Best 12 Caramel Pear Slices Recipes

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Caramel pear slices are an easy and delicious dessert that's perfect for any occasion. They take just a few minutes to make and can be enjoyed by people of all ages. With their combination of sweet, tart, and caramelized flavors, these treats are sure to be a hit at your next party or gathering. So if you're looking for a simple and tasty dessert, give caramel pear slices a try. You won't be disappointed!

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

CARAMEL PEAR DESSERT



Caramel Pear Dessert image

"I created this dessert when my sister and a friend came to lunch. It was so good, they threatened to lick their plates! Enjoy this little bit of heaven." Shirley Stubblefield - Chino, California

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 12 servings.

Number Of Ingredients 7

1/2 cup chopped pecans
1-1/2 teaspoons butter
1 cup packed brown sugar
1 cup heavy whipping cream
1 prepared angel food cake (8 to 10 ounces), cut into 12 slices
6 cups vanilla ice cream
3 cans (15-1/4 ounces each) pear halves, drained

Steps:

  • In a small skillet, saute pecans in butter until toasted; set aside. In a small saucepan, combine brown sugar and cream. Bring to a boil; cook and stir for 3 minutes. , Place cake slices on individual dessert plates. Top with ice cream and pears. Drizzle with cream mixture; sprinkle with reserved pecans.

Nutrition Facts : Fat 19 g fat (10 g saturated fat), Cholesterol 57 mg cholesterol, Sodium 359 mg sodium, Carbohydrate 77 g carbohydrate, Fiber 3 g fiber, Protein 6 g protein.

CARAMEL PEAR TERRINE



Caramel Pear Terrine image

Sugar and spice mingle in this stunning terrine constructed of layers of paper-thin pear slices that are baked until meltingly tender. A dusting of star anise imparts a subtle but memorable zing.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 8

1/4 cup water
1 cup sugar
2 whole star anise, finely grated (1/2 teaspoon)
1/4 teaspoon salt
2 teaspoons fresh lemon juice
4 to 5 pounds ripe, firm Bartlett pears (10 to 12 pears)
6 ounces mild blue cheese, preferably Fourme d'Ambert, thinly sliced (optional)
1 cup walnuts, toasted (optional)

Steps:

  • Preheat oven to 250 degrees. Bring water and 3/4 cup sugar to a simmer in a small saucepan over medium-high heat, stirring until sugar dissolves. Cook, swirling pan occasionally if sugar darkens unevenly, until mixture turns dark amber. Pour caramel into a 6 1/2-inch charlotte mold that's 3 1/2 inches deep, swirling mold to coat bottom and sides. (Caramel may crack as it cools.)
  • Place star anise in a small bowl. Combine salt and remaining 1/4 cup sugar in another small bowl. Place lemon juice in a third small bowl.
  • Peel 3 pears. Using a mandoline or a handheld slicer, slice each pear lengthwise 1/8 inch thick, stopping at the core and turning over to slice the opposite half.
  • Arrange 1 layer of pear slices in a tight, overlapping circle in mold, working counterclockwise to cover the bottom. Brush lightly with lemon juice, and sprinkle with 1 teaspoon sugar mixture. Arrange next layer of pear slices in a tight, overlapping circle, working clockwise to cover previous layer. Sprinkle with 1 teaspoon sugar mixture and a pinch of star anise. Repeat slicing and layering with remaining pears. Continue to switch directions, and alternate lemon juice and star anise. Leave 1/2 inch of space at the top of mold.
  • Cover mold with foil. Place in a large roasting pan, and transfer to oven. Carefully pour boiling water into pan to come halfway up sides of mold. Bake until a tester inserted into center meets no resistance, 1 1/4 to 1 1/2 hours. Transfer to a wire rack, uncover, and let cool for 10 minutes.
  • Place a pie dish or a rimmed plate over mold, and quickly invert. Remove mold. Using a spatula, transfer terrine to a platter, reserving sauce in dish.
  • Pour sauce into a small saucepan, and boil until slightly thickened, about 5 minutes. Let cool. Slice terrine, and serve warm with sauce and, if desired, blue cheese and walnuts.

CARAMEL PEAR



Caramel Pear image

Provided by Food Network

Categories     beverage

Time 35m

Yield 1 drink

Number Of Ingredients 11

Ice cubes
1/2 cup pear infused vodka
1/2 cup apple juice
2 tablespoons Spiced Simple Syrup, recipe follows
Pear slice
2 cups packed brown sugar
2 cups water
3 cinnamon sticks
2 tablespoons juniper berries
2 tablespoons cloves
5 whole star anise

Steps:

  • In a martini shaker filled with ice, combine the vodka, juice and simple syrup. Shake well and strain into a martini glass. Garnish with a slice of pear.
  • In a pot combine the sugar, water, and spices. Bring up to a simmer, stirring occasionally until all the sugar has dissolved. Pour the mixture thorough a strainer and discard the whole spices.

CARAMEL PEAR SLICES



Caramel Pear Slices image

Use this recipe to make our Golden Pear Cream Puffs.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 3 1/2 cups

Number Of Ingredients 4

1/4 cup (1/2 stick) unsalted butter
3 Bosc pears, peeled, quartered, cored, and cut lengthwise into 1/4-inch slices
1/2 cup sugar
1 teaspoon fresh lemon juice

Steps:

  • Melt butter in a large skillet over medium heat. Add pears, and toss to coat with butter. Sprinkle sugar over pears. Cook, stirring pears occasionally, until deep golden, about 30 minutes.
  • Add lemon juice and 1/4 cup water. Cook, stirring occasionally, until liquid is syrupy, about 3 minutes. Serve warm.

PEAR TARTS WITH CARAMEL SAUCE



Pear Tarts with Caramel Sauce image

Provided by Food Network

Categories     dessert

Yield 4 servings

Number Of Ingredients 14

1/4 cup unsalted butter, softened
1/3 cup super fine sugar
2 large egg yolks
1/4 teaspoon Amaretto or almond extract
1 cup ground almonds (see note)
1 tablespoon all-purpose flour
1/2 cup brown sugar, packed
4 tablespoons unsalted butter
2 tablespoons heavy cream
1 pound puff pastry
2 large ripe pears, peeled, cored, and thinly sliced
1 egg yolk
4 sprigs mint
Confectioners sugar, for serving

Steps:

  • To make the almond cream: In the bowl of an electric mixer or with a wooden spoon, beat the butter and sugar together until light and fluffy. Add the egg yolks, beat in well, and add the Amaretto. Stir in the ground almonds and flour until evenly mixed. The mixture should be the consistency of a thick paste.
  • To make the caramel sauce: In a small sauce pan, combine the brown sugar, butter and cream. Bring the mixture to a boil and boil vigorously for 2 minutes, remove from the heat. Cover and keep warm at the back of the stove.
  • To make the tarts: Preheat the oven to 400 degrees. On a lightly floured surface, roll out the pastry to a 1/8 inch thickness and, using a plate or cardboard circle as a template, use a very sharp knife to cut four 7 inch circles. Spread a circle of almond cream in the center of each, leaving a 1inch border. Fan the sliced pears out from the center of each tart, completely covering the almond cream but still leaving the border. Beat the egg yolk lightly with a fork and brush the border of the pastry with it (try not to let any yolk dribble down onto the cut edges of the pastry, otherwise it will not rise as high). Bake the tarts for about 20 minutes, until the edges are golden and the pastry is baked through. Remove from the oven and allow to cool for 5 minutes Place a sprig of mint in the center of each tart and sprinkle it with a little confectioners sugar. Serve warm, drizzled with the warm caramel sauce.

DELICATE PEAR CAKE WITH CARAMEL SAUCE



Delicate Pear Cake With Caramel Sauce image

Make and share this Delicate Pear Cake With Caramel Sauce recipe from Food.com.

Provided by MarielC

Categories     Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 11

1 (15 ounce) can pears in light syrup
1 (18 1/4 ounce) package pillsbury moist supreme white cake mix
3 egg whites
1 cup firmly packed brown sugar
1/2 cup butter
1 cup whipping cream
1 cup whipping cream
2 tablespoons sugar
1 tablespoon pear brandy or 1 teaspoon vanilla
1 (15 ounce) can pears in light syrup, well drained
1/2 cup finely chopped hazelnuts (filberts) or 1/2 cup walnuts, toasted*

Steps:

  • Heat oven to 350°F Grease and flour 10-inch tube pan. Drain 1 can pear halves, reserving 1/3 cup liquid. Place pear halves in food processor bowl with metal blade or blender container; cover and process until smooth.
  • In large bowl, combine cake mix, pureed pears, reserved 1/3 cup pear liquid, oil and egg whites; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour into greased and floured pan.
  • Bake at 350°F for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool cake upright in pan 15 minutes. Invert onto serving plate. Cool 1 1/2 hours or until completely cooled.
  • Meanwhile, in medium saucepan, combine all sauce ingredients; mix well. Bring to a boil. Boil over medium heat 5 minutes, stirring occasionally. Remove from heat; cool to room temperature.
  • In small bowl, beat 1 cup whipping cream and sugar until stiff peaks form. Fold in pear brandy. Frost cooled cake with whipped cream. Cut drained pear halves lengthwise into about 32 slices. Arrange on top of cake, slightly overlapping slices. Press nuts into sides of cake. Drizzle 2 tablespoons sauce over pear slices. Refrigerate until serving time.
  • To serve, spoon about 2 tablespoons sauce onto each individual dessert plate. Top each with slice of cake. Store cake and sauce in refrigerator.

Nutrition Facts : Calories 410.3, Fat 22.9, SaturatedFat 11.2, Cholesterol 56, Sodium 286.9, Carbohydrate 50, Fiber 1.6, Sugar 39.3, Protein 3.5

SPICED PEARS WITH ORANGES AND CARAMEL SAUCE



Spiced Pears with Oranges and Caramel Sauce image

Provided by Bahija

Categories     Dessert     High Fiber     Pear     Spice     Fall     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

4 7-to 8-ounce Anjou pears, peeled
3/4 cup sugar
1/4 cup plus 2 tablespoons water
1/4 cup (1/2 stick) unsalted butter
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ras-el-hanout*
4 1/4- to 1/2-inch-thick orange slices
1/4 cup sliced almonds, toasted

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).

SALTED CARAMEL PEAR PIE BARS



Salted Caramel Pear Pie Bars image

Dense, buttery shortbread crust and a delicately spiced filling make these pear pie bars absolutely irresistible. And once you see how easy they are to make and to serve, chances are, you'll pick them over traditional pie every time. You'll find yourself with more salted caramel sauce than you need for the bars, but you can spoon the rest over top of anything from ice cream to waffles. Just store any leftovers in an airtight container in the fridge (and heat the leftovers before using). Sprinkle with flaky sea salt, as desired.

Provided by Darcy Lenz

Categories     Bar Cookies

Time 3h55m

Yield 15

Number Of Ingredients 21

nonstick baking spray
4 sticks unsalted butter, softened
1 cup packed light brown sugar
½ cup white sugar
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 cup chopped walnuts
8 medium pears - peeled, cored, and thinly sliced
1 tablespoon lemon juice
¼ cup packed light brown sugar
1 ½ tablespoons cornstarch
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cardamom
1 pinch salt
1 ½ cups white sugar
6 tablespoons water
¾ cup heavy cream
3 tablespoons unsalted butter, cut into small pieces
1 teaspoon kosher salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking pan with baking spray. Line the pan with parchment paper so that there is a 2 inch overhang on the two long sides of the pan. (This makes it easier to lift the pie bars out of the pan after baking.)
  • Beat the butter, brown and white sugars, and vanilla extract for crust in a large bowl with an electric mixer until combined and fluffy, 4 to 5 minutes. Scrape down the sides and bottom of the bowl. Add the flour and salt; mix at low speed until combined. Refrigerate dough for 10 minutes.
  • With lightly moistened hands, press about 2/3 of the crust mixture evenly along the bottom of prepared pan; refrigerate pan for 5 to 7 minutes. Place the remaining 1/3 of the crust mixture in the fridge until needed.
  • Bake crust in the preheated oven until golden brown, 20 to 25 minutes. Place on a wire rack to cool. Leave the oven on.
  • To prepare the filling, toss the pear slices and lemon juice together in a large bowl. Add the brown sugar, cornstarch, cinnamon, ginger, cardamom, and salt; toss well to coat. Spread the pears evenly over the crust.
  • Tear the reserved crust mixture into small pieces. Using your hands, combine the walnuts with the dough and scatter the mixture evenly over the pears.
  • Bake in the preheated oven 1 hour, rotating pan halfway through, until the pears are fork-tender and the topping is golden brown. Cool completely in the pan, 1 to 2 hours.
  • To prepare the caramel sauce, combine the sugar and water in a medium, heavy saucepan over medium-low heat; cook, stirring often, until the sugar dissolves.
  • Increase the heat to medium-high; bring to a boil-without stirring, but instead, regularly swirling the pan and occasionally brushing down the sides of the pan with a wet pastry brush. Cook, swirling and brushing regularly, until the syrup turns a deep amber color, 12 to 17 minutes.
  • Gently pour in the heavy cream (the caramel will foam and bubbly up vigorously). Add in the butter pieces and stir gently until smooth. Remove the caramel from heat and stir in the salt.
  • When ready to serve, use the parchment overhang to lift the slab from the pan and slice into bars. Drizzle with the caramel sauce.

Nutrition Facts : Calories 681.8 calories, Carbohydrate 86.3 g, Cholesterol 87.4 mg, Fat 36.9 g, Fiber 4.3 g, Protein 5.6 g, SaturatedFat 20.3 g, Sodium 308.7 mg, Sugar 53.5 g

EASY SALTED CARAMEL PEAR GALETTE



Easy Salted Caramel Pear Galette image

This delicious dessert might have a fancy name, but it calls for just 6 ingredients, and it's impressive to boot!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 6

Number Of Ingredients 7

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3 cups peeled, sliced Anjou or Bosc pears (3 medium)
1/3 cup salted caramel sauce
3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon milk
1 teaspoon sugar
Vanilla ice cream and additional salted caramel sauce, if desired

Steps:

  • Heat oven to 400°F. Line 15x10x1-inch pan with cooking parchment paper; spray with cooking spray. Remove pie crust from pouch; unroll and place in pan.
  • In large bowl, mix pears, 1/3 cup caramel sauce, and the flour until well coated. Spread mixture in center of crust, leaving 2-inch border. Fold edge of crust up over filling, pleating crust as necessary. Brush edge of crust with milk; sprinkle with sugar.
  • Bake 38 to 43 minutes or until crust is deep golden brown and pears are just tender. (If pears begin to brown too quickly, cover pears loosely with foil.) Cool 15 minutes.
  • Cut into wedges. Serve with ice cream; drizzle with additional caramel sauce.

Nutrition Facts : Calories 320, Carbohydrate 55 g, Cholesterol 15 mg, Fat 2, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 30 g, TransFat 0 g

CARAMEL PEAR CHARLOTTES WITH CARAMEL SAUCE



Caramel Pear Charlottes with Caramel Sauce image

Categories     Milk/Cream     Dairy     Fruit     Dessert     Bake     Pear     Eau de Vie     Fall     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 11

For charlottes
6 firm-ripe Bosc pears (about 2 3/4 pounds)
1/2 vanilla bean
2 tablespoons sugar
1 stick (1/4 cup) unsalted butter, softened
20 slices firm white sandwich bread (from about two 1-pound loaves)
For sauce
1 cup sugar
3 tablespoons heavy cream
3 tablespoons unsalted butter
3 tablespoons poire William (French pear brandy)

Steps:

  • Make charlottes:
  • Peel and core pears and cut into 1/4-inch dice. With a knife halve vanilla bean lengthwise and scrape seeds into a small bowl. In a dry 5-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling kettle, until deep golden. Remove kettle from heat and carefully add pears and vanilla bean pod and seeds (mixture will vigorously steam and caramel will harden). Cook mixture over moderate heat, stirring occasionally, until caramel is dissolved and pears are tender but still hold their shape, about 15 minutes. Drain pear mixture in a sieve set over a bowl and reserve any pear juices for sauce. Discard vanilla bean pod.
  • Preheat oven to 375°F.
  • Butter bread slices on 1 side. Using 12 slices of bread, cut 6 bread rounds to fit in bottoms of six 2/3-cup charlotte molds or ramekins and cut 6 rounds the same size as tops of molds or ramekins. Discard crusts from remaining 8 bread slices and cut slices into 1 1/4-inch-wide strips. Put bottom rounds, buttered sides down, in molds or ramekins and arrange strips vertically, buttered sides against insides of molds or ramekins, slightly overlapping and pressing them gently to adhere. Trim any overhang flush with rims. Divide pear mixture among molds or ramekins and top with remaining rounds, buttered sides up, pressing gently. Charlottes may be made up to this point 3 hours ahead and chilled, covered.
  • Bake charlottes on a baking sheet in middle of oven until bread is golden, about 25 minutes.
  • Make sauce:
  • In a dry 5-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling kettle, until deep golden. Remove kettle from heat and carefully add cream, butter, and any reserved pear juices (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved and stir in poire William. Invert charlottes onto 6 plates and spoon sauce over them.

CARAMEL SPICE PEAR BUTTER



Caramel Spice Pear Butter image

If you like making home-made preserves, then this easy to prepare Pear Butter is just for you. I found this recipe in an old Home Canning book many years ago and have been making batches every year. There's extra flavor richness in this pear butter that is contributed by the spices and some caramelized sugar. Enjoy!

Provided by CarolAT

Categories     Low Protein

Time 1h50m

Yield 9 half pints

Number Of Ingredients 7

15 bartlett pears
2 cups water
6 cups sugar
1 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
2 tablespoons lemon juice

Steps:

  • Wash the pears but do not peel or core them; slice pears into a heavy saucepan (at least 5-quart size).
  • Add water, cover, and cook until tender (about 30 minutes).
  • Remove from heat and press the pears through a colander or a food mill.
  • Measure the pear pulp (you should have about 8 cups) and return to the pan.
  • Using a frying pan, heat 1 1/2 cups of the sugar, stirring until it melts and caramelizes to a medium brown color.
  • Pour immediately into the pear pulp (the syrup will sizzle and harden, but dissolve again as the preserves cook).
  • Add the remaining sugar, cloves, cinnamon, and ginger.
  • Cook uncovered, until thick (about 45 minutes).
  • Stir frequently as it begins to thicken to prevent it from sticking.
  • Stir in lemon juice just before removing it from heat.
  • Pour hot mixture into steralized 1/2 pint jars, put on lid, and crew band tightly.
  • Process in boiling water bath for 15 minutes.

Nutrition Facts : Calories 691, Fat 0.4, Sodium 6.6, Carbohydrate 180, Fiber 9.5, Sugar 162.2, Protein 1.2

CARAMEL PEAR CAKE



Caramel Pear Cake image

I love making this upside-down cake when fresh pears are in season.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12-16 servings.

Number Of Ingredients 8

3 medium ripe pears, peeled and sliced
28 caramels
1-1/2 cups water, divided
2 tablespoons butter
1 package yellow cake mix (regular size)
3 large eggs
1/3 cup canola oil
Whipped cream

Steps:

  • Arrange pear slices in rows in a greased 13x9-in. baking dish; set aside. In a large saucepan, melt the caramels with a 1/2 cup water; stir in butter until smooth. Pour over pears. , In a large bowl, combine the cake mix, eggs, oil and remaining water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour over the caramel layer., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center of cake comes out clean. Cool for 5 minutes before inverting onto a serving platter. Serve with whipped cream.

Nutrition Facts : Calories 288 calories, Fat 11g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 273mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.

Tips:

  • Select ripe but firm pears: Pears that are too soft will not hold their shape during baking and can become mushy. Look for pears that have a slight give when you gently press them.
  • Use a sharp knife to slice the pears: This will help to prevent the pears from bruising and will give you clean, even slices.
  • Be careful not to overcook the caramelized sugar: Otherwise, your caramel will turn bitter. Cook the sugar mixture over medium heat and stir it constantly.
  • Use a baking dish that is just large enough to hold the pears: This will help prevent the caramel from spreading too thinly and burning.
  • Serve the pears warm or at room temperature: This is when they will be at their best flavor and texture.

Conclusion:

Caramel pear slices are a delicious and easy-to-make dessert that can be enjoyed by people of all ages. They are perfect for a special occasion or as a simple treat. With just a few simple ingredients, you can create a dessert that is sure to impress. So next time you are looking for a sweet treat, give caramel pear slices a try. You won't be disappointed!

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