Baked Pears On Sugared Puff Pastry With Caramel Sauce Food

SALTED CARAMEL PUFF PASTRY

Steps:

• Prepare cups to package directions. While baking the cups you can make your caramel sauce.
• Using a medium sized sauce pan pour in the water and sugar. Over medium low heat continually stir using a rubber (not wood) spatula until sugar is completely dissolved. Approximately 4 minutes.
• Turn heat to medium high. STOP stirring and let mixture boil until it starts to turn a golden brown Approximately 6-7 minutes.(SEE PHOTOS).
• Lift pan directly above the heat and swirl the pan around until the sugar turns a dark brown Approximately 1-2 minutes.(SEE PHOTOS).
• Add butter, cream and 1/8 teaspoon salt and continue swirling until everything is mixed together. Using a spatula continue stirring until completely mixed. Let cool. (SEE PHOTOS) Here's a hint when it comes to cleaning the pan of stuck on candy -- rinse out the pan with hot water first. Then add 1/2 cup water and 1/2 cup white vinegar and bring to a boil. Let boil for 2-3 minutes. Empty water/vinegar mix and wash normally. The pan will be completely clean.
• Once the cups are cooled and the caramel is cooled take ice cream out of the freezer and let stand at room temp for 1 minute until slightly soft. Spoon ice cream into each cup. Place filled cups on plate and stick back in the freezer for 5-10 minutes or until ready to serve. While the cups are in the freezer you can make the chocolate sauce.
• Place the milk chocolate chips in a glass mixing bowl and add half & half. Microwave for 15 seconds. Take out and stir (even though the chips are still hard stir them around). Place back in microwave for another 15 seconds. Take out and stir until all the morsels are completely melted.
• Take your ice cream filled cups and drizzle caramel sauce then chocolate sauce then caramel sauce over each cup. Sprinkle a pinch of salt on each cup then serve.
• If you have left overs you can put back in the freezer covered and when ready to serve let sit out for 1 minute so the ice cream can soften slightly.

BAKED PEARS WITH CARAMEL SAUCE

Steps:

• 1. 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. ( Alternately, you may peel and core whole pears.) 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.
• 2. Top each pear with a generous spoonful of sour cream, caramel sauce from the pan and toasted pecans.

BAKED PEARS ON SUGARED PUFF PASTRY WITH CARAMEL SAUCE

Steps:

• MMMMM--------------------FOR PEARS AND SAUCE------------------------- 2 lg Firm-ripe Bartlett pears; -(about 1 pound) 2 tb Unsalted butter; cut into -bits 1/2 c Granulated sugar 1 tb Fresh lemon juice 1/2 c Heavy cream 1 tb Poire William; (French pear ; brandy), or to ; taste Confectioners sugar for -sprinkling Make pastry bases: Preheat oven to 375F. and lightly butter a heavy baking sheet. Sprinkle a work surface with granulated sugar and roll out puff pastry about 1/8 inch thick, turning once to coat both sides with sugar. Cut out 4 rectangles, each about 4 1/2 by 3 1/2 inches, and transfer to baking sheet, reserving scraps for another use. Prick pastry all over with a fork and put baking sheet in freezer until pastry is chilled well, about 15 minutes. Lightly butter bottom of another heavy baking sheet and put directly on top of pastry rectangles to weight them while baking. Bake pastry (between 2 baking sheets) in middle of oven 25 to 35 minutes, or until golden brown, and transfer to a rack to cool. Pastry bases may be made 1 day ahead and kept in an airtight container. Make pears and sauce: Preheat oven to 375F. (if pastry bases have been made ahead) and lightly butter a small baking dish just large enough to hold 4 pear halves in one layer. Peel, halve, and core pears. Arrange pear halves in baking dish, cut sides up. Divide butter among pear cavities and sprinkle 1/4 cup granulated sugar over pears. Sprinkle lemon juice over pears and bake in middle of oven 15 minutes. Remove baking dish from oven and turn pears so that cut sides are down. Baste pears with cooking juices and return to oven. Bake pears until tender, about 15 minutes more. Transfer pears to a plate and keep warm. Transfer cooking juices to a small heavy saucepan. Add remaining 1/4 cup granulated sugar and boil, swirling pan, until mixture turns a deep golden caramel. Slowly add cream (caramel will bubble up) and simmer sauce, whisking, until slightly thickened, about 5 minutes. Stir poire William into caramel sauce. Sprinkle each pastry base with confectioners sugar and top with a pear half. Serve baked pears with caramel sauce. Serves 4. Gourmet January 1995

BAKED PEARS ON SUGARED PUFF PASTRY WITH CARAMEL SAUCE

Steps:

• Make pastry bases:
• Preheat oven to 375°F. and lightly butter a heavy baking sheet.
• Sprinkle a work surface with granulated sugar and roll out puff pastry about 1/8 inch thick, turning once to coat both sides with sugar. Cut out 4 rectangles, each about 4 1/2 by 3 1/2 inches, and transfer to baking sheet, reserving scraps for another use. Prick pastry all over with a fork and put baking sheet in freezer until pastry is chilled well, about 15 minutes.
• Lightly butter bottom of another heavy baking sheet and put directly on top of pastry rectangles to weight them while baking. Bake pastry (between 2 baking sheets) in middle of oven 25 to 35 minutes, or until golden brown, and transfer to a rack to cool. Pastry bases may be made 1 day ahead and kept in an airtight container.
• Make pears and sauce:
• Preheat oven to 375°F. (if pastry bases have been made ahead) and lightly butter a small baking dish just large enough to hold 4 pear halves in one layer.
• Peel, halve, and core pears. Arrange pear halves in baking dish, cut sides up. Divide butter among pear cavities and sprinkle 1/4 cup granulated sugar over pears. Sprinkle lemon juice over pears and bake in middle of oven 15 minutes. Remove baking dish from oven and turn pears so that cut sides are down. Baste pears with cooking juices and return to oven. Bake pears until tender, about 15 minutes more. Transfer pears to a plate and keep warm.
• Transfer cooking juices to a small heavy saucepan. Add remaining 1/4 cup granulated sugar and boil, swirling pan, until mixture turns a deep golden caramel. Slowly add cream (caramel will bubble up) and simmer sauce, whisking, until slightly thickened, about 5 minutes. Stir poire William into caramel sauce.
• Sprinkle each pastry base with confectioners' sugar and top with a pear half. Serve baked pears with caramel sauce.