Recipe courtesy of Sasha Perl-Raver
Episode: Foodzilla
Save Recipe Print
1 hr 20 min
30 min
50 min
8 to 12 servings


Spiced Tequila Caramel:


Preheat the oven to 350 degrees F.

In a large glass baking dish (preferably 8 by 11-inches), add the sliced pears, the cinnamon and juice of 1 orange. Toss to combine and set aside. In a large bowl, combine the orange zest, flour, oats, sugar, butter, salt, and pecans. Using a pastry cutter, 2 knives or, your hands, mix the ingredients until they resemble crumbly peas. Sprinkle the mixture over the pears and bake for 35 to 45 minutes or until the pears are al dente and the crisp is golden brown.

While the crisp is baking, prepare the caramel. In a heavy-bottomed saucepan over medium-high heat, combine the sugar, tequila, cinnamon, orange zest and orange juice. Bring to a boil, stirring constantly until golden brown, about 10 to 15 minutes. Remove the pot from the heat and slowly add the half-and-half or cream. The mixture will boil up as the cool dairy meets the hot sugar, so hold the pot away from you and take care not to add too much cold liquid at once. Keep the caramel warm over low heat until ready to serve.

To serve, spoon the warm crisp onto serving plates and top with several tablespoons of the caramel. Remaining caramel can be brought to the table for guests who might enjoy a little extra or stored in the refrigerator for up to 2 weeks.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Meatball Marsala

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.


Apple and Pear Crisp

Recipe courtesy of Ina Garten

Pear and Oatmeal Crisp

Recipe courtesy of Gale Gand

Pear and Huckleberry Crisp

Recipe courtesy of Mark Tarbell

Cranberry-Pear Crisp

Recipe courtesy of Food Network Kitchen

Ginger Pear Crisp

Recipe courtesy of Food Network Kitchen

Pear, Apple and Cranberry Crisp

Recipe courtesy of Ina Garten

Pear and Golden Raisin Crisp

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword

          Latest Stories