-
-
My review
Roasted Pears with Caramel Sauce
USA WEEKEND columnist Pam Anderson
"This golden, glossy delight could not be easier to make. All major varieties of pears - Bartlett, Bosc, red, Anjou - work equally well. However, Bosc roasts up slightly firmer than the others."
Added to shopping list.
Go to shopping list.
Ingredients
servings 512 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Adjust oven rack to center position and heat oven to 400 degrees. Place butter in a baking pan large enough to hold the pears in a single layer: set in the heating oven until it melts.
- Sprinkle sugar over melted butter, then place pears, cut side down, on top. Bake until tender, about 30 minutes.
- Remove pan from oven, turn pears over and baste with pan sauce. Return to oven; bake until golden and glossy, about 10 minutes longer.
- Let cool slightly. Transfer pears to dessert plates or bowls. Top each with dollop of sour cream, drizzle with caramel pan sauce, sprinkle with nuts and serve.
Footnotes
- Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts
Per Serving: 512 calories; 21.3 g fat; 82.9 g carbohydrates; 3.4 g protein; 43 mg cholesterol; 147 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 7897 Ratings
-
-
-
-
-
Most helpful positive review
10/27/2005
Perfect autumn recipe. Easy, easy - and delicious. It took a 9X13 pan to fit the pears - I used 8 TBL. butter and a bit more sugar. I chopped up a bit of crystallized ginger and fresh grated nu...
Most helpful critical review
1/14/2006
I can't get over how much butter and sugar this recipe calls for! I cut both the butter and sugar to 2 tbsp. each, peeled and cut my pears into fans so the syrup could penetrate, sprinkled them...
Most helpful
Most positive
Least positive
Newest
1/14/2006
I can't get over how much butter and sugar this recipe calls for! I cut both the butter and sugar to 2 tbsp. each, peeled and cut my pears into fans so the syrup could penetrate, sprinkled them...
10/27/2005
Perfect autumn recipe. Easy, easy - and delicious. It took a 9X13 pan to fit the pears - I used 8 TBL. butter and a bit more sugar. I chopped up a bit of crystallized ginger and fresh grated nu...
6/17/2009
YUM! I used Bosc pears after reading the submitter's description (which I really appreciated - thanks!). I think some of the juicier pears may make the caramel sauce thinner, but you can also al...
1/12/2006
So delicious and easy! I peeled the pears. Also, I reduced the sugar to 3/4 C. I used whipped cream instead of sour cream. Because my pears were a little soft to begin with, I reduced the first ...
3/12/2007
My pears were pretty ripe (I used Bosc) so I decreased teh cooking time to about 20 minutes total & i didn't bother to peel them. I cut the temp back to 375 because the caramel smelled like it ...
4/4/2007
I thought the sour cream would be too tart with this dessert, but it actually added a wonderful creaminess. I would definately recommend it for cool summer or fall nights when you feel like putt...
2/12/2007
What a delicious, easy, elegant dessert. I sprikled chopped pecans into the carmel sauce after it came out of the oven. I left the peel on the pears and actually it was the best part. Recipe is...
12/26/2010
These were super easy and tasty! My pears were really ripe so I decreased the brown sugar to 3/4 cup and also sprinkled some cinnamon down before adding the pears.