Caramelized Cardamom Pears With Ice Cream Food

SUGARED CARDAMOM PEARS

Steps:

• In a skillet over medium-high heat, add the butter. As the butter melts and begins to foam, add the Bosc pears. Cook for 2 to 3 minutes until they begin to soften. Add the brown sugar and stir to incorporate the sugar mixture, evenly coating the pears. Stir in the salt, cardamom, and vanilla extract, and continue to stir until the liquid becomes syrupy. Transfer to a serving bowl and serve over vanilla ice cream garnished with crystallized ginger.

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.

CARDAMOM PEARS OVER SPICED YOGURT

Steps:

• Heat a grill pan over medium-high heat. Halve and core the pears and place them cut-side down on paper towels until ready to use.
• Mix the brown sugar, ginger, cardamom, cloves and salt in a small bowl. Turn the pears cut-side up and sprinkle them each with a teaspoon of the mixture.
• Brush the grill pan with the coconut oil and place the pears cut-side down on the grates. Cook until grill marks appear, 3 to 4 minutes. Remove the pears to a plate. Mix the remaining spice mix into the yogurt. To serve, add about 1/2 cup yogurt to a bowl or plate, then add 2 pears halves and sprinkle with a couple small mint leaves. Serve immediately.

CARAMELIZED CARDAMOM PEARS WITH ICE CREAM

Steps:

• Preheat oven to 450°F.
• In a small saucepan melt butter over moderate heat and stir in brown sugar, water, and cardamom until sugar is dissolved. Quarter pear lengthwise and core. Cut each pear quarter in half lengthwise and in an 8-inch square baking pan toss with syrup. Roast pears in middle of oven, turning once, until tender and syrup is caramelized, about 15 minutes.
• Transfer pears with a slotted spoon to 2 plates and stir rum into syrup until combined well. Scoop ice cream onto plates and spoon syrup over it.

CARAMELIZED PEARS WITH DULCE DE LECHE ICE CREAM

Steps:

• Preheat oven to 400. Place pears in large bowl; toss with lemon juice and vanilla. Melt butter in large ovenproof skillet over med-high heat. Add sugar; shake skillet to spread sugar evenly.
• Place pears, cut side down in skillet; drizzle with any remaining lemon juice mixture from bowl. Cook until sugar begins to dissolve and mixture bubbles all over, shaking pan often, about 5 minute.
• Transfer skillet to oven. Bake until pears are soft and juices are golden, about 15 minute Serve pears with juices from skillet and 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.

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.

ROASTED AND CARAMELIZED PEARS

Steps:

• Fill a large bowl with water and squeeze a lemon into it. Peel each pear, leaving a small crown of skin around the stem. Carefully core each, keeping pear intact. As the pears are peeled, place in the water.
• Preheat oven to 450 degrees.
• In large nonreactive ovenproof skillet, combine sugar, vinegar and 1/2 cup of water. Cook, without stirring, over medium heat until mixture is lightly caramelized. Remove from heat.
• While caramel is cooking, remove pears from water, draining them well. When caramel is done, roll pears in caramel, turning them with 2 wooden spoons. Do not touch caramel. Stand pears up in the pan, place pan in oven, and roast pears about 45 minutes, basting them frequently with caramel in the pan, until they are tender and golden brown. Keep the basting spoon in a dish of warm water to prevent it from getting sticky.
• Using wooden spoons, carefully transfer pears to a rack placed over a sheet of foil, and allow them to drain. Return skillet to top of stove, whisk in the cream and bring to a simmer. Set aside until ready to serve.
• Serve pears with warm sauce and vanilla ice cream or frozen yogurt on the side.

CREAMY CARAMEL-PEAR ICE CREAM

Steps:

• Cook pears, 2 tablespoons white sugar, lemon juice, 1/4 teaspoon coarse salt, and vanilla extract in a saucepan over medium heat until pears are soft, 6 to 7 minutes. Remove from heat; cool pear mixture for 5 minutes. Transfer to a blender. Puree pear mixture and strain through a fine mesh strainer into a bowl.
• Whisk egg yolks and 1 cup white sugar in a bowl. Heat 2 1/2 cups cream and milk in a large saucepan over medium-low heat just until bubbles appear at the edge; do not boil. Remove cream and milk from heat and whisk egg yolk mixture into cream and milk by small amounts until all egg yolk mixture is incorporated. Return to medium heat, whisking constantly, until custard is thickened, about 8 minutes. Remove from heat and chill in refrigerator for 10 minutes. Stir strained pear mixture into custard. Transfer to a bowl, cover, and chill in refrigerator overnight.
• Combine corn syrup, brown sugar, unsalted butter, and 1/8 teaspoon sea salt in a heavy saucepan. Place over medium-low heat and stir until smooth; bring to a low boil. Stirring constantly, cook caramel until thickened and light golden brown, about 3 minutes; remove from heat, and let caramel cool for 5 minutes. Whisk 1/2 cup plus 2 tablespoons cream into caramel. Transfer caramel to a bowl, cover, and chill overnight.
• Pour custard into an ice cream maker and freeze according to manufacturer's instructions. When ice cream is softly frozen, lightly mix about 1 cup caramel into ice cream to make caramel swirls. Transfer ice cream to a bowl, cover, and freeze overnight.

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.