Salt Roasted Pears With Caramel Sauce Recipes

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SALT-ROASTED PEARS WITH CARAMEL SAUCE



Salt-Roasted Pears with Caramel Sauce image

Baking a Bosc in salt intensifies its flavor; the pear arrives at the table with just a dusting of the crystals and a topping of caramel sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

6 Bosc pears, (about 6 ounces each)
1 1/2 pounds coarse salt
1 cup sugar
2 tablespoons unsalted butter, cut into small pieces
1/3 cup heavy cream

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.

ROASTED PEARS WITH SALT AND PEPPER CARAMEL SAUCE



Roasted Pears with Salt and Pepper Caramel Sauce image

Provided by James Briscione

Categories     dessert

Time 45m

Yield 6 servings

Number Of Ingredients 15

3 ripe pears, such as Anjou
3 tablespoons unsalted butter
1 teaspoon ground cinnamon
1 teaspoon fennel seeds
1 teaspoon vanilla extract
1 cup granulated sugar
1/2 teaspoon lemon juice
4 tablespoons unsalted butter
1 teaspoon sea salt, plus more as needed
1/2 teaspoon freshly ground black pepper
1/4 cup heavy cream
1 cup heavy cream
1/4 cup creme fraiche
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • For the pears: Peel the pears if desired. Cut the pears in half and scoop out the cores. Cut each half in half again.
  • Arrange the pear pieces cut-side down in a large saute pan. Dot the butter all around the pears and place the pan over medium heat. Cook, occasionally swirling the pan but not stirring, until the pears are lightly browned and the butter begins to sizzle, 3 to 5 minutes.
  • Sprinkle the cinnamon and fennel seeds over the pears, then gently stir and baste the pears with the butter and spices. Continue to cook just until the pears are tender, then add the vanilla and gently stir to incorporate. Keep the pears warm until ready to serve.
  • For the caramel sauce: Stir together the granulated sugar, lemon juice and 2 tablespoons water in a heavy-bottomed saucepan. Place the pan over medium heat, swirling the mixture occasionally (do not stir). If you notice crystals forming around the edge of the pan, wipe the inside of the pot with a pastry brush moistened with water.
  • Cook the sugar mixture at a simmer until it has turned deep brown and registers between 330 and 350 degrees F on a candy thermometer, about 10 minutes. Remove the pot from the heat and stir in the butter, salt and pepper until completely incorporated. Carefully add the heavy cream. Reserve warm, or refrigerate until ready to serve. (Keeps up to 4 weeks, refrigerated in an airtight container.)
  • For the whipped creme fraiche: In a clean bowl, beat together the heavy cream, creme fraiche, confectioners' sugar and vanilla extract with an electric mixer or by hand until stiff peaks form. Reserve chilled until ready to serve.
  • Arrange the pears on a platter. Drizzle with 1/2 cup of the caramel sauce, then top with a couple dollops of the whipped creme fraiche. Serve with additional caramel sauce and whipped creme fraiche on the side.

ROASTED PEARS WITH CARAMEL SAUCE



Roasted Pears with Caramel Sauce image

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

4 tablespoons butter
1 cup packed dark brown sugar
4 pears, halved and cored
½ cup sour cream
¼ cup coarsely chopped toasted pistachios (or your favorite nuts)

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

SALT-BAKED PEARS



Salt-Baked Pears image

The salt crust encasing these pears - a method most often used with whole fish and some poultry - does what salt always does: It amplifies. In this instance, the sweet, juicy peary-ness of the pear. Ideally, these should be slipped into the oven after pulling out another dish in order to minimize time in the kitchen. As a dinner party dessert, it's a perfect punctuation mark.

Provided by Gabrielle Hamilton

Categories     dessert

Time 1h30m

Yield Serves 8

Number Of Ingredients 3

12 egg whites
1 box Diamond Crystal kosher salt
8 Bosc pears, ripe but still firm, with stems intact

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).

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 0 grams, Carbohydrate 31 grams, Fat 0 grams, Fiber 6 grams, Protein 5 grams, Sodium 531 milligrams, Sugar 20 grams

SALT ROASTED PEARS WITH CARAMEL SAUCE



Salt Roasted Pears With Caramel Sauce image

Pears roasted in salt, drizzled with caramel sauce. Sounds lovely, doesn't it? Adapted from Martha Stewart magazine.

Provided by Sharon123

Categories     Dessert

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 5

6 bosc pears (around 6 ounces each)
1 1/2 lbs coarse salt
1 cup white sugar
2 tablespoons unsalted butter, cut into little pieces
1/3 cup heavy cream

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!

Nutrition Facts : Calories 311.8, Fat 8.9, SaturatedFat 5.5, Cholesterol 28.3, Sodium 44098.8, Carbohydrate 61.2, Fiber 5.5, Sugar 50.7, Protein 1

ROASTED AND CARAMELIZED PEARS



Roasted and Caramelized Pears image

Provided by Florence Fabricant

Categories     dessert, side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 7

1 lemon
6 Bosc pears
1 1/2 cups sugar
1 tablespoon cider vinegar
1/2 cup water
1/4 cup heavy cream
Vanilla ice cream or frozen yogurt

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



Roasted Pears With Caramel Sauce image

From USA Weekly. This is elegant enough to serve for company, but also perfect for an end to a comfortable family meal. Instead of the sour cream, you could use Cool Whip or vanilla ice cream to serve.

Provided by hannahactually

Categories     Dessert

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

4 tablespoons butter
1 cup packed dark brown sugar
4 pears, halved and cored
1/2 cup sour cream (optional)
1/4 cup coarsely chopped roasted pistachios (or any other nut) (optional)

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!

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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Top Asked Questions

How to bake pears in a pan with sauce?
Directions. 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.
What to serve with caramel pears?
The caramel was still a bit "crystally" so you might want to start it first if you are decreasing teh cooking time for the pears. I served it w/ a scoop of sweetened whipped cream (that I added a tsp of almond extract too) instead of sour cream & garnished w/ chopped toasted almonds.
How do you boil pears so they don't fall off?
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.
How to cook pears in a slow cooker?
Place chopped pears, apple cider and lemon juice in a 4-6 qt slow cooker. Set the heat on high and simmer, covered, until pears have softened, about 40 minutes. Turn heat off. Process pear mixture using an immersion blender, or in batches in the bowl of a food processor, until puree is smooth.

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