Roasted Pears with Homemade Butterscotch Sauce
Brown sugar cinnamon roasted pears with homemade butterscotch sauce. Delicious served as is or with ice cream. Recipe makes 4 pear halves and 2/3 cup butterscotch sauce (about 10 tbsp). Leftover sauce will keep for 1 month, refrigerated. Vegetarian.
Servings 4 people
Calories 165kcal
Ingredients
For the butterscotch sauce:
- 2 tbsp butter, unsalted
- 1/3 cup brown sugar, packed
- 1/2 cup Heavy cream
- 1 tsp vanilla extract
- 1/8 tsp ground cinnamon, or to taste
- salt, to taste
For the pears:
- 2 pears halved, lengthwise with seeds removed
- 2 tsp butter
- 2 tsp brown sugar
- 1/8 tsp cinnamon, or to taste
Instructions
Homemade Butterscotch Sauce:
- In a medium saucepan, add 2 tbsp butter with 1/3 c packed brown sugar. Heat on medium, stirring until completely liquid. Stir enough to prevent sugar from sticking to pan. Once sugar reaches a sticky point, whisk in the heavy cream for approximately 30 seconds.
- Turn heat down to very low. Stir in the 1 tsp. vanilla and a little salt.
- Whisk constantly on low heat for approximately 5 minutes but no longer than 7 minutes, being careful not to overcook the sauce.
- Remove sauce from heat and stir in the 1/8 tsp cinnamon, to taste. Transfer sauce immediately to a storage jar or container.
- Sauce will thicken slightly as it cools. Sauce consistency should be pourable at room temperature. Store covered in the refrigerator for up to 1 month.
To roast the pears:
- Preheat oven to 350°F. Use a shallow baking dish to prep and cook pears.
- Place pear halves in baking dish, cut side up. Rub each pear half with a small amount of butter. Sprinkle with brown sugar and cinnamon.
- Roast pears for 8-10 minutes, or to desired doneness. Pears should be softened and skins should be lightly browned.
- Serve pears with Homemade Butterscotch Sauce and/or vanilla ice cream. Leftover baked pears can be stored, refrigerated, for 3 days.
Notes
- Butterscotch sauce should coat a spoon when finished, but should not be too thick when you take it off the heat. It's important to immediately transfer sauce to a separate container when you remove from the stove to stop the cooking process.
- If your butterscotch comes out with a grainy texture or is too thick to pour, then it has been overcooked. 5-7 minutes is a generous cooking time for this sauce---and don't worry if it looks thinner than expected when you remove from heat--it will thicken some and settle as it cools to room temperature.
Nutrition
Calories: 165kcal