CARAMELIZED PEARS WITH RUM RAISIN MASCARPONE

Steps:

• Preheat oven to 375 degrees F.
• Begin by soaking the raisins. Pour hot water over raisins and add rum. Cover with plastic wrap and set aside while you prepare the rest of the dish - let rest for at least 45 minutes
• Split pears down the middle retaining stem and skin. Using a melon-baller, remove the cores. Add brown sugar and butter to a large nonstick skillet over medium-high heat until just melted. Add lemon juice and pears, cut side down, to pan then baste with melted butter and sugar. Pop into the oven for 15 to 17 minutes until pears are tender. When done remove from oven and baste once more.
• Whisk mascarpone cream gently to loosen it up. Strain raisins and gently fold into the cream. Serve pears on a plate topped with a scoop of mascarpone cream and drizzle with pear pan juices. Top with crumbled amaretto cookies.;

CARAMELIZED PEARS

Steps:

• In a saute pan on medium, melt the butter then stir in the sugar. Simmer, stirring occasionally until it begins to turn golden brown and caramelized. Add brandy and lemon juice to the pan and simmer to incorporate. Add pear slices and cook slowly to tenderize and caramelize.

CARAMELIZED PEARS

Steps:

• A simple and elegant dessert, Chuck Hughes' caramelized pears are sure to please any crowd.
• Heat a large saute pan over medium heat. Melt the butter, and then add the pears, cut-side down, cooking until they are slightly golden brown, about 5 minutes. Add the brown sugar and continue cooking until caramelized, another 5 minutes. Add the bourbon, if using, and continue cooking for 5 more minutes.
• Divide the pears among 4 plates, garnish with a scoop of ice cream, a drizzle of the caramel sauce and crumbled graham crackers.

CARAMELIZED PEARS WITH MASCARPONE

Steps:

• First mix mascarpone and sugar 2 ours before serving so sugar san join with mascarpone. Put it in cold place.
• Roughly ground almonds and dry fry them until brownish.
• Take a 24cm large heavy pan (preferably Teflon) and add honey, butter cardamom, cinnamon and inside "flesh" from vanilla (or package of bourbon vanilla sugar) and let it melt and join.
• Peal the pears, cut in half and remove seeds.
• Sauté the pears 8-10 minutes, turning them from time to time.
• When ready, put some mascarpone on a plate, put half a pear on it, cover with caramelized spiced honey and cover with roughly grounded fried almonds (or pistachio).