Caramel Pears With Rosemary Honey And Walnuts Recipes

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QUICK & EASY CARAMELIZED PEARS

Seasonal fruit is the perfect starting point for a memorable meal-ender.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6



Quick & Easy Caramelized Pears image

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.

Nutrition Facts : Calories 135 g, Fat 6 g, Fiber 3 g, SaturatedFat 4 g

3 tablespoons unsalted butter
3 medium pears, such as Anjou or Bartlett, quartered and cored
1/4 cup packed light-brown sugar
1 teaspoon pure vanilla extract
Salt
Vanilla ice cream, for serving

ROASTED PEARS WITH CARAMEL SAUCE

This golden, glossy delight could not be easier to make. All major varieties of pears - Bartlett, Bosc, red, Anjou - work equally well. However, Bosc roasts up slightly firmer than the others.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Desserts

Yield 4

Number Of Ingredients 5



Roasted Pears with Caramel Sauce image

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.

Nutrition Facts : Calories 512.2 calories, Carbohydrate 82.9 g, Cholesterol 43.2 mg, Fat 21.3 g, Fiber 5.9 g, Protein 3.4 g, SaturatedFat 11.5 g, Sodium 146.8 mg, Sugar 70.3 g

4 tablespoons butter
1 cup packed dark brown sugar
4 pears, halved and cored
½ cup sour cream
¼ cup coarsely chopped toasted pistachios (or your favorite nuts)

CARAMEL PEARS

Try caramel pears instead of caramel apples this Halloween or fall! We used a shortcut to make our caramel sauce - simply microwave soft caramel candies with some half-and-half and get dipping! Pouring your caramel sauce into a wide mug and dipping your pears directly inside it also saves you the hassle of a messy cleanup afterwards.

Provided by Food Network Kitchen

Time 30m

Yield 4 caramel pears

Number Of Ingredients 0



Caramel Pears image

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.

ROSEMARY WALNUTS

My Aunt Mary started making this recipe years ago. Each time we visited, she would have a batch ready for us. The use of cayenne adds an unexpected zing to the savory combo of rosemary and walnuts. When you need a good housewarming or hostess gift, double the batch and save half for yourself. -Renee Ciancio, New Bern, North Carolina

Provided by Taste of Home

Categories     Snacks

Time 20m

Yield 2 cups.

Number Of Ingredients 5



Rosemary Walnuts image

Steps:

  • Place walnuts in a small bowl. Spritz with cooking spray. Add the seasonings; toss to coat. Place in a single layer on a baking sheet., Bake at 350° for 10 minutes. Serve warm, or cool completely and store in an airtight container.

Nutrition Facts : Calories 166 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 118mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

2 cups walnut halves
Cooking spray
2 teaspoons dried rosemary, crushed
1/2 teaspoon kosher salt
1/4 to 1/2 teaspoon cayenne pepper

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