CARAMEL PEAR SLICES
Use this recipe to make our Golden Pear Cream Puffs.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 1/2 cups
Number Of Ingredients 4
Steps:
- Melt butter in a large skillet over medium heat. Add pears, and toss to coat with butter. Sprinkle sugar over pears. Cook, stirring pears occasionally, until deep golden, about 30 minutes.
- Add lemon juice and 1/4 cup water. Cook, stirring occasionally, until liquid is syrupy, about 3 minutes. Serve warm.
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 APPLE PEAR PIE
Steps:
- Preheat the oven to 350 degrees F.
- Combine the sugar, 2 tablespoons of the cornstarch and the salt in a large bowl. In a medium bowl, whisk together the buttermilk, dulce de leche and eggs until well combined. Add the egg mixture to the cornstarch mixture and whisk to combine.
- Halve and core the pear. Cut lengthwise into 1/4-inch slices. Add the slices to a bowl with the remaining 2 tablespoons cornstarch and toss to completely coat the fruit.
- To assemble the pie and bake, place the baked deep-dish pie crust on a baking sheet. Lay the dried apple slices in a single layer on the bottom of the crust. Fan the pear slices out in a circle over the apple slices. Stir any excess cornstarch from the pears into the custard filling and pour the filling over the top of the pears.
- Bake the pie until the center is set and the pears are slightly golden brown, about 1 hour. Let cool to room temperature.
- Before serving, dust the top of the pie with ground cinnamon. Heat some dulce de leche in a microwave for 30 seconds and stir to loosen. Drizzle over the top of the pie and serve.
- In the bowl of a food processor, combine the flour, sugar and salt and pulse to mix. Add the butter and pulse to a coarse meal (the butter should be in pea-size pieces). With the motor running, stream in the water until the dough starts to come together. Dump out the mixture, gather into a ball, press to a disk and wrap well in plastic wrap. Refrigerate for at least 1 hour, and up to overnight.
- Spray a 9-inch deep-dish glass pie plate with nonstick cooking spray. Remove the dough from the fridge, unwrap and transfer to a floured surface. Roll out the dough into a 12-inch circle. Transfer the dough to the prepared pie plate. Dock with a fork and crimp the edges between your fingers to make a decorative border, removing any excess dough. Freeze the crust for 20 minutes.
- Preheat the oven to 425 degrees F.
- Line the crust with a sheet of parchment paper and fill with pie weights or uncooked beans. Bake for 15 minutes. Remove the foil and weights, brush with the beaten egg and continue to bake until the crust is golden brown, about 10 minutes. Let cool completely.
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.
CARAMEL PEAR TART
A delicious way to use fresh ripe pears in a creamy caramel pie.. A very impressive tart to serve to your guests.
Provided by Elly in Canada
Categories Dessert
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Crust:
- In food processor, combine flour and sugar; sprinkle with butter cubes.
- Pulse until fine crumbs. Drizzle in cream and process until dough clumps together.
- Press into a 10-inch (25 cm) tart pan with removable bottom. Refrigerate for 30 minutes or until chilled.
- Meanwhile, prepare filling and topping:.
- In a saucepan over medium heat, heat sugar and 1/3 cup (75 mL) water, stirring until dissolved.
- Bring to boil; boil gently until syrup is a deep caramel colour. Carefully add 3/4 cup (175 mL) cream; stir until smooth.
- Remove from heat and let cool.
- Preheat oven to 375°F (190°C).
- Peel pears; cut in half lengthwise and remove stems and cores.
- Cut each half crosswise into thin slices, keeping shape intact.
- Place flat side down in tart shell, fanning slices out slightly.
- Set 1/4 cup (50 mL) caramel aside for topping.
- In a bowl, whisk egg with flour until smooth; whisk in remaining caramel until blended. Pour evenly over pears.
- Bake in bottom of oven for about 45 minutes until crust is golden and custard is set.
- Let cool until slightly warm.
- In a bowl, whip remaining cream; fold in reserved caramel.
- Serve slices of tart with a dollop of caramel cream.
- Rich and delicious!
5-MINUTE CARAMEL PEAR CRUMBLE
Need a dessert that's ready in, say, five minutes? Then this delish treat, made with canned pears, caramel sauce and fig cookies, is your new best friend.
Provided by My Food and Family
Categories Recipes
Time 5m
Yield 4 servings, about 3/4 cup each
Number Of Ingredients 4
Steps:
- Spoon pears evenly into four dessert bowls.
- Drizzle with caramel topping.
- Top with cookies and whipped topping.
Nutrition Facts : Calories 170, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 33 g, Fiber 3 g, Sugar 21 g, Protein 2 g
SPICED PEARS WITH ORANGES AND CARAMEL SAUCE
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
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).
SPICED OATMEAL FRITTERS WITH COCONUT CARAMEL PEARS
These dense, nutty-tasting griddle cakes are dairy free, with almond milk, nutmeg and cinnamon - perfect for a lazy weekend brunch or treat
Provided by Marcus Wareing
Categories Breakfast, Brunch, Treat
Time 40m
Yield Serves 4 (makes 8 fritters)
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the almond milk, cloves, nutmeg and 3 tsp of the cinnamon. Bring to a simmer. Tip in the oats and cook for 6 mins over a low heat, stirring constantly, until thick and creamy, like porridge. Scrape into a mixing bowl, cover, and cool for 20 mins.
- While you wait, make the caramel pears. Sprinkle the sugar evenly over a frying pan set on a low heat. Don't stir it, but wait until it starts to melt, turning dark golden here and there. When most of the sugar is melted, gently swirl to incorporate any dry patches. Stir in 25g of the coconut butter. Toss the pear slices in the remaining cinnamon, then add to the caramel and cook for 5 mins until softened. Set aside.
- Return to the oats now, beating in the eggs and ½ tsp salt to make a loose pancake-like batter. Heat oven to 140C/120C fan/gas 1 and put plates in to warm.
- Melt a little of the remaining coconut butter in a frying pan. When hot, add half-ladlefuls of the batter spaced apart and cook for 4 mins each side, or until golden brown. Remove to a plate and keep warm in the oven. Continue frying the fritters, adding more coconut butter as needed. Serve the fritters topped with a spoonful of coconut yogurt followed by the warm pears.
Nutrition Facts : Calories 509 calories, Fat 34 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 19 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 0.9 milligram of sodium
CARAMEL PEAR CHARLOTTES WITH CARAMEL SAUCE
Categories Milk/Cream Dairy Fruit Dessert Bake Pear Eau de Vie Fall Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- Make charlottes:
- Peel and core pears and cut into 1/4-inch dice. With a knife halve vanilla bean lengthwise and scrape seeds into a small bowl. In a dry 5-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling kettle, until deep golden. Remove kettle from heat and carefully add pears and vanilla bean pod and seeds (mixture will vigorously steam and caramel will harden). Cook mixture over moderate heat, stirring occasionally, until caramel is dissolved and pears are tender but still hold their shape, about 15 minutes. Drain pear mixture in a sieve set over a bowl and reserve any pear juices for sauce. Discard vanilla bean pod.
- Preheat oven to 375°F.
- Butter bread slices on 1 side. Using 12 slices of bread, cut 6 bread rounds to fit in bottoms of six 2/3-cup charlotte molds or ramekins and cut 6 rounds the same size as tops of molds or ramekins. Discard crusts from remaining 8 bread slices and cut slices into 1 1/4-inch-wide strips. Put bottom rounds, buttered sides down, in molds or ramekins and arrange strips vertically, buttered sides against insides of molds or ramekins, slightly overlapping and pressing them gently to adhere. Trim any overhang flush with rims. Divide pear mixture among molds or ramekins and top with remaining rounds, buttered sides up, pressing gently. Charlottes may be made up to this point 3 hours ahead and chilled, covered.
- Bake charlottes on a baking sheet in middle of oven until bread is golden, about 25 minutes.
- Make sauce:
- In a dry 5-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling kettle, until deep golden. Remove kettle from heat and carefully add cream, butter, and any reserved pear juices (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved and stir in poire William. Invert charlottes onto 6 plates and spoon sauce over them.
PEAR LAYER CAKE WITH CARAMEL
Be the life of the party! Bring a pear layer cake. This pear layer cake takes on a whole new level of pizazz when paired with caramel.
Provided by My Food and Family
Categories Home
Time 1h50m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Peel, core and chop 2 pears. Prepare cake batter and bake as directed on package for 2 (8-inch) round layers, adding 1 pkg. dry pudding mix to the cake mix before mixing with liquid ingredients. Stir chopped pears into batter before spooning into pans for baking. Cool cakes in pans 10 min.; invert onto wire racks. Remove pans. Cool cakes completely.
- Meanwhile, microwave caramels and milk in microwaveable bowl on HIGH 2 min.; stir. Microwave 2 min. or until caramels are completely melted, stirring after each minute. Add remaining pkg. dry pudding mix; whisk 2 min. Cool 15 min. Gently stir in COOL WHIP. Refrigerate 20 min. or until chilled.
- Fill and frost cake layers with caramel mixture. Just before serving, peel, core and slice remaining pear. Arrange pear slices on top of cake with nuts.
Nutrition Facts : Calories 290, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 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 TERRINE
Sugar and spice mingle in this stunning terrine constructed of layers of paper-thin pear slices that are baked until meltingly tender. A dusting of star anise imparts a subtle but memorable zing.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 250 degrees. Bring water and 3/4 cup sugar to a simmer in a small saucepan over medium-high heat, stirring until sugar dissolves. Cook, swirling pan occasionally if sugar darkens unevenly, until mixture turns dark amber. Pour caramel into a 6 1/2-inch charlotte mold that's 3 1/2 inches deep, swirling mold to coat bottom and sides. (Caramel may crack as it cools.)
- Place star anise in a small bowl. Combine salt and remaining 1/4 cup sugar in another small bowl. Place lemon juice in a third small bowl.
- Peel 3 pears. Using a mandoline or a handheld slicer, slice each pear lengthwise 1/8 inch thick, stopping at the core and turning over to slice the opposite half.
- Arrange 1 layer of pear slices in a tight, overlapping circle in mold, working counterclockwise to cover the bottom. Brush lightly with lemon juice, and sprinkle with 1 teaspoon sugar mixture. Arrange next layer of pear slices in a tight, overlapping circle, working clockwise to cover previous layer. Sprinkle with 1 teaspoon sugar mixture and a pinch of star anise. Repeat slicing and layering with remaining pears. Continue to switch directions, and alternate lemon juice and star anise. Leave 1/2 inch of space at the top of mold.
- Cover mold with foil. Place in a large roasting pan, and transfer to oven. Carefully pour boiling water into pan to come halfway up sides of mold. Bake until a tester inserted into center meets no resistance, 1 1/4 to 1 1/2 hours. Transfer to a wire rack, uncover, and let cool for 10 minutes.
- Place a pie dish or a rimmed plate over mold, and quickly invert. Remove mold. Using a spatula, transfer terrine to a platter, reserving sauce in dish.
- Pour sauce into a small saucepan, and boil until slightly thickened, about 5 minutes. Let cool. Slice terrine, and serve warm with sauce and, if desired, blue cheese and walnuts.
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