STOVE TOP ROASTED PEARS WITH DULCE DE LECHE
Provided by Alex Guarnaschelli
Categories dessert
Time 40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a cast iron skillet large enough to hold the pear halves, add the butter and molasses and begin to "melt" it over low heat. Meanwhile, put the pears on a flat surface, peel and halve them lengthwise. Use a small spoon to scoop out the center part of each half that contains the seeds and tough, fibrous flesh. Sprinkle the pears with lemon juice.
- When the butter and molasses are melted, add the pears and cook for 2 minutes and then flip. Add about 1 cup of cider to the pan and allow the pears to simmer until they start to become tender, 10 to 15 minutes. Add more cider as needed to prevent them from burning. Cooking times will vary somewhat depending on the size of the pears and their ripeness. Smaller or riper pears will cook faster.
- Add the sugar and the milk to a small saucepan over medium-low heat. Whisk to dissolve the sugar and then simmer, stirring often, until the mixture has reduced by at least half, about 1 hour. The mixture should be thick and slightly caramel in color.
- Spoon some of the Dulce de Leche on each plate and top with the pears. Sprinkle with salt and garnish with grated chocolate.
- In a medium, heavy-bottomed saucepan, add the milk and the sugar. Stir thoroughly to blend. Put the pan over medium heat and bring it to a boil. Reduce the heat and simmer gently, stirring from time to time. The milk and sugar will become "thin" and then eventually "simmer' back together and turn a light brown color. Continue to cook, stirring from time to time, until the sauce is golden brown. This whole process takes about 25 to 35 minutes. Transfer to a bowl or jar to cool.
CARAMELIZED PEARS WITH DULCE DE LECHE ICE CREAM
Provided by Sara Foster
Categories Dairy Dessert Roast High Fiber Pear Fall Bon Appétit Kidney Friendly
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Place pears in large bowl; toss with lemon juice and vanilla. Melt butter in large ovenproof skillet over medium-high heat. Add sugar; shake skillet to spread sugar evenly. Place pears, cut side down, in skillet; drizzle with any remaining lemon juice mixture from bowl. Cook until sugar begins to dissolve and mixture bubbles all over, shaking pan often, about 5 minutes. Transfer skillet to oven. Bake pears until soft and juices are golden, about 15 minutes. Divide pears among plates. Top each pear half with scoop of ice cream. Drizzle with sauce from skillet and serve.
CARAMELIZED PEARS
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
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.
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
DULCE DE LECHE ICE CREAM
Provided by Mariana Crespo
Categories Ice Cream Machine Dairy Nut Dessert Freeze/Chill Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes about 1 1/2 quarts
Number Of Ingredients 7
Steps:
- Bring milk and cream just to a boil in a 3-quart heavy saucepan over moderate heat, then remove from heat and whisk in dulce de leche until dissolved. Whisk in vanilla and transfer to a metal bowl. Quick-chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes.
- Freeze mixture in ice cream maker until almost firm, then fold in pecans.
- Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.
CARAMELIZED PEARS WITH DULCE DE LECHE ICE CREAM
Make and share this Caramelized Pears With Dulce De Leche Ice Cream recipe from Food.com.
Provided by kitchenslave03
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400. Place pears in large bowl; toss with lemon juice and vanilla. Melt butter in large ovenproof skillet over med-high heat. Add sugar; shake skillet to spread sugar evenly.
- Place pears, cut side down in skillet; drizzle with any remaining lemon juice mixture from bowl. Cook until sugar begins to dissolve and mixture bubbles all over, shaking pan often, about 5 minute.
- Transfer skillet to oven. Bake until pears are soft and juices are golden, about 15 minute Serve pears with juices from skillet and ice cream.
Nutrition Facts : Calories 203.6, Fat 5.9, SaturatedFat 3.6, Cholesterol 15.3, Sodium 1.9, Carbohydrate 38.6, Fiber 2.6, Sugar 33.5, Protein 0.4
DULCE DE LECHE ICE CREAM
Get out your ice cream machines for this one!! 2 cans of sweetened, condensed milk (not evaporated milk) are caramelized, and half of the mixture is stirred into a custard base. When the custard is almost frozen, the rest of the caramel is dropped in ribbons into the ice cream as it continues to churn in the ice-cream maker.
Provided by Rita1652
Categories Frozen Desserts
Time 2h30m
Yield 1 quart, 6 serving(s)
Number Of Ingredients 4
Steps:
- Place sweetened, condensed milk into the top of a double boiler. Cook over simmering water for 1½ to 2 hours, stirring every five minutes, until a golden caramel color. Chill half of mixture. Cool the other half to room temperature.
- Heat 2 cups of milk almost to a simmer in a medium saucepan. Whisk eggs in a bowl. Slowly pour about one half cup hot milk into eggs, whisking rapidly to prevent eggs from cooking. Whisk eggs into remaining milk in saucepan. Stir constantly over medium-low heat until custard thickens. It should heavily coat a spoon. Do not allow custard to boil.
- Remove from heat and stir in the room-temperature caramel, add the remaining 1 cup milk and the vanilla. Refrigerate overnight or until very cold.
- Pour ice cream base into an ice-cream maker and process according to manufacturer's instructions. When ice cream is thick and almost done, dollop in chilled caramel into mixture, allowing it to drip in ribbons from a spoon. Continue processing until done. Freeze if you can wait! Enjoy!
CREAMY CARAMEL-PEAR ICE CREAM
This homemade ice cream recipe uses fresh pears combined with sweet gooey caramel for a unique and delicious flavor. It is perfect in late summer, and it can use pears that are a bit overripe. You'll get the best results if you start a few days ahead, giving adequate time for chilling and freezing.
Provided by Rebecca Krogman
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 17h10m
Yield 16
Number Of Ingredients 15
Steps:
- Cook pears, 2 tablespoons white sugar, lemon juice, 1/4 teaspoon coarse salt, and vanilla extract in a saucepan over medium heat until pears are soft, 6 to 7 minutes. Remove from heat; cool pear mixture for 5 minutes. Transfer to a blender. Puree pear mixture and strain through a fine mesh strainer into a bowl.
- Whisk egg yolks and 1 cup white sugar in a bowl. Heat 2 1/2 cups cream and milk in a large saucepan over medium-low heat just until bubbles appear at the edge; do not boil. Remove cream and milk from heat and whisk egg yolk mixture into cream and milk by small amounts until all egg yolk mixture is incorporated. Return to medium heat, whisking constantly, until custard is thickened, about 8 minutes. Remove from heat and chill in refrigerator for 10 minutes. Stir strained pear mixture into custard. Transfer to a bowl, cover, and chill in refrigerator overnight.
- Combine corn syrup, brown sugar, unsalted butter, and 1/8 teaspoon sea salt in a heavy saucepan. Place over medium-low heat and stir until smooth; bring to a low boil. Stirring constantly, cook caramel until thickened and light golden brown, about 3 minutes; remove from heat, and let caramel cool for 5 minutes. Whisk 1/2 cup plus 2 tablespoons cream into caramel. Transfer caramel to a bowl, cover, and chill overnight.
- Pour custard into an ice cream maker and freeze according to manufacturer's instructions. When ice cream is softly frozen, lightly mix about 1 cup caramel into ice cream to make caramel swirls. Transfer ice cream to a bowl, cover, and freeze overnight.
Nutrition Facts : Calories 404.7 calories, Carbohydrate 51 g, Cholesterol 150.4 mg, Fat 22.5 g, Fiber 1.9 g, Protein 3 g, SaturatedFat 13.6 g, Sodium 96.2 mg, Sugar 35.7 g
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