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Butterscotch Baked Pears

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Source: Fine Cooking - Issue No. 26

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Active Time:  15 Minutes
Total Time:  55 Minutes
Yield:  Serves 4

I wouldn't say no to a scoop of vanilla ice cream with this dessert.

RECIPE INGREDIENTS

4 ripe but firm pears

1/2 lemon

6 tablespoons butter, cut into pieces

1/4 cup sugar

1/4 cup firmly packed dark brown sugar

2/3 cup heavy cream

1 teaspoon vanilla extract

1/2 teaspoon salt

1 tablespoon Scotch whiskey (optional)

DIRECTIONS

Heat the oven to 375 degrees F. Peel the pears, cut them in half lengthwise and, using a melon baller, scoop out the cores. Rub them all over with the lemon half to prevent browning.

In a large (10-inch), heavy-based, ovenproof skillet, melt the butter. Add the sugar and brown sugar and stir to dissolve. Arrange the pears in the pan, cut side down, in a single layer. Bake the pears uncovered, basting occasionally with the liquid in the pan, until they begin to soften and color slightly. Depending on the pears ripeness, baking time can range from 20 minutes to 1 hour. Remove the pears with a slotted spoon and set aside.

Transfer the pan to a burner and boil the mixture left behind over medium-high heat until it reaches a rich, golden-brown color and smells like caramel, 2 to 5 min. Slowly whisk the cream into the caramel until smooth. Add the vanilla, salt, and Scotch, if using. Serve the sauce over the warm pears.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008

Part of These Recipe Collections

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Nutrition Facts per Serving
Yield: Serves 4

Calories:

494

Fat. Total:

33g

Fiber:

Carbohydrates, Total:

53g

Sodium:

314mg

% Cal. from Fat:

60%

Cholesterol:

101mg

Protein:

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Rating:

by: catrina

Reviewed: 04/13/2009

just sweet enough....

See all of catrina's reviews »

my sister made this for Easter and i loved it! Because the sauce is separate, the dish is not overly sweet and makes a great dessert. She also said it was easy to make. I'm going to find out this weekend just how "easy".

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