Best 2 Caramel Apples And Pears Recipes

Indulge in the delightful harmony of flavors with our Caramel Apples and Pears recipe collection, featuring a variety of tantalizing treats. Dive into the classic indulgence of Caramel Apples, coated in a luscious caramel glaze that perfectly complements the crisp crunch of the apples. Experience the delectable twist of Caramel Apple Bites, miniature versions of the classic treat, perfect for parties or a quick sweet fix. For a unique combination of flavors, try the Caramel Pear Tart, where the sweetness of caramelized pears blends seamlessly with the buttery, flaky crust. Elevate your dessert game with our Caramel Apple Cheesecake, a symphony of creamy cheesecake, tangy apples, and a drizzle of caramel sauce. And don't miss our Caramel Apple Crumble, where a sweet and gooey filling meets a crunchy oat crumble topping. Each recipe offers a distinctive take on the caramel and fruit combination, promising an unforgettable dessert experience.

Check out the recipes below so you can choose the best recipe for yourself!

AUTUMN TRIFLE WITH ROASTED APPLES, PEARS, AND PUMPKIN-CARAMEL SAUCE

Autumn Trifle with Roasted Apples, Pears, and Pumpkin-Caramel Sauce image

Categories Milk/Cream Fruit Dessert Roast Thanksgiving Apple Pear Pumpkin Sherry Fall Chill Cinnamon Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 26

Ingredients

Cinnamon pastry cream
6 large egg yolks
2 cups whole milk
3/4 cup sugar
1/2 cup cake flour
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
2 tablespoons unsalted butter
Pumpkin-Caramel Sauce
1/4 cup (1/2 stick) unsalted butter
1/2 cup sugar
1 cup heavy whipping cream
1/2 cup canned pure pumpkin
Roasted Fruit
3 large Fuji apples, peeled, cored, cut into 1/2-inch cubes (about 4 cups)
3 Bosc pears, peeled, cored, cut into 1/2-inch cubes (about 3 cups)
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, cut into 1/2-inch cubes
Assembly
3 1/2 dozen (about) soft ladyfingers
1/3 cup dry Sherry
2 cups chilled whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
8 1/8-inch-thick slices Bosc pear
1 tablespoon fresh lemon juice

Steps:

For cinnamon pastry cream:
Whisk yolks and 1/2 cup milk in large bowl. Add sugar, flour, vanilla, and cinnamon. Whisk until sugar dissolves. Bring 1 1/2 cups milk to simmer in heavy medium saucepan over medium heat. Gradually whisk milk into yolk mixture. Return mixture to same saucepan. Cook until custard thickens and boils, stirring constantly, about 2 minutes. Transfer to medium bowl. Add butter and stir until melted. Press plastic wrap directly onto surface. Chill until cold, about 2 hours. (Can be made 2 days ahead. Keep chilled.)
For pumpkin-caramel sauce:
Melt butter in heavy small saucepan over medium heat. Add sugar and cook until mixture is deep amber, stirring constantly, about 8 minutes (mixture will be grainy). Reduce heat to medium-low. Add cream (mixture will bubble). Stir until caramel bits dissolve, about 2 minutes. Add pumpkin; stir until heated. Refrigerate until cold, about 2 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)
For roasted fruit:
Preheat oven to 400°F. Mix apples, pears, and lemon juice in large bowl. Place butter on rimmed baking sheet. Heat in oven until butter melts and begins to brown, about 5 minutes. Add fruit to baking sheet and toss with butter. Roast until fruit is soft and golden, turning with metal spatula every 15 minutes, about 1 hour. Cool fruit on sheet.
For assembly:
Place ladyfingers, flat side up, on baking sheet. Brush with Sherry. Line bottom of 2- or 3-quart glass trifle dish with single layer of ladyfingers, Sherry side up. Line bottom edge with 1 row of ladyfingers, Sherry side in, pressing gently against dish. Spoon half of pastry cream into lined dish; smooth top. Cover with half of fruit. Drizzle 1/2 cup caramel sauce over. Line edge of dish with second row of ladyfingers, Sherry side in. Cover fruit with single layer of ladyfingers. Spoon remaining pastry cream over. Cover with remaining fruit. Drizzle fruit with 1/2 cup caramel sauce. Line edge of dish with third row of ladyfingers, Sherry side in. Chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.)
Whip cream, sugar, and vanilla in bowl until mixture holds peaks. Fill pastry bag fitted with large rosette tip with whipped cream and pipe over trifle (or spoon whipped cream over). (Can be prepared 3 hours ahead; chill.) Drizzle whipped cream with 2 tablespoons caramel sauce. Brush pear slices with lemon juice; arrange decoratively atop whipped cream. Serve, passing remaining caramel sauce separately.

AUTUMN TRIFLE W/ ROASTED APPLES, PEARS AND PUMPKIN-CARAMEL SAUCE

Autumn Trifle W/ Roasted Apples, Pears and Pumpkin-Caramel Sauce image

Need a dessert to impress? This is the one! While somewhat labor-intensive, it's worth the work. Your guests will gush over the presentation and perfect flavor combination. A pastry bag and large rosette tip are optional for the whipped cream topping, which can also be spooned over the trifle.

Provided by GimlisGirl

Categories Dessert

Time 2h15m

Yield 12 , 12 serving(s)

Number Of Ingredients 22

Ingredients

6 large egg yolks
2 cups whole milk
3/4 cup sugar
1/2 cup cake flour
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
2 tablespoons unsalted butter
1/4 cup unsalted butter
1/2 cup sugar
1 cup heavy whipping cream
1/2 cup canned pumpkin puree
3 large fuji apples, peeled, cored, cut into 1/2-inch cubes (about 4 cups)
3 bosc pears, peeled, cored, cut into 1/2-inch cubes (about 3 cups)
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, cut into 1/2-inch cubes
3 1/2 dozen ladyfingers
1/3 cup dry sherry
2 cups whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
8 slices bosc pears (1/8-inch-thick)
1 tablespoon fresh lemon juice

Steps:

For cinnamon pastry cream: Whisk yolks and 1/2 cup milk in large bowl. Add sugar, flour, vanilla, and cinnamon. Whisk until sugar dissolves. Bring 1 1/2 cups milk to simmer in heavy medium saucepan over medium heat. Gradually whisk milk into yolk mixture. Return mixture to same saucepan. Cook until custard thickens and boils, stirring constantly, about 2 minutes. Transfer to medium bowl. Add butter and stir until melted. Press plastic wrap directly onto surface. Chill until cold, about 2 hours. (Can be made 2 days ahead. Keep chilled.).
For pumpkin-caramel sauce: Melt butter in heavy small saucepan over medium heat. Add sugar and cook until mixture is deep amber, stirring constantly, about 8 minutes (mixture will be grainy). Reduce heat to medium-low. Add cream (mixture will bubble). Stir until caramel bits dissolve, about 2 minutes. Add pumpkin; stir until heated. Refrigerate until cold, about 2 hours. (Can be made 2 days ahead. Cover and keep refrigerated.).
For roasted fruit: Preheat oven to 400°F Mix apples, pears, and lemon juice in large bowl. Place butter on rimmed baking sheet. Heat in oven until butter melts and begins to brown, about 5 minutes. Add fruit to baking sheet and toss with butter. Roast until fruit is soft and golden, turning with metal spatula every 15 minutes, about 1 hour. Cool fruit on sheet.
For assembly: Place ladyfingers, flat side up, on baking sheet. Brush with Sherry. Line bottom of 2- or 3-quart glass trifle dish with single layer of ladyfingers, Sherry side up. Line bottom edge with 1 row of ladyfingers, Sherry side in, pressing gently against dish. Spoon half of pastry cream into lined dish; smooth top. Cover with half of fruit. Drizzle 1/2 cup caramel sauce over. Line edge of dish with second row of ladyfingers, Sherry side inches Cover fruit with single layer of ladyfingers. Spoon remaining pastry cream over. Cover with remaining fruit. Drizzle fruit with 1/2 cup caramel sauce. Line edge of dish with third row of ladyfingers, Sherry side inches Chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.).
Whip cream, sugar, and vanilla in bowl until mixture holds peaks. Fill pastry bag fitted with large rosette tip with whipped cream and pipe over trifle (or spoon whipped cream over). (Can be prepared 3 hours ahead; chill.) Drizzle whipped cream with 2 tablespoons caramel sauce. Brush pear slices with lemon juice; arrange decoratively atop whipped cream. Serve, passing remaining caramel sauce separately.

Tips:

Use firm fruit: Choose firm, unblemished apples and pears for this recipe. This will help them hold their shape and prevent them from becoming mushy during cooking.
Use a variety of apples and pears: Feel free to mix and match different varieties of apples and pears for this recipe. This will give you a variety of flavors and textures in your caramel-coated fruit.
Make sure the caramel is cooked to the right temperature: The caramel is ready when it reaches a temperature of 300 degrees Fahrenheit. If it is not cooked to the right temperature, it will be too thin or too thick.
Be careful when dipping the fruit in the caramel: The caramel is very hot, so be careful when dipping the fruit in it. Use a spoon or tongs to dip the fruit, and be sure to shake off any excess caramel before placing the fruit on the parchment paper.
Let the caramel-coated fruit cool completely before serving: The caramel-coated fruit needs to cool completely before it is served. This will help the caramel to harden and set.

Conclusion:

Caramel apples and pears are a delicious and easy-to-make treat that is perfect for fall gatherings. With just a few simple ingredients, you can create a batch of caramel-coated fruit that is sure to please everyone. So next time you're looking for a sweet and festive treat, give caramel apples and pears a try!