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
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
CARAMEL SPICE PEAR BUTTER
If you like making home-made preserves, then this easy to prepare Pear Butter is just for you. I found this recipe in an old Home Canning book many years ago and have been making batches every year. There's extra flavor richness in this pear butter that is contributed by the spices and some caramelized sugar. Enjoy!
Provided by CarolAT
Categories Low Protein
Time 1h50m
Yield 9 half pints
Number Of Ingredients 7
Steps:
- Wash the pears but do not peel or core them; slice pears into a heavy saucepan (at least 5-quart size).
- Add water, cover, and cook until tender (about 30 minutes).
- Remove from heat and press the pears through a colander or a food mill.
- Measure the pear pulp (you should have about 8 cups) and return to the pan.
- Using a frying pan, heat 1 1/2 cups of the sugar, stirring until it melts and caramelizes to a medium brown color.
- Pour immediately into the pear pulp (the syrup will sizzle and harden, but dissolve again as the preserves cook).
- Add the remaining sugar, cloves, cinnamon, and ginger.
- Cook uncovered, until thick (about 45 minutes).
- Stir frequently as it begins to thicken to prevent it from sticking.
- Stir in lemon juice just before removing it from heat.
- Pour hot mixture into steralized 1/2 pint jars, put on lid, and crew band tightly.
- Process in boiling water bath for 15 minutes.
Nutrition Facts : Calories 691, Fat 0.4, Sodium 6.6, Carbohydrate 180, Fiber 9.5, Sugar 162.2, Protein 1.2
CARAMEL PEAR SLICES
Use this recipe to make our Golden Pear Cream Puffs.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 1/2 cups
Number Of Ingredients 4
Steps:
- Melt butter in a large skillet over medium heat. Add pears, and toss to coat with butter. Sprinkle sugar over pears. Cook, stirring pears occasionally, until deep golden, about 30 minutes.
- Add lemon juice and 1/4 cup water. Cook, stirring occasionally, until liquid is syrupy, about 3 minutes. Serve warm.
CARAMEL PEAR BUTTER
Make and share this Caramel Pear Butter recipe from Food.com.
Provided by Mom2Rose
Categories Pears
Time 2h30m
Yield 8 1/2 pint jars, 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine apple juice and 4 tablespoons lemon juice in heavy large deep pot.
- Peel, core, and cut pears, 1 at a time, into 1/2- to 3/4-inch pieces; mix pears into juice mixture in pot as soon as pears are cut, to prevent browning.
- Cook over medium heat until pears release enough juice for mixture to boil, stirring frequently, about 16 minutes.
- Reduce heat to medium-low; cover and simmer until pears are very tender, stirring frequently, about 20 minutes (mixture will splatter).
- Remove pot from heat.
- Press pear mixture through fine plate of food mill into large bowl.
- Return pear puree to same pot.
- Add 2 tablespoons lemon juice, brown sugar, nutmeg, and 3/4 teaspoon coarse salt.
- Bring to boil over medium heat, stirring until sugar dissolves.
- Reduce heat to medium-low and simmer uncovered until pear butter thickens and is reduced to 8 cups, stirring every 5 minutes to prevent scorching, about 1 hour.
- Ladle pear butter into 8 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars.
- Remove air bubbles.
- Wipe jar threads and rims with clean damp cloth.
- Cover with hot lids; apply screw bands.
- Process jars in pot of boiling water 10 minutes.
- Cool completely.
- Store in cool dark place up to 1 year.
SPICED PEAR BUTTER
Categories Condiment/Spread Food Processor Citrus Fruit Christmas Pear Spice Vanilla White Wine Fall Winter Edible Gift Bon Appétit
Yield Makes about 4 cups
Number Of Ingredients 11
Steps:
- Combine pears, wine and lemon juice in heavy large saucepan. Cover and simmer until pears are soft, pushing unsubmerged pears into liquid occasionally, about 25 minutes. Force through food mill or coarse sieve to remove pear peel. Transfer to processor and puree.
- Return puree to heavy large sauce-pan. Add remaining ingredients. Stir over low heat until sugar dissolves. Increase heat to medium and boil gently until mixture thickens and mounds slightly on spoon stirring often, about 50 minutes.
- Discard fruit slices, cloves, vanilla and cinnamon. Spoon butter into hot canning jar, filling only to 1/4 inch form top. Immediately wipe rim, using towel dipped into hot water. Place lid on jar; seal tightly. Repeat with remaining jars.
- Arrange jars in large pot. Add boiling water to pot so that at least 1 inch of water covers tops of jars. Cover pot and boil rapidly 15 minutes. Remove jars from pot. Cool to room temperature. Press center of each lid. If lid stays down, jar is sealed. (If lid pops up, store butter in refrigerator.) Store in cool dry place up to 1 year. Refrigerate after opening.
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- Combine apple juice and 4 tablespoons lemon juice in heavy large deep pot. Peel, core, and cut pears, 1 at a time, into 1/2- to 3/4-inch pieces; mix pears into juice mixture in pot as soon as pears are cut, to prevent browning. Cook over medium heat until pears release enough juice for mixture to boil, stirring frequently, about 16 minutes. Reduce heat to medium-low; cover and simmer until pears are very tender, stirring frequently, about 20 minutes (mixture will splatter). Remove pot from heat. Press pear mixture through fine plate of food mill into large bowl. Return pear puree to same pot. Add 2 tablespoons lemon juice, brown sugar, nutmeg, and 3/4 teaspoon coarse salt. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer uncovered until pear butter thickens and is reduced to 8 cups, stirring every 5 minutes to prevent scorching, about 1 hour.
- Ladle pear butter into 8 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars. Remove air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 10 minutes. Cool completely. Store in cool dark place up to 1 year.
- Stir the mixture with a flat-bottomed spatula or spoon to prevent the pear butter from scorching.
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