Baked Pear Caramel with Berry Sauce
Yield: 6 servings
- 1 1/2 cups sugar, divided
- 4 firm, ripe Bosc pears
- 1/2 teaspoon vanilla extract
- 2 teaspoons grated lemon rind
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 tablespoon all-purpose flour
- 2 large eggs, lightly beaten
- Berry Sauce
- Garnishes: fresh raspberries, spun sugar
- Sprinkle 1 cup sugar in a large heavy skillet. Cook over medium heat, stirring constantly with a wooden spoon, until sugar melts and turns light brown. Quickly pour hot caramel evenly into 6 (4-ounce) ramekins or custard cups, tilting to coat bottom of each ramekin; set aside. (As it cools, caramel syrup will harden and crack.)
- Peel, core, and chop pears. Combine pear, remaining 1/2 cup sugar, vanilla, lemon rind, and salt in a medium saucepan. Cook over medium heat 40 minutes or until pear is very tender. Remove from heat, and let cool 5 minutes. Stir in butter, flour, and eggs.
- Spoon pear mixture evenly into ramekins, pressing down lightly. Place ramekins in a 13- x 9-inch pan. Add hot water to depth of 1 inch around ramekins. Bake at 350° for 30 to 35 minutes or until a knife inserted in center comes out clean. Drizzle Berry Sauce onto individual dessert plates; loosen edges of pear caramels with a knife, and invert onto plates. Garnish, if desired.
- Note: To make ahead, cool ramekins to room temperature; cover and chill. Remove from refrigerator; let stand 30 minutes. Bake at 350º for 10 minutes. Invert onto dessert plates.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Desserts
Food & Wine