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Roasted Pears in Salted Caramel Sauce Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Return pears to skillet: Place the pears cut side down back into the skillet with the sauce.
  5. 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.
  6. 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.
  7. Plate the pears: Arrange 2 pear halves, cut side up, in each of 4 shallow bowls or dessert plates.
  8. 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.
  9. 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

Find it online: https://zarameals.com/roasted-pears-in-salted-caramel-sauce-recipe/