SALT-ROASTED PEARS WITH CARAMEL SAUCE
Baking a Bosc in salt intensifies its flavor; the pear arrives at the table with just a dusting of the crystals and a topping of caramel sauce.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Arrange the pears upright in an 8-inch ceramic dish that is 4 inches deep. Cover pears with salt, allowing stems to stick out. Bake until pears are tender when pricked with a fork, 60 to 75 minutes.
- Meanwhile, heat sugar and 2 tablespoons water in a small saucepan over medium heat until sugar has dissolved. Cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush several times to prevent crystals from forming. Let boil, swirling pan occasionally, until medium amber. Remove from heat, and carefully stir in butter and cream (the caramel will steam and spatter).
- Remove pears from the salt, allowing a small amount to cling to each pear. Place each pear on a serving plate. Pour caramel sauce over top, 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.
ROASTED PEARS WITH CARAMEL SAUCE
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
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
ROASTED PEARS WITH SALT AND PEPPER CARAMEL SAUCE
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.
OVEN-ROASTED FRUIT WITH CARAMEL SAUCE
Steps:
- Place the dried fruit and raisins in a heatproof bowl and cover with boiling water. Allow to stand for 30 minutes, or until the fruit has plumped. Drain off all the soaking liquid, reserving 1 cup.
- Place the fruit and the reserved soaking liquid in a large saucepan. Add the wine, ginger, cloves, star anise, and cinnamon stick, place over medium heat, and bring to a boil. Immediately lower the heat to a low simmer, cover, and simmer for about 15 minutes, or until the fruit is quite soft. Remove from the heat and drain well, discarding the spices.
- Meanwhile, preheat the oven to 450 degrees F.
- Lightly butter a baking sheet. Spread the poached fruit and the nuts out on the baking sheet, leaving space between the fruit. Brush the tops with the melted butter. Roast for 10 minutes, or until the fruit is just beginning to color. Serve in individual bowls, drizzled with caramel sauce.
- Combine the brown and granulated sugars with 1 cup cold water in a heavy medium saucepan over medium heat and bring to a boil. Boil for 12 minutes, or until the syrup is a rich caramel color, brushing down the sides of the pan with a wet pastry brush from time to time to dissolve any sugar crystals that form.
- Taking care as the syrup may bubble over, whisk in the corn syrup, lemon juice, and vanilla and bring to a simmer. Carefully whisk in the cream, bring to a boil, and boil gently for 10 minutes, or until the sauce is thick. Whisk in the butter and serve hot.
AUTUMN TRIFLE WITH ROASTED APPLES, PEARS, AND PUMPKIN-CARAMEL SAUCE
Categories Milk/Cream Fruit Dessert Roast Thanksgiving Apple Pear Pumpkin Sherry Fall Chill Cinnamon Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 26
Steps:
- For cinnamon pastry cream:
- Whisk yolks and 1/2 cup milk in large bowl. Add sugar, flour, vanilla, and cinnamon. Whisk until sugar dissolves. Bring 1 1/2 cups milk to simmer in heavy medium saucepan over medium heat. Gradually whisk milk into yolk mixture. Return mixture to same saucepan. Cook until custard thickens and boils, stirring constantly, about 2 minutes. Transfer to medium bowl. Add butter and stir until melted. Press plastic wrap directly onto surface. Chill until cold, about 2 hours. (Can be made 2 days ahead. Keep chilled.)
- For pumpkin-caramel sauce:
- Melt butter in heavy small saucepan over medium heat. Add sugar and cook until mixture is deep amber, stirring constantly, about 8 minutes (mixture will be grainy). Reduce heat to medium-low. Add cream (mixture will bubble). Stir until caramel bits dissolve, about 2 minutes. Add pumpkin; stir until heated. Refrigerate until cold, about 2 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)
- For roasted fruit:
- Preheat oven to 400°F. Mix apples, pears, and lemon juice in large bowl. Place butter on rimmed baking sheet. Heat in oven until butter melts and begins to brown, about 5 minutes. Add fruit to baking sheet and toss with butter. Roast until fruit is soft and golden, turning with metal spatula every 15 minutes, about 1 hour. Cool fruit on sheet.
- For assembly:
- Place ladyfingers, flat side up, on baking sheet. Brush with Sherry. Line bottom of 2- or 3-quart glass trifle dish with single layer of ladyfingers, Sherry side up. Line bottom edge with 1 row of ladyfingers, Sherry side in, pressing gently against dish. Spoon half of pastry cream into lined dish; smooth top. Cover with half of fruit. Drizzle 1/2 cup caramel sauce over. Line edge of dish with second row of ladyfingers, Sherry side in. Cover fruit with single layer of ladyfingers. Spoon remaining pastry cream over. Cover with remaining fruit. Drizzle fruit with 1/2 cup caramel sauce. Line edge of dish with third row of ladyfingers, Sherry side in. Chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.)
- Whip cream, sugar, and vanilla in bowl until mixture holds peaks. Fill pastry bag fitted with large rosette tip with whipped cream and pipe over trifle (or spoon whipped cream over). (Can be prepared 3 hours ahead; chill.) Drizzle whipped cream with 2 tablespoons caramel sauce. Brush pear slices with lemon juice; arrange decoratively atop whipped cream. Serve, passing remaining caramel sauce separately.
ROASTED PEARS WITH CARAMEL SAUCE
From USA Weekly. This is elegant enough to serve for company, but also perfect for an end to a comfortable family meal. Instead of the sour cream, you could use Cool Whip or vanilla ice cream to serve.
Provided by hannahactually
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees.
- Place butter in a baking pan large enough to hold the pears in a single layer.
- Set baking pan with butter in the heating oven until the butter melts.
- Sprinkle sugar over melted butter.
- Place pears, cut side down, on top.
- Bake until tender, about 30 minutes.
- Remove from oven.
- Turn over pears and baste with pan sauce.
- Return to oven.
- Bake until golden and glossy, about 10 minutes.
- Let cool slightly.
- Transfer pears to dessert plates or bowls.
- Top each with a dollop of sour cream, drizzle with caramel pan sauce, sprinkle with nuts.
- Serve and enjoy!
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