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Roasted Pears with Caramel Sauce

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Serves twelve to fourteen.

  • To learn more, read:
    Brown-Butter Almond Cake
  • by from Fine Cooking
    Issue 53

These delicious pears are a great accompaniment to the Brown Butter Almond Cake—or a simple dessert on their own with vanilla ice cream.

  • 3 medium-size ripe Anjou or Bartlett pears
  • 3 Tbs. granulated sugar
  • 2 Tbs. unsalted butter, cut into 6 pieces
  • 3/4 cup heavy cream

Heat the oven to 375°F. Peel and halve the pears lengthwise. Using a melon baller or a paring knife, cut out the stems and seeds.

Set the pears in a 10-inch ovenproof skillet. Sprinkle with the sugar and dot with the butter. Roast the pears, turning them every 10 minutes, until they’re soft and the sugar and fruit juices have caramelized in the pan, 35 to 55 minutes. Transfer the pears to a cutting board and let cool slightly before slicing thinly.

Meanwhile, set the skillet on the stove over medium-high heat. Add the cream and bring it to a simmer. Stir with a wooden spoon until the caramel in the pan dissolves into the cream to make a smooth sauce. Simmer to thicken slightly, 3 to 5 minutes. To serve, pool some of the caramel sauce on a plate. Spread a few pear slices in a fan shape over the sauce.

nutrition information (per serving):
Size : based on 14 servings; Calories (kcal): 90; Fat (g): fat g 6; Fat Calories (kcal): 60; Saturated Fat (g): sat fat g 4; Protein (g): protein g 0; Monounsaturated Fat (g): 2; Carbohydrates (g): carbs g 8; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 5; Cholesterol (mg): cholesterol mg 20; Fiber (g): fiber g 1;

Photo: Scott Phillips

I made this to serve with the browned butter almond cake (see recipe on this site). WOW! The roasted pears are simply delicious with the buttery rich caramel sauce. This pairs perfectly with the cake. My cooking club was very impressed.

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