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Butterscotch Baked Pears

Source: Fine Cooking - Issue No. 26
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  55 Minutes
  Serves 4
I wouldn't say no to a scoop of vanilla ice cream with this dessert.
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)
Butterscotch Baked Pears Recipe at
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 Find Similar Recipes »
 Butterscotch Desserts
 Warm Cobblers and Fruit Desserts
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 494
Fat. Total: 33g
Fiber: 4g
Carbohydrates, Total: 53g
Sodium: 314mg
% Cal. from Fat: 60%
Cholesterol: 101mg
Protein: 2g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: catrina Reviewed: 04/13/2009
just sweet enough....
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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