Roasted Pears with Caramel Sauce

Roasted Pears with Caramel Sauce
Photo by Scott Phillips


  • 3 medium-size ripe Anjou or Bartlett pears
  • 3 Tbs. granulated sugar
  • 2 Tbs. unsalted butter, cut into 6 pieces
  • ¾ cup heavy cream

Heat the oven to 375°F. Peel and halve the pears lengthwise. Using a melon baller or a paring knife, cut out the stems and seeds. Set the pears in a 10-inch ovenproof skillet. Sprinkle with the sugar and dot with the butter. Roast the pears, turning them every 10 minutes, until they’re soft and ...

View full recipe at Fine Cooking


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