Introduction

Roasted pears in salted caramel sauce offer a delightful balance of sweet and savory flavors, perfect for an elegant dessert. This recipe combines tender pears with a rich caramel sauce and toasted almonds for a comforting treat that’s easy to prepare.

A white plate with red decorative patterns holds two halves of a baked pear, each with a shiny amber caramelized surface and visible brown spots from cooking; the pears are sprinkled with light beige almond slices. To the side of the pears is a soft, white dollop of whipped cream. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoons unsalted butter
4 firm Bosc pears, halved and cored (stems and skin intact)
¾ cup dark brown sugar
2 tablespoons whiskey, bourbon, or dark rum (optional)
2 teaspoons vanilla extract
1 teaspoon salt
¼ cup water
½ cup sliced almonds

Instructions

Step 1: Preheat the oven to 400°F (200°C). Prepare a small pie pan and an ovenproof skillet large enough to hold the pears in a single layer (or use two skillets).
Step 2: Melt the butter in the skillet over medium heat. Place the pear halves cut side down and cook for 3 to 4 minutes until the undersides are browned in spots. Remove the pears and transfer them to a plate.
Step 3: Stir the dark brown sugar with the whiskey, bourbon, or rum (if using) into the skillet. Add the vanilla extract, salt, and water. Cook, gently swirling the pan occasionally, for 2 to 3 minutes until the mixture bubbles evenly and the sugar dissolves.
Step 4: Turn off the heat and return the pears to the skillet, cut sides down. Transfer the skillet to the oven and bake uncovered for 15 to 18 minutes, until the pears are tender and caramelized.
Step 5: While the pears bake, spread the sliced almonds in the pie pan. Place the pan in the oven and toast the almonds for 5 to 6 minutes until lightly browned.
Step 6: Arrange two pear halves, cut side up, on each of four shallow bowls or dessert plates. Let the caramel sauce cool in the pan for about 5 minutes—it will thicken slightly but should remain pourable. If it becomes too thick, stir in water a tablespoon at a time. Adjust seasoning with more salt if desired.
Step 7: Drizzle the warm caramel sauce over the pears and sprinkle with toasted almonds. Serve immediately, optionally with vanilla ice cream or heavy cream.

Tips & Variations

Use firm Bosc pears to ensure they hold their shape during roasting without becoming mushy.
For a non-alcoholic version, simply omit the whiskey, bourbon, or rum.
Try adding a pinch of cinnamon or ginger to the caramel sauce for a warm spice note.
Serve with whipped cream for a lighter alternative to ice cream.

Storage

Store leftover roasted pears and caramel sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat or in the microwave before serving. Toasted almonds are best stored separately to maintain their crunch.

How to Serve

A white plate with a red ornate pattern holds two halves of roasted pears, one cut side up and the other showing its caramelized surface, both topped with light brown sliced almonds. To the side of the pears, there is a dollop of whipped cream with a smooth texture and bright white color. The surface under the plate is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pears for this recipe?

Yes, but firm pears like Bosc are recommended as they hold up well during roasting. Softer varieties may become too mushy.

Is the alcohol essential in the caramel sauce?

No, the alcohol adds depth of flavor but can be omitted without compromising the overall taste. The sauce will still be delicious and rich.

Roasted Pears in Salted Caramel Sauce Recipe

Print Recipe

★★★★★

4.5 from 142 reviews

Delightfully tender Bosc pears roasted to caramelized perfection in a rich salted caramel sauce made with dark brown sugar, butter, and a hint of whiskey or bourbon. Toasted sliced almonds add a nutty crunch, making this elegant dessert perfect to serve warm with vanilla ice cream or heavy cream.

Author: zara
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Dessert
Method: Roasting
Cuisine: American

Ingredients

Scale

For the Roasted Pears and Sauce

4 tablespoons unsalted butter
4 firm Bosc pears, halved and cored (stems and skin intact)
¾ cup dark brown sugar
2 tablespoons whiskey, bourbon, or dark rum (optional)
2 teaspoons vanilla extract
1 teaspoon salt
¼ cup water

For the Garnish

½ cup sliced almonds

Instructions

Preheat the oven: Set the oven to 400°F (204°C). Prepare a small pie pan and an ovenproof skillet large enough to hold all the pear halves in one layer, or use two skillets if needed.
Brown the pears: Melt the butter in the skillet over medium heat. Place the pears cut side down and cook for 3 to 4 minutes until the undersides have browned spots. Remove pears and set aside on a plate.
Prepare the caramel sauce: Stir the dark brown sugar together with the whiskey, bourbon, or dark rum (if using) into the same skillet. Add vanilla extract, salt, and water. Cook while occasionally swirling the pan over medium heat for 2 to 3 minutes until the mixture bubbles consistently and the sugar dissolves completely. Turn off the heat.
Return pears to skillet: Place the pears cut side down back into the skillet with the sauce.
Roast the pears: Transfer the skillet to the oven and bake uncovered for 15 to 18 minutes, or until the pears are tender and caramelized.
Toast the almonds: While the pears roast, spread the sliced almonds in the pie pan and toast in the oven for 5 to 6 minutes until lightly browned and fragrant. Remove from oven and set aside.
Plate the pears: Arrange 2 pear halves, cut side up, in each of 4 shallow bowls or dessert plates.
Finish the sauce: Allow the syrup in the skillet to cool about 5 minutes until it thickens slightly but remains pourable like warm honey. If too thick, stir in water one tablespoon at a time. Adjust seasoning with more salt if desired.
Serve: Drizzle the warm salted caramel sauce over the pears and sprinkle with toasted almonds. Serve immediately with vanilla ice cream or heavy cream for an indulgent finish.

Notes

Choose firm Bosc pears for the best texture and flavor after roasting.
The alcohol (whiskey, bourbon, or rum) is optional but adds a warm depth to the caramel sauce.
Monitoring the sauce while cooking is essential to prevent burning the sugar.
Serve warm immediately after drizzling the sauce for maximum enjoyment.
For a nut-free variation, omit the almonds or substitute with toasted coconut flakes.

Keywords: roasted pears, salted caramel sauce, caramelized pears, toasted almonds, pear dessert, fall dessert, autumn recipe, easy dessert, fruit dessert