Roasted Pears With Salt And Pepper Caramel Sauce Recipes

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.

SALT-ROASTED PEARS WITH CARAMEL SAUCE

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.

SALT-BAKED PEARS

Steps:

• Preheat oven to 275.
• In a large mixing bowl, whisk the egg whites until frothy and tripled in volume.
• Stir in kosher salt, and mix well with a stiff whisk until slightly clumpy.
• When too difficult to whisk, use your hands to blend the salt mixture until it becomes uniformly wet, heavy and slightly sticky. In other words, like the worst snow-shoveling day of your life.
• With a sharp knife, trim a sliver, as needed, from the bottom of each pear so they stand upright on their own.
• Pack the salt mixture around each whole pear, including the bottom, to create a thin and even encasement.
• Gently place the pears on a lined baking sheet and bake until golden, about 45 minutes. Use a cake tester to test for doneness, piercing through the very top of the pear at the stem. We like the pears a little al dente - cooked through but with some tooth. We don't want applesauce.
• Pears can be held warm in the oven at the lowest possible setting until ready to serve.
• To serve, crack the salt crust and discard. Take care to brush off any clinging salt with a clean dish towel, and serve the roasted pear with wet black walnuts (see recipe).

SALT AND PEPPER CARAMELS

Steps:

• Line an 8-inch square baking dish with parchment paper, leaving some paper hanging over the edges of the dish. Spray the parchment and the exposed sides of the dish with cooking spray.
• Combine the cream, butter and 1 1/2 teaspoons salt in a small saucepan and cook over medium heat until the butter melts; remove from the heat and set aside.
• Combine the sugar, corn syrup and 1/4 cup water in a large saucepan over medium heat and cook, swirling occasionally, until the syrup is medium-amber colored and registers 310 to 320 degrees F on a candy thermometer.
• Remove from the heat and slowly whisk in the cream mixture. Return to medium heat and cook until the caramel reaches 245 degrees F. Remove from the heat and whisk in the vanilla and 2 teaspoons peppercorns. Pour the caramel into the prepared dish and tap it against the counter a few times to help get rid of air bubbles. Sprinkle the top with the remaining 1/2 teaspoon salt and 2 teaspoons peppercorns. Let cool to room temperature. Cover the baking dish and let set completely, 4 hours or up to overnight.
• Lift the caramel out of the pan using the parchment paper overhang and transfer on the paper to a cutting board. Cut the caramels into candies with a very sharp knife. (If the caramels stick to your knife, spray your knife with nonstick cooking spray.) Cut squares of wax paper a little bigger than your caramels. Wrap each caramel in a piece of wax paper and twist the ends closed. Caramels will keep at room temperature for about 2 weeks.

ROASTED AND CARAMELIZED PEARS

Steps:

• Fill a large bowl with water and squeeze a lemon into it. Peel each pear, leaving a small crown of skin around the stem. Carefully core each, keeping pear intact. As the pears are peeled, place in the water.
• Preheat oven to 450 degrees.
• In large nonreactive ovenproof skillet, combine sugar, vinegar and 1/2 cup of water. Cook, without stirring, over medium heat until mixture is lightly caramelized. Remove from heat.
• While caramel is cooking, remove pears from water, draining them well. When caramel is done, roll pears in caramel, turning them with 2 wooden spoons. Do not touch caramel. Stand pears up in the pan, place pan in oven, and roast pears about 45 minutes, basting them frequently with caramel in the pan, until they are tender and golden brown. Keep the basting spoon in a dish of warm water to prevent it from getting sticky.
• Using wooden spoons, carefully transfer pears to a rack placed over a sheet of foil, and allow them to drain. Return skillet to top of stove, whisk in the cream and bring to a simmer. Set aside until ready to serve.
• Serve pears with warm sauce and vanilla ice cream or frozen yogurt on the side.

ROASTED PEARS WITH CARAMEL SAUCE

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!

SALT ROASTED PEARS WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350°.
• Arrange the pears upright in an 8" 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, brushing down sides of pan with a wet pastry brush a couple of times to prevent crystals from forming. Let boil, swirling the pan occasionally, until medium amber. Remove from heat, and carefully stir in butter and cream (watch out for steaming and splattering!).
• Remove pears from the salt, letting a small amount to cling to each pear. Place each pear on a serving plate. Pour caramel sauce over top, and serve. Enjoy!

SALTED CARAMEL PEAR PIE BARS

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.