Roasted Pears with Caramel Sauce Recipe Reviews - Allrecipes.com (Pg. 8)
Reviewed: Aug. 1, 2006
Simple and tasty. Although you dont really need a recipe for this, just play around with the ingrediants, add some cinnamon to spice it up!
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Cooking Level: Expert

Home Town: New York, New York, USA

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Reviewed: May 25, 2006
Wow! A fancy dessert in no time flat!
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Photo by Melly Gee

Cooking Level: Beginning

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jan. 14, 2006
I can't get over how much butter and sugar this recipe calls for! I cut both the butter and sugar to 2 tbsp. each, peeled and cut my pears into fans so the syrup could penetrate, sprinkled them with a little lemon juice before roasting, and basted them a couple of times while roasting for 30 minutes. The Bosc pears held up very well. As soon as I removed the pears from the oven, I poured 2 oz. Amaretto over them and let the liqueur mix into the caramel. Delicious!
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Reviewed: Jan. 12, 2006
So delicious and easy! I peeled the pears. Also, I reduced the sugar to 3/4 C. I used whipped cream instead of sour cream. Because my pears were a little soft to begin with, I reduced the first bake to around 15 minutes. And I topped with chopped pecans. I'll definitely make again.
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Reviewed: Oct. 27, 2005
Perfect autumn recipe. Easy, easy - and delicious. It took a 9X13 pan to fit the pears - I used 8 TBL. butter and a bit more sugar. I chopped up a bit of crystallized ginger and fresh grated nutmeg (idea from "30 minute meals" on the food network - they had used canned pears for their recipe). Because my fruit was very ripe (I used bartlett pears) I reduced the first cooking time by 10 minutes. Even then the fruit was just beginning to fall apart. I served the pears with vanilla ice cream instead of sour cream. The only minor complaint was eating the skin of the pear - they didn't like the texture. I will make this dessert again for my family and for company.
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