Broiled Pears with Warm Caramel Sauce Noreen & Marion

An amazingly quick fruit dessert, with full, mellow flavor. If you want to make it even quicker, serve it without the sauce.

Warm caramel sauce
2 large, firm-ripe pears, preferably Anjou or Bartlett
fresh lemon juice
2 tablespoons melted butter
2 tablespoons sugar, or as needed

Preheat the broiler, with the rack about 4 inches from the heat. Line a baking sheet with foil; butter the foil lightly. Warm the caramel sauce.

Peel the pears. Halve them lengthwise and carefully remove their stems and cores. Rub all of the exposed surfaces with lemon juice to prevent discoloration. With a paring knife, Score the rounded sides of the pears in a series of parallel crosswise lines, without cutting all the way through. Arrange the pears, rounded sides up, on the baking sheet. Brush with the melted butter and sprinkle generously with the sugar.

Broil the pears just until very lightly golden, 3 to 7 minutes. Spoon a pool of the warm caramel sauce on each of 4 warm plates. Place a hear half, browned side up, on each plate and serve immediately.

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