Caramelized Pears With Blue Cheese And Black Pepper Caramel Sauce Recipes

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CARAMELIZED PEARS WITH BLUE CHEESE AND BLACK PEPPER-CARAMEL SAUCE



Caramelized Pears With Blue Cheese And Black Pepper-Caramel Sauce image

Provided by AChiliRecipes

Time 45m

Yield 6

Number Of Ingredients 7

1/3 cup water
2/3 cup sugar
3 ripe but firm pears, halved
2/3 cup heavy cream
table salt
1/4 teaspoon whole black peppercorns, roughly crushed
3 ounces blue cheese (strong such as Stilton), cut into attractive wedges

Steps:

  • Place the water in a 12-inch nonstick skillet and pour the sugar into the center of the pan, taking care not to let the crystals adhere to the sides of the pan. Bring to a boil over high heat, stirring occasionally, until the sugar is fully dissolved and the mixture is bubbling wildly. Remove seeds from pears with a large melon baller. Trim 1/4" off the bottom of each pear half so it will stand upright. Add the pears to the skillet, cut-side down, cover, reduce the heat to medium-high, and cook until the pears are nearly tender (a paring knife inserted into the center of the pears feels slight resistance). Uncover, reduce the heat to medium, and cook until the sauce is golden brown and the cut sides of the pears are partly caramelized, 3 to 5 minutes. Pour the heavy cream around the pears and cook, shaking the pan back and forth, until the sauce is a smooth, deep caramel color and the cut sides of the pears are beautifully golden, 3 to 5 minutes. Remove the pan from the heat. Using tongs, carefully remove the pears from the pan and place cut-side up on a wire rack set over a trimmed baking sheet. Cool slightly. Season the sauce left in the pan with salt to taste and the crushed black pepper, then pour it into a liquid measuring cup. Carefully (the pears will still be hot) stand each pear half upright on an individual plate and arrange a wedge of the blue cheese beside it. Drizzle the plate and some of the pear with the caramel sauce. Serve immediately. Alternatively, the pears can be stood upright on a large serving platter, and the warm caramel sauce and the blue cheese can be passed separately.

CARAMELIZED PEARS WITH BLUE CHEESE AND CARAMEL SAUCE



Caramelized Pears With Blue Cheese and Caramel Sauce image

I saw this recipe prepared on a PBS show (I'll include it when I can remember the name!!) and made it, changing only a couple of details to suit my guests' tastes. The original called for 1/4 tsp. of roughly crushed black peppercorns added to the sauce and to use Stilton cheese. I'm going to try it for myself again using the recipe as originally written, but I can't imagine it will be too much better than this was.

Provided by Vina7737

Categories     Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

1/3 cup water
2/3 cup sugar
3 barely ripe pears, halved,seeds removed and 1/4 inch trimmed off the bottom of each pear half so it will stand upright
2/3 cup heavy cream
1 pinch salt
3 ounces gorgonzola dolce blue cheese, cut into 6 attractive pieces.

Steps:

  • Place the water in a 12-inch nonstick skillet and pour the sugar into the center of the pan, taking care not to let the crystals adhere to the sides of the pan.
  • Bring to a boil over high heat, stirring occasionally, until the sugar is fully dissolved and the mixture is bubbling wildly.
  • Add the pears to the skillet, cut-side down, cover, reduce the heat to medium-high, and cook until the pears are nearly tender (a paring knife inserted into the center of the pears feels slight resistance), 13 to 15 minutes.
  • Uncover, reduce the heat to medium, and cook until the sauce is golden brown and the cut sides of the pears are partly caramelized, 3 to 5 minutes.
  • Pour the salt and heavy cream around the pears and cook, shaking the pan back and forth, until the sauce is a smooth, deep caramel color and the cut sides of the pears are beautifully golden, 3 to 5 minutes.
  • Remove the pan from the heat and using tongs, carefully remove the pears from the pan and place cut-side up on a wire rack set over a rimmed baking sheet.
  • Cool slightly.
  • Pour the sauce remaining in the pan into a liquid measuring cup.
  • Carefully (the pears will still be hot) stand each pear half upright on an individual plate and arrange a wedge of the blue cheese beside it.
  • Drizzle the plate and some of the pear with the caramel sauce.
  • Serve immediately.

Nutrition Facts : Calories 275.5, Fat 14, SaturatedFat 8.8, Cholesterol 46.9, Sodium 234.7, Carbohydrate 36.1, Fiber 2.6, Sugar 30.4, Protein 3.9

ROASTED PEARS WITH SALT AND PEPPER CARAMEL SAUCE



Roasted Pears with Salt and Pepper Caramel Sauce image

Provided by James Briscione

Categories     dessert

Time 45m

Yield 6 servings

Number Of Ingredients 15

3 ripe pears, such as Anjou
3 tablespoons unsalted butter
1 teaspoon ground cinnamon
1 teaspoon fennel seeds
1 teaspoon vanilla extract
1 cup granulated sugar
1/2 teaspoon lemon juice
4 tablespoons unsalted butter
1 teaspoon sea salt, plus more as needed
1/2 teaspoon freshly ground black pepper
1/4 cup heavy cream
1 cup heavy cream
1/4 cup creme fraiche
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • For the pears: Peel the pears if desired. Cut the pears in half and scoop out the cores. Cut each half in half again.
  • Arrange the pear pieces cut-side down in a large saute pan. Dot the butter all around the pears and place the pan over medium heat. Cook, occasionally swirling the pan but not stirring, until the pears are lightly browned and the butter begins to sizzle, 3 to 5 minutes.
  • Sprinkle the cinnamon and fennel seeds over the pears, then gently stir and baste the pears with the butter and spices. Continue to cook just until the pears are tender, then add the vanilla and gently stir to incorporate. Keep the pears warm until ready to serve.
  • For the caramel sauce: Stir together the granulated sugar, lemon juice and 2 tablespoons water in a heavy-bottomed saucepan. Place the pan over medium heat, swirling the mixture occasionally (do not stir). If you notice crystals forming around the edge of the pan, wipe the inside of the pot with a pastry brush moistened with water.
  • Cook the sugar mixture at a simmer until it has turned deep brown and registers between 330 and 350 degrees F on a candy thermometer, about 10 minutes. Remove the pot from the heat and stir in the butter, salt and pepper until completely incorporated. Carefully add the heavy cream. Reserve warm, or refrigerate until ready to serve. (Keeps up to 4 weeks, refrigerated in an airtight container.)
  • For the whipped creme fraiche: In a clean bowl, beat together the heavy cream, creme fraiche, confectioners' sugar and vanilla extract with an electric mixer or by hand until stiff peaks form. Reserve chilled until ready to serve.
  • Arrange the pears on a platter. Drizzle with 1/2 cup of the caramel sauce, then top with a couple dollops of the whipped creme fraiche. Serve with additional caramel sauce and whipped creme fraiche on the side.

CARAMELIZED PEARS WITH BLUE CHEESE AND BLACK PEPPER-CARAMEL SAUCE



CARAMELIZED PEARS WITH BLUE CHEESE AND BLACK PEPPER-CARAMEL SAUCE image

Categories     Dessert     Pear

Number Of Ingredients 7

1/3 cup water
2/3 cup sugar (4 3/4 ounces)
3 ripe but firm pears, halved, seeds removed with a large melon baller, and 1/4 inch trimmed off the bottom of each pear half so it will stand upright
2/3 cups heavy cream
Table salt
1/4 teaspoon whole black peppercorns, roughly crushed
3 ounces blue cheese (strong such as Stilton), cut into 6 attractive wedges

Steps:

  • 1. Place the water in a 12-inch nonstick skillet and pour the sugar into the center of the pan, taking care not to let the crystals adhere to the sides of the pan. Bring to a boil over high heat, stirring occasionally, until the sugar is fully dissolved and the mixture is bubbling wildly. Add the pears to the skillet, cut-side down, cover, reduce the heat to medium-high, and cook until the pears are nearly tender (a paring knife inserted into the center of the pears feels slight resistance). 2. Uncover, reduce the heat to medium, and cook until the sauce is golden brown and the cut sides of the pears are partly caramelized, 3 to 5 minutes. Pour the heavy cream around the pears and cook, shaking the pan back and forth, until the sauce is a smooth, deep caramel color and the cut sides of the pears are beautifully golden, 3 to 5 minutes. 3. Remove the pan from the heat. Using tongs, carefully remove the pears from the pan and place cut-side up on a wire rack set over a trimmed baking sheet. Cool slightly. Season the sauce left in the pan with salt to taste and the crushed black pepper, then pour it into a liquid measuring cup. 4. Carefully (the pears will still be hot) stand each pear half upright on an individual plate and arrange a wedge of the blue cheese beside it. Drizzle the plate and some of the pear with the caramel sauce. Serve immediately. (Alternatively, the pears can be stood upright on a large serving platter, and the warm caramel sauce and the blue cheese can be passed separately.)

CARAMELIZED PEARS



Caramelized Pears image

Provided by Chuck Hughes

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 6

4 tablespoons butter
4 medium red and yellow Bartlett pears, pitted and quartered
1/2 cup brown sugar
2 tablespoons bourbon, optional
Good-quality ice cream
4 graham crackers, crumbled

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.

Nutrition Facts : Calories 282, Fat 12 grams, SaturatedFat 7 grams, Cholesterol 30 milligrams, Sodium 8 milligrams, Carbohydrate 45 grams, Fiber 5.5 grams, Protein 1 grams, Sugar 35 grams

QUICK & EASY CARAMELIZED PEARS



Quick & Easy Caramelized Pears image

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

3 tablespoons unsalted butter
3 medium pears, such as Anjou or Bartlett, quartered and cored
1/4 cup packed light-brown sugar
1 teaspoon pure vanilla extract
Salt
Vanilla ice cream, for serving

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

CARAMELIZED PEARS



Caramelized Pears image

After picking an abundant crop of pears, I was looking for new ways to enjoy them. A friend suggested warming them with butter and brown sugar. This tasty recipe was the result! We like them with vanilla bean ice cream, but plain vanilla or cinnamon are also quite delicious! -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3 cups.

Number Of Ingredients 5

1/2 cup packed brown sugar
1/4 cup butter, cubed
1/4 teaspoon ground cinnamon
4 cups chopped peeled ripe pears
Vanilla ice cream, optional

Steps:

  • In a large skillet, combine brown sugar, butter and cinnamon. Cook over medium heat until sugar is dissolved, stirring occasionally, 4-5 minutes. Add pears; cook and stir until pears are tender, 5-10 minutes longer. Serve over ice cream if desired.

Nutrition Facts : Calories 96 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 33mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 1g fiber), Protein 0 protein.

ROASTED PEARS WITH CARAMEL SAUCE



Roasted Pears with Caramel Sauce image

This golden, glossy delight could not be easier to make. All major varieties of pears - Bartlett, Bosc, red, Anjou - work equally well. However, Bosc roasts up slightly firmer than the others.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Desserts

Yield 4

Number Of Ingredients 5

4 tablespoons butter
1 cup packed dark brown sugar
4 pears, halved and cored
½ cup sour cream
¼ cup coarsely chopped toasted pistachios (or your favorite nuts)

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.

Nutrition Facts : Calories 512.2 calories, Carbohydrate 82.9 g, Cholesterol 43.2 mg, Fat 21.3 g, Fiber 5.9 g, Protein 3.4 g, SaturatedFat 11.5 g, Sodium 146.8 mg, Sugar 70.3 g

BLACK PEPPER AND BOURBON CARAMEL CHEWS



Black Pepper and Bourbon Caramel Chews image

Soft caramels are not inherently elegant, but these are thanks to a gentle sprinkle of black pepper and a dash of bourbon. The recipe does require a candy thermometer.

Provided by Melissa Clark

Categories     dessert

Time 40m

Yield 50 pieces

Number Of Ingredients 7

420 grams granulated sugar (about 2 cups)
2 cups heavy cream
6 tablespoons honey
2 tablespoons bourbon
1/4 teaspoon fine sea salt
4 tablespoons unsalted butter
2 teaspoons black pepper

Steps:

  • Line an 8-inch square baking pan with parchment and coat with cooking spray.
  • In a medium heavy-bottomed pot over medium heat, combine sugar, cream, honey, bourbon and salt. Clip a candy thermometer to the side of the pot. Cook mixture, stirring frequently, until it reaches 245 degrees, 15 to 30 minutes, depending on the size of the pot. Quickly stir in butter and pepper.
  • Pour mixture into prepared pan. Let cool completely until it is set to a semi-firm consistency, about an hour. Cut into 50 rectangular pieces and wrap in parchment paper, cellophane or other candy wrappers, twisting ends to seal.

Nutrition Facts : @context http, Calories 81, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 4 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 16 milligrams, Sugar 10 grams, TransFat 0 grams

CARAMELIZED PEARS WITH BLACK PEPPER-CARAMEL SAUCE



Caramelized Pears With Black Pepper-Caramel Sauce image

From America's Test Kitchen. It is amazing how simple this recipe is and the extraordinary results it yields. Impressive.

Provided by DeSouter

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

1/3 cup water
2/3 cup sugar
3 pears, halved (ripe, medium firm)
2/3 cup heavy cream
1 dash table salt
1/4 teaspoon black peppercorns, whole roughly crushed
3 ounces blue cheese, strong cut into 6 attractive wedges (such as Stilton)

Steps:

  • Remove seeds from pear halves with a large melon baller, and trim off 1/4 inch from the bottom of each pear half so it will stand upright on a plate. Place the water in a 12-inch nonstick skillet and pour the sugar into the center of the pan, taking care not to let the crystals adhere to the sides of the pan. bring to a boil over high heat, stirring occasionally, until the sugar is fully dissolved and the mixture is bubbling wildly. Add the pears to the skillet, cut-side down, cover, reduce the heat to medium-high, and cook until the pears are nearly tender (a paring knife inserted into the center of the pears feels slight resistance).
  • Uncover, reduce the heat to medium, and cook until the sauce is golden brown and the cut sides of the pears are partly caramilzed, 3 to 5 minutes. Pour the heavy cream around the pears and cook, shaking the pan back and forth, until the sauce is a smooth, deep caramel color and the cut sides of the pears are beautifully golden 3 to 5 minutes.
  • Remove the pan from the heat. Using tongs, carefully remove the pears from the pan and place cut-side up on a wire rack set over a trimmed baking sheet. Cool slightly. Season the sauce left in the pan with salt to taste and the crushed black pepper, then pour it into a liquid measuring cup.
  • Carefully (the pears will still be hot) stand each pear half upright on an individual plate and arrange a wedge of the blue sheese beside it. Drizzle the plate and some of the pear with the caramel sauce. Serve immediately. (Alternatively, the pears can be stood upright on a large serving platter, and the warm caramel sauce and the blue cheese can be passed separately.).
  • TECHNIQUE: Coring a Pear 1. Cut the fruit in half from stem to blossom end. Use a melon baller to cut around the central core with a circular motion. 2. Draw the melon baller from the central core to the top of the pear, removing the interior portion of the stem as you go.

JACQUES PEPIN'S BRAISED PEARS IN CARAMEL SAUCE



Jacques Pepin's Braised Pears in Caramel Sauce image

Provided by Florence Fabricant

Categories     dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 4

6 medium-size pears, not too ripe
4 tablespoons sugar
1/3 stick sweet butter
1 cup heavy cream

Steps:

  • Preheat oven to 425 degrees.
  • Peel pears and cut in half lengthwise. Remove cores. Place pear halves flat side down in single layer in 1 or 2 large baking or gratin dishes. Sprinkle sugar over pears and dot with butter.
  • Place in oven and bake 35 minutes. By this time sugar should have caramelized and pears should be tender when pierced with point of knife. If pears are not tender continue cooking 5 to 10 minutes. Pour cream over pears and return to oven. Bake 10 to 15 minutes more, basting every 5 minutes with cream.
  • Cream should have reduced and thickened and turned nice ivory color. If sauce seems to be separating, add a tablespoon or two of hot water.
  • Remove pears from oven, allow to cool slightly. Serve directly from baking dish.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 20 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 12 grams, Sodium 18 milligrams, Sugar 27 grams, TransFat 0 grams

BLUE CHEESE QUICHE WITH CARAMELIZED PEARS



Blue Cheese Quiche with Caramelized Pears image

Sweet sauteed onions and pears match the bold flavors of blue cheese in this decadent version of a brunch classic. Pop it in the oven, and you'll have just enough time to whip up a fruit salad and refresh guests' drinks. -Maggie Norman, Gaithersburg, Maryland

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 8 servings.

Number Of Ingredients 14

1 sheet frozen puff pastry, thawed
8 turkey bacon strips, diced
1 cup (4 ounces) crumbled blue cheese
8 large eggs
1 cup heavy whipping cream
1/2 cup shredded Parmesan cheese
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon pepper
TOPPING:
1 medium onion, thinly sliced
2 teaspoons olive oil
3 medium pears, thinly sliced
1 tablespoon brown sugar

Steps:

  • Unfold puff pastry; press into a greased 9-in. fluted tart pan with removable bottom. In a large skillet, cook bacon over medium heat until crisp. Spoon bacon into crust and sprinkle with blue cheese. In a large bowl, whisk the eggs, cream, Parmesan cheese, salt, nutmeg and pepper; pour over top., Bake at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Meanwhile, in a large skillet, saute onion in oil until tender. Add pears and brown sugar; cook 4 minutes longer. Serve with quiche.

Nutrition Facts : Calories 501 calories, Fat 35g fat (15g saturated fat), Cholesterol 284mg cholesterol, Sodium 916mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 5g fiber), Protein 17g protein.

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