Best 4 Baked Caramel Pears Recipes

BAKED PEARS ON SUGARED PUFF PASTRY WITH CARAMEL SAUCE

Steps:

• Make pastry bases:
• Preheat oven to 375°F. and lightly butter a heavy baking sheet.
• Sprinkle a work surface with granulated sugar and roll out puff pastry about 1/8 inch thick, turning once to coat both sides with sugar. Cut out 4 rectangles, each about 4 1/2 by 3 1/2 inches, and transfer to baking sheet, reserving scraps for another use. Prick pastry all over with a fork and put baking sheet in freezer until pastry is chilled well, about 15 minutes.
• Lightly butter bottom of another heavy baking sheet and put directly on top of pastry rectangles to weight them while baking. Bake pastry (between 2 baking sheets) in middle of oven 25 to 35 minutes, or until golden brown, and transfer to a rack to cool. Pastry bases may be made 1 day ahead and kept in an airtight container.
• Make pears and sauce:
• Preheat oven to 375°F. (if pastry bases have been made ahead) and lightly butter a small baking dish just large enough to hold 4 pear halves in one layer.
• Peel, halve, and core pears. Arrange pear halves in baking dish, cut sides up. Divide butter among pear cavities and sprinkle 1/4 cup granulated sugar over pears. Sprinkle lemon juice over pears and bake in middle of oven 15 minutes. Remove baking dish from oven and turn pears so that cut sides are down. Baste pears with cooking juices and return to oven. Bake pears until tender, about 15 minutes more. Transfer pears to a plate and keep warm.
• Transfer cooking juices to a small heavy saucepan. Add remaining 1/4 cup granulated sugar and boil, swirling pan, until mixture turns a deep golden caramel. Slowly add cream (caramel will bubble up) and simmer sauce, whisking, until slightly thickened, about 5 minutes. Stir poire William into caramel sauce.
• Sprinkle each pastry base with confectioners' sugar and top with a pear half. Serve baked pears with caramel sauce.

BAKED CARAMEL PEARS

Steps:

• Preheat oven to 375 degrees.
• Peel, halve and core the pears. Place them, cut side up, in a flameproof baking dish large enough to hold them in a single layer.
• Dot the pears with the butter, sprinkle with sugar, and place in the oven. Bake for 20 to 30 minutes, basting occasionally with the juices, until the pears are tender when pierced in the thickest part with a sharp knife.
• Remove the pears from the baking dish, and transfer them to a plate. Pour any juice back into the baking dish, and add any undissolved sugar from the pear cavities.
• Set the baking dish over high heat on top of the stove, and cook, stirring constantly, until the juices become thick, bubbly and turn a light caramel color. Pour in the cream, and bring to a boil. Cook until the sauce is smooth and a rich brown.
• Transfer the pears to 6 shallow bowls; spoon caramel over each. Sprinkle with the nuts, and serve.

WW CARAMEL-BAKED PEARS

Steps:

• Combine first 3 ingredients in a small saucepan.
• Bring to a boil, and cook 3 minutes or until slightly thick.
• Remove pan from heat; set carmel mixture aside.
• Peel and core pears; cut pears in half lenghtwise.
• Arrange pear halves, cut side up, in an 8 inch square baking dish; drizzle caramel mixture over pears.
• Cover and bake at 350 degrees for 25 minutes.
• Uncover and bake an additional 25 minutes or until tender.
• Place 2 pear halves in each of 2 dessert dishes; spoon caramel mixture evenly over pears.
• Top each serving with 1 tbls yogurt and 1 tsp almonds.

BAKED PEARS WITH CARAMEL SAUCE

Steps:

• 1. 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. ( Alternately, you may peel and core whole pears.) 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.
• 2. Top each pear with a generous spoonful of sour cream, caramel sauce from the pan and toasted pecans.