Caramelized Honey-Baked Pears
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 6ripe but firm pears
- 2tablespoons honey
- ¼cup raw brown (turbinado) sugar or regular brown sugar, preferably organic fair-trade, tightly packed
- 12cloves
Nutritional analysis per serving (6 servings)
151 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 40 grams carbohydrates; 6 grams dietary fiber; 30 grams sugars; 1 gram protein; 5 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Preheat the oven to 400 degrees. Butter a baking dish. Cut a small cone from the bottom of each pear with a paring knife, and place a teaspoon of honey inside. Peel a strip of skin away from the top of each pear, just below the stem, but leave the stems intact. Then place the pears bottom side down in the baking dish. Sprinkle the brown sugar over the pears. Pour in water until it reaches ⅓ of the way up the side of the pears, and place the cloves in the water.
- Step 2
Set the baking dish on a sheet pan, place in the oven and bake for 15 minutes. Then turn down the heat to 350 degrees and bake for two hours more, basting every 15 minutes with the liquid in the pan. From time to time, lay down the pears down in the liquid so they are thoroughly moistened and cook evenly. After two hours their skins should be shriveled and caramelized.
- Step 3
Remove the pears from the oven, transfer to a platter or bowls and allow to cool. Place the liquid in the baking dish in a saucepan, and reduce to a syrup. Pour over the pears, and serve or chill and serve cold.
- Advance preparation: These will keep for three or four days in the refrigerator.
Private Notes
Comments
A really fine dessert for company or accompaniment to breakfast pancakes (especially Cunningham's Lemon Pancakes), and flavours take on an extra dimension with the addition of one or two star anise pods...
Delish and super easy! I added a bit of Eagle Rare bourbon right at the end (about 1 tbsp while on the burner, and another Tbsp, neat, in the jug before pouring the reduction in) of reducing the sauce, and it added a fantastic depth!
I made this as written with Bosc pears and it was great! The pear skins were very fragile, so take care when turning or basting them to prevent skin tears.
Was a great way to rescue for pears that were too soft to eat any other way! Delicious!
The last two times I forgot about the long baking time. So we ate pretty raw pears once. This time I upped the heat to 450°, made a slit in the pears to help cooking and took off an hour of cooking time. This is such a wonderful recipe.
Great way to use up lots of pears--
Advertisement