Prep 20 mins
Cook 1 hr 30 mins
Pears roasted in salt, drizzled with caramel sauce. Sounds lovely, doesn't it? Adapted from Martha Stewart magazine.
- 6 bosc pears (around 6 ounces each)
- 680.38 g coarse salt
- 236.59 ml white sugar
- 29.58 ml unsalted butter, cut into little pieces
- 78.07 ml heavy cream
- Preheat oven to 350°.
- Arrange the pears upright in an 8" ceramic dish that is 4 inches deep. Cover pears with salt, allowing stems to stick out. Bake until pears are tender when pricked with a fork, 60 to 75 minutes.
- Meanwhile, heat sugar and 2 tablespoons water in a small saucepan over medium heat until sugar has dissolved. Cook, without stirring, until syrup comes to a boil, brushing down sides of pan with a wet pastry brush a couple of times to prevent crystals from forming. Let boil, swirling the pan occasionally, until medium amber. Remove from heat, and carefully stir in butter and cream (watch out for steaming and splattering!).
- Remove pears from the salt, letting a small amount to cling to each pear. Place each pear on a serving plate. Pour caramel sauce over top, and serve. Enjoy!
Too bad there's not some way of re-adjusting the amount of salt so that the Nutritional Facts actually includes only the much lower amount you might expect to be included in the final product! That said, we had & beautiful & extremely tasty dessert! Loved the salt-&-caramel combo & will be making these again, for sure! Thanks so much for this great recipe keeper!
What a lovely dessert this was Sharon, so incredibly good. The soft tender warm pear and the sweet caramel were devine. I enjoyed this so much that I made it again tonight and served it with vanilla ice cream. It was excellent both ways. It was quick and easy to make with tantalising results. The salt really makes the caramel shine. Thank you so much for sharing.