Recipe by Bobtail
In responding to a recipe request here on Zaar, I found this recipe on the Readers Digest website. The requester wanted a non-dairy caramel sauce and I will post that separately. The sauce in this recipe is NOT dairy-free. This recipe includes instructions if you want to make the pears one day ahead of time and the sauce up to one week ahead of time. I have not tried this, but it sounds delicious!
- 6 ounces dried tart cherries
- 1⁄4 cup orange-flavored liqueur
- 6 tablespoons butter
- 1 teaspoon ground cinnamon
- 8 bosc pears, peeled,halved lengthwise,and cored
- 1 cup packed light brown sugar
- 1⁄4 cup granulated sugar
- 1⁄2 cup light corn syrup
- 1 cup heavy cream
- 1⁄4 teaspoon salt
Directions See How It's Made
- Preheat oven to 350°F.
- Put cherries in small bowl.
- Heat orange liqueur almost to boiling.
- Pour hot liqueur over cherries.
- Set aside until liquid is absorbed.
- In a small saucepan over low heat, melt butter.
- Stir in cinnamon.
- Arrange pears in an ungreased 13-inch x 9-inch baking dish, cut-side-up.
- Brush pears with some of the cinnamon butter.
- Spoon some softened cherries into each pear half.
- Bake pears, uncovered, 30 to 35 minutes, or until fork-tender, brushing occasionally with cinnamon butter.
- (Can be made up to 1 day ahead to this point if covered and refrigerated,before serving, bake at 325°F 15 minutes, or until heated through).
- In a medium saucepan over medium heat, combine sugars, corn syrup, cream, and salt.
- Heat to boiling, reduce heat to low, and cook until mixture reaches 238°F* on a candy thermometer or until it forms a soft ball when a small amount is dropped into cold water.
- (Can be made up to 1 week ahead to this point if covered and refrigerated, warm over low heat before serving).
- To serve, spoon some warm caramel sauce onto a small plate.
- Arrange 2 pear halves on top of sauce and drizzle with a bit more sauce.