This delectable dessert is sure to satisfy any sweet cravings in an instant! These recipes for sweet pear cake and thick caramel sauce are perfect for serving up at autumn get-togethers, Thanksgiving or any cozy evening event.
Fabulously Sweet Pear Cake
Ingredients
4 fresh pears
1 cup white sugar
1 cup packed brown sugar
1 cup chopped pecans
1 cup vegetable oil
2 eggs
3 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon vanilla extract
Directions
Peel and slice pears thin. Mix sliced pears with white sugar, brown sugar, and nuts and let sit for one hour. After sitting, puree pear mixture in a blender.
Preheat oven to 350° F (175° C). Grease and flour one 13×9 inch pan.
Stir in flour, salt, and baking soda by hand until just blended. Add dry ingredients to pear mixture and add oil, vanilla, and eggs. Pour batter into prepared pan.
Bake at 350° F (175° C) for 1 hour and 15 minutes.
Let cool, then fill and frost with Thick Caramel Sauce and garnish with fleur de sel or a nice sea salt.
Thick Caramel Sauce
Ingredients
1 cup butter
2 cups packed brown sugar
1 cup light corn syrup
1 (14-ounce) can sweetened condensed milk
2 tablespoons heavy whipping cream
2 teaspoons vanilla
1 teaspoon salt
Directions
In a heavy saucepan, bring butter, brown sugar,corn syrup, and sweetened condensed milk to a boil over medium heat, stirring.
Carefully stir in heavy whipping cream.
Attach a candy thermometer to your pan. Continue to stir until the caramel reaches 238° F, or the soft ball stage. Remove from heat and add vanilla and salt.
i would like to make the caramel sauce but i don't have a thermometer. What's the soft ball stage? Could you explain it to me please? Thanks in advance!
natasoulini, to test using the soft ball stage method, you use a small cup of water (room temperture) and take a small amount of caramel sauce on a spoon and let it drip into the cup of water. If it forms into a soft ball, then the caramel sauce is ready to remove from the heat. If it's not done, the sauce will form long strans.
I know this is an OLD post but wanted to explain to anyone reading it a bit more about softball stage. I was taught to use cold (tap) water rather than room temp. Also, if the caramel is over done (past soft ball stage) the drop of sauce will become hard as soon as it is dropped into the water. It will *quickly* change from soft to hard ball stage.........so work fast to remove it from heat. Good idea is to have a cold wet towel to place the pan on to.