PEAR AND CARAMEL TRIFLES
Categories Milk/Cream Dairy Fruit Dessert Christmas Thanksgiving Pear Almond Fall Chill Bon Appétit
Yield Makes 6
Number Of Ingredients 15
Steps:
- Make pears:
- Scrape seeds from vanilla bean into large saucepan; add bean. Add 6 cups water, sugar and lemon peel. Stir over medium heat until mixture comes to simmer. Add pears; simmer until tender, about 15 minutes. Cool pears in syrup.
- Make caramel:
- Stir 1 cup sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until sugar turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 10 minutes. Remove from heat. Add 1 cup warm cream (mixture will bubble up). Return to very low heat; stir until smooth. Chill sauce uncovered until cold, about 1 hour.
- Beat chilled cream, powdered sugar and vanilla in large bowl until firm peaks form. Fold 1/2 cup cold caramel sauce into cream; cover and chill remaining sauce.
- Drain pears and cut crosswise into 1/2-inch-thick slices. Press 1 piece of cake into each of six 12- to 14-ounce goblets. Top each with 5 pear slices, 2 teaspoons reserved caramel sauce and 1/4 cup caramel cream. Repeat layering with cake, pears, caramel sauce and caramel cream. (Can be made 1 day ahead. Cover and chill.)
- Drizzle remaining caramel sauce over trifles. Sprinkle with nuts and serve.
AUTUMN TRIFLE W/ ROASTED APPLES, PEARS AND PUMPKIN-CARAMEL SAUCE
Need a dessert to impress? This is the one! While somewhat labor-intensive, it's worth the work. Your guests will gush over the presentation and perfect flavor combination. A pastry bag and large rosette tip are optional for the whipped cream topping, which can also be spooned over the trifle.
Provided by GimlisGirl
Categories Dessert
Time 2h15m
Yield 12 , 12 serving(s)
Number Of Ingredients 22
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 inches 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 inches 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
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
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.
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CARAMEL-PEAR TRIFLE | RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 1 hr 20 mins
- Peel, quarter and core the pears. Transfer to a large, heavy skillet and pour in the fruit juice. Bring to a simmer over medium-high heat; partially cover and cook until the pears are tender, about 25 minutes. Using a slotted spoon, transfer the pears to a plate. Bring the juices to a boil and cook, uncovered, until reduced to 2/3 cup, about 7 minutes. Let cool. [Make ahead: Cover the pears and syrup separately and refrigerate for up to 2 days.]
- Preheat the oven to 350 degrees. Grease a 10-by-15-inch jellyroll pan. Line the pan with parchment, then grease the parchment. In a medium bowl, whisk together the flour, apple pie spice, cocoa and salt. Using an electric mixer fitted with the whisk attachment, beat the egg yolks, 2/3 cup confectioners' sugar and 1 tsp. vanilla at high speed until thick enough to hold a ribbon when the beater is lifted, 2 to 3 minutes. Sprinkle the flour mixture on top and mix at low speed until just blended.
- In a clean, dry mixer bowl with a clean, dry whisk attachment, beat the egg whites and remaining 1/3 cup confectioners' sugar at high speed until stiff peaks form, about 3 minutes. Gently fold half of the whipped whites into the batter until almost incorporated. Fold in the remaining whites and fully combine. Spread the batter evenly into the prepared pan, making sure it fills the corners. Bake until springy to the touch, about 20 minutes.
- Run a small, sharp knife around the edges of the hot cake to loosen from the pan. Dust the cake with confectioners' sugar. Lay a clean kitchen towel over the cake, top with a rack and invert the cake (the towel will be between the rack and the cake). Remove the pan. Loosen the parchment but leave it on top; let cool completely. [Make ahead: Wrap the cake in plastic wrap and keep at room temperature for up to 3 days.]
TRIFLE WITH PEARS AND CARAMEL | RICARDO
From ricardocuisine.com
Servings 8-10Total Time 55 minsCategory Desserts
- In a large skillet, cook the water and sugar until it caramelizes. Over a high heat, add the pears and brown for 4 to 5 minutes. Set aside on a plate. Let cool and refrigerate until completely chilled.
- In a saucepan, bring the water, sugar and syrup to a boil. Cook until the mixture is golden brown. Remove the saucepan from the heat and add the cream. Bring to a boil and simmer for 1 minute. Set aside in a bowl and let cool completely.
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