After dinner the other night, I wanted a dessert. I’m not a big dessert guy, but a little something every once in a while is fine for me. We had bosc pears so I thought about roasting them. Normally I’d make a butter and maple mixture to coat them with, but I came across a good looking recipe from Smitten Kitchen. She roasted them in a vanilla caramel sauce. Enough said.
After they came out, I poured the sauce and pear drippings into a saucepan and further simmered it into a nice thick caramel. It went perfect with my dulce de leche Haagen Daz ice cream.
This is a very fast and simple way to have dessert and you can’t go wrong. Roasting fruits might sound bizarre to some, but it’s great.
She used unsalted butter for the mixture. Personally I NEVER use unsalted butter. To me that’s like using evaporated milk diluted with water in place of milk. It’s just not the same. There isn’t that much salt in salted butter to begin with for how much you use. It’s only important if you’re salt-sensitive, in which case it does matter.
You can pop these in the oven as you eat dinner if you wish and it’ll be ready when you finish.
Vanilla Roasted Pears
1/4 cup sugar
1/2 vanilla bean, split and scraped
4 bosc pears (not too overripe) halved and cored
2 T lemon juice
2 T water
2 T butter
Preheat oven to 375 F. Mix the sugar with the vanilla bean seeds and set aside. Place pears in a baking dish (I used a 9 x 9) cut side up and drizzle lemon juice over pears. Sprinkle with vanilla sugar mixture. Place the vanilla bean in the dish as well and pour the water in the dish.
Put some butter on each pear and place in the oven to roast for 25 minutes, brushing them with pan juices once. Turn them over and roast another 25 minutes (or until fork tender), brushing once.
Set pears aside and pour juices and caramel into a saucepan. Simmer over medium low heat until caramel turns brown. Keep an eye on it because it happens quickly.
Serve over ice cream or by itself. Either way, this dessert is aimed to please.
*next up…Corned Beef with Orange Whiskey Glaze…*
Filed under: my grindz |