Wednesday, March 12, 2008

Baked Caramel Pears

Category: dessert
Style: french
Difficulty: Easy
Portion: Serves 6

3 pears, like Barlett or Anjou
2 tbsp butter
6 tbsp sugar
1 tbsp brandy

Preheat oven to 400F. Peel pears, and cut in half lengthwise, leaving stems on. Cut out core. Trim off a little flesh on the round side so that halves will lie nicely on a plate.
In a large sauté pan over medium heat, melt butter. Add 2 tbsp sugar, and stir until melted. Add pears, cut side down, and cook until brown, shaking pan occasionally. As the pears are cooking, sprinkle the rest of the sugar into the pan. Turn over, and cook a few minutes more. Transfer to a baking dish, and pour caramel syrup in the pan over pears.
Bake until soft and tender, about 30 minutes, depending on ripeness of pears. Serve hot or warm.

Choose pears that are ripe but still firm. Anjou pears are more tender and juicy. Barlett pears are more crispy.

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