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Crepes with Caramelized Pears and Dried Cherries

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Active Time:  40 Minutes
Total Time:  1 Hour 5 Minutes
  Makes 16
The recipe makes about twenty 8-inch crepes and the caramelized pears will fill around 16. Freeze the remaining crepes to fill with fruit or cheese for a future snack.
1 cup sugar
3 pounds (about 7) ripe Bosc pears, peeled, cored, cut lengthwise into 1/2-inch-thick wedges
1 cup apple cider
3/4 cup dried cherries
2 tablespoons fresh lemon juice
1 cinnamon stick, broken in half
2 tablespoons brandy
16 Tender Dessert Crepes (see recipe)
2 tablespoons melted unsalted butter
Vanilla ice cream
Other necessary recipes:
Tender Dessert Crepes
Crepes with Caramelized Pears and Dried Cherries Recipe at
Place sugar in heavy 12-inch skillet and set over medium heat. Cook, without stirring, until sugar begins to melt; then stir until sugar is completely melted. Add pears (caramel will harden). Allow mixture to cook without stirring for 5 minutes. Cook until pears are crisp-tender, stirring occasionally, about 3 minutes longer. Using slotted spoon, transfer pears to medium bowl. Add apple cider, dried cherries, lemon juice and cinnamon stick to caramel mixture in skillet. Simmer until any hardened caramel has melted, about 15 minutes. Remove from heat, discard cinnamon stick. Stir in brandy.

Preheat oven to 350 degrees F. Lightly butter 13 x 10 x 2-inch baking dish. Spoon 3 tablespoons filling onto center of spotted side of 1 crepe. Spread filling to within 1 inch of edge of crepe. Roll crepe up from bottom. Place filled crepe, seam side down, in prepared dish. Repeat with remaining crepes and filling. Brush crepes lightly with melted butter. Cover dish with foil.

DO-AHEAD TIP: Crepes can be prepared 1 day ahead. Cover crepes and remaining sauce separately and chill.

Bake crepes, covered, until heated through, about 25 minutes. Rewarm sauce in heavy small saucepan over medium heat. Place 2 crepes on each of 8 dessert plates. Pour warm sauce over crepes. Serve with vanilla ice cream.

Recipe created exclusively for by Lisa Zwirn.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 16
Calories: 287
Fat. Total: 11g
Fiber: 3g
Carbohydrates, Total: 44g
Sodium: 89mg
% Cal. from Fat: 34%
Cholesterol: 88mg
Protein: 5g
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