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.