Spiced Pears With Oranges And Caramel Sauce Recipes

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SPICED PEARS WITH ORANGES AND CARAMEL SAUCE



Spiced Pears with Oranges and Caramel Sauce image

Provided by Bahija

Categories     Dessert     High Fiber     Pear     Spice     Fall     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

4 7-to 8-ounce Anjou pears, peeled
3/4 cup sugar
1/4 cup plus 2 tablespoons water
1/4 cup (1/2 stick) unsalted butter
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ras-el-hanout*
4 1/4- to 1/2-inch-thick orange slices
1/4 cup sliced almonds, toasted

Steps:

  • Using melon baller and starting from bottom, core each pear. Cut thin slice off bottom of each pear to make level.
  • Stir sugar and 1/4 cup water in heavy large saucepan over medium heat until sugar dissolves. Increase heat and boil until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 5 minutes. Remove pan from heat; whisk in butter, then 2 tablespoons water.
  • Stand pears in caramel sauce in saucepan. Sprinkle cinnamon over. Cover and cook over low heat 10 minutes. Uncover; sprinkle with ras-el-hanout. Cover and continue to cook until pears are tender, occasionally spooning caramel sauce over pears and shaking pan so pears don't stick, about 15 minutes. Arrange orange slices around pears; spoon caramel sauce over. Cover and simmer until orange slices soften, about 5 minutes.
  • Place orange slices on plates. Stand pears atop orange slices. Spoon caramel sauce over and sprinkle with almonds. Serve warm or at room temperature.
  • *A Moroccan spice blend available at some specialty foods stores and Middle Eastern markets, and by mail from The Spice House (312-274-0378; thespicehouse.com).

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

POACHED PEARS WITH SPICED CARAMEL SAUCE



Poached Pears with Spiced Caramel Sauce image

Categories     Dairy     Nut     Dessert     Poach     Orange     Pear     Winter     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 16

For poached pears
4 juice oranges
1 lemon, halved
8 cups water
2 cups granulated sugar
6 firm-ripe Anjou pears
For caramel
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 1/2 cups heavy cream
1 whole clove
5 cardamom pods
1/4 teaspoon fennel seeds
1/4 teaspoon black peppercorns
2 (3-inch) cinnamon sticks
3 tablespoons chopped toasted almonds or hazelnuts

Steps:

  • Poach pears:
  • Remove zest of oranges in strips with a vegetable peeler and cut away any white pith from strips. Squeeze juice from oranges and lemon into a 6-quart pot and add lemon halves, water, granulated sugar, and zest. Peel pears, leaving stems attached, and add to pot.
  • Simmer pears 15 to 25 minutes, or until just tender, and cool in liquid. (Poached pears will continue to cook a bit as they cool.)
  • Make caramel:
  • Put granulated sugar in a 2-quart heavy saucepan and crumble brown sugar over. Melt sugars, undisturbed, over moderate heat until granulated sugar is mostly melted. Continue to cook, stirring occasionally with a fork, until a deep golden caramel. Carefully pour in cream (mixture will bubble up and caramel will harden slightly) and stir in clove, cardamom pods, fennel, peppercorns, and cinnamon sticks. Simmer, stirring, until caramel is dissolved and sauce is reduced to about 1‚ cups, about 10 minutes. Pour sauce through a sieve into a 2-cup measure and cool to just warm.
  • Assemble dessert:
  • Drain pears and pat dry, then transfer to plates. Serve drizzled with sauce and sprinkled with chopped nuts.

FOIL-WRAPPED PEARS WITH CARAMEL SAUCE



Foil-wrapped Pears with Caramel Sauce image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 2 servings

Number Of Ingredients 5

2 tablespoons butter, at room temperature
2 tablespoons packed brown sugar
Generous pinch ground cinnamon
1 comice or anjou pear
1 navel orange, halved

Steps:

  • Blend together butter, brown sugar, and cinnamon in a small bowl. Cut pear in half and remove core with a melon baller; cut off stem and blossom end. Do not peel pear.
  • Place each half pear, cored side up, on a large square of doubled heavy-duty foil. Scoop up half the butter-sugar mixture and form into a ball with your hands; press into cored pear cavity. Gather foil up around pear half and squeeze juice from 1 orange half over pear. Close foil around pear. Repeat with other pear half.
  • Place foil-wrapped pears in a preheated 350 degree oven and bake until very soft, about 1 hour. Or place on a grate over a burned-down campfire and cook until soft, moving packet often with tongs so fruit doesn't scorch, 45 minutes to 1 hour.

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.

SPICED ORANGES WITH CARAMEL SAUCE



Spiced Oranges with Caramel Sauce image

Provided by Food Network

Categories     dessert

Time 35m

Yield 4 servings

Number Of Ingredients 7

1/2 cup, packed dark brown sugar
1/3 cup heavy cream
2 tablespoons light corn syrup
1 tablespoon butter
8 Navel oranges, cut into supremes
Pinch cardamom
1/2 cup finely chopped salted pistachios

Steps:

  • In a 4 cup glass measuring cup combine the brown sugar, heavy cream and light corn syrup. Set aside in microwave until later.
  • To cut oranges into supremes: remove rind and pith. Over a bowl to catch the juices, cut in between skins to release supremes. Squeeze juice from skins over supremes and toss with a bit of cardamom to taste. Set supremes in 4 dessert bowls.
  • When ready to eat microwave brown sugar mixture, uncovered at full power for 2 minutes. Whisk to blend, and cook 1 minute more until a bit thickened. Remove from heat and stir in butter. Immediately pour over oranges and garnish with pistachios. Sauce will thicken as it cools. Leftovers can be kept in the fridge for a week. To soften, microwave 30 seconds to a minute, uncovered.

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 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!

BAKED PEARS WITH ORANGE CINNAMON SAUCE



Baked Pears with Orange Cinnamon Sauce image

The flavours in this dish remind me of Christmas, and for that reason it would be a nice desert around the holidays, but we like it any time of year. It's easily doubled to serve more people.

Provided by Sackville

Categories     Dessert

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

3 pears, peeled
1/2 cup freshly squeezed orange juice
1 teaspoon cornstarch
1/2 teaspoon cinnamon
1/2 teaspoon clove
1 teaspoon sugar
2 tablespoons water
1/4 cup raisins
1 tablespoon brown sugar

Steps:

  • Core and halve the pears.
  • Place them face down in a greased baking dish.
  • Whisk together the orange juice, cornstarch, cinnamon, cloves, sugar and water.
  • Pour over the pears.
  • Sprinkle over the raisins.
  • Cover the baking dish with aluminium foil and bake in a 425 F or 220 C oven for 25 minutes.
  • This is the time needed to bake fairly hard pears, so if yours are soft you may be able to take them out after 10-15 minutes.
  • Take the dish out of the oven.
  • Using a spoon, scoop up any juice on the bottom of the pan and drizzle it over the pears.
  • Sprinkle over the brown sugar.
  • Turn on the top element of the oven and put the pears back in the oven for a couple minutes until they start to brown on top.
  • Remove from the oven.
  • Divide between two bowls and serve topped with a scoop of vanilla ice cream.

Nutrition Facts : Calories 325, Fat 0.7, SaturatedFat 0.1, Sodium 10, Carbohydrate 85.1, Fiber 12, Sugar 58.6, Protein 2.4

CHAI-POACHED PEARS WITH SPICY ORANGE SAUCE AND HOMEMADE GRANOLA



Chai-Poached Pears with Spicy Orange Sauce and Homemade Granola image

This spicy fall recipe is perfect for the changing weather. It is easily dressed up or dressed down depending on the occasion. It makes for an amazing dinner party dessert but it is also great the next day for a breakfast parfait or just as a snack as a if you pull back on the spicy honey toping and alternate the poached pears, granola, and coconut yogurt.

Provided by Happy as a Yam

Categories     Pear Desserts

Time 1h25m

Yield 16

Number Of Ingredients 23

½ cup brown sugar
3 tablespoons honey
1 orange, zested and juiced
3 whole cloves
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 pinch chili flakes
1 pinch salt
1 cup walnuts, divided
¾ cup pecans, divided
½ cup brown sugar
1 ½ teaspoons ground cinnamon
1 pinch salt
2 tablespoons coconut oil
2 cups rolled oats
½ cup honey
2 teaspoons vanilla extract
8 cups water
8 chai tea bags
¼ cup brown sugar
8 large Bosc pears - peeled, halved and cored
8 cups coconut yogurt
1 tablespoon orange zest, or to taste

Steps:

  • Mix together 1/2 cup brown sugar, honey, juice and zest of 1 orange, cloves, cinnamon, nutmeg, chili flakes, and salt in a small saucepan over medium heat for the sauce. Bring to a boil, reduce heat, and bring sauce to a very low simmer. Simmer for about 5 minutes, then remove from heat and allow to cool for about 10 minutes.
  • Meanwhile, combine 3/4 cup walnuts, 3/4 cup pecans, 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon, and a pinch of salt in a food processor. Pulse until finely ground, 15 to 20 seconds.
  • Heat a skillet over to medium-high heat and melt coconut oil. Chop remaining 1/4 cup walnuts and pecans. Add chopped nuts and oats to the hot oil. Toast, stirring frequently, for 1 minute. Add ground nut mixture and mix until combined. Allow to toast until sugar begins to melt, 2 to 3 minutes. Stir in honey and vanilla extract. Remove from heat and allow to cool in the skillet, mixing a couple times as it cools.
  • Bring water to a boil in a large pot, add tea bags, remove from heat, cover, and brew tea for 8 minutes. Remove tea bags and discard. Stir 1/4 cup brown sugar into chai.
  • Bring tea/water to a boil again over high heat, add pears, reduce heat, and simmer over low heat for 15 minutes. Gently rotate pears with a spoon (pears will be soft - you don't want to puncture the skin) and continue to simmer another 15 minutes. For a stronger spice flavor, leave pears soaking in the chai for an additional 10 to 15 minutes with the heat off.
  • To serve, place a heaping spoonful of coconut yogurt into the hole of the pear. Top with granola and drizzle with orange sauce. Garnish with orange zest.

Nutrition Facts : Calories 395 calories, Carbohydrate 66.6 g, Fat 15.8 g, Fiber 8.6 g, Protein 3.5 g, SaturatedFat 6.4 g, Sodium 36.4 mg, Sugar 39.5 g

ORANGES WITH CARAMEL SAUCE



Oranges with Caramel Sauce image

Fans of caramel apples might want to try this orange dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

1 cup sugar
1/2 cup heavy cream
1 teaspoon freshly squeezed lemon juice
1 tablespoon unsalted butter
4 navel oranges

Steps:

  • Combine the sugar and 1/4 cup water in a small high-sided saucepan. Using your finger, stir to create a sandy mixture, being careful not to get sugar on the side of the pan. Set pan over medium heat. Without stirring, cook mixture until dark amber in color, swirling pan carefully while cooking to keep the color uniform, about 10 minutes.
  • Reduce heat to low. Slowly add the cream, and stir with a wooden spoon to combine. Remove pan from heat, add the lemon juice and butter, and stir until well blended, about 2 minutes. Set aside.
  • Using a very sharp knife, cut top and bottom from oranges. Carefully slice away peel and white pith. Place oranges in serving bowls, and pour at least 3 tablespoons reserved caramel sauce over each. The unused caramel can be stored in an airtight container and refrigerated for up to 1 week.

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.

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2020-12-16 Add the butter and vanilla to a microwaveable bowl. Heat in the microwave for 30 seconds or until the butter is melted. Whisk in the cinnamon, brown sugar, and salt until combined and the brown sugar is dissolved. Generously brush the sauce over the pears, then place the baking sheet in the oven and bake for 15 minutes.
From semirefinedpalate.com


ROASTED PEARS WITH CARAMEL SAUCE - RECIPE - FINECOOKING
Peel and halve the pears lengthwise. Using a melon baller or a paring knife, cut out the stems and seeds. Set the pears in a 10-inch ovenproof skillet. Sprinkle with the sugar and dot with the butter. Roast the pears, turning them every 10 minutes, until they’re soft and the sugar and fruit juices have caramelized in the pan, 35 to 55 minutes.
From finecooking.com


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