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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
– 23cm/9″ Pyrex pie dish was used
INGREDIENTS
• 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
DIRECTIONS
◊ 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 35~35 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! ~
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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
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So, what’s cooking in your kitchen?
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Love this – the pears look scrumptious!
Putting this one on my to do list for sure!
A wonderful & tasty dessert recipe, I agree! Well done you! xxx It looks so appetizing too!
I love pears and I love the new look and feel of your blog Fae
its really captivating..and I will have a treat for you very soon.
I’ll make this pear dish this fall when the pear trees in our orchard are full. It sounds delicious.
Looks and sounds great!
Fae! I have to thank you, i was just confused over what dessert to make over the weekend for a party and you just gave me the perfect simple recipe.
I knew this was made specially for us! My boy loves pears and I’ll tell him this is for him! 😀 Let’s hope I can replicate this one. Yours is a golden masterpiece. Sharon
Yes, please let the Precious One know. Now that I know he loves pears, I will post an easy pear tart soon! 😀
That sound you hear, is me licking my computer monitor!
Looks really lovely!
So simple but so delightful!
Love Msr. Pepin and all of his recipes. Your pears are gorgeous.
a tarte tatin with no pastry! Who needs the extra calories when the pastry is just a vehicle for the caramelized fruit anyway!
wow, looks great and sounds delish !
I didn’t know Pepin had a TV show (I don’t watch much TV), but I always loved his food. And I adore baked/poached fruit desserts. After a big meal, it is so much nicer to have a sweet bit of fruit than a rich dessert.
Sounds delicious!
It does look simple yet delicious! Those are my kind of desserts!!
Reblogged this on The Jackson Diner.