In the department of easy entertaining, these Roasted Pears bathed in a luscious salty caramel sauce and topped with crunchy toasted almonds are guaranteed to wow your dinner guests! This recipe creates perfectly tender, caramelized pears infused with the rich flavors of brown sugar, butter, vanilla, and an optional hint of bourbon or rum. I love making these Roasted Pears – they feel so sophisticated, yet they’re incredibly simple to prepare. They’re a wonderful way to celebrate the flavors of fall, but honestly, they are a welcome treat any time of year, bringing a sigh of contentment with every bite.
Why You’ll Love These Roasted Pears with Salty Caramel
- Elegant Simplicity: This dessert looks stunning on the plate but requires minimal effort.
- Deep Caramel Flavor: Roasting the pears in the homemade caramel sauce creates incredible depth of flavor.
- Tender and Delicious: The pears become wonderfully tender and infused with the caramel and vanilla.
- Make-Ahead Friendly: You can prepare these pears a few hours ahead and gently reheat them before serving.
- Perfect for Entertaining: A sophisticated dessert that’s sure to impress your guests.
Ingredients for Roasted Pears with Salty Caramel
Here’s what you’ll need to make this elegant dessert. The full list with measurements is in the recipe card below.
Pears
- Firm Bosc pears, halved and cored (stems and skin intact) (Fruit)
Salty Caramel Sauce
- Unsalted butter (Fat)
- Dark brown sugar (Sweetener)
- Whiskey, bourbon, or dark rum (optional) (Liquor)
- Vanilla extract (Flavoring)
- Salt (Seasoning)
- Water (Liquid)
Topping
- Sliced almonds (Nuts)
Serving Suggestions (Optional)
- Vanilla ice cream
- Heavy cream
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic flavors of these Roasted Pears with Salty Caramel, but here are a few ideas for variations:
- Different Spices: Add a cinnamon stick or star anise to the caramel sauce while it simmers for extra warmth.
- Different Nuts: Use toasted chopped pecans or walnuts instead of sliced almonds.
- Add Citrus: Include a strip of orange or lemon zest in the caramel sauce.
- Non-Alcoholic: Simply omit the optional whiskey, bourbon, or rum.
- Different Pears: While Bosc holds its shape best, Anjou pears could also work, but watch them carefully as they might soften faster.
How to Make Roasted Pears with Salty Caramel
Let me show you how to make these beautiful and delicious Roasted Pears:
Prep Pears and Oven
- I set the oven at 400 degrees F (200°C).
- I make sure I have a small pie pan (for the almonds) and an ovenproof skillet that is large enough to hold the pears in one layer (or I use two skillets).
- I prepare the Bosc pears by halving and coring them, leaving the stems and skin intact.
Sear the Pears
- In the skillet over medium heat, I melt the butter.
- I add the pears, cut sides down.
- I cook them for 3 to 4 minutes, or until the undersides are nicely browned in spots.
- I transfer the seared pears to a plate.
Make the Caramel Sauce & Roast Pears
- I stir the brown sugar with the whiskey, bourbon, or dark rum (if using) into the same skillet.
- I add the vanilla extract, salt, and water.
- I cook, occasionally swirling the pan over the heat, for 2 to 3 minutes, or until the mixture bubbles uniformly and the sugar melts completely.
- I turn off the heat and carefully return the pears, cut sides down, to the skillet with the caramel sauce.
- I transfer the skillet to the preheated oven.
- I bake, uncovered, for 15 to 18 minutes, or until the pears are tender and caramelized.
Toast the Almonds
- Meanwhile, while the pears roast, I spread the sliced almonds in the small pie pan.
- I transfer the pan to the oven and toast the almonds for 5 to 6 minutes, or until lightly browned and fragrant. Keep a close eye on them as nuts can burn quickly!
Assemble and Serve
- I set 2 pear halves, cut sides up, in each of 4 shallow bowls or dessert plates.
- I let the syrup in the skillet cool for about 5 minutes. It will thicken slightly as it cools; it should be pourable, like warm honey. If it is too thick, I stir in water, a tablespoon at a time.
- I taste the sauce for seasoning and add more salt, if I like.
- I drizzle the warm syrup over the Roasted Pears.
- I sprinkle with the toasted almonds.
- I serve!
Tips and Tricks for the BEST Roasted Pears
Here are my secrets for making these pears truly exceptional:
- Use Bosc Pears: As mentioned, Bosc pears hold their shape well during roasting, making them ideal for this recipe.
- Don’t Overcrowd the Pan: Ensure the pears fit comfortably in a single layer in the skillet for even cooking and caramelization.
- Watch the Caramel: Keep a close eye on the caramel sauce as it bubbles to prevent it from burning. Swirl the pan instead of stirring vigorously.
- Tender, Not Mushy: Roast the pears just until they are tender when pierced with a knife. Overcooking will make them fall apart.
- Adjust Syrup Consistency: Don’t hesitate to thin the caramel sauce with a little warm water if it becomes too thick upon cooling.
How to Serve
These Roasted Pears with Salty Caramel are elegant served:
- With Vanilla Ice Cream: A classic pairing; the cold ice cream contrasts beautifully with the warm pears and caramel.
- With Heavy Cream: A drizzle of cold heavy cream is simple yet luxurious.
- With Mascarpone or Yogurt: A dollop of mascarpone cheese or thick Greek yogurt adds a tangy counterpoint.
- On Their Own: They are delicious enough to stand alone!
Serve warm.
Make Ahead and Storage
These pears are great for making ahead! Prepare them completely a few hours before serving. Leave them in the pan with the sauce. Gently reheat on the stovetop over low heat or in a low oven just before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.
FAQs about Roasted Pears with Salty Caramel
- Can I use different pears?
- Bosc pears are recommended for holding their shape. Anjou might work, but softer varieties like Comice may become too mushy during roasting.
- Can I make this non-alcoholic?
- Absolutely! The whiskey/bourbon/rum is optional. Simply omit it.
- How do I core the pears while keeping them halved?
- After halving the pears, use a melon baller or a small spoon to carefully scoop out the core and seeds from each half.
Enjoy this elegant, simple, and utterly delicious Roasted Pears with Salty Caramel Sauce! It’s a perfect dessert for showcasing the beauty of pears.
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Roasted Pears with Salty Caramel Sauce
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Dessert
- Cuisine: American, French-Inspired
Description
In the department of easy entertaining, these pears, bathed in a luscious salty caramel sauce and topped with crunchy toasted almonds, will wow your dinner guests. Bosc pears hold their shape beautifully, creating a rustic and appealing dessert perfect for fall.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 4 firm Bosc pears, halved lengthwise and cored (leave stems and skin intact)
- 3/4 cup packed dark brown sugar
- 2 tablespoons whiskey, bourbon, or dark rum (optional)
- 2 teaspoons pure vanilla extract
- 1 teaspoon salt
- 1/4 cup water
- 1/2 cup sliced almonds
For Serving (Optional):
- Vanilla ice cream
- Heavy cream
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Have a small pie pan (for almonds) and a large ovenproof skillet (large enough to hold the pear halves in a single layer) ready. If you don’t have a large enough ovenproof skillet, you can use two smaller ones or transfer to a baking dish after searing.
- Sear Pears: In the large ovenproof skillet over medium heat, melt the butter. Place the pear halves, cut sides down, in the melted butter. Cook for 3-4 minutes, without moving them much, until the cut sides are nicely browned in spots. Transfer the seared pears to a plate.
- Make Caramel Sauce: Add the dark brown sugar and the whiskey, bourbon, or dark rum (if using) to the same skillet. Stir in the vanilla extract, salt, and water.
- Simmer Sauce: Cook over medium heat, swirling the pan occasionally, for 2-3 minutes, or until the mixture bubbles uniformly and the sugar is completely melted, forming a sauce.
- Return Pears: Turn off the heat. Carefully return the seared pears to the skillet, placing them cut sides down in the caramel sauce.
- Roast Pears: Transfer the skillet to the preheated oven. Bake, uncovered, for 15-18 minutes, or until the pears are tender when pierced with a knife and the sauce is bubbly and slightly caramelized.
- Toast Almonds: While the pears are roasting, spread the sliced almonds in the small pie pan. Place the pie pan in the oven (alongside the pears) and toast for 5-6 minutes, or until lightly browned and fragrant. Watch carefully to prevent burning. Remove from oven and set aside.
- Cool Sauce Slightly: Remove the skillet with the pears from the oven. Let the syrup in the pan cool for about 5 minutes. It will thicken slightly as it cools; it should be pourable, like warm honey.
- Adjust Sauce Consistency (If Needed): If the caramel sauce is too thick, stir in warm water, a tablespoon at a time, until it reaches the desired consistency. Taste the sauce and add more salt if you like.
- Serve: Arrange two pear halves, cut sides up, in each of four shallow bowls or dessert plates. Drizzle the warm caramel syrup generously over the pears. Sprinkle with the toasted almonds. Serve immediately with a scoop of vanilla ice cream or a drizzle of heavy cream, if desired.
Notes
- Pears: Firm Bosc pears are ideal because they hold their shape well during roasting. Other firm pear varieties might work, but avoid very soft pears.
- Caramel Sauce: Watch the sugar mixture carefully as it cooks to prevent burning.
- Alcohol (Optional): The alcohol adds depth of flavor but can be omitted entirely if preferred.
- Toasting Almonds: Keep a close eye on the almonds while toasting, as they can burn quickly.
- Make-Ahead: You can roast the pears and toast the almonds a few hours ahead. Leave the pears in the skillet. Gently reheat the pears in the sauce on the stovetop over low heat just before serving. You may need to add a splash of water to thin the sauce.
- Storage: Store leftovers covered in the refrigerator for up to 2 days. Reheat gently.