I have made this several times. The first time, I made it as directed and it came out perfectly. In other times, I followed others suggestions on ways to reduce fat and calories and the sauce would break and separate. This weekend, I used the full amount of sugar and butter. I actually pressed the sugar into the butter until no butter was visible and them I place the pears on top. The sauce came together beautifully and the pears were perfectly cooked. I shake my head at reviews that call the sauce too thin. Given that it is only butter and sugar, it SHOULD be thin! If you want a thicker caramel, you will have to add milk, cream, or evaporated milk and it would be a different recipe. I love pistachios with this but usually use ice cream instead of sour cream. It's a lovely dessert.
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I have made this several times. The first time, I made it as directed and it came out...