Caramel And Pear Pudding Food

CARAMEL PEAR PUDDING

Steps:

• Preheat oven to at 375°. In a large bowl, combine the first six ingredients; beat in milk until smooth. Stir in pears and pecans. Spoon into an ungreased 2-qt. baking dish. , In another bowl, combine the brown sugar, butter and water; pour over batter. Bake, uncovered, for 45-50 minutes. Serve warm, with ice cream or whipped cream if desired.

CARAMEL AND PEAR PUDDING

Steps:

• In a large bowl, combine flour, sugar, baking powder, cinnamon, salt and cloves. Stir in milk until smooth. Add pears and pecans. Spread evenly into a 3-qt. slow cooker coated with cooking spray. , In a small bowl, combine brown sugar and butter; stir in boiling water. Pour over batter (do not stir). Cover and cook on low for 3-4 hours or until pears are tender. Serve warm, with ice cream if desired.

CARAMEL PEAR PUDDING

Steps:

• In a mixing bowl, combine the first six ingredients; beat in milk until smooth. Stir in pears and pecans. Spoon into an ungreased 2 quart baking dish.
• In another bowl, combine brown sugar, butter and water; pour over batter.
• Bake, uncovered, at 375 for 45-50 minutes.
• Serve warm with ice cream.

CARAMEL PEARS

Steps:

• Microwave 10 ounces unwrapped soft caramels with 1 tablespoon half-and-half, stirring every 20 seconds, until smooth. Pour into a wide mug, then quickly dip 4 pears in the caramel, sprinkle with chopped pistachios and let set on a parchment-lined baking sheet.

SPICED PEAR BREAD PUDDING WITH CARAMEL SAUCE FOR TWO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine water and 1/4 cup sugar in a saucepan over medium heat. Cook, stirring constantly, until dissolved and light brown in color, about 6 minutes. Pour into the bottoms of 2 custard cups; rotate cups to spread caramel across the bottoms.
• Arrange pear pieces over the caramel; top with walnuts. Sprinkle ginger, 1 pinch nutmeg, black pepper, cinnamon, and 1 pinch lemon peel on top.
• Heat milk and butter in a small saucepan over medium heat until butter is melted, about 1 minute. Remove from heat.
• Whisk egg, 2 tablespoons sugar, rum, 1/2 teaspoon lemon peel, and 1/8 teaspoon nutmeg in a bowl until well beaten. Stir in the milk mixture slowly; mix well. Stir in bread cubes; let soak for 5 minutes. Divide mixture between the prepared cups. Place cups in a baking pan; add hot tap water to come halfway up the sides of the cups.
• Bake in the preheated oven until set, 35 to 45 minutes. Let cool until safe to handle, about 20 minutes.
• Run a sharp knife around the inside edge of the cooled puddings and invert onto small dessert plates.

SALTED CARAMEL PEAR PUFFS

Steps:

• Put 300g of the sugar and the vanilla pod in a narrow, deep saucepan with 1 litre of water. Use a vegetable peeler to pare the zest from the lemon, then drop that in the pan too. Heat gently until the sugar has melted, then bring to a simmer. Meanwhile, juice the lemon and peel the skin from the pears, rubbing with lemon juice as you go, to stop the flesh browning. Carry on peeling until the pears are reduced to a size that only takes up about half of one of the holes of a muffin tin. Put the pears in the pan with the poaching liquid, cover and turn down the heat. Gently poach for about 30 mins until they are really soft - test with a skewer at the widest part. Keep the fruit submerged in the poaching liquid in the fridge until ready to finish the pudding.
• Meanwhile, make a salted caramel sauce by melting the remaining 200g sugar and the butter together in a saucepan. Once the sugar has dissolved, add the cream, bring to the boil and bubble for 2 mins while stirring. Remove from the heat and stir in the salt. Make the batter by whizzing the milk, egg and flour in a food processor or blender until smooth (or whisk by hand). Transfer the batter to a jug. Both can be made up to 24 hrs ahead, just chill until you're ready.
• To finish, heat oven to 200C/180C fan/gas 6. Divide about ½ tsp sunflower oil between 6 holes of a deep, metal muffin tin. Put in the oven to heat for 10 mins. Trim the base of each pear so they'll sit flat, then dip in some of the caramel sauce and transfer to a plate for a minute for the excess to run off (you can tip this back in with the rest of the sauce).
• Working quickly, sit a pear in each hole of the tin, and pour the batter in and around. Put back in the oven and bake for 16-20 mins until the puffs are risen and golden. Warm the caramel sauce while the puffs are baking, then serve together immediately, with extra cream or crème fraîche.

CARAMEL PEAR PUDDING CAKE

Steps:

• Set oven to 375 degrees.
• Lightly spray a 2-quart casserole dish with cooking spray.
• In a large mixing bowl, mix together flour, white sugar, baking powder, cinnamon and salt.
• Add in the milk; beat until smooth (add a little more milk or cream if the mixture is too thick).
• Stir in the chopped pears and pecans.
• Transfer to the prepared casserole dish.
• In a bowl, combine the brown sugar, butter and boiling water; (this mixture will be thin, but will incorporate into the cake while baking) mix well, pour evenly over the batter.
• Bake for 35-40 minutes.
• Serve hot with ice cream or Cool Whip topping (I prefer it with vanilla 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.