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Butterscotch Baked Pears

Mark Ferri

Servings: four.

I wouldn’t say no to a scoop of vanilla ice cream with this dessert.


  • 4 ripe but firm pears
  • 1/2 lemon
  • 3 oz. (6 Tbs.) butter, cut into pieces
  • 1/4 cup sugar
  • 1/4 cup firmly packed dark brown sugar
  • 2/3 cup heavy cream
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1 Tbs. Scotch whisky (optional)

Nutritional Information

  • Calories (kcal) : 490
  • Fat Calories (kcal): 290
  • Fat (g): 33
  • Saturated Fat (g): 20
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 100
  • Sodium (mg): 310
  • Carbohydrates (g): 53
  • Fiber (g): 4
  • Protein (g): 2


  • Heat the oven to 375°F. Peel the pears, cut them in half lengthwise and, using a melon baller, scoop out the cores. Rub them all over with the lemon half to prevent browning.
  • In a large (10-inch), heavy-based, ovenproof skillet, melt the butter. Add the sugar and brown sugar and stir to dissolve. Arrange the pears in the pan, cut side down, in a single layer. Bake the pears uncovered, basting occasionally with the liquid in the pan, until they begin to soften and color slightly. Depending on the pears’ ripeness, baking time can range from 20 minutes to 1 hour. Remove the pears with a slotted spoon and set aside.
  • Transfer the pan to a burner and boil the mixture left behind over medium-high heat until it reaches a rich, golden-brown color and smells like caramel, 2 to 5 minutes. Slowly whisk the cream into the caramel until smooth. Add the vanilla, salt, and Scotch, if using. Serve the sauce over the warm pears.


Rate or Review

Reviews (2 reviews)

  • user-3183368 | 09/28/2014

    Add this to your recipe box under comfort food. A quick, warm dessert perfect for fall and pear season.

  • scootertiger | 01/01/2011

    I should have written a review along time ago because I make these pears all winter long. They are so simple and yet so delicious. Definitely serve them over ice cream.

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