Pear caramel pie. Caramelized pear pie: recipe, ingredients, photo

Cooking instructions

1 hour Print

1. Peel the pears, cut lengthwise into 4 pieces and remove the core. Tool Ceramic Knife Japanese ceramic knives are made from zircon oxide, a material that occupies a place in the middle between steel and diamond on the hardness scale. Moreover, they are lighter than metal ones, do not oxidize products, do not absorb odors and do not require sharpening for at least three years.

2. In a frying pan over medium heat, add 100 g of sugar, 50 ml of water and 50 g of butter. Once the sugar has dissolved, add the pears and stir, shaking the pan lightly. The fruit will give juice and it will turn the caramel into the most incredible pear caramel sauce. The main thing is to wait for the light golden color of caramel, and then immediately remove from heat. Set the pan aside to cool. The Belgians from Green Pan rebelled against Teflon. With the passion of a preacher, they say that polytetrafluoroethylene heated by more than 260 degrees is toxic and even kills some birds on the spot. Instead, a new Thermolon non-stick coating is offered, which does not contain chemicals harmful to health and at the same time allows frying in a small amount of oil.

3. First, soften 300 g of butter by whisking it in a large bowl. When it has melted enough and becomes lighter and lighter, add sugar and beat well.

4. Then, gradually add the eggs one at a time, mixing them until smooth with the dough.
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5. Add a pinch of salt, baking powder and flour. Stir the flour into the dough with a spatula until the mixture is smooth.

6. Put the dough in a baking dish. Top with pears in any style you find decorative, drizzle with pear caramel and sprinkle with chopped walnuts if you wish. Tool Silicone baking molds Silicone forms are more convenient than metal ones: they do not need to be lubricated with oil, food does not burn in them, and they are easy to clean. Plus, they bend, and therefore it is easier to remove them from the finished cake.

7. Bake the cake in an oven preheated to 180 degrees for 40 minutes. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand, which is placed in the oven or simply hung on the grate. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when it is necessary to strictly observe the temperature regime: for example, in the case of baking.

Fragrant fruit pie.

• 150 g flour
• 100 g butter
• 50 g sugar
• 50 g honey
• 3 eggs
• 1 tsp baking powder
• 1 tsp cinnamon (no slide)
• 1 ⁄ 2 tsp ginger
• 1 ⁄ 4 tsp nutmeg

For the top:

• 800 g pears
• 50 g butter
• 50 g sugar
• 2 tbsp. l. lemon juice
• 2 tbsp. l. cognac (optional)

Very tasty and delicate spicy pie with caramel pears. The pie is prepared according to the principle, that is, the pie is turned over immediately after being removed from the oven. These pies are often made with apples, plums, or apricots and are caramelized in a frying pan. This time, I used pears, they also just go great with caramel. I used a very interesting pie dough - spicy, but don’t let that scare you, it’s not at all the same as “spicy”, just the pie has a subtle pleasant aftertaste. In general, if you have already prepared mine, then you understand what it is about, and so, in this pie there is a similar aftertaste, but more delicate and tender. I really liked the resulting cake - it has a soft, tender crumb, complemented by fragrant caramel pears!

Cooking:

Peel the pears, cut in half, cut out the inedible part, cut into slices.
Put in a container, add lemon juice, mix.

Melt the butter in a frying pan.

Pour sugar in an even layer, bring to a state of light caramel (do not mix in the process).
Put the pears, increase the heat to maximum. At first, the caramel will seize, but when the pears warm up and release liquid, it will completely dissolve. Mix well.

Pour in brandy, close the lid, reduce the heat to a minimum.
Cook the pears for about 15-30 minutes, or until medium soft. Slices of pears should become soft, flexible, but still hold their shape well.

Cooking dough.
Beat soft butter and sugar.

Add eggs, melted and cooled honey, beat.

Mix flour with baking powder, cinnamon, ginger and nutmeg.
Pour in the dry mixture, beat a little more, just until combined.

Grease the form a little with oil, my form is 26 cm in diameter (I do not advise taking a smaller form).
Arrange the slices nicely in circles, or simply place all the slices on a baking sheet and smooth with a spatula. Pour caramel there if it remains in the pan.

Pour the batter evenly on top, smooth with a spatula.

Ingredients

• 320 g of sifted flour;
• 200 g of sugar;
• ½ teaspoon of soda;
• 1 teaspoon baking powder;
• 1 teaspoon vanilla sugar;
• 250 ml of kefir;
• 120 ml vegetable oil + a little for lubrication;
• 2 pears.

Cooking

Combine flour, sugar, soda, baking powder and vanilla sugar. Pour in kefir and oil and mix well.

Peel one pear and chop it into small cubes. Add them to the dough and mix. Cut the second pear in half, remove the core and chop the halves lengthwise into thin slices.

Cover the removable bottom of a mold with a diameter of 27 cm with parchment. Lubricate the bottom and sides with vegetable oil. Lay the pear slices in a circle and gently spread the dough over them.

Bake the cake for about 40 minutes at 180°C until golden brown. Turn over and cool the cake. It will taste much better when cold.

Ingredients

• 180 g of sifted flour;
• 130 g butter;
• 1 tablespoon of sugar;
• 2 eggs;
• 3-4 pears;
• 3 tablespoons of honey;
• 1 teaspoon cinnamon;
• 250 g ricotta;
• 4 tablespoons;
• a handful of walnuts.

Cooking

Crush the flour and 80 g of ice-cold butter, cut into cubes. Add sugar and 1 egg and knead the dough. Wrap it in cling film and refrigerate for 30-40 minutes.

Peel the pears and cut into thin long strips. Put them in a saucepan, add honey, cinnamon and 50 g of butter. Cook over low heat, stirring occasionally, for 10-15 minutes. Pears should be soft, not crispy.

Mash the ricotta with a fork. Add 1 egg and condensed milk and mix well until smooth and creamy.

Spread the chilled dough over the bottom and sides of the baking dish. A 24 cm diameter mold works best.

Spread the ricotta cream over the dough and top with the pears. Sprinkle the cake with chopped nuts and place in an oven preheated to 180 ° C for 40-45 minutes.

edimdoma.ru

Ingredients

• 100 g butter;
• 4 tablespoons of sugar;
• 240 g of sifted flour;
• a pinch of salt;
• 1 egg;
• 400 ml + 1 tablespoon;
• 3 pears;
• 3 tablespoons brown sugar;
• 3 tablespoons of water;
• 2 tablespoons of rum;
• 4 egg yolks;
• 2 tablespoons of powdered sugar;
• a pinch of vanilla.

Cooking

Rub the butter and 2 tablespoons of sugar. Pour in 200 g of flour and salt and mix to make a crumb. Add an egg and a spoonful of milk and knead the dough.

Spread it over the bottom and sides of the baking dish. A 24 cm diameter pan works best. Poke a few holes in the dough with a fork and refrigerate for at least 30 minutes.

During this time, prepare the filling. Peel the pears, cut in half and remove the cores. Place the skillet over moderate heat. Pour water into it, add brown sugar and wait until it dissolves. Add rum and stir. Add the pears to the mixture and fry on both sides for 2-3 minutes.

For the cream, thoroughly combine the yolks, powdered sugar, vanillin and 40 g of flour. Pour 400 ml of milk into a saucepan, add 2 tablespoons of sugar and bring to a boil. Enter the egg mass and cook, stirring constantly, until thickened.

Spread the cooled cream on the chilled dough and smooth it out. Make longitudinal cuts on the cooled pears. Thus, the fruit will bake better, and the cake will look more original.

Lay the pears flat side down on the cream and lightly press them in. Bake the cake for approximately 40 minutes in a preheated oven at 180°C. Cool completely before serving.

Ingredients

• 130 g of sifted flour;
• 160 g semolina + a little for sprinkling;
• 150 g of sugar;
• 1 teaspoon baking powder;
• a pinch of vanillin;
• a pinch of salt;
• 130 g butter;
• 3-4 pears;
• 3-4 apples;

Cooking

Mix flour, semolina, sugar, vanilla and salt. Lubricate the bottom and sides of a baking dish with 30 g of butter and sprinkle with semolina. Any shape will do: the smaller it is, the more layers the cake will have.

Peel the fruit and grate on a coarse grater. Spread part of the flour mixture on the bottom of the mold, put on top part of the grated pears, another part of the flour mixture and part of the grated apples. Repeat layers. The last layer should be flour.

Cover the cake with a layer of grated cold butter. Bake at 200°C for about 25 minutes. Sprinkle the cake with powdered sugar before serving.

During cooking, the flour mixture will be saturated with fruit juice, and the cake itself will taste like a strudel.

povarenok.ru

Ingredients

• 2 eggs;
• 80 g butter + a little for lubrication;
• 150 g of sugar;
• 200 g of sifted flour;
• 1½ teaspoons baking powder;
• 150 ml of milk;
• 100-150 g dark chocolate;
• 3 pears;
• 1-2 tablespoons of powdered sugar.

Cooking

marthastewart.com

Ingredients

• 160 g + 2 tablespoons of sifted flour;
• 1 teaspoon of salt;
• ½ teaspoon of sugar;
• 230 g butter;
• 2-4 tablespoons of water;
• 140 g of peeled almonds;
• 100 g of powdered sugar;
• 1 egg;
• ½ teaspoon almond extract - optional
• 160 g apricot jam;
• 3-4 pears.

Cooking

Mix 160 g flour, ½ teaspoon salt and sugar. Add half (115g) of the cold butter cubed and rub the ingredients into crumbs. Pour in water and knead the dough. Roll the dough into a ball and shape it into a disc. Wrap in cling film and refrigerate for an hour.

Roll out the chilled dough into a circle. Pour into a 22 cm diameter mold and press it against the bottom and sides of the mold. Place it in the refrigerator while you prepare the filling.

Grind the almonds with a blender and combine with powdered sugar. Transfer mixture to a bowl, add remaining butter, egg, 2 tablespoons flour, ½ teaspoon salt, and almond extract. Mix with a mixer until creamy.

Brush the pie base with half of the apricot jam. Spread the almond cream on top and refrigerate for 15 minutes.

Cut the pears lengthwise into thin slices. Spread the pieces over the cream, laying them on top of each other. Bake the cake for 40-45 minutes at 190°C. Melt the jam with a little water and brush over the cooled cake.

povarenok.ru

Ingredients

• 2 pears;
• 200 g;
• 1 tablespoon brown sugar;
• 150 g blue cheese.

Cooking

Cut the pears in half, remove the core and cut lengthwise into thin strips. On a sheet of parchment, roll out the dough into a rectangular layer. With a knife, make cuts along the edges, stepping back a little from them.

Lay the pears in the middle of the layer so that each next plate slightly overlaps the previous one. Sprinkle with sugar and top with diced cheese.

Bake the cake in a preheated oven at 200°C for 15-20 minutes until it is browned. And you will get a great appetizer for wine.

finecooking.com

Ingredients

• 180 g butter;
• 100 g brown sugar;
• 3 pears;
• 190 g of sifted flour;
• 2 teaspoons of baking powder;
• ¼ teaspoon salt;
• 200 g white sugar;
• a pinch of vanillin;
• 2 eggs;
• 120 ml of milk;
• ½ teaspoon lemon juice.

Cooking

Melt 65g butter in a saucepan over low heat. Add brown sugar and stir until it dissolves. Spread the caramel in the bottom of a 26 cm diameter mold.

If you have a frying pan of a suitable diameter, you can melt the sugar in it. Then you don’t have to transfer the caramel to another form.

Cut the pears lengthwise into thin slices and arrange in a circle on the caramel, laying the slices on top of each other.

Mix flour, baking powder and salt. In a separate bowl, combine the remaining butter, sugar and vanilla with a mixer. Add egg yolks, beating thoroughly after each addition.

Add milk and flour mixture to butter mixture and mix well. Beat egg whites with lemon juice until fluffy, put in the dough and mix again.
Carefully spread the dough over the pears. Bake the cake at 180°C for about 45 minutes. Invert the cake onto a serving platter immediately after cooking.

9. Pie with pears, plums and meringue

postila.ru

Ingredients

• 200 g flour;
• 1 teaspoon baking powder;
• 1 egg;
• 100 g margarine;
• 100 g of sugar;
• 4-5 pears;
• 300–400 g plums;
• 1½ tablespoons cornstarch;
• 2 egg whites;
• 100 g of powdered sugar.

Cooking

Mix flour and baking powder. Beat the egg, margarine and 75 g of sugar with a mixer. Add flour mixture and knead the dough.

Without rolling, spread the dough along the bottom and sides of a 26 cm baking dish. It is best to use a baking dish with a removable bottom, covering it with parchment. This will make it easier for you to remove the cake.

Peel the pears, cut into small pieces and put on the dough. Cut the plums in half, remove the pits and place cut side up on the pears. Sprinkle with cornstarch and remaining sugar. Bake for 50 minutes at 160°C.

Meanwhile, beat egg whites and icing sugar with a mixer until thick and creamy. Spread the protein mixture over the pie and cook for another 15 minutes at 180°C to bake through. Cool the pie before cutting.

crazyforcrust.com

Ingredients

• 230 g butter;
• 280 g of sifted flour;
• 150 g + 2 tablespoons of sugar;
• 130 g of almond petals;
• ½ teaspoon salt;
• 3-4 pears;
• 1¼ teaspoons cinnamon.

Cooking

With a mixer, combine half the butter, 160 g flour, 50 g sugar, 50 g almond flakes and ¹⁄₄ teaspoon salt. Spread the batter over the bottom of the baking dish. A 22 x 22 cm pan works best. Bake the pie base for 15 minutes at 180°C.

Cut the pears into small cubes and transfer to a bowl. Pour in enough water to cover half of the fruit. Bring to a boil over medium heat, reduce it and cook for another 5 minutes. Drain the pears in a colander.

Beat 115 g butter and 100 g sugar. Add 120 g flour, 80 g almond flakes, ¹⁄₄ teaspoon salt and 1 teaspoon cinnamon and mix until crumbly. Place the pears in a bowl and mix with 2 tablespoons sugar and ¼ teaspoon cinnamon.

Divide the pears over the baked base and top with the almond crumbs. Bake at 180°C for about 25 minutes until the top is browned.

Delicious pie stuffed with pear and walnut-caramel crust. Hurry up to replenish your culinary piggy bank with a recipe for autumn baking.

Juicy fragrant pears are one of the best signs of autumn. With these fruits, the most delicate pies are obtained, with which any tea party becomes cozy and sincere. The recipe for pear pie - with a crispy caramel-nut crust - we advise you to make it a reality on one of the gloomy autumn evenings. Mood lifts from the first bite!

Pear Pie Ingredients

You will need:

Pear and caramel pie (optional) will brighten up autumn evenings with a cup of tea

• 2 eggs;
• 150 g of regular sugar;
• 1 st. l. brown sugar;
• 175 g butter;
• 3 large pears;
• 3 art. l. raisins kishmish;
• 2 tbsp. l. sour cream or kefir;
• 225 g flour;
• 2.5 tsp baking powder;
• a handful of peeled walnuts;
• 2-3 pinches of ground cinnamon;
• odorless sunflower oil for mold lubrication.

Caramel pear pie recipe

The recipe for making a pear pie is elementary, especially if you have already baked charlotte. You don't even have to work hard on the caramel crust.

1. To quickly soften the butter, put it in a plate, cover the second, hot one, on top and leave for 5 minutes.
2. Then pour sugar into soft butter, break the eggs and puree the mixture with a whisk. Pour in sour cream or kefir, put half of the chopped walnut kernels and all the raisins. And at the end, flour sifted together with baking powder. Mix the dough for a minute.
3. We clean the pears, the fruits for the pie should be hard varieties. Then cut into small cubes.
4. We take the form of 22-24 cm in diameter. Lubricate with vegetable oil and lightly crush with flour. We spread 1/2 of the entire portion of the dough, level with a spatula. Pour the pear, evenly distribute, season with cinnamon. Lay out the rest of the dough. We level.
5. Then we mix the remaining nuts with brown sugar - and this will be the top layer of the cake, which will give that very delicious crust when baked.
6. We light the oven at 180 degrees. We put the form with the pie and cook for 50 minutes until a dry match. We take out, cool to warm in the form, then put it on a dish and brew aromatic tea.