Best Chocolate Caramel Pears Recipes

PRETZEL-CRUSTED FLOURLESS CHOCOLATE CAKE WITH SAUTEED SPICED PEARS AND SALTED CARAMEL SAUCE

Steps:

• For the pretzel crust: In a food processor, pulse the pretzels, sugar and butter together until nearly as fine as graham cracker crumbs.
• Line a 9-inch cake pan with parchment and press the pretzel crumbs into the base.
• Bake in a preheated 350-degree oven for 10 minutes. Cool on a rack.
• Once cooled, scatter the caramel pieces over the top and set aside
• For the flourless chocolate cake: Adjust the oven to 425 degrees F.
• Melt the chocolate and butter in a double boiler over medium heat.
• In a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until they reach medium peaks.
• Add the sugar and whip to stiff peaks. Add the egg yolks and whip for two minutes.
• Fold in the chocolate mixture in three stages, being careful not to deflate the batter.
• Pour the batter into the pretzel crust, and bake for 15 minutes. When done, the center should feel slightly bouncy, but an inserted cake tester should come out like a moist brownie batter.
• Allow the cake to cool overnight before unmolding.
• For the spice blend: In a small bowl, mix together the cinnamon, ginger and star anise until well blended. Set aside.
• For the sauteed pears: In a saute pan over medium heat, saute the pears until slightly translucent.
• Add the sugar and 1/2 tablespoon of the spice blend, and cook until the pears are tender and their juices slightly thickened. Allow to cool before use.
• For the salted caramel sauce: In a large pot, combine the sugar, water, corn syrup and salt. Cook until the mixture acquires a nice amber color, indicating it has reached the caramel stage (325 degrees F on a candy thermometer). Remove from the heat.
• Gently heat the cream in the microwave, then add it slowly to the caramel (be very careful¿the mixture will bubble up!).
• Once all cream is added, stir in the butter. Taste and season with more salt if necessary. Let cool.
• To finish: Top the cake with sauteed pears and pour caramel over. Chill until the caramel sets.
• Serve with brandy-flavored sweetened whipped cream.

CHOCOLATE CARAMEL PEARS

Steps:

• In a heavy saucepan, heat caramels and water over low heat just until caramels are melted. Remove from the heat; cool slightly. Cut a thin slice from the bottom of each pear so it sits flat. Dip pears halfway in caramel; tun to coat and allow excess to drip off. Dip in nuts and place on a greased baking sheet; refrigerate for 30 minutes or until coating is firm., In a heavy saucepan or microwave, melt chocolate chips with 1 teaspoon shortening; stir until smooth. In another saucepan, melt vanilla chips with remaining shortening; stir until smooth. Drizzle melted chips over pears and stems. Let stand until set.

CHOCOLATE PEARS IN CARAMEL SAUCE

Steps:

• Core pears from bottom, leaving stem intact. Peel pears. If necessary, cut 1/4 in. from bottom to level. Place in a small baking dish. Brush pears with lemon juice and 1 tablespoon butter. Sprinkle with sugar. Bake, uncovered, at 375° for 25 minutes or until tender, basting occasionally., In a small saucepan, combine the chocolate, cream and remaining butter. Heat over low heat until smooth, stirring occasionally. Combine caramel topping and macadamia nuts; spoon onto dessert plates. Place pears upright on plates; spoon chocolate sauce over pears.

CHOCOLATE CARAMEL PEARS

Steps:

• In a heavy saucepan, heat caramels and water over low heat just until caramels are melted. Remove from the heat; cool slightly. Cut a thin slice from the bottom of each pear so it sits flat. Dip pears halfway in caramel; turn to coat and allow excess to drip off. Dip in nuts and place on a greased baking sheet; refrigerate for 30 minutes or until coating is firm. In a heavy saucepan or microwave oven, melt chocolate chips with 1 teaspoon shortening; stir until smooth. In another saucepan, melt vanilla chips with remaining shortening; stir until smooth. Drizzle melted chips over pears and stems. Let stand until set. Yield: 6 servings. See more recipes at: www.havefunbaking.com And also at: www.lovetobakeandcook.blogspot.com