Best 13 Baked Pears With Caramel Sauce Recipes

BAKED PEARS WITH BROWN SUGAR AND BUTTER

Steps:

• Prep: Preheat oven to 400F. Line a 10"x7" or a 9"x9" baking dish with parchment paper if you prefer easier cleanup, or spray it with nonstick spray. If doubling the recipe use a 9"x13" baking dish or any other rimmed baking dish that will fit pears snugly to each other (see Note 1 at the bottom).
• Peel & Core: If using a firm pear variety like Bosc, peel them. Remove the core with a melon baller or a small spoon. Leave the stems on for better visual appeal. If you're using softer pears like Anjou, keep the skin on to help them keep the shape as they bake.
• Add toppings: Set the pears cut side up inside the pan. Drizzle with lemon juice to prevent browning. Sprinkle with brown sugar mixed with nutmeg and cinnamon (if using). Arrange the cubed pieces of butter on top of the pears. Drizzle with vanilla extract.
• Bake for 30 minutes cut side up. Turn the pears cut side down. Spoon the caramel over the tops to prevent browning. Bake for another 20-50 minutes or until the pears are soft, and the caramel is thickened. The pears will shrink consierably if baked until the caramel is very thick.Bosc pears will take the longest to achieve the candied translucent look and caramelized taste. Other more delicate pear varieties will take less time to soften (Note 2 & 3).
• Serve warm with vanilla ice cream, yogurt, sour cream, or a sprinkle of roasted walnuts or sliced almonds. Spoon the caramel over the pears.

QUICK & EASY CARAMELIZED PEARS

Steps:

• In a large skillet, melt butter over medium-high. Add pears, one cut side down, and cook until browned, then reduce heat to medium and cook 3 minutes. Turn pears to other cut side and cook 4 minutes. Add sugar and 1 tablespoon water, swirling pan to combine. Turn pears skin side down and cook until sauce is thickened slightly, 2 minutes. Stir in vanilla and pinch of salt. Serve warm with ice cream.

BAKED PEARS WITH CARAMEL SAUCE

Steps:

• 1. 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. ( Alternately, you may peel and core whole pears.) 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.
• 2. Top each pear with a generous spoonful of sour cream, caramel sauce from the pan and toasted pecans.

ROASTED PEARS WITH SALT AND PEPPER CARAMEL SAUCE

Steps:

• For the pears: Peel the pears if desired. Cut the pears in half and scoop out the cores. Cut each half in half again.
• Arrange the pear pieces cut-side down in a large saute pan. Dot the butter all around the pears and place the pan over medium heat. Cook, occasionally swirling the pan but not stirring, until the pears are lightly browned and the butter begins to sizzle, 3 to 5 minutes.
• Sprinkle the cinnamon and fennel seeds over the pears, then gently stir and baste the pears with the butter and spices. Continue to cook just until the pears are tender, then add the vanilla and gently stir to incorporate. Keep the pears warm until ready to serve.
• For the caramel sauce: Stir together the granulated sugar, lemon juice and 2 tablespoons water in a heavy-bottomed saucepan. Place the pan over medium heat, swirling the mixture occasionally (do not stir). If you notice crystals forming around the edge of the pan, wipe the inside of the pot with a pastry brush moistened with water.
• Cook the sugar mixture at a simmer until it has turned deep brown and registers between 330 and 350 degrees F on a candy thermometer, about 10 minutes. Remove the pot from the heat and stir in the butter, salt and pepper until completely incorporated. Carefully add the heavy cream. Reserve warm, or refrigerate until ready to serve. (Keeps up to 4 weeks, refrigerated in an airtight container.)
• For the whipped creme fraiche: In a clean bowl, beat together the heavy cream, creme fraiche, confectioners' sugar and vanilla extract with an electric mixer or by hand until stiff peaks form. Reserve chilled until ready to serve.
• Arrange the pears on a platter. Drizzle with 1/2 cup of the caramel sauce, then top with a couple dollops of the whipped creme fraiche. Serve with additional caramel sauce and whipped creme fraiche on the side.

JACQUES PEPIN'S BRAISED PEARS IN CARAMEL SAUCE

Steps:

• Preheat oven to 425 degrees.
• Peel pears and cut in half lengthwise. Remove cores. Place pear halves flat side down in single layer in 1 or 2 large baking or gratin dishes. Sprinkle sugar over pears and dot with butter.
• Place in oven and bake 35 minutes. By this time sugar should have caramelized and pears should be tender when pierced with point of knife. If pears are not tender continue cooking 5 to 10 minutes. Pour cream over pears and return to oven. Bake 10 to 15 minutes more, basting every 5 minutes with cream.
• Cream should have reduced and thickened and turned nice ivory color. If sauce seems to be separating, add a tablespoon or two of hot water.
• Remove pears from oven, allow to cool slightly. Serve directly from baking dish.

FOIL-WRAPPED PEARS WITH CARAMEL SAUCE

Steps:

• Blend together butter, brown sugar, and cinnamon in a small bowl. Cut pear in half and remove core with a melon baller; cut off stem and blossom end. Do not peel pear.
• Place each half pear, cored side up, on a large square of doubled heavy-duty foil. Scoop up half the butter-sugar mixture and form into a ball with your hands; press into cored pear cavity. Gather foil up around pear half and squeeze juice from 1 orange half over pear. Close foil around pear. Repeat with other pear half.
• Place foil-wrapped pears in a preheated 350 degree oven and bake until very soft, about 1 hour. Or place on a grate over a burned-down campfire and cook until soft, moving packet often with tongs so fruit doesn't scorch, 45 minutes to 1 hour.

ROASTED PEARS WITH CARAMEL SAUCE

Steps:

• Heat oven to 400 degrees.
• Place butter in a baking pan large enough to hold the pears in a single layer.
• Set baking pan with butter in the heating oven until the butter melts.
• Sprinkle sugar over melted butter.
• Place pears, cut side down, on top.
• Bake until tender, about 30 minutes.
• Remove from oven.
• Turn over pears and baste with pan sauce.
• Return to oven.
• Bake until golden and glossy, about 10 minutes.
• Let cool slightly.
• Transfer pears to dessert plates or bowls.
• Top each with a dollop of sour cream, drizzle with caramel pan sauce, sprinkle with nuts.
• Serve and enjoy!

BAKED PEARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut top quarter of pears off; create a well by scooping out the core, being careful not to puncture the bottom of the pear. Arrange pears in a shallow baking dish.
• Drizzle maple syrup over pears. Place 1 tablespoon brown sugar and 1 tablespoon butter in each pear; sprinkle with cinnamon.
• Bake in preheated oven until pears are easily pierced with a fork, 35 to 50 minutes. Serve with ice cream.

WW CARAMEL-BAKED PEARS

Steps:

• Combine first 3 ingredients in a small saucepan.
• Bring to a boil, and cook 3 minutes or until slightly thick.
• Remove pan from heat; set carmel mixture aside.
• Peel and core pears; cut pears in half lenghtwise.
• Arrange pear halves, cut side up, in an 8 inch square baking dish; drizzle caramel mixture over pears.
• Cover and bake at 350 degrees for 25 minutes.
• Uncover and bake an additional 25 minutes or until tender.
• Place 2 pear halves in each of 2 dessert dishes; spoon caramel mixture evenly over pears.
• Top each serving with 1 tbls yogurt and 1 tsp almonds.

BAKED CARAMEL PEARS

Steps:

• Preheat oven to 375 degrees.
• Peel, halve and core the pears. Place them, cut side up, in a flameproof baking dish large enough to hold them in a single layer.
• Dot the pears with the butter, sprinkle with sugar, and place in the oven. Bake for 20 to 30 minutes, basting occasionally with the juices, until the pears are tender when pierced in the thickest part with a sharp knife.
• Remove the pears from the baking dish, and transfer them to a plate. Pour any juice back into the baking dish, and add any undissolved sugar from the pear cavities.
• Set the baking dish over high heat on top of the stove, and cook, stirring constantly, until the juices become thick, bubbly and turn a light caramel color. Pour in the cream, and bring to a boil. Cook until the sauce is smooth and a rich brown.
• Transfer the pears to 6 shallow bowls; spoon caramel over each. Sprinkle with the nuts, and serve.

BAKED PEARS ON SUGARED PUFF PASTRY WITH CARAMEL SAUCE

Steps:

• Make pastry bases:
• Preheat oven to 375°F. and lightly butter a heavy baking sheet.
• Sprinkle a work surface with granulated sugar and roll out puff pastry about 1/8 inch thick, turning once to coat both sides with sugar. Cut out 4 rectangles, each about 4 1/2 by 3 1/2 inches, and transfer to baking sheet, reserving scraps for another use. Prick pastry all over with a fork and put baking sheet in freezer until pastry is chilled well, about 15 minutes.
• Lightly butter bottom of another heavy baking sheet and put directly on top of pastry rectangles to weight them while baking. Bake pastry (between 2 baking sheets) in middle of oven 25 to 35 minutes, or until golden brown, and transfer to a rack to cool. Pastry bases may be made 1 day ahead and kept in an airtight container.
• Make pears and sauce:
• Preheat oven to 375°F. (if pastry bases have been made ahead) and lightly butter a small baking dish just large enough to hold 4 pear halves in one layer.
• Peel, halve, and core pears. Arrange pear halves in baking dish, cut sides up. Divide butter among pear cavities and sprinkle 1/4 cup granulated sugar over pears. Sprinkle lemon juice over pears and bake in middle of oven 15 minutes. Remove baking dish from oven and turn pears so that cut sides are down. Baste pears with cooking juices and return to oven. Bake pears until tender, about 15 minutes more. Transfer pears to a plate and keep warm.
• Transfer cooking juices to a small heavy saucepan. Add remaining 1/4 cup granulated sugar and boil, swirling pan, until mixture turns a deep golden caramel. Slowly add cream (caramel will bubble up) and simmer sauce, whisking, until slightly thickened, about 5 minutes. Stir poire William into caramel sauce.
• Sprinkle each pastry base with confectioners' sugar and top with a pear half. Serve baked pears with caramel sauce.

POACHED PEARS WITH SPICED CARAMEL SAUCE

Steps:

• Poach pears:
• Remove zest of oranges in strips with a vegetable peeler and cut away any white pith from strips. Squeeze juice from oranges and lemon into a 6-quart pot and add lemon halves, water, granulated sugar, and zest. Peel pears, leaving stems attached, and add to pot.
• Simmer pears 15 to 25 minutes, or until just tender, and cool in liquid. (Poached pears will continue to cook a bit as they cool.)
• Make caramel:
• Put granulated sugar in a 2-quart heavy saucepan and crumble brown sugar over. Melt sugars, undisturbed, over moderate heat until granulated sugar is mostly melted. Continue to cook, stirring occasionally with a fork, until a deep golden caramel. Carefully pour in cream (mixture will bubble up and caramel will harden slightly) and stir in clove, cardamom pods, fennel, peppercorns, and cinnamon sticks. Simmer, stirring, until caramel is dissolved and sauce is reduced to about 1‚ cups, about 10 minutes. Pour sauce through a sieve into a 2-cup measure and cool to just warm.
• Assemble dessert:
• Drain pears and pat dry, then transfer to plates. Serve drizzled with sauce and sprinkled with chopped nuts.

SALT-ROASTED PEARS WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350 degrees. Arrange the pears upright in an 8-inch ceramic dish that is 4 inches deep. Cover pears with salt, allowing stems to stick out. Bake until pears are tender when pricked with a fork, 60 to 75 minutes.
• Meanwhile, heat sugar and 2 tablespoons water in a small saucepan over medium heat until sugar has dissolved. Cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush several times to prevent crystals from forming. Let boil, swirling pan occasionally, until medium amber. Remove from heat, and carefully stir in butter and cream (the caramel will steam and spatter).
• Remove pears from the salt, allowing a small amount to cling to each pear. Place each pear on a serving plate. Pour caramel sauce over top, and serve.