Delicate Pear Cake With Caramel Sauce Recipes

DELICATE PEAR CAKE WITH CARAMEL SAUCE

Steps:

• Heat oven to 350°F Grease and flour 10-inch tube pan. Drain 1 can pear halves, reserving 1/3 cup liquid. Place pear halves in food processor bowl with metal blade or blender container; cover and process until smooth.
• In large bowl, combine cake mix, pureed pears, reserved 1/3 cup pear liquid, oil and egg whites; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour into greased and floured pan.
• Bake at 350°F for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool cake upright in pan 15 minutes. Invert onto serving plate. Cool 1 1/2 hours or until completely cooled.
• Meanwhile, in medium saucepan, combine all sauce ingredients; mix well. Bring to a boil. Boil over medium heat 5 minutes, stirring occasionally. Remove from heat; cool to room temperature.
• In small bowl, beat 1 cup whipping cream and sugar until stiff peaks form. Fold in pear brandy. Frost cooled cake with whipped cream. Cut drained pear halves lengthwise into about 32 slices. Arrange on top of cake, slightly overlapping slices. Press nuts into sides of cake. Drizzle 2 tablespoons sauce over pear slices. Refrigerate until serving time.
• To serve, spoon about 2 tablespoons sauce onto each individual dessert plate. Top each with slice of cake. Store cake and sauce in refrigerator.

DELICATE PEAR CAKE WITH CARAMEL SAUCE

Steps:

• Heat oven to 350°F. Grease and flour 10-inch tube pan. Drain pear halves, reserving 1/3 cup liquid. Place pear halves in food processor bowl with metal blade or blender container process until smooth.In large bowl, combine cake mix, pureed pears, reserved 1/3 cup pear liquid, oil and egg whites at low speed until moistened beat 2 minutes at high speed. Pour into greased and floured pan.Bake at 350°F. for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 15 minutes invert onto serving plate. Cool completely.In small bowl, beat 1 cup whipping cream and sugar until stiff peaks form. Fold in pear brandy. Frost cooled cake with whipped cream. Cut drained pear halves lengthwise into about 32 slices. Arrange on top of cake, slightly overlapping slices. Press nuts into sides of cake. Refrigerate until serving time.In medium saucepan, combine all sauce ingredients mix well. Bring to a boil. Boil over medium heat 5 minutes, stirring occasionally. Remove from heat. Cool to room temperature. Drizzle 2 tablespoons sauce over pear slices.To serve, spoon about 2 tablespoons sauce onto individual dessert plates. Place slice of cake on sauce. Store cake and sauce in refrigerator.*TIP: To toast hazelnuts, spread on cookie sheet bake at 350°F. for 8 to 10 minutes or until golden brown, stirring occasionally. Or spread in microwave-safe pie pan. Microwave on HIGH for 7 to 8 minutes or until golden brown, stirring frequently.HIGH ALTITUDE - Above 3,500 feet: Add 1/4 cup flour to dry cake mix. Bake as directed above.Nutrition Per Serving: Calories 460 Protein 3g Carbohydrate Sag Fat 27g Sodium 290mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

DELICATE PEAR CAKE WITH CARAMEL SAUCE

Steps:

• Heat oven to 350°F. Grease and flour 10-inch tube pan. Drain pear halves, reserving 1/3 cup liquid. Place pear halves in food processor bowl with metal blade or blender container process until smooth.In large bowl, combine cake mix, pureed pears, reserved 1/3 cup pear liquid, oil and egg whites at low speed until moistened beat 2 minutes at high speed. Pour into greased and floured pan.Bake at 350°F. for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 15 minutes invert onto serving plate. Cool completely.In small bowl, beat 1 cup whipping cream and sugar until stiff peaks form. Fold in pear brandy. Frost cooled cake with whipped cream. Cut drained pear halves lengthwise into about 32 slices. Arrange on top of cake, slightly overlapping slices. Press nuts into sides of cake. Refrigerate until serving time.In medium saucepan, combine all sauce ingredients mix well. Bring to a boil. Boil over medium heat 5 minutes, stirring occasionally. Remove from heat. Cool to room temperature. Drizzle 2 tablespoons sauce over pear slices.To serve, spoon about 2 tablespoons sauce onto individual dessert plates. Place slice of cake on sauce. Store cake and sauce in refrigerator.*TIP: To toast hazelnuts, spread on cookie sheet bake at 350°F. for 8 to 10 minutes or until golden brown, stirring occasionally. Or spread in microwave-safe pie pan. Microwave on HIGH for 7 to 8 minutes or until golden brown, stirring frequently.HIGH ALTITUDE - Above 3,500 feet: Add 1/4 cup flour to dry cake mix. Bake as directed above.Nutrition Per Serving: Calories 460 Protein 3g Carbohydrate Sag Fat 27g Sodium 290mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PEAR CAKE WITH CARAMEL GLAZE

Steps:

• Preheat oven to 375ºF. Grease and flour a 12-cup Bundt pan; set aside.
• In a large bowl, combine vegetable oil, granulated sugar, and beaten eggs; beat at medium speed of an electric mixer until well blended. Stir in vanilla.
• In a medium bowl, combine flours, baking powder, baking soda, and allspice; stir well.
• Add flour mixture to the sugar mixture alternately with the chopped pear, beating at medium speed until blended. Stir in chopped pecans.
• Pour batter into prepared Bundt pan. Bake for 55 minutes or until a wooden pick inserted into center of cake comes out clean.
• Let cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.
• Spoon Caramel Glaze over cake.
• Caramel Glaze:.
• In a small saucepan, melt butter over medium heat; add brown sugar. Cook, stirring constantly, until sugar melts. Remove from heat. Add milk, stirring constantly.
• Add powdered sugar, vanilla, and salt; beat at medium speed of an electric mixer until smooth.

ROASTED PEARS WITH CARAMEL SAUCE

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.