Caramel Pear Terrine Recipes

CARAMEL PEAR PUDDING

Caramel Pear Pudding image

Don't expect this old-fashioned dessert to last long. The delicate pears and irresistible caramel topping make it a winner whenever I serve it. It's nice to have a tempting fall cake that puts the season's best pears to excellent use. -Sharon Mensing, Greenfield, Iowa

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 cup all-purpose flour
2/3 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Pinch ground cloves
1/2 cup whole milk
4 medium pears, peeled and cut into 1/2-inch cubes
1/2 cup chopped pecans
3/4 cup packed brown sugar
1/4 cup butter
3/4 cup boiling water
Optional: Vanilla ice cream or whipped cream

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.

Nutrition Facts : Calories 359 calories, Fat 12g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 223mg sodium, Carbohydrate 63g carbohydrate (46g sugars, Fiber 3g fiber), Protein 3g protein.

CARAMEL PEAR PIE

Caramel Pear Pie image

A dear friend shared the recipe for this attractive pie. The caramel drizzle and streusel topping make it almost too pretty to eat. Knowing this dessert is waiting is great motivation for our children to eat all their vegetables. -Mary Kaehler, Lodi, California

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 14

Ingredients

6 cups sliced peeled ripe pears (about 6 medium)
1 tablespoon lemon juice
1/2 cup plus 3 tablespoons sugar, divided
2 tablespoons quick-cooking tapioca
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
Pastry for single-crust pie (9 inches)
3/4 cup old-fashioned oats
1 tablespoon all-purpose flour
1/4 cup cold butter, cubed
18 caramels
5 tablespoons 2% milk
1/4 cup chopped pecans

Steps:

In a large bowl, combine pears and lemon juice. In another bowl, combine 1/2 cup sugar, tapioca, cinnamon, salt and nutmeg. Add to pears; stir gently. Let stand for 15 minutes. , Pour into pastry shell. In a small bowl, combine the oats, flour and remaining sugar. Cut in butter until crumbly. Sprinkle over pears. Bake at 400° for 45 minutes., Meanwhile, in a saucepan over low heat, melt caramels with milk. Stir until smooth; add pecans. Drizzle over pie. Bake 8-10 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 471 calories, Fat 19g fat (9g saturated fat), Cholesterol 23mg cholesterol, Sodium 292mg sodium, Carbohydrate 76g carbohydrate (46g sugars, Fiber 4g fiber), Protein 5g protein.

3-INGREDIENT CARAMEL-PEAR GALETTE

3-Ingredient Caramel-Pear Galette image

Use a wide spatula to peek underneath your galette to make sure the bottom is golden brown all the way across.

Provided by Dawn Perry

Categories 3-Ingredient Recipes Dessert Pie Pear Butterscotch/Caramel Fall Bake

Yield Serves 8

Number Of Ingredients 4

Ingredients

1 sheet prepared boxed pie crust (not in a tin), thawed if frozen
3 firm-ripe pears, preferably Anjou or Bartlett (about 1 1/2 pounds), thinly sliced crosswise, seeds cut out with a small round cutter or paring knife
Pinch of kosher salt
1/2 cup plus 1 tablespoon caramel sauce, divided

Steps:

Preheat oven to 375°F. Unroll pie crust onto a piece of parchment, then roll out to a 13"-diameter circle. Transfer dough on parchment to a rimmed baking sheet.
Toss pears, salt, and 1/2 cup caramel sauce in a medium bowl until pears are coated. Arrange pears over crust, leaving a 1 1/2" border, piling them up as you go. Pour any caramel sauce left in bowl over pears.
Fold crust up and over edges, overlapping as needed. Bake galette until crust is golden brown and filling is bubbling, 55-60 minutes. Whisk remaining 1 Tbsp. caramel and 1 Tbsp. hot water in a small bowl and brush over pears with a pastry brush. Let cool at least 15 minutes before cutting.

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