Honey-Roasted Pears with Caramel Sauce

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3.5 by 15 people

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  • Makes: 2 servings
  • Prep: 30 mins
  • Roast: 1 hr 325°F

Honey-Roasted Pears with Caramel Sauce

Directions

  1. Preheat oven to 325 degrees F. For syrup, in a small saucepan combine 1/4 cup of the granulated sugar, 1/2 cup of the cold water, the brown sugar, honey, brandy, lemon juice, butter, vanilla bean, stick cinnamon, and nutmeg. Cook over high heat until boiling, whisking to dissolve sugars. Remove from heat; cool slightly. Carefully remove stick cinnamon and vanilla bean; scrape bean and return seeds to syrup. Discard cinnamon stick and vanilla bean.*
  2. Trim bottoms from pears; stand upright in a 9x9x2-inch baking pan. Pour syrup over pears. Roast about 1 hour or until pears are tender when pierced with knife, basting with syrup every 20 minutes. Cool to room temperature. Working from the bottom of each pear, use a melon baller to remove core.
  3. For caramel sauce, in a small saucepan combine the remaining 1/2 cup granulated sugar and the remaining 1/4 cup cold water. Cook over high heat until boiling; reduce heat to medium. Cook for 10 to 11 minutes more or until golden brown. Remove from heat; slowly whisk in cream until smooth.
  4. To serve, pour 2 tablespoons of the caramel sauce on each of two dessert plates. Arrange pears on top of sauce. Drizzle remaining sauce over pears. If desired, garnish with pomegranate seeds or fresh fruit and mint sprigs.

From the Test Kitchen

*Test Kitchen Tip:

You can reserve the vanilla bean and use it to flavor granulated sugar. Just dry the vanilla bean and place it in your sugar canister.

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Nutrition Facts (Honey-Roasted Pears with Caramel Sauce)

  • Per serving:
  • 360 kcal cal.,
  • 28 g fat
  • (17 g sat. fat,
  • 96 mg chol.,
  • 568 mg sodium,
  • 21 g carb.,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (1)

15 Ratings
1517 Days Ago
Love the pears & the poaching sauce - they get a 6 on a 5-point scales. BUT... I am an experienced cook, make almost everything we eat from scratch - and I was 0 for 2 tries making the caramel sauce. Finally gave up, reduced the remaining poaching sauce by boiling it for a few minutes & used it for serving. It was wonderful!
My suggestion is to make a double batch of the original sauce & reduce the leftovers for serving OR use commercial caramel sauce. Mexican cajeta would be good too.
Second change I made - based on making many poached pears & apples - core the pears BEFORE you cook them. Sometimes they get so soft you turn them to mushtrying to core them after they're baked. And don't go all the way through to the top - leave the stem intact for a nice look.

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