Cinnamon-Sugar Roasted Pears with Honey Caramel
We enjoy a small indulgence after a greal meal shared with friends, but usually a day on the ranch doesn't give us time to prepare a fussy dessert. That's why I love these sweet, earthy roasted pears. Unlike most pear desserts, this one doesn't require peeling or poaching or any sort of pastry - you just cut and core the pears, then dip them in cinnamon-sugar and slide them into the oven. Even the caramel, which comes together in the amount of time it takes the pears to soften, is quick. If you want to dress them up, top the warm pears with freshly whipped cream or brown sugar vanilla ice cream!
INGREDIENTS
• 1/2 cup sugar
• 1 teaspoon ground cinnamon, divided
• 3 firm-ripe Bartlett pears, halved lengthwise and cored
• 1/4 cup honey
• 1/2 cup heavy cream
• Flaky sea salt
INSTRUCTIONS
Preheat the oven to 400 degrees F and position a rack in the bottom third of the oven. Line a baking sheet with parchment paper and set aside.
On a small plate, mix the sugar with 1/2 teaspoon of the cinnamon. Dip the cut sides of the pears in the sugar, pressing down gently, then transfer the pears, sugared sides down, to the prepared baking sheet. (Reserve the remaining sugar mixture). Roast for 10 minutes, or until the pear skins are tanned and the sugar browns around the edges of each pear.
Meanwhile, make the caramel: In a medium stainless steel saucepan, combine the honey, the reserved sugar, and the remaining 1/2 teaspoon cinnamon. Set over medium-high heat and cook, swirling the pan but not stirring, until the sugar melts and the honey darkens and just begins to smoke and bubble toward the top of the pan, 3 to 5 minutes. Remove from the heat and carefully whisk in the cream, then transfer the caramel to a small jar or pitcher.
Serve the pears warm or at room temperature drizzled with the caramel and sprinkled with sea salt.
For more recipes like this one, check out my Five Marys Family Style Cookbook!