With this trick stolen from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
With this trick stolen from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
Ingredients:
puff pastry - 500 g (17.64 oz)
melted butter - 30 g (1 oz)
boiled potatoes - 2 pieces
canned red beans - 50 g (1.76 oz)
canned corn - 50 g (1.76 oz)
sour cream - 40 g (1.4 oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 5 g (0.18 oz)
olive oil - 20 ml (0.7 fl oz)
pressed cheese - 80 g (2.82 oz)
cherry tomatoes - 4 pieces
IN THE OVEN 180°C (356 °F)/25 MIN
puff pastry - 500 g (17.64 oz)
butter - 30 g (1 oz)
boiled potatoes - 2 pieces
red bell pepper - 1 piece
canned corn - 50 g (1.76 oz)
olive oil - 20 ml (0.7 fl oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 5 g (0.18 oz)
pressed cheese - 80 g (2.82 oz)
cherry tomatoes - 6 pieces
IN THE OVEN 180°C (356 °F)/25 MIN
for the sauce:
onion - 1 piece
garlic - 2 cloves
parsley - 10 g (0.35 oz)
butter - 30 g (1 oz)
oil - 20 ml (0.7 fl oz)
whipping cream - 400 ml (13.5 fl oz)
white wine - 100 ml (3.4 fl oz)
salt - 8 g (0.29 oz)
black pepper - 5 g (0.18 oz)
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Easy Baked Pears Recipe | Perfect Baked Pears Recipe for Fall | Sweet Peach Box
#bakedpears #bakedpearsrecipe #fallbakedpears
This is a perfect baked pears recipe for Fall. I used three different types of pears Bosc (Brown) perfect for baking since it doesn't lose its shape, has a rough texture though not naturally as sweet as the other two options. Secondly, I used Anjou pears, my favorites to enjoy (don't even need to be baked) because they are soft, juicy, and have a smooth texture. Lastly, I used Red Bartlett (Red) these are very close to Anjou pears. But, its pretty red color is great for fall recipes as it fits the fall color palette.
Adding honey or maple syrup to the pears before baking gives an additional sweetness but is optional (if you want to keep on the healthy side). Adding walnuts and pecans adds to the crunchy yumminess.
Measuring Spoon set
Printable Recipe: COMING SOON
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Spiced Pear Upside-Down Caramel Tart | Cook with Curtis Stone | Coles
This delicious homemade upside-down spiced caramel pear tart is sure to impress for dessert tonight. Full recipe Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more Curtis Stone recipes check out the full playlist
Curtis Stone’s Spiced Pear Upside-Down Caramel Tart
Serves 8 Prep 30 mins (+ cooling time) Cooking 1 hour 10 mins
2 sheets frozen puff pastry, just thawed
11/4 cups (275g) caster sugar, divided
45g unsalted butter, chopped, at room temperature
1 tbs apple cider vinegar
1 tsp ground cinnamon
5 William Bartlett pears, peeled, halved, cored
1/2 cup (125ml) Coles Thickened Cream, warmed
1. Preheat oven to 190°C (170°C fan-forced). Place 1 sheet of pastry on a sheet of baking paper. Top with the remaining pastry sheet. Use a rolling pin to roll out pastry to a 30cm square. Use a knife to trim the corners to make a 30cm disc. Prick pastry all over with a fork and place in the fridge until needed.
2. Heat a 25cm (top measurement) ovenproof frying pan over medium heat. Add 3/4 cup (165g) sugar and cook, without stirring, for 6 mins or until sugar melts and turns a deep amber colour. As the sugar melts and caramelises, tilt and swirl pan to distribute caramel evenly.
3. Remove pan from heat and whisk in the butter, vinegar, cinnamon and a pinch of salt until smooth and combined. Set aside to cool slightly.
4. Arrange the pears, cut-side up, over the base of the pan. Place pastry over pears and tuck in the edges between the pears and the side of the pan. Cut 2 small slits in the centre of the pastry.
5. Bake for 30 mins or until pastry is puffed and starting to brown. Reduce heat to 175°C (155°C fan-forced) and bake for 30 mins or until pear is tender and pastry is golden brown and cooked through. Set aside for 20 mins to cool.
6. Meanwhile, in a small saucepan over medium heat, add the remaining sugar and cook, without stirring, for 6 mins or until the sugar melts and turns a deep amber colour. Carefully add the warmed cream and a pinch of salt and stir until well combined. Transfer the caramel sauce to a heatproof jug.
7. While holding the edge of the tart in place, gently tilt the pan over a small heatproof bowl and pour out excess liquid, reserving the juices. Place a large rimmed serving plate over the pan and carefully invert tart onto the plate.
8. Drizzle tart with caramel sauce and reserved juices to serve.
Serve with vanilla ice cream.
Like the look of these mini cocotte dishes? They're perfect for making desserts like these chocolate soufflés (recipe below). Drizzled with a decadent chocolate sauce, this easy recipe is sure to impress. To find out more about the range of collectable KitchenAid Ovenware at Coles, visit
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Baked Pears with a Walnut Filling
In this video, I make some baked pears with a simple walnut filling. It is a super easy dessert to prepare but takes 30 minutes to bake.
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We coat each of the pears in a delicious mixture of butter, sugar, cinnamon, and nutmeg. These flavors infuse with the pears resulting in one of the most delicious desserts ever.
I love to serve these pears with a scoop of vanilla ice cream. A drizzle of honey or maple syrup also works nicely with the rest of the flavors.
You will only need a couple of ingredients to make this delicious dessert. All the ingredients are listed right below.
6 large pears
60g (2 oz) unsalted butter, melted
1 tsp cinnamon, ground
1/2 tsp nutmeg, ground
1 Tbsp brown sugar
115g (4 oz) walnuts, chopped
250ml (8.5 fl oz) white wine
There are a few tweaks that you can make to this recipe. Below are a couple of my favorite ideas.
The wine added to the baking dish is optional and is only used to help add a bit moister and flavor. If you do not like wine, then feel free to leave it out of the recipe.
If you have a bit of a sweet tooth, then do not be afraid to increase the amount of sugar in the butter mixture. Doubling the amount will allow for a lovely sugary crust on the pears.
I love these baked pears, and I hope that you will love them too. If you have some feedback, then please do not hesitate to leave a comment below.
Beth's Easy Pear Tart with Puff Pastry
Learn how to make an easy pear tart with puff pastry recipe perfect for Thanksgiving dinner.
No kitchen gadgets needed! This is the perfect Thanksgiving Dessert Recipe for anyone who is short on time, or a beginner baker. It's perfect for Thanksgiving or really any fall get together.
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BETH’S EASY PEAR TART
Serves 8
Print Recipe here:
INGREDIENTS:
1 round store-bought puff pastry sheet
1/2 cup (120 ml) unsweetened apple sauce
¼ tsp (1.25ml) cinnamon
2 ripe red pears
1 tbsp (15 ml) sugar
2 tbsp (30 ml) apple jelly, heated in microwave to become liquefied (:30)
1 egg
powdered sugar for garnish
FOR WHIPPED CREAM:
2 cups (480 ml) heavy cream or heavy whipping cream
2 tbsp (30 ml) powdered sugar
1 tsp (5 ml) vanilla extract
METHOD:
Preheat oven to 400F (200C).
Roll out puff pastry on a rimless cookie sheet lined with pre-cut brown parchment paper. Place a plate that has been floured on top of the pastry that is at least 1-2 inches smaller than the pastry round.
Score around the perimeter of the plate to create at least a 1-2” “crust”. Mix the apple sauce and cinnamon. Spoon this mixture across the center circle creating a base for your tart. Do not go into the crust area.
Slice off all sides of the pears, avoiding the core, in 1 slice motions. You will have 2 large sides (the hips of the pear) and 2 smaller sides, and you will be left with the rectangular core.
Put the hip cut pears flat side down and slice very thin, 1/8” thick slices. Keep the sliced order and arrange the pear slices exactly as they are creating an escargot pattern around the tart.
The reserve the smaller pear cuts to create a splayed pear fan for the center. Do this by slicing the pear ¼” from the top of the pear, leaving the top intact so that you can create a fan-side cut. Place that in the center and fill in your overall design with any other of the pear slices.
Sprinkle the sugar atop all the pear. Then beat 1 egg well in a small bowl and with a pastry brush only the crust very lightly with the egg wash, being careful not to get the egg in to the score cut or your pastry won’t puff up.
Bake for 30-35 mins until pastry are golden brown and puffed up.
Allow to cool slightly, and then brush the pears with the apple jelly for a nice shiny finish.
For whipped cream combine all ingredients in a bowl and whisk vigorously for 10-15 mins with a wire whisk until soft peaks form, or whip with an electric mixer.
Transfer paper and tart in one motion to a round cutting board/cheese board.
Slice into wedges and serve with homemade whipped cream. Enjoy!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE!
IF YOU HAVE CONDENSED MILK TRY THIS RECIPE WITH ME!!! ONLY ONE INGREDIENT RECIPE
IF YOU HAVE CONDENSED MILK TRY THIS RECIPE WITH ME!!! ONLY ONE INGREDIENT RECIPE