Salt Roasted Pears With Caramel Sauce Food

SALT-ROASTED PEARS WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350 degrees. Arrange the pears upright in an 8-inch ceramic dish that is 4 inches deep. Cover pears with salt, allowing stems to stick out. Bake until pears are tender when pricked with a fork, 60 to 75 minutes.
• Meanwhile, heat sugar and 2 tablespoons water in a small saucepan over medium heat until sugar has dissolved. Cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush several times to prevent crystals from forming. Let boil, swirling pan occasionally, until medium amber. Remove from heat, and carefully stir in butter and cream (the caramel will steam and spatter).
• Remove pears from the salt, allowing a small amount to cling to each pear. Place each pear on a serving plate. Pour caramel sauce over top, and serve.

ROASTED PEARS WITH SALT AND PEPPER CARAMEL SAUCE

Steps:

• For the pears: Peel the pears if desired. Cut the pears in half and scoop out the cores. Cut each half in half again.
• Arrange the pear pieces cut-side down in a large saute pan. Dot the butter all around the pears and place the pan over medium heat. Cook, occasionally swirling the pan but not stirring, until the pears are lightly browned and the butter begins to sizzle, 3 to 5 minutes.
• Sprinkle the cinnamon and fennel seeds over the pears, then gently stir and baste the pears with the butter and spices. Continue to cook just until the pears are tender, then add the vanilla and gently stir to incorporate. Keep the pears warm until ready to serve.
• For the caramel sauce: Stir together the granulated sugar, lemon juice and 2 tablespoons water in a heavy-bottomed saucepan. Place the pan over medium heat, swirling the mixture occasionally (do not stir). If you notice crystals forming around the edge of the pan, wipe the inside of the pot with a pastry brush moistened with water.
• Cook the sugar mixture at a simmer until it has turned deep brown and registers between 330 and 350 degrees F on a candy thermometer, about 10 minutes. Remove the pot from the heat and stir in the butter, salt and pepper until completely incorporated. Carefully add the heavy cream. Reserve warm, or refrigerate until ready to serve. (Keeps up to 4 weeks, refrigerated in an airtight container.)
• For the whipped creme fraiche: In a clean bowl, beat together the heavy cream, creme fraiche, confectioners' sugar and vanilla extract with an electric mixer or by hand until stiff peaks form. Reserve chilled until ready to serve.
• Arrange the pears on a platter. Drizzle with 1/2 cup of the caramel sauce, then top with a couple dollops of the whipped creme fraiche. Serve with additional caramel sauce and whipped creme fraiche on the side.

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.

ROASTED PEARS WITH CARAMEL SAUCE

Steps:

• Heat oven to 400 degrees.
• Place butter in a baking pan large enough to hold the pears in a single layer.
• Set baking pan with butter in the heating oven until the butter melts.
• Sprinkle sugar over melted butter.
• Place pears, cut side down, on top.
• Bake until tender, about 30 minutes.
• Remove from oven.
• Turn over pears and baste with pan sauce.
• Return to oven.
• Bake until golden and glossy, about 10 minutes.
• Let cool slightly.
• Transfer pears to dessert plates or bowls.
• Top each with a dollop of sour cream, drizzle with caramel pan sauce, sprinkle with nuts.
• Serve and enjoy!

SPICED PEAR BUNDT CAKE WITH SALTED CARAMEL SAUCE

Steps:

• For the Crispy Pear Chips: Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper. Place the sugar in a shallow plate. Using a paper towel, pat the pear slices dry, then carefully dip both sides of each pear slice into the sugar to coat. Transfer the pear slices to the prepared baking sheet. Bake for 50 minutes. Carefully turn, then bake for an additional 60 to 90 minutes, or until the pear chips are light golden. (The chips will finish crisping up as they cool.) Transfer to a wire rack to cool completely. Store in an open container, with parchment paper sheets in between layers to avoid the pear chips from sticking to one another, until ready to use.
• For the Spiced Pear Bundt Cake: Preheat the oven to 350°F (175°C). If you're using a dark Bundt pan, preheat the oven to 325°F (160°C). Generously butter and flour the interior of the Bundt pan, shaking out any excess flour.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl if using a hand mixer, beat the sugars and butter on medium speed until light and fluffy, about 2 minutes. Add the vanilla and eggs one at a time, beating on medium speed after each addition until smooth.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
• With the mixer on low speed, add one-third of the flour mixture to the butter-and-sugar mixture, followed by half of the milk. Continue alternating flour and milk until all have been added. Scrape down the sides and bottom of the bowl with a spatula, then beat the batter on high speed for 20 to 30 seconds. Using a spatula, fold the pears into the batter.
• Pour the batter into the prepared pan. Bake the cake for about 65 minutes, or until the cake begins to pull away from the edges of pan, and a bamboo skewer inserted in the center of the cake comes out clean.
• Allow the spiced pear bundt cake to cool in the pan for 10 minutes, then gently invert it onto a cooling rack to cool completely.
• For the Salted Caramel Sauce: In a small aluminum saucepan with tall sides set over medium heat, cook the sugar and water until the sugar dissolves, about 3 minutes. Increase the heat to high and cook, without stirring, until the mixture caramelizes and turns amber-colored, 7 to 8 minutes.
• Immediately remove the caramel from the heat and whisk in the cream. The mixture will sputter and splash, so wearing an oven mitt and/or long sleeves is a great idea. If the mixture sieves up, whisk it over medium heat just until it becomes smooth again.
• Add the butter, vanilla, and salt, whisk until smooth, and allow it to cool to room temperature. If you're making the sauce in advance, transfer it to a jar and refrigerate until ready to use.
• SERVING: Serve the Spiced Pear Bundt Cake at room temperature. Gently reheat the salted caramel sauce if it was refrigerated. Drizzle the sauce over the cake, then stand some apple chips on top of the cake, gently pressing them down to slightly insert them into the caramel and the cake. Sprinkle with chopped pecans, if using. Present the cake to your guests, bask into their compliments, then slice into portions and drizzle each with more caramel.

SALT ROASTED PEARS WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350°.
• Arrange the pears upright in an 8" ceramic dish that is 4 inches deep. Cover pears with salt, allowing stems to stick out. Bake until pears are tender when pricked with a fork, 60 to 75 minutes.
• Meanwhile, heat sugar and 2 tablespoons water in a small saucepan over medium heat until sugar has dissolved. Cook, without stirring, until syrup comes to a boil, brushing down sides of pan with a wet pastry brush a couple of times to prevent crystals from forming. Let boil, swirling the pan occasionally, until medium amber. Remove from heat, and carefully stir in butter and cream (watch out for steaming and splattering!).
• Remove pears from the salt, letting a small amount to cling to each pear. Place each pear on a serving plate. Pour caramel sauce over top, and serve. Enjoy!