- Special Pricing
Butterscotch Baked Pears
- Active Time 15m
- Total Time 55m
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 whisky (optional)
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, 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, 2-5 minutes. 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 <I>Fine Cooking<. All rights reserved.
nutrition information per serving
494 calories; 33g total fat; 101mg cholesterol; 314mg sodium; 53g carbohydrates; 4g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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