Our gourmet club met tonight with a breakfast food theme: mimosas, bloody Mary’s, bacon, cheese grits, eggs Benedict, yogurt parfait, potatoes and roasted pears in caramel sauce.
It happened to fall on the first snow of the year (A big one! 8 inches!) and we joked we should have come in our pajamas since most of us had spent the day in them!
Here’s what I made for dessert. It was a hit!
Roasted Pears with Caramel Sauce
“This golden, glossy delight could not be easier to make. All major varieties of pears – Bartlett, Bosc, red, Anjou – work equally well. However, Bosc roasts up slightly firmer than the others.”
- 4 tablespoons butter
- 1 cup packed dark brown sugar
- 4 pears, halved and cored
- 1/2 cup sour cream
- 1/4 cup coarsely chopped toasted pistachios (or your favorite nuts)
- Adjust oven rack to center position and heat oven to 400 degrees. Place butter in a baking pan large enough to hold the pears in a single layer: set in the heating oven until it melts.
- Sprinkle sugar over melted butter, then place pears, cut side down, on top. Bake until tender, about 30 minutes.
- Remove pan from oven, turn pears over and baste with pan sauce. Return to oven; bake until golden and glossy, about 10 minutes longer.
- Let cool slightly. Transfer pears to dessert plates or bowls. Top each with dollop of sour cream, drizzle with caramel pan sauce, sprinkle with nuts and serve.