Caramel Pear Terrine Food

CARAMEL PEAR TERRINE

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.

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.

CHOCOLATE CARAMEL TERRINE

Steps:

• Oil a 900g loaf tin and line with a double layer of baking parchment. Put the cream, cocoa, 200g caramel and a pinch of salt in a pan set over a medium heat and bring to the boil, whisking occasionally to combine. Tip the chocolate into a medium heatproof bowl and pour over the hot cream mixture. Leave to sit for 1 min, then stir everything together until the chocolate is melted and smooth. Leave to cool slightly for 5-10 mins.
• Beat the mascarpone into the cooled chocolate mixture using an electric whisk for 3-4 mins until smooth, glossy and the whisk leaves a trail behind in the mixture.
• To assemble the terrine, press the top halves of the caramel wafers into the bottom of the tin, cut-side up, trimming to fit if needed.
• Beat the remaining caramel with a whisk to loosen it, then spread half over the wafers in the tin. Spoon half the chocolate mixture over the top, then arrange the remaining wafer halves over the chocolate layer. Cover with the remaining caramel, ensuring everything is evenly covered, then top with the rest of the chocolate mixture. Cover the terrine with a strip of baking parchment, then freeze for at least 6 hrs, or overnight.
• Remove the terrine from the freezer 10 mins before serving, then turn out onto a chilled dish or serving plate. Dust generously with cocoa powder before cutting into slices.

CARAMEL PEAR TERRINE

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.

CARAMEL PEAR COOKIES RECIPE

Steps:

• Preheat the oven to 325 degrees. Line two large baking sheets with parchment paper.
• Whisk the flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
• Use an electric mixer to cream together butter and sugars until well blended. Beat in the egg, yolk, and vanilla until combined.
• Add in the dry ingredient mixture and beat on low speed until just combined. Carefully stir in the caramel bits and diced pears until combined.
• Use a small cookie scoop or a spoon to form the dough into tablespoon-fulls. Place on a cookie sheet at least 2½ inches apart, and then dot on top with a few additional caramel bits.
• Bake cookies for about 15 minutesuntil the outer edges are golden and begin to slightly harden. Remove and let the cookies cool on the baking sheets.

CARAMEL PEAR PIE

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.

CARAMEL PEAR PIE

Steps:

• Add together in a large bowl, the pears and lemon juice; toss.
• In a different bowl, mix together 1/2 cup sugar, tapioca, cinnamon, salt, and nutmeg.
• Add to pears; stir gently to mix well.
• Let stand for 15 minutes.
• Pour mixture into the pastry shell.
• In a bowl, mix the oats, flour, and remaining sugar.
• Cut in butter with a pastry blender until mixture is crumbly.
• Sprinkle over pears.
• Bake at 400 degrees for 45 minutes.
• In a saucepan, melt caramels with milk, over low heat.
• Stir until smooth.
• Add pecans.
• Drizzle over pie.
• Bake for 8-10 minutes or until crust is golden brown and filling is bubbly.
• Cool pie on a wire rack.

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.

CARAMEL PEAR DESSERT

Steps:

• Combine first 4 ingredients well and stir in melted butter. It will be crumbly. Reserve one cup and press the rest into the bottom of a buttered pie pan or square baking dish.
• Arrange pears over crust and drizzle with caramel sauce. Sprinkle the reserved crust mix over top.
• Bake at 350 for 30-35 minutes or until the top is golden brown and pears are tender.
• Garnish with whipped cream, freshly ground cinnamon and/or additional caramel sauce.

CARAMEL PEAR TERRINE

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 6.5 inch wide x 3.5 inch deep charlotte mold. Swirl the mold to coat bottom and sides. Place star anise in a small bowl. combine salt and remaining 1/4 cup sugar in another bowl. Place lemon juice in a third bowl. Peel 3 pears. Using a mandoline, 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 new 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 and alternate lemon juice and star anise. Leave 1/2 inch space at 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. Place a pie dish 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. Grate star anise using a microplane zester. Don't buy preground spice. Replace charlotte mold with 3 inch deep cake pan. Cooking time remains the same.