Caramel Pears With Rosemary, Honey and Walnuts
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 6small, slightly under-ripe pears, such as Bartlett, unpeeled, halved and cored
- 2star anise pods
- 1(2-inch) piece cinnamon stick
- ½teaspoon fennel seeds
- 2whole cloves
- ½cup light brown sugar
- ½cup golden raisins
- ¼cup dark rum
- 3tablespoons lemon juice
- 3tablespoons unsalted butter, cut in small cubes
- 2tablespoons mild honey
- 1tablespoon rosemary leaves, from a small sprig
- ½cup roughly chopped walnuts
Nutritional analysis per serving (6 servings)
352 calories; 13 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 5 grams polyunsaturated fat; 58 grams carbohydrates; 7 grams dietary fiber; 44 grams sugars; 3 grams protein; 10 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.
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Preparation
- Step 1
Heat oven to 400 degrees. Choose a baking dish or roasting pan large enough to hold pears in one layer, or use 2 pans. Scatter star anise, cinnamon stick, fennel seeds and cloves on bottom of dish.
- Step 2
Put pears in a large mixing bowl. Add brown sugar, raisins, rum and lemon juice. Coat pears evenly with mixture. Transfer to baking dish, cut-side down, in one layer. Dot with butter.
- Step 3
Bake, uncovered, until pears are soft and well caramelized, about 45 minutes. Remove pears from oven, and let them sit at room temperature. Shortly before serving, drizzle the pears with honey, and sprinkle them with rosemary leaves and chopped walnuts. Bake for 10 minutes. Serve warm with plenty of sauce from the baking pan.
Private Notes
Comments
Should the cut side of the pear face up or towards the pan when baking?
How would you prepare the pears in advance? Bake them for 45 minutes, refrigerate and then bake another 10 minutes before serving?
This recipe is a winner! I made the entire menu from David Tanis (printed in the NYT on Sept 27, 2019: A Dinner Party That’s Easy to Love, and Easier to Put Together). Sausage with polenta, fennel celery salad followed by these caramelized pears. The whole meal was a huge success.
This was delicious. I served to guests with a choice of vanilla ice cream and some of the cheeses left over from the hors d'ouevres--a guest suggested the latter, and it was an inspired choice! In the spirit of what substitutions work: lacking rum and light brown sugar, I used bourbon and dark brown, and unless the rum flavor is supposed to be pronounced, I suspect that combination did the trick. Also my pears were riper than called for so I baked for 5-7 minutes less time. Perfect.
This is simple to make and is a delicious dessert. The rum and the lemon juice are the key ingredients so don't skimp on them.
Wonderful, versatile recipe! I didn't have golden raisins, rum, or anise. Used regular raisins and subbed gin for the rum. Skipped the anise altogether. It came out amazing! Served the pears with some butter pecan ice cream. Wow! So so good!!! All the flavors really come together. Personally I loved the addition of rosemary! Definitely going to make this again!!!
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