Pear Crisp With Spiced Tequila Caramel Food

DIVINE CARAMEL PEAR CRISP

Steps:

• For the caramel sauce, in a medium heavy-bottomed saucepan, combine the butter, sugar, salt and cream. Melt over low heat. Once all ingredients are melted and combined, increase the heat to medium and bring the mixture to a boil. Boil for 10 minutes. There's no need to stir but watch the heat - if it seems as though the mixture might be burning on the bottom (which can often happen if you are using a pan that isn't heavy-bottomed), reduce the heat. Remove from the heat and stir in the vanilla. Set aside to cool slightly (the caramel sauce can be made up to a week in advance - if using it in the recipe, warm slightly before adding to the pears).
• Preheat the oven to 350 degrees F. Lightly grease a 8 1/2-inch by 12-inch pan with cooking spray (I know that's a random size that I happen to have - if you don't have that size, use something close like a 9X13-inch pan).
• Toss the pears in a large bowl with the lemon juice, flour and cinnamon. Pour 1 cup of the caramel sauce over the pears and stir to combine well. Pour the mixture into the prepared pan.
• For the topping, in a medium bowl, whisk together the brown sugar, flour, oats, cinnamon, and salt. Toss the pieces of butter in with the ingredients and use a pastry blender, two knives, your fingers, or anything else to cut the butter in until the mixture is crumbly. Spread the topping evenly over the pears.
• Bake the crisp until the edges are bubbling and the top has deepened in color, 45-50 minutes. Remove from the oven and let cool for about 30 minutes. The crisp can be served warm or at room temperature.
• Serve with vanilla ice cream and remaining caramel sauce.

CARAMEL APPLE-PEAR CRISP

Steps:

• Preheat oven to 375°. Mix sugar and allspice; toss with fruit. Place in an 8-in. square baking pan coated with cooking spray. Drizzle with caramel topping., Mix oats, brown sugar and flour. Cut in butter until crumbly; stir in walnuts. Sprinkle over filling., Bake until top is golden brown and fruit is tender, 40-45 minutes. Serve warm. If desired, top with ice cream.

BOSC PEARS POACHED IN RED WINE CARAMEL

Steps:

• Peel pears, leaving stems intact, and cut a thin slice from bottom of each if necessary to enable pears to stand upright when served. Set aside.
• Put sugar in a 3-quart heavy saucepan and melt over moderate heat until it begins to caramelize. Continue to cook, keeping a close eye and the sugar constantly circulating. Cook until the sugar is a deep golden caramel. Stir in the butter carefully, as the mixture may bubble up. Simmer and stir until caramel sauce has developed, about 5 minutes. Pour in wine and scrape in the seeds from the vanilla bean.
• Carefully arrange pears in the poaching liquid. They should be completely covered by the liquid, add water if they are not. Simmer pears, turning them occasionally, until tender, about 20 minutes.
• Test by inserting a knife into the fattest part of the pear, it should come out with no resistance. Finish off with lemon juice to wake up the flavor. Gently remove the pears to a serving dish, cut side down. Pour the wine syrup over the pears. Serve with gorgonzola and candied walnuts.

CLASSIC PEAR CRISP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish or 9 inch square baking dish.
• In a medium bowl, stir together the oats, brown sugar, 1/2 cup flour, 1 teaspoon crystallized ginger, and cinnamon. Stir in the butter until the mixture is crumbly with pea sized lumps. Set aside.
• In a separate bowl, stir together the white sugar, 2 tablespoons flour and 2 teaspoons of crystallized ginger. Add the sliced pears, and toss to blend. Transfer to the prepared baking dish. Spread with the oat topping.
• Bake for 30 to 35 minutes in the preheated oven, until pears are soft and topping is golden brown. Cool slightly before serving with vanilla ice cream.

PEAR CRISP

Steps:

• Preheat oven to 350°. Toss pears with orange juice; place in a greased 13-in. x 9-in. baking dish. Combine the sugar, cinnamon, allspice and ginger; sprinkle over pears., For topping, in a small bowl, combine the flour, oats, brown sugar and baking powder; cut in butter until crumbly. Sprinkle over pears., Bake until topping is golden brown and fruit is tender, 35-40 minutes. Serve warm. If desired, garnish with mint.

CARAMEL-PEAR CRISP

Steps:

• Heat oven to 375ºF.
• Combine oats and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in wafer crumbs.
• Place pears in 1-1/2-qt. casserole sprayed with cooking spray; top with crumb mixture.
• Bake 35 to 40 min. or until pears are tender and topping is golden brown. Cool 15 min.
• Meanwhile, microwave caramels and milk in small microwaveable bowl on HIGH 1 to 1-1/2 min. or until caramels are completely melted, stirring after 1 min.
• Drizzle caramel sauce over dessert just before serving; top with COOL WHIP.