Caramelized Pears With Blue Cheese And Black Pepper Caramel Sauce Recipes

Steps:

• Remove seeds from pear halves with a large melon baller, and trim off 1/4 inch from the bottom of each pear half so it will stand upright on a plate. 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).
• Uncover, reduce the heat to medium, and cook until the sauce is golden brown and the cut sides of the pears are partly caramilzed, 3 to 5 minutes. Pour the 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. Using tongs, carefully remove the pears from the pan and place cut-side up on a wire rack set over a trimmed baking sheet. Cool slightly. Season the sauce left in the pan with salt to taste and the crushed black pepper, then pour it 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 sheese beside it. Drizzle the plate and some of the pear with the caramel sauce. Serve immediately. (Alternatively, the pears can be stood upright on a large serving platter, and the warm caramel sauce and the blue cheese can be passed separately.).
• TECHNIQUE: Coring a Pear 1. Cut the fruit in half from stem to blossom end. Use a melon baller to cut around the central core with a circular motion. 2. Draw the melon baller from the central core to the top of the pear, removing the interior portion of the stem as you go.

Steps:

• Preheat oven to 425 degrees.
• Peel pears and cut in half lengthwise. Remove cores. Place pear halves flat side down in single layer in 1 or 2 large baking or gratin dishes. Sprinkle sugar over pears and dot with butter.
• Place in oven and bake 35 minutes. By this time sugar should have caramelized and pears should be tender when pierced with point of knife. If pears are not tender continue cooking 5 to 10 minutes. Pour cream over pears and return to oven. Bake 10 to 15 minutes more, basting every 5 minutes with cream.
• Cream should have reduced and thickened and turned nice ivory color. If sauce seems to be separating, add a tablespoon or two of hot water.
• Remove pears from oven, allow to cool slightly. Serve directly from baking dish.

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.

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.

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.