Swiss Caramel Pears With Cheese Covering Recipes

PEARS IN HONEY AND PINE NUT CARAMEL WITH ARTISANAL CHEESE

Steps:

• Cook unsalted butter in large nonstick skillet over mediumhigh heat until beginning to brown. Add pear halves, cut side down, to skillet. Drizzle honey over pears and swirl pan slightly to blend butter and honey. Reduce heat to medium, cover, and cook until pears are tender when pierced with paring knife, swirling skillet occasionally and adding a few tablespoons water to skillet if caramel sauce turns deep amber before pears are tender, about 12 minutes.
• Transfer pears, cut side up, to serving platter. Top pears with cheese. Return skillet with caramel sauce to medium-high heat; add pine nuts to skillet and sprinkle lightly with sea salt. Cook until sauce in skillet is brown and bubbling, about 2 minutes. Spoon sauce over pears and serve.
• WHAT TO DRINK:
• Finish this meal on a sweet note with a late-harvest dessert wine. The honeyed pear and quince flavors of the 2006 "Le Vol des Anges" ($30) from California's Bonny Doon Vineyard are perfect with this dessert. Plus, the Roussanne grapes the wine is made from are produced using biodynamic practices.

QUICK & EASY CARAMELIZED PEARS

Steps:

• In a large skillet, melt butter over medium-high. Add pears, one cut side down, and cook until browned, then reduce heat to medium and cook 3 minutes. Turn pears to other cut side and cook 4 minutes. Add sugar and 1 tablespoon water, swirling pan to combine. Turn pears skin side down and cook until sauce is thickened slightly, 2 minutes. Stir in vanilla and pinch of salt. Serve warm with ice cream.

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.

PEAR-TOPPED CARAMEL CHEESECAKE

Steps:

• In a small bowl, combine cookie crumbs and butter; press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 375° for 8 minutes. Cool on a wire rack. Reduce heat to 325°., In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the sour cream, dulce de leche and cornstarch. Add eggs; beat on low speed just until combined. Pour over crust. Arrange pears over top; sprinkle with ginger., Bake at 325° for 65-75 minutes or until center is just set and top of cheesecake appears dull. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

CARAMELIZED PEARS

Steps:

• In a large skillet, combine brown sugar, butter and cinnamon. Cook over medium heat until sugar is dissolved, stirring occasionally, 4-5 minutes. Add pears; cook and stir until pears are tender, 5-10 minutes longer. Serve over ice cream if desired.

CARAMELIZED PEARS

Steps:

• In a saute pan on medium, melt the butter then stir in the sugar. Simmer, stirring occasionally until it begins to turn golden brown and caramelized. Add brandy and lemon juice to the pan and simmer to incorporate. Add pear slices and cook slowly to tenderize and caramelize.

CARAMELIZED PEARS WITH BLUE CHEESE AND CARAMEL SAUCE

Steps:

• Place the water in a 12-inch nonstick skillet and pour the sugar into the center of the pan, taking care not to let the crystals adhere to the sides of the pan.
• Bring to a boil over high heat, stirring occasionally, until the sugar is fully dissolved and the mixture is bubbling wildly.
• Add the pears to the skillet, cut-side down, cover, reduce the heat to medium-high, and cook until the pears are nearly tender (a paring knife inserted into the center of the pears feels slight resistance), 13 to 15 minutes.
• Uncover, reduce the heat to medium, and cook until the sauce is golden brown and the cut sides of the pears are partly caramelized, 3 to 5 minutes.
• Pour the salt and heavy cream around the pears and cook, shaking the pan back and forth, until the sauce is a smooth, deep caramel color and the cut sides of the pears are beautifully golden, 3 to 5 minutes.
• Remove the pan from the heat and using tongs, carefully remove the pears from the pan and place cut-side up on a wire rack set over a rimmed baking sheet.
• Cool slightly.
• Pour the sauce remaining in the pan into a liquid measuring cup.
• Carefully (the pears will still be hot) stand each pear half upright on an individual plate and arrange a wedge of the blue cheese beside it.
• Drizzle the plate and some of the pear with the caramel sauce.
• Serve immediately.

CARAMEL PEAR

Steps:

• In a martini shaker filled with ice, combine the vodka, juice and simple syrup. Shake well and strain into a martini glass. Garnish with a slice of pear.
• In a pot combine the sugar, water, and spices. Bring up to a simmer, stirring occasionally until all the sugar has dissolved. Pour the mixture thorough a strainer and discard the whole spices.

CREPES WITH ROSEMARY SEARED PEARS AND SPREADABLE SWISS CHEESE

Steps:

• Crepes: In a blender, add all of the ingredients and blend for 20 seconds. Refrigerate the crepe mixture for about 1 hour, but you can store the batter, refrigerated, for about 2 days.
• Coat a small nonstick pan with butter. Pour a small amount (but enough to thinly cover pan) of batter into the center of the pan and swirl to spread it evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Repeat with remaining batter.
• Filling: Put a medium pan on the stove over medium-high heat. Melt butter with the sprig of rosemary. Allow the butter to infuse with the rosemary by letting it cook for about 2 minutes, removing from heat periodically to prevent browning. After the rosemary is fragrant, remove the sprig form the pan, and set aside. Put the pear, chopped rosemary, and brown sugar in the pan and saute for about 3 minutes. Remove the pan from the heat and set aside.
• Spread the Swiss cheese generously on half of a crepe. Then pour some of the pear filling over the cheese. Fold the crepe in half, like a sandwich. Then fold again in quarters, to make a triangular shape. Repeat with remaining crepes and filling. Arrange the crepes on a platter, and garnish with the whole rosemary sprig. Serve hot.

GRILLED PEAR AND SWISS CHEESE

Steps:

• Brush one side of each bead slice with butter.
• Place on a work surface, buttered side down.
• Spread 4 bread slices equally with honey mustard.
• Top 4 slices equally with pears, arugula and cheese.
• Cover with remaining bread slices, buttered side up, and press together gently.
• Place sandwiches on preheated panini grill or in a large skillet over medium heat and cook, turning once if using a skillet, for 3-4 minutes or until golden brown and cheese is melted.
• Serve immediately.

BAKED CARAMEL PEARS

Steps:

• Preheat oven to 375 degrees.
• Peel, halve and core the pears. Place them, cut side up, in a flameproof baking dish large enough to hold them in a single layer.
• Dot the pears with the butter, sprinkle with sugar, and place in the oven. Bake for 20 to 30 minutes, basting occasionally with the juices, until the pears are tender when pierced in the thickest part with a sharp knife.
• Remove the pears from the baking dish, and transfer them to a plate. Pour any juice back into the baking dish, and add any undissolved sugar from the pear cavities.
• Set the baking dish over high heat on top of the stove, and cook, stirring constantly, until the juices become thick, bubbly and turn a light caramel color. Pour in the cream, and bring to a boil. Cook until the sauce is smooth and a rich brown.
• Transfer the pears to 6 shallow bowls; spoon caramel over each. Sprinkle with the nuts, and serve.

SWISS PEAR SANDWICHES

Steps:

• Spread two slices of bread with mustard. Layer each with the cheese, pear and onion slices and pecans; top with remaining cheese and bread. , Place the sandwiches on a microwave-safe plate. Cover and microwave on high for 20-30 seconds or until cheese is melted.

CARAMEL PEARS

Steps:

• Preheat oven to 275°. Peel and core pears and fill the cavities with raisins. Mix honey with water and pour into a baking dish just large enough to accomodate the pears in a single layer. Pour in half the sugar in an even layer, arrange pears on the sugar and cover with remaining sugar. Bake for 3 hours, turning the fruit occasionally, until the pears and syrup are caramel colored. Ladle into hot, sterilized preserving jars, cover and seal.

CARAMEL GLAZED PEARS

Steps:

• Combine the wine, vanilla bean and lemon rind in a large saucepan. Peel the pears carefully with a vegetable peeler and pull out the blossom end with the tip of the peeler so the pears will be able to stand up. Leave the stem attached. As you peel the pears, drop them in the wine.
• Bring the wine to simmer and cook the pears until they are tender but not mushy, about 30 to 40 minutes. Remove the pears from the syrup and set them aside. Boil poaching liquid to a fourth of a cup.
• Stand the pears up on a baking sheet. Fill a shallow pan with cold water for cooling the caramel and set aside.
• Heat the sugar and one cup of water in a small saucepan without stirring until it turns a deep honey color. Remove the saucepan from the heat and dip the bottom in the pan of cold water to stop the caramel from coloring any further. Pour the hot caramel over each pear, covering it completely. If the caramel hardens while you are working, reheat it.
• Place a spoonful of poaching liquid on each of four plates. Top with a pear and garnish with a dollop of creme fraiche.