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Caramelized pears

Caramelized pears

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Peel a squash, grate it and cut it into 3 pieces. Sprinkle with lemon juice.

In a frying pan, melt the butter together with the sugar. Add the pears, along with the juice and let them boil over low heat. Sprinkle with cinnamon. With a spatula we turn them on both sides, from time to time, until the sauce decreases and begins to caramelize.

I served them with a portion of cocoa and whipped cream waffles.


Caramelized pear tart

Countertop ingredients:

Ingredients for caramelized pears:

- 6 medium Anjou pears, hard but ripe

- 1/2 vanilla stick, broken in half

- half a teaspoon of cloves

- 3 tablespoons unsalted sugar

Ingredients for the filling:

- 1/2 vanilla stick, broken in half

- a tablespoon and a half of flour.

Method of preparation:

1. For the top, mix the sugar with the butter with your fingertips, but without the ingredients blending perfectly.

2. Add the flour little by little, still mixing only with the tips.

3. Add a cold egg and a little salt and mix the dough until it is crumbly and the ingredients are combined. Cool it for at least an hour before using it, so that it is even more fragile.

4. To prepare the pears, you must melt the butter in a large pan over low heat. Then add the sugar, cinnamon, cloves, salt and vanilla. Turn the heat to medium and mix well in the sugar until you notice that it starts to take on the color of peanut butter (it takes about 3 minutes).

5. Lower the heat a little, and add the pear slices (or larger pieces, as you prefer), leaving them in the caramel until tender, 10-15 minutes. Turn them over and continue cooking for as long. Take the pan off the heat and set it aside with the pears, letting them cool in the caramel sauce with spices.

6. To fill the tart with pears, melt the butter in a small pan over low heat. Add vanilla, cinnamon and cloves and increase the heat so that it is medium to high. Cook the mixture until the butter turns golden (be careful not to burn), about 3-4 minutes. Then strain the butter or remove the spices with a spoon.

7. Mix the egg, sugar and salt in a medium bowl. Add flour, mixing well. Pour the browned butter into the composition, then, after the composition is homogenized, let it sit at room temperature, covered.

8. Put the dough in a tart bowl with a diameter of 20 cm, pour the filling into it (it will be very thin), then add the pears. Put the tart in the preheated oven at 180 degrees Celsius and leave it until it browns and the edges are brown and the filling is ready (it can take over 30-40 minutes, depending on the oven). Caramelized pear tart is served with caramel sauce and cinnamon.

The recipe may seem a little complicated, but for sure tart with caramelized pears it's worth the effort and rewards you with flavors that will make you love autumn more than ever!

Discover a similar recipe, at least as good: the caramelized pear cake. And if what you want is a more traditional dessert, try pear jam, enriched with whiskey and figs!


  • 4 larger pears
  • For syrup:
  • 3 tablespoons sugar
  • 200 ml water
  • 1 teaspoon cinnamon
  • 2 sachets of vanilla sugar
  • For the filling:
  • 5 Savoiardi biscuits
  • 100 gr coarser ground walnuts
  • For the dough:
  • 1 egg yolk
  • 2 tablespoons sugar
  • 2 sachets of vanilla sugar
  • 1 pinch of salt
  • 1 tablespoon sour cream
  • 5 tablespoons milk
  • 5 tablespoons oil
  • 300 gr flour
  • 1/2 sachet baking powder
  • 1 baking soda knife tip
  • To grease the dough:
  • 1 egg yolk
  • 1/2 teaspoon milk
  • For the cream:
  • the syrup in which the pears were boiled
  • 50 gr butter
  • walnut + biscuits (what remains of the stuffed pears)
  • 1 tablespoon cocoa

Dessert with caramelized pears

1. Bring the milk to a boil and, when it almost boils, reduce the heat and pour the semolina in the rain.
2. Boil over low heat, stirring constantly for about 20 minutes, until the semolina is cooked through. Remove from the heat and add the sugar and vanilla sugar. Then put the semolina in bowls or cups that are left to cool.
3. To serve, cut the pears into long slices and put them in the pan with the butter. Return and, after they have become soft, add the sugar and lightly caramelize.
4. Then, remove the pan from the heat, put the liqueur that ignites with 1 match or 1 fire extinguisher with a long rod. Allow to burn until the flame is consumed and then bring the semolina to the table.

Useful advice
✽ Add the seeds from a vanilla bean when you boil the milk. Their strong aroma will give a special scent to the semolina dessert. After boiling, they can be set aside.

✽ Use fine semolina to get a creamy consistency. You can also serve semolina with sour homemade jam, such as cherry jam or berries. On top, you can sprinkle a cinnamon powder.

Desserts count this fall. If you have a craving for something good and quick to prepare, we recommend a recipe with caramelized pears, considered the best autumn dessert, perfect for the rainy season. It is prepared immediately, in a maximum of half an hour.

The dish we choose is aromatic, tasty and filling. What do you want more than that? This recipe will impress your parents, children, husband and friends in no time. Now that we've got your attention, let's beat him. You need:

  • 1 liter of milk
  • 8-10 tablespoons gray
  • 2 sachets of vanilla sugar
  • 3 tablespoons sugar

If you want your guests or loved ones to be impressed, use these ingredients to make an impeccable dessert serving:

2 pears
100 g butter
2 teaspoons sugar
100 ml fruit liqueur
Recipe with caramelized pears. Method of preparation
First, boil the milk. When it almost boils, reduce the heat and pour the semolina in the rain. Boil the composition over low heat and stir continuously for about 20 minutes, until the semolina is ready to boil. Next, remove the composition from the heat. Add sugar and vanilla sugar.

Recipe with caramelized pears, the best autumn dessert. The secret ingredient that makes them truly irresistible
Then put the semolina in smaller bowls or cups, which you put in the cold. To serve, cut the pears into long slices and put them in the pan with the butter.

After turning them on both sides, after they have become soft, pour the sugar until the syrup caramelizes. Remove the pan from the heat and put the liqueur, which lights up with a match. You have to let it burn until the flame is consumed.

See also Recipe for the most delicious plum jam. The unsuspected trick that helps you get the perfect dessert for autumn

If you want some tricks for garnishing, add the seeds from a vanilla pod when you boil the milk. Their strong aroma will give a special scent to the semolina dessert. After boiling, they can be set aside. You can also serve semolina with cinnamon or cherry jam.

Method of preparation

The recipe for this cake, although it seems more elaborate, is not complicated at all.

-Heat the oven to 180 ° C.

-Sift the flour together with the cocoa and mix.

-Separate the egg whites from the 6 eggs at room temperature and set aside in a mixer bowl, and mix the yolks lightly with a fork or fork.

-Mix well with the mixer the 6 egg whites with a pinch of salt.

-When the egg whites become hard foam, gradually add the sugar together with the vanillin (or vanilla sugar) and continue beating / mixing well, until the sugar is no longer felt and the egg white foam remains firm on the bowl.

-Add the yolks and homogenize the egg white foam.

-Over the above composition, add the sifted flour + cocoa mixture and incorporate, mixing lightly with a spatula, resulting in a homogeneous and firm composition.

-Pour and stretch the resulting composition in a thin layer (as evenly and evenly as possible) in 2 trays lined with baking paper (I used trays with an approximate size of 30 / 40cm).

-Put the trays in the oven heated to 180 degrees C and bake the two countertops for approx. 10 minutes (depending on the oven).

-When they are ready, remove the trays from the oven and let the countertops cool.

VANILLA SYRUP Preparation:

-Prepare the vanilla syrup by mixing the water with the sugar in a kettle and letting it boil for a few minutes until all the sugar melts well.

-When the syrup has cooled, add the vanilla essence.

-Let the prepared syrup cool very well.


-Wash the pears, peel them and peel them and cut them into small cubes.

-Cut the vanilla stick in two and scrape the seeds with the knife blade.

- Melt the sugar in a bowl over low heat, until the light brown caramel is formed.

-Over the caramelized sugar, add the chopped pears, the vanilla seeds, as well as the sectioned vanilla bean and let it simmer for approx. 5 minutes, stirring gently from stirring, or just shaking the bowl.

-When they are ready, turn off the heat and let the pears cool.

- Melt the caster sugar over a low heat in a bowl, until the light golden brown caramel is formed.

-When the caramel is ready, set it aside on the fire and pour over it sm & acircnt & acircna slightly liquid & icircncalzita & icircnavant (microwave, or on fire), & icircn approx. 3 halves, mixing & acircnd & icircncet with a wooden spoon after each casting.

-When sm & acircnt & acircna is incorporated add the butter, mix well and put the bowl back on medium heat (low) for about 10-12 seconds, until the caramel is ready.

-Turn off the heat and let the caramel sauce cool to room temperature.

CARAMEL MOUSSE preparation:

-Put the gelatin soaked according to the instructions on the package. (I used gelatin sheets and found it much easier to work with).

- & Icircntr a saucepan melt over low heat 190 gr. caster sugar, p & acircnă is formed dark brown caramel. (Here you have to be very careful because, the amount being small, the sugar caramelizes quickly and can burn!)

-When the sugar has caramelized, add water, mix quickly and boil a little until a thick / sour syrup results.

-Put the syrup aside and let it cool a bit.

-Mix the egg yolks with 30 gr. sugar, without them whitening.

-Boil the milk and pour hot, gradually and slowly over the yolks, mixing well (be careful not to make any omelet!)).

-Pour the liquid caramel over the mixture of yolks and milk, mix well and turn the whole mixture over in a saucepan.

-Put the pan with the caramel cream on low heat and let it boil for a few minutes, stirring slowly with the help of the whisk, until it thickens and acquires the consistency of a cream.

- In the caramel cream, add the squeezed gelatin sheets and mix well until they are incorporated.

-With the help of the mixer / whisk, beat the sm & acircnt & acircna which was kept for a few hours in the fridge, until the cream is obtained.

-Pour a third of the cream over the caramel cream and mix well with a spatula.

-Pourfully pour the resulting mixture over the rest of the cream, add the vanilla essence and mix gently with a spatula until it is incorporated and a fine caramel mousse results.


- Melt the sugar over a low heat in a saucepan, until a light brown caramel results.

-Add butter and salt powder and mix quickly until smooth.

-Take a part of the caramel with butter and spread it in a thin layer on a baking sheet, using a stainless steel spatula.

- Add the chopped walnuts to the rest of the caramel, mix and keep it on the fire for a few more seconds.

-As with plain caramel, spread the caramelized walnut mixture on a baking sheet and leave to cool.

-After cooling, crush / crush with a rolling pin the caramelized walnuts and the simple caramel.

-If you prefer, the caramel can be broken into larger pieces with which you can later decorate the cake.

- & Icircn photo also shows boiled pears & icircn sugar syrup (equal parts water and sugar), which I served with the cake.

-More & icircnt & acirci fit the two countertops, cutting to the same dimensions.

-Place the first worktop on the tray / tray / mounting bracket and with the help of a brush, sprinkle a little with vanilla syrup.

-Put the caramelized pears evenly on the first counter, then pour the thick caramel sauce.

-Put half of the caramel mousse over the pears and sauce and place the second countertop, which is also easily syruped.

-Over the second top, spread the rest of the caramel mousse and let the cake cool for a few hours (at least 3 hours).

- Before serving, decorate the cake with krantz, respectively with caramelized and crushed walnuts and / or larger pieces of crushed or broken caramel.

-With the help of a thin and well-sharpened knife, cut and portion the cake according to your preference, or, for a special look, with the help of stainless steel rings, giving it a cylindrical shape.

-The cake is eaten simple, as such, or with caramel sauce, or with boiled pears & icircn sugar syrup (equal parts of water and sugar).

-For caramelized pears:
75 gr sugar
3 tablespoons water
3 pears
1 tablespoon lemon juice
-For check:
3 eggs
150 g butter
75 g old
250 g flour
1 teaspoon baking powder
a pinch of salt
2-3 tablespoons milk
vanilla extract

Pere. Put the sugar together with the water over medium to high heat. Cut the pears into small pieces and sprinkle with lemon juice.
When the sugar is liquid and caramelized, add the pears and mix carefully. The caramel will harden a little but leave it on the fire for another 5-7 minutes to fluidize and soften the pears.
For the cake, mix the flour with the baking powder and salt.
Mix the butter with the powdered sugar until it becomes creamy and fluffy. Add an egg and a tablespoon of flour (so as not to cut the composition). Mix well until smooth. Do this with each egg.
Add flour and alternate with warm milk and mix until the composition is homogeneous. At the end, add the caramelized pears and the vanilla extract. Homogenize very little so as not to crush all the pears.
Pour the composition into the greased pan and put it in the preheated oven at 170 degrees, for about 50-60 minutes, until it browns nicely and passes the toothpick test.
Leave the cake to cool on a grill and then serve.

Try this video recipe too

Melt the chocolate in the microwave or on a steam bath. Allow to cool.
Add the yolks to the chocolate, then the flour mixed with baking powder and cinnamon. At the end, lightly incorporate the beaten egg whites with the sugar.
Peel a squash, grate it and cut it in half.
Put the pear halves in a round tray (20 cm), sprinkle with lemon juice and sprinkle with sugar, vanilla sugar and cinnamon. Spread the butter cut into thin slices on top.
Leave the tray in the oven for 15-20 minutes, until the pears soften.
Remove the tray and pour the dough evenly.
Put the cake back in the oven for another 10-15 minutes. While it is still hot, turn it over on the plate.

The cake is decorated with whipped cream and grated chocolate.

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