Best 7 Caramel And Pear Pudding Recipes

CARAMEL AND PEAR PUDDING

Steps:

• In a large bowl, combine flour, sugar, baking powder, cinnamon, salt and cloves. Stir in milk until smooth. Add pears and pecans. Spread evenly into a 3-qt. slow cooker coated with cooking spray. , In a small bowl, combine brown sugar and butter; stir in boiling water. Pour over batter (do not stir). Cover and cook on low for 3-4 hours or until pears are tender. Serve warm, with ice cream if desired.

CARAMEL PEAR PUDDING

Steps:

• Preheat oven to at 375°. In a large bowl, combine the first six ingredients; beat in milk until smooth. Stir in pears and pecans. Spoon into an ungreased 2-qt. baking dish. , In another bowl, combine the brown sugar, butter and water; pour over batter. Bake, uncovered, for 45-50 minutes. Serve warm, with ice cream or whipped cream if desired.

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.

CARAMEL PEAR PUDDING

Steps:

• In a mixing bowl, combine the first six ingredients; beat in milk until smooth. Stir in pears and pecans. Spoon into an ungreased 2 quart baking dish.
• In another bowl, combine brown sugar, butter and water; pour over batter.
• Bake, uncovered, at 375 for 45-50 minutes.
• Serve warm with ice cream.

CARAMEL PEARS

Steps:

• Microwave 10 ounces unwrapped soft caramels with 1 tablespoon half-and-half, stirring every 20 seconds, until smooth. Pour into a wide mug, then quickly dip 4 pears in the caramel, sprinkle with chopped pistachios and let set on a parchment-lined baking sheet.

CARAMEL PEAR PUDDING CAKE

Steps:

• Set oven to 375 degrees.
• Lightly spray a 2-quart casserole dish with cooking spray.
• In a large mixing bowl, mix together flour, white sugar, baking powder, cinnamon and salt.
• Add in the milk; beat until smooth (add a little more milk or cream if the mixture is too thick).
• Stir in the chopped pears and pecans.
• Transfer to the prepared casserole dish.
• In a bowl, combine the brown sugar, butter and boiling water; (this mixture will be thin, but will incorporate into the cake while baking) mix well, pour evenly over the batter.
• Bake for 35-40 minutes.
• Serve hot with ice cream or Cool Whip topping (I prefer it with vanilla ice cream!).

SPICED PEAR BREAD PUDDING WITH CARAMEL SAUCE FOR TWO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine water and 1/4 cup sugar in a saucepan over medium heat. Cook, stirring constantly, until dissolved and light brown in color, about 6 minutes. Pour into the bottoms of 2 custard cups; rotate cups to spread caramel across the bottoms.
• Arrange pear pieces over the caramel; top with walnuts. Sprinkle ginger, 1 pinch nutmeg, black pepper, cinnamon, and 1 pinch lemon peel on top.
• Heat milk and butter in a small saucepan over medium heat until butter is melted, about 1 minute. Remove from heat.
• Whisk egg, 2 tablespoons sugar, rum, 1/2 teaspoon lemon peel, and 1/8 teaspoon nutmeg in a bowl until well beaten. Stir in the milk mixture slowly; mix well. Stir in bread cubes; let soak for 5 minutes. Divide mixture between the prepared cups. Place cups in a baking pan; add hot tap water to come halfway up the sides of the cups.
• Bake in the preheated oven until set, 35 to 45 minutes. Let cool until safe to handle, about 20 minutes.
• Run a sharp knife around the inside edge of the cooled puddings and invert onto small dessert plates.