Best 8 Chocolate Pears In Caramel Sauce Recipes

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Indulge in a culinary masterpiece that combines the rich flavors of chocolate, pears, and caramel. Our recipe collection offers three delectable variations that will tantalize your taste buds: Chocolate Pears in Caramel Sauce, Chocolate-Dipped Pears with Caramel Drizzle, and Chocolate-Stuffed Pears with Caramel Glaze. Each recipe is crafted with simplicity in mind, ensuring that even novice cooks can create these impressive desserts. Whether you're looking for an elegant addition to your dinner party menu or a sweet treat to satisfy your cravings, these chocolate pear recipes with caramel sauce are sure to become your go-to favorites.

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

DIVINE CARAMEL PEAR CRISP



Divine Caramel Pear Crisp image

Provided by Mel

Categories     Desserts

Time 1h15m

Number Of Ingredients 17

1/2 cup salted butter
1 1/2 cups packed light brown sugar
1/4 teaspoon salt
1 cup heavy whipping cream
1 tablespoon vanilla
4 pounds about 8 medium ripe pears, peeled, cored and diced (see note)
3 tablespoons fresh lemon juice
3 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1 cup packed light brown sugar
1 cup all-purpose flour
1 cup old-fashioned rolled oats
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
3/4 cup salted butter (cut into pieces)
Vanilla Ice Cream
Caramel Sauce

Steps:

  • For the caramel sauce, in a medium heavy-bottomed saucepan, combine the butter, sugar, salt and cream. Melt over low heat. Once all ingredients are melted and combined, increase the heat to medium and bring the mixture to a boil. Boil for 10 minutes. There's no need to stir but watch the heat - if it seems as though the mixture might be burning on the bottom (which can often happen if you are using a pan that isn't heavy-bottomed), reduce the heat. Remove from the heat and stir in the vanilla. Set aside to cool slightly (the caramel sauce can be made up to a week in advance - if using it in the recipe, warm slightly before adding to the pears).
  • Preheat the oven to 350 degrees F. Lightly grease a 8 1/2-inch by 12-inch pan with cooking spray (I know that's a random size that I happen to have - if you don't have that size, use something close like a 9X13-inch pan).
  • Toss the pears in a large bowl with the lemon juice, flour and cinnamon. Pour 1 cup of the caramel sauce over the pears and stir to combine well. Pour the mixture into the prepared pan.
  • For the topping, in a medium bowl, whisk together the brown sugar, flour, oats, cinnamon, and salt. Toss the pieces of butter in with the ingredients and use a pastry blender, two knives, your fingers, or anything else to cut the butter in until the mixture is crumbly. Spread the topping evenly over the pears.
  • Bake the crisp until the edges are bubbling and the top has deepened in color, 45-50 minutes. Remove from the oven and let cool for about 30 minutes. The crisp can be served warm or at room temperature.
  • Serve with vanilla ice cream and remaining caramel sauce.

Nutrition Facts : ServingSize 1 Serving, Calories 832 kcal, Carbohydrate 117 g, Protein 5 g, Fat 41 g, SaturatedFat 25 g, Cholesterol 117 mg, Sodium 505 mg, Fiber 7 g, Sugar 85 g

QUICK & EASY CARAMELIZED PEARS



Quick & Easy Caramelized Pears image

Seasonal fruit is the perfect starting point for a memorable meal-ender.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

3 tablespoons unsalted butter
3 medium pears, such as Anjou or Bartlett, quartered and cored
1/4 cup packed light-brown sugar
1 teaspoon pure vanilla extract
Salt
Vanilla ice cream, for serving

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.

Nutrition Facts : Calories 135 g, Fat 6 g, Fiber 3 g, SaturatedFat 4 g

PEARS IN CHOCOLATE SAUCE



Pears in Chocolate Sauce image

Delight your family with this elegant and delicious dessert.

Provided by MONICA SELF

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Time 1h

Yield 4

Number Of Ingredients 10

4 pears, peeled
½ lemon, juiced
2 cups water
½ cup white sugar
¼ teaspoon vanilla extract
4 (1 ounce) squares bittersweet chocolate, chopped
2 tablespoons heavy cream
1 tablespoon butter
1 tablespoon coffee flavored liqueur
4 maraschino cherries, garnish

Steps:

  • Leave stems on peeled pears. Sprinkle with lemon juice to prevent browning. Set aside.
  • In a saucepan large enough to accommodate 4 pears standing upright, combine water and sugar. Place over medium heat, and boil until sugar is dissolved. Stir in vanilla, then place the pears in. Reduce heat, cover, and simmer for 15 minutes. Allow to cool in liquid, then drain.
  • In the top of a double boiler, combine chocolate, cream and butter. Heat, stirring, until chocolate is melted and smooth. Remove from heat, and stir in coffee liqueur.
  • Place pears on serving dish, pour chocolate sauce over pears, and garnish with maraschino cherries.

Nutrition Facts : Calories 425.3 calories, Carbohydrate 71.7 g, Cholesterol 19 mg, Fat 15.3 g, Fiber 8 g, Protein 2.9 g, SaturatedFat 9.4 g, Sodium 27.2 mg, Sugar 55.3 g

POACHED PEARS WITH CHOCOLATE SAUCE



Poached Pears with Chocolate Sauce image

A simple baked pear becomes an elegant dessert when drizzled with chocolate sauce that's laced with cinnamon, vanilla and nutmeg. This light and lovely dessert is from Payson, Arizona's Patti Haggard.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 servings.

Number Of Ingredients 10

2 medium firm pears
2 cups water
3/4 teaspoon clear vanilla extract
1 cinnamon stick (2 inches)
1/4 teaspoon ground nutmeg
2 tablespoons sugar
1 tablespoon baking cocoa
1 teaspoon cornstarch
1/8 teaspoon ground cinnamon
6 tablespoons 2% milk

Steps:

  • Core pears from bottom, leaving stems intact. Peel pears. Cut 1/4 in. from bottom to level if necessary. Place in a large saucepan; add the water, vanilla, cinnamon stick and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until pears are almost tender., Meanwhile, in a small saucepan, combine the sugar, cocoa, cornstarch and cinnamon. Gradually whisk in milk until smooth. Bring to a boil over medium-high heat; cook and stir for 1-2 minutes or until thickened and bubbly. Cool. , Drain pears; place on dessert plates. Drizzle with chocolate sauce.

Nutrition Facts : Calories 187 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 23mg sodium, Carbohydrate 43g carbohydrate (32g sugars, Fiber 5g fiber), Protein 3g protein.

PRETZEL-CRUSTED FLOURLESS CHOCOLATE CAKE WITH SAUTEED SPICED PEARS AND SALTED CARAMEL SAUCE



Pretzel-Crusted Flourless Chocolate Cake with Sauteed Spiced Pears and Salted Caramel Sauce image

Provided by Food Network

Categories     dessert

Time 16h15m

Yield 8 to 12 servings

Number Of Ingredients 24

2 cups mini pretzels
1 cup sugar
8 tablespoons (1 stick) butter, melted
Pinch salt
8 pieces dark chocolate-covered caramel candy, cut into quarters
1 pound semisweet coverture chocolate pistoles
8 tablespoons (1 stick) butter
4 egg whites
3 tablespoons sugar
6 egg yolks
1 tablespoon ground cinnamon
1/2 tablespoon ground ginger
1 teaspoon star anise powder
2 tablespoons butter
4 large pears, cut into 1/2-inch dice
1/2 cup sugar
1 tablespoon French brandy
1 1/2 cups sugar
1/2 cup water
1/4 cup corn syrup
1/2 tablespoon salt
1/2 cup heavy cream
8 tablespoons (1 stick) butter
Sweetened whipped cream, flavored with a little brandy, for serving

Steps:

  • For the pretzel crust: In a food processor, pulse the pretzels, sugar and butter together until nearly as fine as graham cracker crumbs.
  • Line a 9-inch cake pan with parchment and press the pretzel crumbs into the base.
  • Bake in a preheated 350-degree oven for 10 minutes. Cool on a rack.
  • Once cooled, scatter the caramel pieces over the top and set aside
  • For the flourless chocolate cake: Adjust the oven to 425 degrees F.
  • Melt the chocolate and butter in a double boiler over medium heat.
  • In a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until they reach medium peaks.
  • Add the sugar and whip to stiff peaks. Add the egg yolks and whip for two minutes.
  • Fold in the chocolate mixture in three stages, being careful not to deflate the batter.
  • Pour the batter into the pretzel crust, and bake for 15 minutes. When done, the center should feel slightly bouncy, but an inserted cake tester should come out like a moist brownie batter.
  • Allow the cake to cool overnight before unmolding.
  • For the spice blend: In a small bowl, mix together the cinnamon, ginger and star anise until well blended. Set aside.
  • For the sauteed pears: In a saute pan over medium heat, saute the pears until slightly translucent.
  • Add the sugar and 1/2 tablespoon of the spice blend, and cook until the pears are tender and their juices slightly thickened. Allow to cool before use.
  • For the salted caramel sauce: In a large pot, combine the sugar, water, corn syrup and salt. Cook until the mixture acquires a nice amber color, indicating it has reached the caramel stage (325 degrees F on a candy thermometer). Remove from the heat.
  • Gently heat the cream in the microwave, then add it slowly to the caramel (be very careful¿the mixture will bubble up!).
  • Once all cream is added, stir in the butter. Taste and season with more salt if necessary. Let cool.
  • To finish: Top the cake with sauteed pears and pour caramel over. Chill until the caramel sets.
  • Serve with brandy-flavored sweetened whipped cream.

ROASTED PEARS WITH CARAMEL SAUCE



Roasted Pears with Caramel Sauce image

This golden, glossy delight could not be easier to make. All major varieties of pears - Bartlett, Bosc, red, Anjou - work equally well. However, Bosc roasts up slightly firmer than the others.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Desserts

Yield 4

Number Of Ingredients 5

4 tablespoons butter
1 cup packed dark brown sugar
4 pears, halved and cored
½ cup sour cream
¼ cup coarsely chopped toasted pistachios (or your favorite nuts)

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.

Nutrition Facts : Calories 512.2 calories, Carbohydrate 82.9 g, Cholesterol 43.2 mg, Fat 21.3 g, Fiber 5.9 g, Protein 3.4 g, SaturatedFat 11.5 g, Sodium 146.8 mg, Sugar 70.3 g

PEARS WITH CHOCOLATE SAUCE



Pears with chocolate sauce image

A good recipe for chocolate sauce is invaluable. Put everything out on the table and let everyone help themselves

Provided by John Torode

Categories     Dessert

Time 1h5m

Number Of Ingredients 12

8 pears
1 lemon , zest removed in strips
1 orange , zest removed in strips
1 vanilla pod , split
200g golden caster sugar
1 cinnamon stick
600ml white wine
vanilla ice cream, to serve
300g plain chocolate , chopped
300ml double cream
150ml milk
25g butter

Steps:

  • Peel the pears, leaving the stalks intact, then take the core out from the bottom of each by using a small sharp knife or a melon baller. Flatten the bottom by slicing off a little bit so that it will sit upright when served. Put the pears into a saucepan with the zests, vanilla pod, sugar, cinnamon, white wine and 600ml water, then bring to the boil. Lower the heat and poach for about 20-25 mins until they are cooked all the way through, but are not so soft that they will fall apart. Leave to cool in the liquid. Can be made and chilled a day ahead.
  • When cool, take the pears out, strain out the cinnamon, zest and vanilla pod (keep the pod, allow it to dry, then pop it into a jar of sugar to make vanilla sugar), then pour the syrup back in the pan. Boil until reduced by half to a thin syrup.
  • Meanwhile, to make the sauce, melt the chocolate in a bowl set over a pan of simmering water. Warm the cream, milk and butter in a heavy based pan. Stir this into the melted chocolate, set aside and keep warm. Can be made and chilled a day ahead. If the sauce cools and thickens too much, warm it again gently over a pan of simmering water or for 30 secs in a microwave. Serve the pears with plenty of syrup, chocolate sauce and good-quality vanilla ice cream.

Nutrition Facts : Calories 602 calories, Fat 34 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 69 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.12 milligram of sodium

ROASTED PEARS WITH CARAMEL SAUCE



Roasted Pears With Caramel Sauce image

From USA Weekly. This is elegant enough to serve for company, but also perfect for an end to a comfortable family meal. Instead of the sour cream, you could use Cool Whip or vanilla ice cream to serve.

Provided by hannahactually

Categories     Dessert

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

4 tablespoons butter
1 cup packed dark brown sugar
4 pears, halved and cored
1/2 cup sour cream (optional)
1/4 cup coarsely chopped roasted pistachios (or any other nut) (optional)

Steps:

  • Heat oven to 400 degrees.
  • Place butter in a baking pan large enough to hold the pears in a single layer.
  • Set baking pan with butter in the heating oven until the butter melts.
  • Sprinkle sugar over melted butter.
  • Place pears, cut side down, on top.
  • Bake until tender, about 30 minutes.
  • Remove from oven.
  • Turn over pears and baste with pan sauce.
  • Return to oven.
  • Bake until golden and glossy, about 10 minutes.
  • Let cool slightly.
  • Transfer pears to dessert plates or bowls.
  • Top each with a dollop of sour cream, drizzle with caramel pan sauce, sprinkle with nuts.
  • Serve and enjoy!

Tips:

  • For the perfect caramel sauce, use a heavy-bottomed saucepan and stir constantly over medium heat. This will prevent the sugar from burning and ensure a smooth, creamy sauce.
  • If you don't have a kitchen blowtorch, you can caramelize the sugar on top of the pears using a broiler. Just be sure to watch the pears closely so that they don't burn.
  • To make the chocolate sauce, use a high-quality dark chocolate that contains at least 70% cacao. This will give the sauce a rich, decadent flavor.
  • If you don't have any heavy cream, you can use milk instead. Just be aware that the sauce will be slightly thinner.
  • Serve the chocolate pears immediately, while they are still warm and the caramel sauce is still gooey. This is the best way to enjoy their delicious flavor and texture.

Conclusion:

Chocolate Pears in Caramel Sauce is a stunning dessert that is sure to impress your guests. The combination of sweet, juicy pears, rich chocolate sauce, and creamy caramel sauce is simply irresistible. With its elegant presentation and delicious flavor, this dessert is perfect for any special occasion. So next time you're looking for a dessert that is both beautiful and delicious, give Chocolate Pears in Caramel Sauce a try.

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