I watched Essential Pépin (Jacques Pépin’s cooking show) last Saturday. This dessert looked too easy to be true… and I had all the ingredients at home, to give it a try. If you know how to peel and core pears, turn on an oven, and own a baking dish, you are in for a delightful dessert!
Pears Braised in a Caramel Sauce
Recipe by: Fae’s Twist & Tango (fae-magazine.com) adapted from Jacques Pépin recipe
• 4 medium Anjou or Bartlett pears
……….(not too hard or too ripe, all 4 same consistency)
• 3 Tbsp granulated sugar
• 120 ml/ ½ cup heavy cream
◊ Place rack on middle oven shelf and preheat oven to 220°C / 425°F.
◊ Peel the pears, split lengthwise, core and arrange flat side down (narrow end pointing to the center) in one layer on oven-safe dish. Sprinkle sugar on top of the pears.
◊ Bake for 35~45 minutes or until sugar caramelizes (watch not to burn the sugar!). Pear juices are enough to dissolve sugar to caramelize. Pears should be tender when pierced with the point of a knife.
◊ Once the the pears and their juices are caramelized, add heavy cream and bake for
7~15 minutes longer. The sauce will thicken into a nice caramel color.
◊ Allow to cool. Serve at room temperature.
◊ I sprinkled with pistachios, as Jacques Pépin did (optional).
Note for just in-case…
◊ If the pears are still hard, cook for another 5 or 10 minutes. If the sugar is caramelized but the pears are not cooked, add ¼ cup water to prevent the caramel from burning during this extra cooking period.
◊ If the pears are cooked through before the syrup is caramelized, remove the fruit to a plate and condense juice on top of the stove in a small saucepan until it caramelizes.
~ Bon Appétit! ~
¹ Here is Pepin’s written recipe (mine is quantity for a smaller dish)
…..Braised Pears in a Caramel Sauce
² Here is the video demonstration… for this recipe, starts at 11:00 mark
…..Episode 112: Fruit Fete
So, what’s cooking in your kitchen?