I love poached pears, but I decided I wanted to do something different last night. For this recipe, you roast the pears in the oven, and the pear juices drip down into the bottom of the pan and integrate into the sauce, to make a pear-butterscotch sauce (YUM does that sound good or what?!?) This dessert is to DIE for and if you’ve never made butterscotch sauce from scratch, you are in for a good surprise. This recipe is pretty easy too. Here’s how to make it:
3 D’Anjou Pears
1/2 cup sugar
4 tbsp unsalted butter
1/2 cup heavy cream
1/4 cup toasted pinenuts, chopped
Preheat the oven to 375 degrees F. Peel the skin off the pears, then place them in a single layer in a heavy bottomed pot. Try to cover up most of the bottom of the pan so you don’t risk your sauce burning in the oven. Sprinkle the pears with the sugar, making sure all of the outside of the pear is covered to promote caramelization. Cut the butter into small chunks, and dot the pears with them. Bake the pears until they soften and begin to brown a little bit on the outside. Depending on the ripeness of your pears, this could take anywhere between 15 minutes to an hour. If a paring knife can be inserted easily into the pear, then they’re ready.
After the pears are done, the butter and the sugar in the pan should be clear. Take your pears out and cook the liquid on the stovetop over medium heat until it browns and thickens.
Mine took about 8 minutes. Judge the doneness of yours both by the color and by tasting frequently (let it cool for a few seconds before you taste…the sauce is really hot). After your butterscotch has browned, add the cream, and whisk the mixture until it has all dissolved together. Spoon the butterscotch over your roast pears, then sprinkle your chopped pine nuts over them (the butterscotch sauce on the pears helps the pine nuts stick). Now it’s time to eat your delicious, easy, and impressive dessert! Please leave comments, questions, or suggestions below =)
Recipe adapted from a James Peterson recipe from his book Sauces.