Best 9 Spiced Pears With Oranges And Caramel Sauce Recipes

POACHED PEARS WITH SPICED CARAMEL SAUCE

Steps:

• Poach pears:
• Remove zest of oranges in strips with a vegetable peeler and cut away any white pith from strips. Squeeze juice from oranges and lemon into a 6-quart pot and add lemon halves, water, granulated sugar, and zest. Peel pears, leaving stems attached, and add to pot.
• Simmer pears 15 to 25 minutes, or until just tender, and cool in liquid. (Poached pears will continue to cook a bit as they cool.)
• Make caramel:
• Put granulated sugar in a 2-quart heavy saucepan and crumble brown sugar over. Melt sugars, undisturbed, over moderate heat until granulated sugar is mostly melted. Continue to cook, stirring occasionally with a fork, until a deep golden caramel. Carefully pour in cream (mixture will bubble up and caramel will harden slightly) and stir in clove, cardamom pods, fennel, peppercorns, and cinnamon sticks. Simmer, stirring, until caramel is dissolved and sauce is reduced to about 1‚ cups, about 10 minutes. Pour sauce through a sieve into a 2-cup measure and cool to just warm.
• Assemble dessert:
• Drain pears and pat dry, then transfer to plates. Serve drizzled with sauce and sprinkled with chopped nuts.

ROASTED PEARS WITH CARAMEL SAUCE

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.

EDNA LEWIS'S SPICED PEARS

Steps:

• In a large saucepan over medium heat, toast the cloves, shaking the pan, until they're very aromatic. Add the sugar, vinegar and salt, and bring up to a simmer. Simmer for 5 minutes.
• Meanwhile, peel the pears, and halve them lengthwise, if needed, to fit the pan. (You can pick out the seeds if you like.) Carefully place the pears in the syrup, and simmer gently.
• Stir the pears every few minutes, to make sure they cook evenly, especially if the hot syrup doesn't completely submerge them. Cook them until they are just tender at their thickest parts; check with a toothpick after 15 minutes of cooking. When the pears are ready, remove the pan from the heat and place a clean plate on top of the pears to keep them submerged in the vinegar syrup. Allow to cool for six hours or overnight.
• Serve right away, store in the refrigerator or can. If you store them in the fridge, you can separate the pears and syrup and use them independently. If you plan on canning, Lewis instructs you to strain the syrup and boil it for 5 minutes. Pack the pears in jars, cover with the hot syrup and process according to your jar manufacturer's directions.

SPICED ORANGES WITH CARAMEL SAUCE

Steps:

• In a 4 cup glass measuring cup combine the brown sugar, heavy cream and light corn syrup. Set aside in microwave until later.
• To cut oranges into supremes: remove rind and pith. Over a bowl to catch the juices, cut in between skins to release supremes. Squeeze juice from skins over supremes and toss with a bit of cardamom to taste. Set supremes in 4 dessert bowls.
• When ready to eat microwave brown sugar mixture, uncovered at full power for 2 minutes. Whisk to blend, and cook 1 minute more until a bit thickened. Remove from heat and stir in butter. Immediately pour over oranges and garnish with pistachios. Sauce will thicken as it cools. Leftovers can be kept in the fridge for a week. To soften, microwave 30 seconds to a minute, uncovered.

SPICED PEARS WITH ORANGES AND CARAMEL SAUCE

Steps:

• Using melon baller and starting from bottom, core each pear. Cut thin slice off bottom of each pear to make level.
• Stir sugar and 1/4 cup water in heavy large saucepan over medium heat until sugar dissolves. Increase heat and boil until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 5 minutes. Remove pan from heat; whisk in butter, then 2 tablespoons water.
• Stand pears in caramel sauce in saucepan. Sprinkle cinnamon over. Cover and cook over low heat 10 minutes. Uncover; sprinkle with ras-el-hanout. Cover and continue to cook until pears are tender, occasionally spooning caramel sauce over pears and shaking pan so pears don't stick, about 15 minutes. Arrange orange slices around pears; spoon caramel sauce over. Cover and simmer until orange slices soften, about 5 minutes.
• Place orange slices on plates. Stand pears atop orange slices. Spoon caramel sauce over and sprinkle with almonds. Serve warm or at room temperature.
• *A Moroccan spice blend available at some specialty foods stores and Middle Eastern markets, and by mail from The Spice House (312-274-0378; thespicehouse.com).

SPICED PEARS

Steps:

• Drain pears, reserving syrup; set the pears aside. In a small saucepan, combine the syrup, brown sugar, nutmeg and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring frequently. Add pears and simmer for about 5 minutes more or until heated through.

QUICK & EASY CARAMELIZED PEARS

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.

SAUCY SPICED PEARS

Steps:

• In a large cast-iron or other heavy skillet, combine the first nine ingredients and, if desired, cayenne. Cook over medium-high heat until butter is melted, 1-2 minutes, stirring occasionally., Add pears; bring to a boil. Reduce heat to medium; cook, uncovered, until sauce is slightly thickened and pears are crisp-tender, 3-4 minutes, stirring occasionally. Cool slightly. If desired, top with mint.

JACQUES PEPIN'S BRAISED PEARS IN CARAMEL SAUCE

Steps:

• Preheat oven to 425 degrees.
• Peel pears and cut in half lengthwise. Remove cores. Place pear halves flat side down in single layer in 1 or 2 large baking or gratin dishes. Sprinkle sugar over pears and dot with butter.
• Place in oven and bake 35 minutes. By this time sugar should have caramelized and pears should be tender when pierced with point of knife. If pears are not tender continue cooking 5 to 10 minutes. Pour cream over pears and return to oven. Bake 10 to 15 minutes more, basting every 5 minutes with cream.
• Cream should have reduced and thickened and turned nice ivory color. If sauce seems to be separating, add a tablespoon or two of hot water.
• Remove pears from oven, allow to cool slightly. Serve directly from baking dish.