Caramelized Pears

Ingredients

• 3ripe but firm pears (Bosc, Anjou or Bartlett), halved lengthways and cored
• 28 gunsalted butter
• 38 gbrown sugar
• 30 mlmaple syrup
• 5 mlvanilla extract
• 1 teaspoonground cinnamon
• 1/4 teaspoonground ginger
• a pinchnutmeg
• a pinchsalt
• 60 mlwater
• 5 mllemon juice
• to serve, optionaltoasted pecans or walnuts

Instructions

1. 1

   Prepare the pears

   Halve the pears lengthways and scoop out the cores with a melon baller or small spoon, keeping the stems attached for presentation. Brush the cut sides with lemon juice to help prevent browning.

2. 2

   Brown the pears

   Set a large frying pan over medium-low heat and melt the butter. Arrange the pears cut-side down and cook undisturbed for 4–5 minutes, until the bases are deeply golden.

3. 3

   Turn and cook

   Carefully turn the pears over and cook for a further 2–3 minutes. Adjust the time to their ripeness, as softer pears need less cooking.

4. 4

   Make the caramel

   Lift the pears out of the pan and set them on a plate. Turn the heat to low and add the brown sugar, maple syrup, vanilla, cinnamon, ginger, nutmeg, salt and water. Stir until the sugar dissolves.

5. 5

   Warm in sauce

   Return the pears to the pan and cook for 2 minutes, spooning caramel over them as they warm through. Turn them over and cook for another 1–2 minutes. Avoid cooking the caramel for too long, as it will reduce and firm up slightly as it cools.

6. 6

   Serve warm

   Serve the pears on their own or with vanilla ice cream, whipped mascarpone, Greek yoghurt, porridge, pancakes, waffles or French toast. Add toasted pecans or walnuts if desired.

What are caramelized pears?

Caramelized pears are fruit cooked until their surfaces turn golden, then coated in a sweet, glossy sauce. This American-style version pairs brown sugar and maple syrup with cinnamon, ginger and vanilla.

Firm pears hold their shape through the two-stage cooking method: first they brown in butter, then they warm in the spiced sauce. The result is tender fruit with a richer finish than simply poaching pears.

Nutrition and macros by portion

The nutrition label shows one serving as written: 128 calories, 0g protein, 24g carbs, 4g fat.

The pears, brown sugar and maple syrup provide most of the carbohydrates, while the butter supplies most of the fat. There is little protein in the pears themselves; serve them with Greek yoghurt or mascarpone for a more balanced plate.

Choosing and preparing the pears

Variety: Bosc, Anjou and Bartlett pears are all suggested for this recipe. Choose fruit that is ripe but still firm so the halves can be turned without falling apart.

Coring: Use a melon baller or small spoon to remove the core while leaving the stems intact. A little lemon juice brushed over the cut sides helps limit browning while you cook.

Getting a golden surface

Butter: Melt it over medium-low heat before adding the pears, so the cut sides meet an evenly greased pan. Place them cut-side down and leave them undisturbed for 4–5 minutes.

Turning: Use a careful turn once the base is deeply golden, then cook the other side for 2–3 minutes. Softer, riper pears need less time, so handle them gently.

Making the spiced caramel

Sauce: After the pears are set aside, lower the heat and stir the brown sugar, maple syrup, vanilla, cinnamon, ginger, nutmeg, salt and water until the sugar dissolves.

Coating: Spoon the sauce over the pears as they warm in the pan. Keep the final cooking brief: the caramel reduces and can harden slightly as it cools if it is cooked for too long.

When the pears are done

Colour: Look for a deeply golden base after the first 4–5 minutes rather than moving the fruit repeatedly to check it. The second side cooks for 2–3 minutes before the sauce is made.

Texture: Ripeness affects the timing, so the pears may need less time if they are already soft. During the final stage, warm them for 2 minutes, then turn and cook for another 1–2 minutes.

Ways to serve them

Creamy sides: Serve warm pears with vanilla ice cream, whipped mascarpone or Greek yoghurt. Their sweet spiced sauce also works spooned over porridge.

Breakfast-style: Try the pears with pancakes, waffles or French toast. Toasted pecans or walnuts add a crunchy finish when sprinkled over the top.

Recipe notes & tips

• Use ripe but firm pears so they soften without losing their shape.
• Keep the pear stems attached if you want them to look more presentable at the table.
• Leave the cut sides undisturbed while they brown to encourage an even golden surface.
• Adjust the cooking time to the pears’ ripeness, especially during the second side.
• Stir the sauce over low heat until the sugar dissolves.
• Take care not to reduce the caramel for too long, as it firms up as it cools.

Variations

• Add citrus: Use the lemon juice on the cut sides as directed to help keep them from browning.
• Use another nut: Finish with toasted pecans or walnuts for crunch.
• Serve with yoghurt: Add Greek yoghurt for a tangy accompaniment.
• Make it breakfast: Spoon the pears and sauce over porridge, pancakes or waffles.
• Choose a different topping: Serve with vanilla ice cream or whipped mascarpone.

Common mistakes to avoid

• Using very soft pears: They can lose their shape; start with ripe but firm fruit.
• Moving the pears too soon: The cut sides need 4–5 minutes undisturbed to become deeply golden.
• Cooking by the clock alone: Softer pears need less time, so adjust the second-side cooking to their ripeness.
• Turning them roughly: Handle the halves carefully so they stay intact.
• Reducing the caramel too much: It can harden slightly as it cools, so keep the final cooking brief.

How to store

Store leftover pears and sauce in a covered container in the fridge and eat within 3 days. Reheat gently in a pan over low heat until warmed through; avoid prolonged cooking, which can make the caramel firmer.

Frequently asked questions