Pear Caramel Ice Cream Recipes

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:

• In a large skillet, combine brown sugar, butter and cinnamon. Cook over medium heat until sugar is dissolved, stirring occasionally, 4-5 minutes. Add pears; cook and stir until pears are tender, 5-10 minutes longer. Serve over ice cream if desired.

Steps:

• For Ice Cream:
• Melt butter in heavy 10-inch skillet over medium-low heat. Add sugar and cook until sugar melts (mixture will be grainy for first 10 to 12 minutes) and turns deep amber, stirring occasionally and pressing on sugar lumps to break up, about 20 minutes. Add pears (caramel will bubble and harden). Increase heat to medium-high and boil until liquid thickens and pears are very tender, breaking up large pieces of caramel and stirring occasionally, about 14 minutes. Transfer mixture to blender.
• Beat yolks to blend in medium bowl. Bring cream to boil in heavy medium saucepan. Gradually whisk hot cream into yolks. Return cream mixture to same saucepan. Stir over low heat until custard thickens slightly and leaves path on back of spoon when finger is drawn across, about 2 minutes; do not boil. Immediately add to pear mixture in blender. Add brandy if desired. Blend until smooth. Cover custard and refrigerate until well chilled.
• Process custard in ice cream maker according to manufacturer's instructions. Freeze ice cream until firm. (Can be prepared 1 week ahead. Keep frozen.)
• For Pears:
• Melt butter in heavy large skillet over medium-low heat. Add sugar and cook until sugar turns deep amber, stirring occasionally and breaking up sugar lumps, about 20 minutes. Add pears and sauté until tender but not mushy and caramel thickens slightly, about 9 minutes.
• Arrange 6 pear slices decoratively on each of 6 plates or in shallow bowls. Scoop ice cream atop pears. Drizzle with caramel syrup from skillet and serve.

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.

Steps:

• Preheat oven to 450°F.
• In a small saucepan melt butter over moderate heat and stir in brown sugar, water, and cardamom until sugar is dissolved. Quarter pear lengthwise and core. Cut each pear quarter in half lengthwise and in an 8-inch square baking pan toss with syrup. Roast pears in middle of oven, turning once, until tender and syrup is caramelized, about 15 minutes.
• Transfer pears with a slotted spoon to 2 plates and stir rum into syrup until combined well. Scoop ice cream onto plates and spoon syrup over it.

Steps:

• Preheat oven to 400°F. Place pears in large bowl; toss with lemon juice and vanilla. Melt butter in large ovenproof skillet over medium-high heat. Add sugar; shake skillet to spread sugar evenly. Place pears, cut side down, in skillet; drizzle with any remaining lemon juice mixture from bowl. Cook until sugar begins to dissolve and mixture bubbles all over, shaking pan often, about 5 minutes. Transfer skillet to oven. Bake pears until soft and juices are golden, about 15 minutes. Divide pears among plates. Top each pear half with scoop of ice cream. Drizzle with sauce from skillet and serve.