CARAMEL PEAR BUTTER
Make this and your taste buds will thank you!
Provided by Kimberly Killebrew
Time 16h15m
Number Of Ingredients 5
Steps:
- Place all the ingredients in a slow cooker and cook on LOW for 8-10 hours or on HIGH for 5-6 hours. Use an immersion blender (or transfer to a countertop blender) and puree until smooth.
- Leave the lid of the slow cooker open and continue to simmer on LOW for 6+ hour, or on HIGH for 4+ hours, or until the pear butter has thickened to the desired consistency.
- Taste the pear butter and if you prefer it sweeter add some more brown sugar and let it simmer for another 30 minutes or so.
- Optional: Pears tend to be a little gritty. For a smoother taste, process the pear butter in a food mill.
- If you're not canning the pear butter, it will store in the fridge for about 2 weeks.
- To can for long-term storage: Ladle the hot pear butter into sterilized jars and screw on the washed lids and rims. Process in a boiling water bath for 10 minutes. Remove and let sit undisturbed for 24 hours before moving the jars. Store in a dark, cool place for up to a year. For best flavor consume within 4-6 months.
Nutrition Facts : ServingSize 1 tablespoon, Calories 25 kcal, Carbohydrate 6 g, Sugar 5 g
CARAMEL PEAR DESSERT
"I created this dessert when my sister and a friend came to lunch. It was so good, they threatened to lick their plates! Enjoy this little bit of heaven." Shirley Stubblefield - Chino, California
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a small skillet, saute pecans in butter until toasted; set aside. In a small saucepan, combine brown sugar and cream. Bring to a boil; cook and stir for 3 minutes. , Place cake slices on individual dessert plates. Top with ice cream and pears. Drizzle with cream mixture; sprinkle with reserved pecans.
Nutrition Facts : Fat 19 g fat (10 g saturated fat), Cholesterol 57 mg cholesterol, Sodium 359 mg sodium, Carbohydrate 77 g carbohydrate, Fiber 3 g fiber, Protein 6 g protein.
QUICK & EASY CARAMELIZED PEARS
Seasonal fruit is the perfect starting point for a memorable meal-ender.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
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.
Nutrition Facts : Calories 135 g, Fat 6 g, Fiber 3 g, SaturatedFat 4 g
CARAMEL PEARS WITH ROSEMARY, HONEY AND WALNUTS
This beautiful, aromatic autumn dessert can be prepared several hours in advance, then re-warmed to serve. Feel free to use any variety of pear, and serve with vanilla ice cream, if desired.
Provided by David Tanis
Categories easy, dessert
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees. Choose a baking dish or roasting pan large enough to hold pears in one layer, or use 2 pans. Scatter star anise, cinnamon stick, fennel seeds and cloves on bottom of dish.
- Put pears in a large mixing bowl. Add brown sugar, raisins, rum and lemon juice. Coat pears evenly with mixture. Transfer to baking dish, cut-side down, in one layer. Dot with butter.
- Bake, uncovered, until pears are soft and well caramelized, about 45 minutes. Remove pears from oven, and let them sit at room temperature. Shortly before serving, drizzle the pears with honey, and sprinkle them with rosemary leaves and chopped walnuts. Bake for 10 minutes. Serve warm with plenty of sauce from the baking pan.
CARAMELIZED PEARS
After picking an abundant crop of pears, I was looking for new ways to enjoy them. A friend suggested warming them with butter and brown sugar. This tasty recipe was the result! We like them with vanilla bean ice cream, but plain vanilla or cinnamon are also quite delicious! -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 cups.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 96 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 33mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 1g fiber), Protein 0 protein.
CARAMEL PEAR PUDDING
Don't expect this old-fashioned dessert to last long. The delicate pears and irresistible caramel topping make it a winner whenever I serve it. It's nice to have a tempting fall cake that puts the season's best pears to excellent use. -Sharon Mensing, Greenfield, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 359 calories, Fat 12g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 223mg sodium, Carbohydrate 63g carbohydrate (46g sugars, Fiber 3g fiber), Protein 3g protein.
PEAR BUTTER
Pear butter is lightly scented with orange and nutmeg. This is an old recipe from a dear friend. Its taste is so good in toast or even on top of steak or chicken.
Provided by SUNFLOWER71
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 31m
Yield 32
Number Of Ingredients 5
Steps:
- Place pears into a large pot over medium heat, and add just enough water to cover the bottom of the pot and keep them from sticking, about 1/2 cup. Cook until the pears are soft, about 30 minutes. Press pears through a sieve or food mill, and measure out 2 quarts of the pulp.
- Pour the pear pulp and sugar into a large saucepan and stir to dissolve sugar. Stir in the orange zest, nutmeg and orange juice. Cook over medium heat until the mixture is thick enough to mound in a spoon. When the mixture begins to thicken, stir frequently to prevent scorching on the bottom. This will take about 1 hour.
- Ladle the pear butter into hot sterile jars, leaving 1/4 inch of headspace. Remove air bubbles by sliding a metal spatula around where the pear butter touches the glass. Wipe jar rims clean, and seal with lids and rings. Process for 10 minutes in a boiling water bath. The water should cover the jars by 1 inch. Check with your local extension for exact processing times for your area.
Nutrition Facts : Calories 82.3 calories, Carbohydrate 21.5 g, Fat 0.1 g, Fiber 1.8 g, Protein 0.2 g, Sodium 0.6 mg, Sugar 18.2 g
CARAMEL SPICE PEAR BUTTER
If you like making home-made preserves, then this easy to prepare Pear Butter is just for you. I found this recipe in an old Home Canning book many years ago and have been making batches every year. There's extra flavor richness in this pear butter that is contributed by the spices and some caramelized sugar. Enjoy!
Provided by CarolAT
Categories Low Protein
Time 1h50m
Yield 9 half pints
Number Of Ingredients 7
Steps:
- Wash the pears but do not peel or core them; slice pears into a heavy saucepan (at least 5-quart size).
- Add water, cover, and cook until tender (about 30 minutes).
- Remove from heat and press the pears through a colander or a food mill.
- Measure the pear pulp (you should have about 8 cups) and return to the pan.
- Using a frying pan, heat 1 1/2 cups of the sugar, stirring until it melts and caramelizes to a medium brown color.
- Pour immediately into the pear pulp (the syrup will sizzle and harden, but dissolve again as the preserves cook).
- Add the remaining sugar, cloves, cinnamon, and ginger.
- Cook uncovered, until thick (about 45 minutes).
- Stir frequently as it begins to thicken to prevent it from sticking.
- Stir in lemon juice just before removing it from heat.
- Pour hot mixture into steralized 1/2 pint jars, put on lid, and crew band tightly.
- Process in boiling water bath for 15 minutes.
Nutrition Facts : Calories 691, Fat 0.4, Sodium 6.6, Carbohydrate 180, Fiber 9.5, Sugar 162.2, Protein 1.2
CARAMEL PEAR BUTTER
Make and share this Caramel Pear Butter recipe from Food.com.
Provided by Mom2Rose
Categories Pears
Time 2h30m
Yield 8 1/2 pint jars, 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine apple juice and 4 tablespoons lemon juice in heavy large deep pot.
- Peel, core, and cut pears, 1 at a time, into 1/2- to 3/4-inch pieces; mix pears into juice mixture in pot as soon as pears are cut, to prevent browning.
- Cook over medium heat until pears release enough juice for mixture to boil, stirring frequently, about 16 minutes.
- Reduce heat to medium-low; cover and simmer until pears are very tender, stirring frequently, about 20 minutes (mixture will splatter).
- Remove pot from heat.
- Press pear mixture through fine plate of food mill into large bowl.
- Return pear puree to same pot.
- Add 2 tablespoons lemon juice, brown sugar, nutmeg, and 3/4 teaspoon coarse salt.
- Bring to boil over medium heat, stirring until sugar dissolves.
- Reduce heat to medium-low and simmer uncovered until pear butter thickens and is reduced to 8 cups, stirring every 5 minutes to prevent scorching, about 1 hour.
- Ladle pear butter into 8 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars.
- Remove air bubbles.
- Wipe jar threads and rims with clean damp cloth.
- Cover with hot lids; apply screw bands.
- Process jars in pot of boiling water 10 minutes.
- Cool completely.
- Store in cool dark place up to 1 year.
CARAMEL PEAR BUTTER
from louis lozowick's "feasting on art" - http://www.feastingonart.com/2009/08/lozowicks-caramel-pear-butter.html
Provided by ellie3763
Categories Pears
Time 1h15m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 6
Steps:
- Add the apple juice and 1/2 TB of lemon juice in a large pot. Prepare pears by peeling, coring, and chopping into 1/2 inch pieces. To prevent the pears from browning, add to the juice mixture as soon as you mix pears into juice mixture in pot as soon as pears are cut, to prevent browning.
- Over high heat cook the fruit until the juices begin to boil. Stir continuously for about 15 minutes. Reduce the heat and simmer until the pears are tender. Continue to stir frequently for an additional 20 minutes.
- Remove from heat and pass the pear through a sieve or food mill back into the pot. Add the remaining lemon juice, brown sugar, nutmeg, and salt. Over medium heat bring back to a boil and stir until the sugar is dissolved.
- Reduce heat and continue to simmer until thickened and reduced to 2 cups. Be sure to stir ever couple of minutes to prevent the bottom from burning.
- Pour the hot mixture into sterilized canning jars. Leave 1/4 of an inch of space from the top. Wipe the rim clean with a damp cloth and screw on the lids. Process in a hot water bath for about 10 minutes. Will keep in a dark cool place for 1 year.
Nutrition Facts : Calories 79, Fat 0.1, Sodium 18.4, Carbohydrate 20.7, Fiber 2, Sugar 16.8, Protein 0.3
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.
CARAMEL-PEAR BUTTER
Provided by Jill Silverman Hough
Categories Condiment/Spread Breakfast Brunch Stew Low Fat Vegetarian Kid-Friendly Low Cal Lemon Apple Pear Spice Low Cholesterol Bon Appétit Small Plates
Yield Makes about eight 1/2 -pint jars
Number Of Ingredients 6
Steps:
- Combine apple juice and 4 tablespoons lemon juice in heavy large deep pot. Peel, core, and cut pears, 1 at a time, into 1/2- to 3/4-inch pieces; mix pears into juice mixture in pot as soon as pears are cut, to prevent browning. Cook over medium heat until pears release enough juice for mixture to boil, stirring frequently, about 16 minutes. Reduce heat to medium-low; cover and simmer until pears are very tender, stirring frequently, about 20 minutes (mixture will splatter). Remove pot from heat. Press pear mixture through fine plate of food mill into large bowl. Return pear puree to same pot. Add 2 tablespoons lemon juice, brown sugar, nutmeg, and 3/4 teaspoon coarse salt. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer uncovered until pear butter thickens and is reduced to 8 cups, stirring every 5 minutes to prevent scorching, about 1 hour.
- Ladle pear butter into 8 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars. Remove air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 10 minutes. Cool completely. Store in cool dark place up to 1 year.
CARAMEL PEARS
Try caramel pears instead of caramel apples this Halloween or fall! We used a shortcut to make our caramel sauce - simply microwave soft caramel candies with some half-and-half and get dipping! Pouring your caramel sauce into a wide mug and dipping your pears directly inside it also saves you the hassle of a messy cleanup afterwards.
Provided by Food Network Kitchen
Time 30m
Yield 4 caramel pears
Number Of Ingredients 0
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.
CARAMEL PEAR BUNDT CAKE
Moist caramel cake, loaded with pears, is doused in caramel and butter sauce for ultimate sweet pleasure!
Provided by Laka
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and baking soda.
- With a hand mixer cream butter and sugar on medium speed until fluffy, about 3 minutes.
- Add eggs and vanilla and mix until fully combined.
- In alternate batches, add dry ingredients and buttermilk, mixing until just combined.
- Fold in pears with a rubber spatula, scraping sides and bottom of mixing bowl. Transfer batter into the greased and floured 25 cm Bundt cake pan (or a silicone one).
- Bake in the oven for 50-55 minutes at 160C, or until a skewer inserted into center of cake comes out clean. Remove from oven and place pan on cooling rack.
- Using a wooden skewer, poke holes in the cake while it's still warm. Carefully pour the brown butter glaze over cake, making sure it gets in all of the holes. Let cake cool completely before removing from pan.
- When cake is inverted and placed on its serving plate, drizzle as much or as little caramel sauce as you'd like.
- Butter glaze:.
- In a small saucepan over medium-low heat, combine the butter, sugars, and vanilla. Cook until fully melted and allow to brown, being careful not to let the mixture boil.
- Caramel sauce:.
- In a medium saucepan over medium heat, combine sugar and water. Stirring constantly with a rubber spatula, heat until clumps form and then melt into thick, amber-colored liquid, being careful not to burn it.
- Carefully stir in the butter until it's melted, 2-3 minutes. Then very slowly drizzle in the heavy cream while stirring. The mixture will bubble and possibly splatter, so be careful. Allow it to boil for 1 minute, then remove from the heat and stir in the vanilla extract. Allow to cool, and reheat as necessary.
Nutrition Facts : Calories 550.5, Fat 28.7, SaturatedFat 17.5, Cholesterol 122.1, Sodium 507.7, Carbohydrate 69.3, Fiber 3.1, Sugar 43.2, Protein 6.3
CARAMEL PEAR CAKE
I love making this upside-down cake when fresh pears are in season.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-16 servings.
Number Of Ingredients 8
Steps:
- Arrange pear slices in rows in a greased 13x9-in. baking dish; set aside. In a large saucepan, melt the caramels with a 1/2 cup water; stir in butter until smooth. Pour over pears. , In a large bowl, combine the cake mix, eggs, oil and remaining water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour over the caramel layer., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center of cake comes out clean. Cool for 5 minutes before inverting onto a serving platter. Serve with whipped cream.
Nutrition Facts : Calories 288 calories, Fat 11g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 273mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.
ROASTED PEARS WITH CARAMEL SAUCE
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
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
SALTED CARAMEL PEAR PIE BARS
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
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
CHAMPAGNE PEAR BUTTER
Very sweet pear butter with champagne and spices. Cooked all day in a slow cooker for a really smooth fruit butter. I love pears and champagne as a combination, so brought them together in this recipe.
Provided by cddbt
Categories Jellies
Time 6h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place diced pears into slow cooker. In mixing bowl, combine sugar, cornstarch, spices, vanilla, and champagne, stirring to dissolve slightly. Pour mixture over pears, cover, and cook on high 2 hours, stirring occasionally until syrup starts to form. Turn to low setting and cook approximately 6-8 hours.
- Ladle into blender in small batches, blending until smooth and pouring out into bowl, repeating until all the pears have been processed and you have bowl full of fruit butter. I then ladle mine into jelly jars and can them using the water bath canning method.
Nutrition Facts : Calories 882.8, Fat 0.8, SaturatedFat 0.1, Sodium 7.9, Carbohydrate 221.8, Fiber 17.4, Sugar 188.2, Protein 2.2
CARAMEL PEAR PIE
A dear friend shared the recipe for this attractive pie. The caramel drizzle and streusel topping make it almost too pretty to eat. Knowing this dessert is waiting is great motivation for our children to eat all their vegetables. -Mary Kaehler, Lodi, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine pears and lemon juice. In another bowl, combine 1/2 cup sugar, tapioca, cinnamon, salt and nutmeg. Add to pears; stir gently. Let stand for 15 minutes. , Pour into pastry shell. In a small bowl, combine the oats, flour and remaining sugar. Cut in butter until crumbly. Sprinkle over pears. Bake at 400° for 45 minutes., Meanwhile, in a saucepan over low heat, melt caramels with milk. Stir until smooth; add pecans. Drizzle over pie. Bake 8-10 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 471 calories, Fat 19g fat (9g saturated fat), Cholesterol 23mg cholesterol, Sodium 292mg sodium, Carbohydrate 76g carbohydrate (46g sugars, Fiber 4g fiber), Protein 5g protein.
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