Pear Custard Bars Recipes

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PEAR CUSTARD BARS



Pear Custard Bars image

Make and share this Pear Custard Bars recipe from Food.com.

Provided by Tarynne

Categories     Bar Cookie

Time 1h5m

Yield 16 bars

Number Of Ingredients 12

1/2 cup butter or 1/2 cup margarine, softened
1/3 cup sugar
3/4 cup all-purpose flour
1/4 teaspoon vanilla extract
2/3 cup chopped macadamia nuts
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1 (15 1/4 ounce) can pear halves in natural juice, drained
1/2 teaspoon sugar
1/2 teaspoon ground cinnamon

Steps:

  • In a mixing bowl, cream butter and sugar.
  • Beat in the flour and vanilla until combined.
  • Stir in the nuts.
  • Press into a greased 8-inch square baking pan.
  • Bake at 350° for 20 minutes or until lightly browned.
  • Cool on a wire rack.
  • Increase oven temp to 375°.
  • In a mixing bowl, beat cream cheese until smooth.
  • Add sugar, egg and vanilla; mix until combined.
  • Pour over crust.
  • Cut pears into 1/8 inch slices; arrange in a single layer over filling.
  • Combine sugar and cinnamon; sprinkle over pears.
  • Bake at 375° for 28-30 minutes (center will be soft set and will become firmer upon cooling).
  • Cool on a wire rack for 45 minutes.
  • Cover and refrigerate for at least 2 hours before cutting.
  • Store in the refrigerator.

PEAR CUSTARD BARS



Pear Custard Bars image

When I take this crowd-pleasing treat to a potluck, I come home with an empty pan every time. Cooking and baking come naturally for me - as a farm girl, I helped my mother feed my 10 siblings. -Jeannette Nord, San Juan Capistrano, California

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 bars.

Number Of Ingredients 12

1/2 cup butter, softened
1/3 cup sugar
1/4 teaspoon vanilla extract
3/4 cup all-purpose flour
2/3 cup chopped macadamia nuts
TOPPING:
1 can (15-1/4 ounces) pear halves, drained
1 package (8 ounces) cream cheese, softened
1/2 cup plus 1/2 teaspoon sugar, divided
1/2 teaspoon vanilla extract
1 large egg
1/2 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350°. Cream butter and 1/3 cup sugar until light and fluffy; beat in vanilla. Gradually beat in flour. Stir in nuts., Press into a greased 8-in. square baking pan. Bake until light brown, about 20 minutes. Cool on a wire rack. Increase oven setting to 375°., Cut pears into 1/8-in. slices; blot dry. Beat cream cheese until smooth; beat in 1/2 cup sugar and vanilla. Beat in egg just until blended. Spread over crust. Arrange pears in a single layer over top. Mix remaining and cinnamon; sprinkle over pears. , Bake until center is almost set, 28-30 minutes (filling will firm upon cooling). Cool 45 minutes on a wire rack. Refrigerate, covered, at least 2 hours before cutting.

Nutrition Facts : Calories 225 calories, Fat 15g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 114mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

BAKED PEAR CUSTARD



Baked Pear Custard image

Thicker than a baked pancake and fast to mix. Top with ice cream - or not. This recipe highlights the pears.

Provided by Disque

Categories     Dessert

Time 1h5m

Yield 1 Pie, 6 serving(s)

Number Of Ingredients 9

4 pears, cored, peeled and thinly sliced
1/4 cup unsalted butter, melted
3 eggs
3/4 cup milk
1/4 teaspoon salt
1/3 cup sugar
1/3 cup all-purpose flour
2 teaspoons vanilla extract
powdered sugar (to garnish)

Steps:

  • Preheat oven to 350 degrees.
  • Spray a 9" cake pan with cooking spray and place the pear slices in the pan.
  • Whisk the butter, eggs, milk, salt, granulated sugar, flour and vanilla in a bowl until smooth.
  • Pour the batter over the pears. Bake for 40-45 minutes until the custard is golden and firm to the touch. Dust the top with powdered sugar before serving.

Nutrition Facts : Calories 284.3, Fat 11.4, SaturatedFat 6.3, Cholesterol 117.6, Sodium 150.3, Carbohydrate 41.9, Fiber 4.9, Sugar 26.4, Protein 5.5

SALTED CARAMEL PEAR PIE BARS



Salted Caramel Pear Pie Bars image

Dense, buttery shortbread crust and a delicately spiced filling make these pear pie bars absolutely irresistible. And once you see how easy they are to make and to serve, chances are, you'll pick them over traditional pie every time. You'll find yourself with more salted caramel sauce than you need for the bars, but you can spoon the rest over top of anything from ice cream to waffles. Just store any leftovers in an airtight container in the fridge (and heat the leftovers before using). Sprinkle with flaky sea salt, as desired.

Provided by Darcy Lenz

Categories     Bar Cookies

Time 3h55m

Yield 15

Number Of Ingredients 21

nonstick baking spray
4 sticks unsalted butter, softened
1 cup packed light brown sugar
½ cup white sugar
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 cup chopped walnuts
8 medium pears - peeled, cored, and thinly sliced
1 tablespoon lemon juice
¼ cup packed light brown sugar
1 ½ tablespoons cornstarch
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cardamom
1 pinch salt
1 ½ cups white sugar
6 tablespoons water
¾ cup heavy cream
3 tablespoons unsalted butter, cut into small pieces
1 teaspoon kosher salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking pan with baking spray. Line the pan with parchment paper so that there is a 2 inch overhang on the two long sides of the pan. (This makes it easier to lift the pie bars out of the pan after baking.)
  • Beat the butter, brown and white sugars, and vanilla extract for crust in a large bowl with an electric mixer until combined and fluffy, 4 to 5 minutes. Scrape down the sides and bottom of the bowl. Add the flour and salt; mix at low speed until combined. Refrigerate dough for 10 minutes.
  • With lightly moistened hands, press about 2/3 of the crust mixture evenly along the bottom of prepared pan; refrigerate pan for 5 to 7 minutes. Place the remaining 1/3 of the crust mixture in the fridge until needed.
  • Bake crust in the preheated oven until golden brown, 20 to 25 minutes. Place on a wire rack to cool. Leave the oven on.
  • To prepare the filling, toss the pear slices and lemon juice together in a large bowl. Add the brown sugar, cornstarch, cinnamon, ginger, cardamom, and salt; toss well to coat. Spread the pears evenly over the crust.
  • Tear the reserved crust mixture into small pieces. Using your hands, combine the walnuts with the dough and scatter the mixture evenly over the pears.
  • Bake in the preheated oven 1 hour, rotating pan halfway through, until the pears are fork-tender and the topping is golden brown. Cool completely in the pan, 1 to 2 hours.
  • To prepare the caramel sauce, combine the sugar and water in a medium, heavy saucepan over medium-low heat; cook, stirring often, until the sugar dissolves.
  • Increase the heat to medium-high; bring to a boil-without stirring, but instead, regularly swirling the pan and occasionally brushing down the sides of the pan with a wet pastry brush. Cook, swirling and brushing regularly, until the syrup turns a deep amber color, 12 to 17 minutes.
  • Gently pour in the heavy cream (the caramel will foam and bubbly up vigorously). Add in the butter pieces and stir gently until smooth. Remove the caramel from heat and stir in the salt.
  • When ready to serve, use the parchment overhang to lift the slab from the pan and slice into bars. Drizzle with the caramel sauce.

Nutrition Facts : Calories 681.8 calories, Carbohydrate 86.3 g, Cholesterol 87.4 mg, Fat 36.9 g, Fiber 4.3 g, Protein 5.6 g, SaturatedFat 20.3 g, Sodium 308.7 mg, Sugar 53.5 g

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