5 Ingredients or Fewer
Lindsey Shere's Baked Caramel Pears
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13 Reviews
AntoniaJames
December 26, 2017
Quite good. I served with maple-sweetened Greek yogurt, alongside our Christmas pudding (Jamaican edition, made with dark rum and a touch of molasses). Will definitely make this again. ;o)
booglix
December 9, 2015
This was good, but frankly, not better than ripe, juicy, Comice pears on their own! When they are at their peak, I prefer them fresh and pure.
John S.
November 22, 2015
Read this around 5 pm, and at 6:03, I have already made this twice. It is like MAGIC? My next thought is what else could I make this with. I am in the South and my first thought is peaches, but that will require waiting till Summer. One skillet and it rinses clean (what I have not licked out). I had all the ingredients but did not have heavy cream, so I used half and half. Tomorrow Ill try with cream. Can't imagine it could get much better, though? I passed up a chance to buy a Boos cart that has an induction cooker on it. This would be so great to bake the pears while dinner is going on and finish the sauce on the little cart in the dining room, living room, or on our porch. I think Ill go make it again.
Transcendancing
November 23, 2015
It's almost Summer here in Australia, and I'm very tempted to try this with peaches or other summer fruit - any suggestions on how you'd do it? (I'll let you know the results!)
John S.
November 23, 2015
I would do it exactly the same way. It is GREAT with the pears, but pears are kind of boring. I thought about making this with fresh local peaches all day. Also you could make it with fresh ripe cherries, too. maybe with figs? I have 3 little fig trees that still have figs on them. I am not sure they will ripen before frost here in Nashville, Tn, USA, though?
I was actually thinking of trying this with tomatoes. I read an article YEARS ago about using tomatoes as the fruit that they are and not just as a vegetable. I actually TRIED to make a caramel sauce but it did not ever work out. The article was using the caramel to dehydrate the water out of the tomatoes. I think this may be my answer?
I was actually thinking of trying this with tomatoes. I read an article YEARS ago about using tomatoes as the fruit that they are and not just as a vegetable. I actually TRIED to make a caramel sauce but it did not ever work out. The article was using the caramel to dehydrate the water out of the tomatoes. I think this may be my answer?
Julie
November 22, 2015
I love these! They're delicious and so easy to make. I altered mine slightly by adding a little moscato to the baking pan because I just wanted wine. I also substituted the nuts for macerated berries. It was delicious!
Bakermom1
November 22, 2015
Do you think this would work with a sturdy tart/ sweet apple instead of the pear?
northport
November 18, 2015
Is it possible to make this ahead and rewarm just before serving?
Kristen M.
November 19, 2015
Yes, you can—the pears can be a bit delicate, so just reheat gently in the oven (I'd do about 200 degrees).
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