SALTED CARAMEL PEAR PUFFS
These individual fruity desserts are a cross between a Yorkshire pudding and a French clafoutis - bake, then drench in salted caramel sauce
Provided by Sarah Cook
Categories Dessert, Treat
Time 1h45m
Number Of Ingredients 12
Steps:
- Put 300g of the sugar and the vanilla pod in a narrow, deep saucepan with 1 litre of water. Use a vegetable peeler to pare the zest from the lemon, then drop that in the pan too. Heat gently until the sugar has melted, then bring to a simmer. Meanwhile, juice the lemon and peel the skin from the pears, rubbing with lemon juice as you go, to stop the flesh browning. Carry on peeling until the pears are reduced to a size that only takes up about half of one of the holes of a muffin tin. Put the pears in the pan with the poaching liquid, cover and turn down the heat. Gently poach for about 30 mins until they are really soft - test with a skewer at the widest part. Keep the fruit submerged in the poaching liquid in the fridge until ready to finish the pudding.
- Meanwhile, make a salted caramel sauce by melting the remaining 200g sugar and the butter together in a saucepan. Once the sugar has dissolved, add the cream, bring to the boil and bubble for 2 mins while stirring. Remove from the heat and stir in the salt. Make the batter by whizzing the milk, egg and flour in a food processor or blender until smooth (or whisk by hand). Transfer the batter to a jug. Both can be made up to 24 hrs ahead, just chill until you're ready.
- To finish, heat oven to 200C/180C fan/gas 6. Divide about ½ tsp sunflower oil between 6 holes of a deep, metal muffin tin. Put in the oven to heat for 10 mins. Trim the base of each pear so they'll sit flat, then dip in some of the caramel sauce and transfer to a plate for a minute for the excess to run off (you can tip this back in with the rest of the sauce).
- Working quickly, sit a pear in each hole of the tin, and pour the batter in and around. Put back in the oven and bake for 16-20 mins until the puffs are risen and golden. Warm the caramel sauce while the puffs are baking, then serve together immediately, with extra cream or crème fraîche.
Nutrition Facts : Calories 511 calories, Fat 30 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 43 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.9 milligram of sodium
SALTED CARAMEL PEAR PIE BARS
Dense, buttery shortbread crust and a delicately spiced filling make these pear pie bars absolutely irresistible. And once you see how easy they are to make and to serve, chances are, you'll pick them over traditional pie every time. You'll find yourself with more salted caramel sauce than you need for the bars, but you can spoon the rest over top of anything from ice cream to waffles. Just store any leftovers in an airtight container in the fridge (and heat the leftovers before using). Sprinkle with flaky sea salt, as desired.
Provided by Darcy Lenz
Categories Bar Cookies
Time 3h55m
Yield 15
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking pan with baking spray. Line the pan with parchment paper so that there is a 2 inch overhang on the two long sides of the pan. (This makes it easier to lift the pie bars out of the pan after baking.)
- Beat the butter, brown and white sugars, and vanilla extract for crust in a large bowl with an electric mixer until combined and fluffy, 4 to 5 minutes. Scrape down the sides and bottom of the bowl. Add the flour and salt; mix at low speed until combined. Refrigerate dough for 10 minutes.
- With lightly moistened hands, press about 2/3 of the crust mixture evenly along the bottom of prepared pan; refrigerate pan for 5 to 7 minutes. Place the remaining 1/3 of the crust mixture in the fridge until needed.
- Bake crust in the preheated oven until golden brown, 20 to 25 minutes. Place on a wire rack to cool. Leave the oven on.
- To prepare the filling, toss the pear slices and lemon juice together in a large bowl. Add the brown sugar, cornstarch, cinnamon, ginger, cardamom, and salt; toss well to coat. Spread the pears evenly over the crust.
- Tear the reserved crust mixture into small pieces. Using your hands, combine the walnuts with the dough and scatter the mixture evenly over the pears.
- Bake in the preheated oven 1 hour, rotating pan halfway through, until the pears are fork-tender and the topping is golden brown. Cool completely in the pan, 1 to 2 hours.
- To prepare the caramel sauce, combine the sugar and water in a medium, heavy saucepan over medium-low heat; cook, stirring often, until the sugar dissolves.
- Increase the heat to medium-high; bring to a boil-without stirring, but instead, regularly swirling the pan and occasionally brushing down the sides of the pan with a wet pastry brush. Cook, swirling and brushing regularly, until the syrup turns a deep amber color, 12 to 17 minutes.
- Gently pour in the heavy cream (the caramel will foam and bubbly up vigorously). Add in the butter pieces and stir gently until smooth. Remove the caramel from heat and stir in the salt.
- When ready to serve, use the parchment overhang to lift the slab from the pan and slice into bars. Drizzle with the caramel sauce.
Nutrition Facts : Calories 681.8 calories, Carbohydrate 86.3 g, Cholesterol 87.4 mg, Fat 36.9 g, Fiber 4.3 g, Protein 5.6 g, SaturatedFat 20.3 g, Sodium 308.7 mg, Sugar 53.5 g
SALTED CARAMEL PUFF PASTRY
This recipe is a lesson in failure. I had an idea in my head of a dessert I wanted to make with puff pastry cups. I had already made the cups but my filling failed. My company was already here and I had no dessert. So in a last ditch effort to save what I had already made this is what I came up with. The cook time actually includes the assembly time. I over estimated the time because I don' t know how long it took to make since I had started making a different recipe. But I'm sure it's around an hour. You can refrigerate all left over caramel sauce in a glass jar such as a jelly/jam jar for up to 30 days. It's the perfect consistency to pour over ice cream. It's not really thick like the mass market stuff.
Provided by tabasco0697
Categories Dessert
Time 1h10m
Yield 6 4 puff cup servings, 6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare cups to package directions. While baking the cups you can make your caramel sauce.
- Using a medium sized sauce pan pour in the water and sugar. Over medium low heat continually stir using a rubber (not wood) spatula until sugar is completely dissolved. Approximately 4 minutes.
- Turn heat to medium high. STOP stirring and let mixture boil until it starts to turn a golden brown Approximately 6-7 minutes.(SEE PHOTOS).
- Lift pan directly above the heat and swirl the pan around until the sugar turns a dark brown Approximately 1-2 minutes.(SEE PHOTOS).
- Add butter, cream and 1/8 teaspoon salt and continue swirling until everything is mixed together. Using a spatula continue stirring until completely mixed. Let cool. (SEE PHOTOS) Here's a hint when it comes to cleaning the pan of stuck on candy -- rinse out the pan with hot water first. Then add 1/2 cup water and 1/2 cup white vinegar and bring to a boil. Let boil for 2-3 minutes. Empty water/vinegar mix and wash normally. The pan will be completely clean.
- Once the cups are cooled and the caramel is cooled take ice cream out of the freezer and let stand at room temp for 1 minute until slightly soft. Spoon ice cream into each cup. Place filled cups on plate and stick back in the freezer for 5-10 minutes or until ready to serve. While the cups are in the freezer you can make the chocolate sauce.
- Place the milk chocolate chips in a glass mixing bowl and add half & half. Microwave for 15 seconds. Take out and stir (even though the chips are still hard stir them around). Place back in microwave for another 15 seconds. Take out and stir until all the morsels are completely melted.
- Take your ice cream filled cups and drizzle caramel sauce then chocolate sauce then caramel sauce over each cup. Sprinkle a pinch of salt on each cup then serve.
- If you have left overs you can put back in the freezer covered and when ready to serve let sit out for 1 minute so the ice cream can soften slightly.
Nutrition Facts : Calories 568.6, Fat 33.4, SaturatedFat 14.5, Cholesterol 50.5, Sodium 615.2, Carbohydrate 63.7, Fiber 1.1, Sugar 41.9, Protein 5.2
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