Honey Roasted Pears with Caramel Sauce
- 3/4 cup granulated sugar, divided
- 3/4 cup cold water, divided
- 2 tablespoons firmly packed brown sugar
- 2 tablespoons honey
- 2 tablespoons brandy or pear brandy
- 1 tablespoon fresh lemon juice
- 1 tablespoon butter or margarine
- 1 1/2 inch piece vanilla bean, split in half lengthwise
- Pinch of ground nutmeg
- 2 very small ripe Anjou, Bosc, or Bartlett pears, peeled
- 1/4 cup heavy or whipping cream
- Fresh fruit and mint sprigs, for garnish
- Pinch of ground cinnamon
1. Heat oven to 325 degrees F. Combine 1/4 cup of the granulated sugar, 1/2 cup of the cold water, brown sugar, honey, brandy, lemon juice, butter, vanilla bean, nutmeg, and cinnamon in small saucepan. Bring to boil over high heat, whisking to dissolve sugars. Remove from heat; cool slightly. Carefully remove vanilla bean; scrape bean and return seeds to syrup. Discard bean.*
2. Trim bottoms from pears; stand upright in a 9-inch square baking pan. Pour syrup over pears. Roast 1 hour, basting every 20 minutes or until pears are tender when pierced with knife. Cool to room temperature. From bottom of each pear, remove core using a melon baller.
3. For caramel sauce, combine remaining 1/2 cup sugar and remaining 1/4 cup cold water in small saucepan. Bring to boil over high heat, reduce heat to medium and cook until golden brown, 10 to 11 minutes. Remove from heat and slowly whisk in cream until smooth.
4. To serve, pour 2 tablespoons caramel sauce on each of two dessert plates. Arrange pears on top of sauce. Drizzle remaining sauce over pears. Garnish with fresh fruit and mint sprigs, if desired. Makes 2 servings.
- You can reserve the vanilla bean and use it to flavor granulated sugar. Just dry vanilla bean and place in the sugar canister.
Make Ahead Tip
- Prepare pears. Transfer pears to plate. Discard syrup. Cover and refrigerate overnight. Let stand at room temperature 1 hour before serving. Prepare caramel sauce and serve as directed.
- Servings Per Recipe 2
- Fat, total(g)28,
- sat. fat(g)17,
- Percent Daily Values are based on a 2,000 calorie diet