Baked Anju Pears In Butterscotch Schnapps Sauce Recipes

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BUTTERSCOTCH PEARS



Butterscotch Pears image

Make and share this Butterscotch Pears recipe from Food.com.

Provided by Helene G

Categories     Dessert

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 ripe but firm pears
1/2 lemon
6 tablespoons butter, cut into pieces
1/4 cup sugar
1/4 cup firmly packed dark brown sugar
2/3 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon salt
1 tablespoon Scotch whisky (optional)

Steps:

  • Heat the oven to 375 degrees F.
  • Peel the pears, cut them in half lengthwise and, using a melon baller, scoop out the cores.
  • Rub them all over with the lemon half to prevent browning.
  • In a large (10-inch), heavy-based, ovenproof skillet, melt the butter.
  • Add the sugar and brown sugar and stir to dissolve.
  • Arrange the pears in the pan, cut side down, in a single layer.
  • Bake the pears uncovered, basting occasionally with the liquid in the pan, until they begin to soften and color slightly.
  • Depending on the pears ripeness, baking time can range from 20 minutes to 1 hour.
  • Remove the pears with a slotted spoon and set aside.
  • Transfer the pan to a burner and boil the mixture left behind over medium-high heat until it reaches a rich, golden-brown color and smells like caramel, 2 to 5 minute Slowly whisk the cream into the caramel until smooth.
  • Add the vanilla, salt, and Scotch, if using.
  • Serve the sauce over the warm pears.

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

PEAR BUTTERSCOTCH PIE



Pear Butterscotch Pie image

Provided by Melissa Roberts

Yield Makes 8 servings

Number Of Ingredients 13

3 tablespoons all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1/8 teaspoon salt
1/2 cup packed dark brown sugar
2 1/2 pounds firm-ripe Bartlett or Anjou pears (about 5), peeled, each cut into 6 wedges, and cored
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
Double recipe all-butter pastry dough
1 tablespoon unsalted butter, cut into bits
1 large egg beaten with 1 tablespoon warm water
1 tablespoon granulated sugar
Equipment: small (1-to 3-inch) leaf-shape cookie cutters (optional)

Steps:

  • Put a baking sheet on middle rack of oven and preheat oven to 425°F.
  • Whisk together flour, cinnamon, nutmeg, and salt, then whisk in brown sugar, breaking up any lumps. Gently toss pears with brown sugar mixture, lemon juice, and vanilla and let stand 5 to 15 minutes to macerate fruit.
  • Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Roll out remaining piece of dough into a 13-inch round. Reserve scraps.
  • Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang (reserve scraps). Press edges together to seal, then fold under. Lightly brush top crust with some of egg wash, then cut 3 (1-inch-long) vents.
  • Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Roll out remaining piece of dough into a 13-inch round. Reserve scraps.
  • Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang (reserve scraps). Press edges together to seal, then fold under. Lightly brush top crust with some of egg wash, then cut 3 (1-inch-long) vents.
  • Roll out dough scraps about 1/8 inch thick and cut out leaf shapes with cutters (or a knife). Arrange decoratively on top of pie, pressing gently to help them adhere. Lightly brush top crust and cutouts with some of egg wash and sprinkle with granulated sugar.
  • Bake pie on hot baking sheet 20 minutes. Reduce oven to 375°F and bake until crust is golden and filling is bubbling, 40 to 45 minutes more. Cool to warm or room temperature, 2 to 3 hours.

BUTTERSCOTCH PEARS



Butterscotch Pears image

This grand finale simmers during dinner and impresses as soon as you bring it to the table. Serve as is, or with vanilla ice cream and a slice of pound cake. Leftover pear nectar is heavenly when added to sparkling wine or simply poured over ice. -Theresa Kreyche, Tustin, California

Provided by Taste of Home

Categories     Desserts

Time 2h20m

Yield 8 servings.

Number Of Ingredients 10

4 large firm pears
1 tablespoon lemon juice
1/4 cup packed brown sugar
3 tablespoons butter, softened
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chopped pecans
1/2 cup pear nectar
2 tablespoons honey

Steps:

  • Cut pears in half lengthwise; remove cores. Brush pears with lemon juice. In a small bowl, combine the brown sugar, butter, flour, cinnamon and salt; stir in pecans. Spoon into pears; place in a 4-qt. slow cooker., Combine pear nectar and honey; drizzle over pears. Cover and cook on low for 2-3 hours or until pears are tender. Serve warm.

Nutrition Facts : Calories 209 calories, Fat 10g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 109mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 4g fiber), Protein 1g protein.

BAKED A'NJU PEARS IN BUTTERSCOTCH SCHNAPPS SAUCE



Baked A'nju Pears in Butterscotch Schnapps Sauce image

Five to ten minutes prep, bake 35 minutes and serve warm with whipped cream. You may cool also and serve later. You may peel. slice and core. If you like the the peel, leave on the slices. I personally leave the peel on. A quick dessert for dinner guests. My DH wouldn't eat the A'nju pears plain, so I came up with this recipe. The alcohol cooks off so this is child friendly.

Provided by Montana Heart Song

Categories     Dessert

Time 45m

Yield 1/2 pear per serving, 4 serving(s)

Number Of Ingredients 7

2 a'nju pears, peeled, cored and sliced
2 tablespoons margarine or 2 tablespoons butter, melted
1/4 cup butterscotch schnapps
2 tablespoons brown sugar
3 dashes cinnamon
whipped cream or Cool Whip
aluminum foil

Steps:

  • In a glass pyrex flat baking dish, add pear slices. melted butter and Butterscotch Schnapps.
  • Preheat oven 325*.
  • Turn the slices until all are coated. Place peel side down if leaving the peel.
  • Sprinkle the brown sugar over the slices.
  • Sprinkle with the cinnamon.
  • Cover with foil.
  • Bake 35 minutes.
  • Dish up warm and spoon sauce over. Add a dollop of whipped cream. I add a dab of sauce over the top of the cream. You may also chill and serve cold.
  • Note: You can thicken the buttery butterscotch sauce if you wish.
  • If you cool, make sure you take the cooled butter or margarine off the top,.
  • warm it and drizzle over the cooled pears.

Nutrition Facts : Calories 125.1, Fat 5.8, SaturatedFat 1, Sodium 70, Carbohydrate 19.7, Fiber 2.6, Sugar 14.8, Protein 0.4

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