Jacques Torress Caramelized Pears Recipes

JACQUES TORRES'S CREPES WITH CARAMELIZED PEARS

Steps:

• Place the eggs and sugar in the bowl of an electric mixer. Using a whisk attachment, mix on medium speed until thoroughly combined, about 1 minute. Using a paring knife, slice the vanilla bean in half. Add the vanilla seeds, flour, citrus zests, and half of the milk and mix on medium speed until well incorporated. Add remaining milk and cream, continue to mix until the crepe batter is smooth and homogenous. If the batter is lumpy, strain it through a fine-mesh sieve.
• Grease an 8-inch nonstick crepe pan (a nonstick frying pan will also work) with about 1 teaspoon of the butter and place over medium-high heat. Once it is hot, wipe away any excess butter with a paper towel. Then pour a small amount of crepe batter, about 2 tablespoons, into the pan and tilt the pan to spread the batter evenly. The batter should barely cover the bottom of the pan. Cook until it browns around the edges, about 30 seconds. Use a large spatula or pancake turner to gently flip the crepe and cook for another 30 seconds. Adjust the level of heat as needed. The crepe should be thin, light, and unevenly browned. Slide the crepe onto a plate and continue to make crepes until all of the batter is used. If the crepes begin to stick to the bottom of the pan, butter the pan again.
• Crepes may be stacked directly on top of each other and stored in the refrigerator up to 2 days, well-wrapped. Cold crepes may stick together; warm the crepes slightly in the microwave for 10 to 15 seconds on high power, or in a moderate oven to separate easily.

CARAMELIZED PEARS

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.

JACQUES TORRES'S CARAMELIZED PEARS

Steps:

• Peel, core and cut the pears into 1/2-inch-thick slices and then cut in half crosswise.
• Heat a large heavy-bottomed frying pan over medium-high heat. When the pan is warm, sprinkle the sugar into the pan in an even layer so it will caramelize at the same time. As soon as you see the sugar begin to melt, start moving the pan over the burner to keep the sugar from burning. Tilt the pan from side to side so that the melted sugar runs over the unmelted sugar. Cook until all of the sugar is a light golden brown. Add butter and cook until melted. Add pears and spread evenly in the pan. Pour in rum. Let cook over medium-high heat until most of the liquid has evaporated and the pears are soft but not mushy. They should hold their shape but the tip of a paring knife should easily pierce them. If the pears are still hard when most of the liquid has evaporated, add a few tablespoons of water and continue cooking until the pears are done. Pour the caramelized pears onto a plate.
• To assemble the crepes, use a sharp paring knife to slice reserved vanilla pod halves into three strips lengthwise. If your vanilla bean halves are not wide enough to cut into three strips, just cut them in half lengthwise. These pieces will be used to tie the crepe bundles together. It is easiest to tie the bundles together if you have long, thin vanilla strips.
• Place one crepe on a clean work surface. Fill the center of the crepe with about 2 tablespoons of the caramelized pears. Fold the crepe in half so that it looks like a fan. Bring the ends of the fan towards the center and tie the bundle with a vanilla bean strip. Make eleven more crepe bundles. If you don't have enough vanilla bean strips you can just fold the crepes closed. Stand the crepe bundles upright in the center of the plates and serve.

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.

JACQUES TORRES'S CREPES WITH CARAMELIZED PEARS

Steps:

• Place the eggs and sugar in the bowl of an electric mixer. Using a whisk attachment, mix on medium speed until thoroughly combined, about 1 minute. Using a paring knife, slice the vanilla bean in half. Add the vanilla seeds, flour, citrus zests, and half of the milk and mix on medium speed until well incorporated. Add remaining milk and cream, continue to mix until the crepe batter is smooth and homogenous. If the batter is lumpy, strain it through a fine-mesh sieve. Grease an 8-inch nonstick crerpe pan (a nonstick frying pan will also work) with about 1 teaspoon of the butter and place over medium-high heat. Once it is hot, wipe away any excess butter with a paper towel. Then pour a small amount of crepe batter, about 2 tablespoons, into the pan and tilt the pan to spread the batter evenly. The batter should barely cover the bottom of the pan. Cook until it browns around the edges, about 30 seconds. Use a large spatula or pancake turner to gently flip the crepe and cook for another 30 seconds. Adjust the level of heat as needed. The crepe should be thin, light, and unevenly browned. Slide the crepe onto a plate and continue to make crepes until all of the batter is used. If the crepes begin to stick to the bottom of the pan, butter the pan again.
• Crepes may be stacked directly on top of each other and stored in the refrigerator up to 2 days, well-wrapped. Cold crepes may stick together; warm the crepes slightly in the microwave for 10 to 15 seconds on high power, or in a moderate oven to separate easily.
• To assemble the crepes, use a sharp paring knife to slice reserved vanilla pod halves into 3 strips lengthwise. If your vanilla bean halves are not wide enough to cut into 3 strips, just cut them in half lengthwise. These pieces will be used to tie the crepe bundles together. It is easiest to tie the bundles together if you have long, thin vanilla strips. Place 1 crepe on a clean work surface. Fill the center of the crepe with about 2 tablespoons of the caramelized pears. Fold the crepe in half so that it looks like a fan. Bring the ends of the fan towards the center and tie the bundle with a vanilla bean strip. Make 11 more crepe bundles. If you don't have enough vanilla bean strips you can just fold the crepes closed. Stand the crepe bundles upright in the center of the plates and serve.
• Peel, core and cut the pears into 1/2-inch-thick slices and then cut in half crosswise. Heat a large heavy-bottomed frying pan over medium-high heat. When the pan is warm, sprinkle the sugar into the pan in an even layer so it will caramelize at the same time. As soon as you see the sugar begin to melt, start moving the pan over the burner to keep the sugar from burning. Tilt the pan from side to side so that the melted sugar runs over the unmelted sugar. Cook until all of the sugar is a light golden grown. Add butter and cook until melted. Add pears and spread evenly in the pan. Pour in rum. Let cook over medium-high heat until most of the liquid has evaporated and the pears are soft but not mushy. They should hold their shape but the tip of a paring knife should easily pierce them. If the pears are still hard when most of the liquid has evaporated, add a few tablespoons of water and continue cooling until the pears are done. Pour the caramelized pears onto a plate.

JACQUES PEPIN'S BRAISED PEARS IN CARAMEL SAUCE

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.

PEARS WITH CARAMELIZED ONIONS

Steps:

• Preheat oven to 325 degrees. Place walnuts on a baking sheet, and toast in the oven 10 minutes. Remove from oven, and let cool.
• In a food processor, process 1/2 cup of the walnuts 10 seconds, until finely chopped. Remove to a bowl, and set aside. Place the remaining walnuts, basil leaves, Parmesan cheese and 2 tablespoons olive oil in the food processor. Process 15 seconds. Scrape down sides of bowl, and process 15 seconds more. Add 4 tablespoons olive oil, red wine vinegar and 1 tablespoon raspberry vinegar, and process 15 seconds. Transfer to a bowl, season to taste with salt and pepper, and set aside.
• In a 5-quart saucepan, bring to a boil 2 quarts water seasoned with 2 teaspoons salt. Add wheat berries and simmer 1 hour, until they are cooked but still quite crunchy. Drain, and transfer to a large bowl. Add the currants, 2 tablespoons olive oil and 2 tablespoons raspberry vinegar; stir to combine. Season to taste with salt and pepper. Let cool 30 minutes, then stir in the reserved chopped walnuts. Set aside.
• In a large nonstick saute pan, heat 2 tablespoons olive oil over medium heat. Add onions, and season lightly with salt and pepper. Cook 30 to 40 minutes, until golden and caramelized, stirring occasionally to prevent onions from sticking to the pan. Add 1/2 cup water to the caramelized onions, bring to a boil and then transfer onions and liquid to a large bowl.
• While the onions are cooking, combine lemon juice with 4 cups cold water in a medium bowl. Core and quarter the pears. Slice each quarter lengthwise into 1/4-inch-thick slices, and place in the lemon water. Set aside until onions are done.
• Drain pears in a colander, rinse under cold water and shake dry. Add pears to the onions, and stir gently to combine. Season to taste with salt. Cover with plastic wrap, and set aside for 10 minutes.
• To assemble, place equal amounts of the wheat berry mixture in a ring shape on the outer edges of 4 plates. Place equal amounts of arugula inside each ring of wheat berries. Dress arugula and wheat berries with 2 tablespoons dressing. Place equal amounts of the pear-onion mixture on the arugula, then sprinkle pears and onions with 1 more tablespoon of dressing. Serve immediately.

CARAMELS BY JACQUES PEPIN

Steps:

• Prepare a standard loaf pan either by buttering it or lining it with lightly oiled parchment paper.
• Place the butter, cut into pieces, and the cream in a glass bowl and microwave until butter is melted and mixture is hot, about 90 seconds. Set mixture aside, close enough to be reached quickly.
• Combine water, corn syrup, and sugar in a straight-sided pan. Stir just enough to moisten the sugar, but not so vigorously as to slosh any sugar onto the sides of the pan, where it is likely to crystalize.
• Heat over medium-high heat until mixture begins to boil, then put on a tight-fitting lid and continue to cook for one to two minutes. The steam will condense in the lidded pan and run down the sides, washing away any sugar crystals that have formed.
• Remove the lid and attach a candy thermometer. Cook to 320 degrees F or until the sugar begins to turn amber around the edges. This may take five to six minutes, but it can happen fast, so do not allow your attention to be diverted at this point or you will have a smoking black mess on your hands.
• As soon as the thermometer hits 320 F, or you see the edges turning amber, pour the butter and cream mixture slowly into the sugar mixture, stirring to combine. Temperature will drop to just above 200°F.
• Continue cooking until the mixture reaches your desired temperature: 240 degrees F for very soft caramels, 245 for soft-but-chewy, 250 for hard.
• When the desired temperature is reached, pour the mixture immediately into the prepared loaf pan. Allow to cool until they are just slightly warm to the touch, then turn out onto parchment or waxed paper and cut to desired size. They're very rich, so I like small pieces.
• Wrap in squares of waxed paper to store. The softer ones will need to be refrigerated, the medium and hard ones will not. These also freeze well if you want to store them longer-term.