I love drooling over beautiful, complex desserts. Some day I will make one. Every year I think I will. This year I decided to simplify the elements of one stunning dessert in a big way. And I mean simplify! The wondrous dessert I refer to is on Gourmantine’s blog (here) and I whole-heartedly recommend a perusal. You may run into me over there– drooling, of course.
Pears are so delectable in their fresh state, we never considered cooking them until the last year or so. Oh my! What a lovely discovery. Sauté or roast a pear until it just begins to caramelize and you will discover a bit of heaven. Add a couple of easy trappings and you now have a beautiful and remarkably delicious dessert. Get creative. Have fun!
Caramelized Pears Ingredients
4 Bosc or Anjou pears
1 tablespoon butter
1 tablespoon honey
1/2 cup fresh orange juice
1 cup whipping cream
Zest from one orange
1/4 cup whole cane sugar, brown sugar, or sucanat (a whole brown sugar)
1/2 cup slivered almonds toasted in butter
Caramelized Pears Steps
Cut the pears in half and use a melon baller to remove the cores.
Melt the butter in a large heavy skillet over medium heat. When it begins to bubble, set in the pear halves with the cut side down. Partially cover the skillet with a lid. Cook for about 5 minutes.
Add the orange juice and honey. Continue to cook until the sauce is caramelized and the pears cooked through.
Remove the pears from the skillet and set aside to cool while you lightly whip the cream. Go for a little body, but not stiff peaks, stopping short of the “whipped cream” stage. You are really making a “sauce”. Add the sugar and whip until the sugar is dissolved. Stir in the orange zest.
Serve the caramelized pears with a generous serving of “sauce” and a sprinkle of butter-toasted almond slices.
Consider using your finest dessert dishes for plating these pears. They deserve it!