As soon as summer shifts into fall, I begin to crave so many foods that just feel like the season: pumpkin pancakes to celebrate the falling of the leaves … gingerbread and apple cider featured at the last family dinner. I can just about smell the pumpkin and pecan pies that are so intertwined with the holidays!
Sometimes, though, it can be nice to take a break from some of the more traditional dishes. How would you like to try a new dessert recipe that honors one of the beautiful fruits of the season? One that’s neither difficult nor time-consuming, yet still has an air of elegance?
Make this recipe and I promise that you will taste the essence of autumn!
Roasted Pears with Homemade Caramel Sauce: make this recipe and I promise that you will taste the essence of autumn! Click To TweetRoasted Pears with Homemade Caramel Sauce and Vanilla Bean Ice Cream
For the roasted pears:
- firm pears of any variety (this recipe also works with apples, if you don’t care for pears) One serving equals 1/2 pear. So take the number of those dining and divide by two. Of course, I always do at least one extra, because there is always someone who needs a second helping!
- butter
- 1 Tbsp. water
For the caramel sauce:
(These quantities make enough sauce for approximately 12 pear halves served with ice cream. If you do less fruit than that, congratulations! You’ll have extra caramel to put on something else. Refrigerate and use within a week’s time.)
- 1/3 cup butter
- 1 cup brown sugar
- 1/4 cup dark Karo syrup
- 1/3 cup heavy cream
- splash of vanilla extract
- pinch Fleur de Sel or coarse salt
Vanilla bean ice cream (optional)
Directions:
Preheat the oven to 400° F.
Peel the pears, then cut in half from the stem down to the blossom end. Core the pear and take out the line that goes up to the stem. Place in a baking dish with the cut side up. Put a small pat of butter in the hollow of each pear half. Sprinkle about 1 Tbsp. of water in the bottom of the baking dish.
Place the dish in the preheated 400° oven. The amount of time to cook varies by the ripeness of the fruit. If you use completely hard pears, they will simply take longer to cook. Firm fruit takes around 15-20 minutes. Hard pears may take up to 35 minutes. You know when they are cooked through because they will have browned slightly and are easily pierced with a fork.
While the pears are roasting you can make the caramel sauce. 
Place the butter, Karo, and brown sugar in a small saucepan. Heat on medium heat, stirring frequently, especially at the edges of the pan, until it comes to a boil. Turn the heat down to medium low; continue stirring for at least one minute. Dip a spoon in the sauce and sit it aside to cool. Don’t pop it in your mouth while hot or you may never regrow your taste-buds! When the sample is cool enough to taste, check to see if it is smooth. If you can feel sugar granules when you rub your tongue against the roof of your mouth, then continue to cook, stirring constantly. Check after another minute has passed. The time will vary, depending on how large your pan’s cooking surface is.
Continue checking till the caramel is no longer grainy. (A hardship, I know!) When the sauce has a smooth texture, slowly add the heavy cream, followed by a splash of vanilla extract, stirring constantly all the while. These will thin the mixture drastically. Give a pinch of salt. You can use the sauce now, as a thin drizzle, or you can let it sit and thicken while the pears cook. If it becomes too thick, return to the burner and gently reheat.
Place a pear half on a rimmed plate or bowl and put a scoop of ice cream to the side. Liberally drizzle both with the fresh caramel sauce. Eat immediately (but please be sure to warn your diners if the sauce is still hot). Don’t be surprised if there are requests for more caramel!
This sauce would also be wonderful over fresh apple slices or apple cake. Once you’ve made it and see how easy it is, you’ll never want to go back to the jarred variety. For convenience, we’ve created a printable copy of this recipe that you can download (see bottom of page).
I hope this recipe gives you one more reason to be thankful in this season of beauty!
Roasted Pears with Homemade Caramel Sauce and Vanilla Bean Ice Cream
makes 12 servings
For the roasted pears:
- firm pears of any variety (this recipe also works with apples, if you don’t care for pears)
- butter
- 1 Tbsp. water
For the caramel sauce:
- 1/3 cup butter
- 1 cup brown sugar
- 1/4 cup dark Karo syrup
- 1/3 cup heavy cream
- splash of vanilla extract
- pinch Fleur de Sel or coarse salt
Vanilla bean ice cream (optional)
Preheat oven to 400° F. Peel, core and halve the pears. Place in a baking dish with the cut side up. Put a small pat of butter in the hollow of each half. Add 1 Tbsp. water to the baking dish. Place the dish in the preheated oven. Cook for 15-35 minutes (ripe fruit requires less time, harder fruit needs more) until they are browned slightly and are easily pierced with a fork.
Add butter, Karo, and brown sugar to saucepan. Bring to a boil on medium heat, stirring frequently. Reduce heat to medium low; continue stirring for at least one minute. Test a cooled sample every few minutes until smooth (when you no longer feel sugar granules in the sauce). Stir constantly while adding heavy cream and vanilla; add salt and stir. Sauce will thicken as it cools.
Serve pears with vanilla ice cream (optional) and drizzle with caramel sauce.
Download the Roasted Pears with Caramel Sauce recipe printable … and Happy Thanksgiving, friends!
