Recipe by USA WEEKEND columnist Pam Anderson
"This golden, glossy delight could not be easier to make. All major varieties of pears - Bartlett, Bosc, red, Anjou - work equally well. However, Bosc roasts up slightly firmer than the others."
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packed dark brown sugar
pears, halved and cored
coarsely chopped toasted pistachios (or your favorite nuts)
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.
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!
YUM! I used Bosc pears after reading the submitter's description (which I really appreciated - thanks!). I think some of the juicier pears may make the caramel sauce thinner, but you can also always reduce it once your pears are done baking if it's too thin for you. I left my pears whole and cored them from the bottom, then set them on the sour cream and dirzzled with the caramel sauce and added toasted walnut halves. Lovely and yummy. Thanks so much for the recipe!
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.
My pears were pretty ripe (I used Bosc) so I decreased teh cooking time to about 20 minutes total & i didn't bother to peel them. I cut the temp back to 375 because the caramel smelled like it might be starting to burn...next time I will start it out at 375. The caramel was still a bit "crystally" so you might want to start it first if you are decreasing teh cooking time for the pears. I served it w/ a scoop of sweetened whipped cream (that I added a tsp of almond extract too) instead of sour cream & garnished w/ chopped toasted almonds. Very enjoyable...will have again many times!
I thought the sour cream would be too tart with this dessert, but it actually added a wonderful creaminess. I would definately recommend it for cool summer or fall nights when you feel like putting the bit of extra effort forth for dessert.
What a delicious, easy, elegant dessert. I sprikled chopped pecans into the carmel sauce after it came out of the oven. I left the peel on the pears and actually it was the best part. Recipe is perfect as is or you could experiment with some cinnamon or ginger to kick it up if desired. Will use this for company... excellent comfort food and lower calorie than chocolate.
These were super easy and tasty! My pears were really ripe so I decreased the brown sugar to 3/4 cup and also sprinkled some cinnamon down before adding the pears.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Pears with Caramel Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 191
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