Roasted pears with a caramel sauce are a lovely cool-weather dessert that is not too filling. Once the pears are roasted in the oven, the caramel is made in the same pan, blending butter and pear juices into the sauce.
Using maple syrup to make a caramel sauce could not be easier; just boil equal amounts of maple syrup and cream until thickened and you can use it for everything from ice cream to cake. For this recipe, I’m celebrating the intense spice from our limited release, Royal Cinnamon Infused Maple which goes beautifully with pears, but you could also use our Cinnamon+Vanilla Infused or pure maple. I highly recommend adding a small scoop of vanilla ice cream or whipped cream to tie all the flavors together.
Roasted Pears with Maple Caramel
2 pears, ripe but not too soft
2 tablespoons butter
2 teaspoons granulated sugar
⅓ cup Runamok Royal Cinnamon Infused Maple (can also use Pumpkin Spice, Salted Caramel, Sugarmaker’s Cut Pure, Cinnamon+Vanilla Infused or WhistlePig Barrel-Aged)
⅓ cup heavy cream
Vanilla ice cream (optional)
Preheat oven to 375. Peel the pears and then cut them in half. Remove the cores with a melon baller or pairing knife. Slice the pears starting an inch down from the stem, keeping them still attached (if a slice comes off, just roast it next the the pear in the pan and add it at the end).
Find a pan that fits all four halves snugly but in one layer. Put the butter in the pan and heat on the stove until melted. Place the pear halves in and fan the slices gently. Baste with the melted butter and then sprinkle the sugar on them evenly. Place the pan in the oven and roast for about ten minutes or until they have just begun to brown. Remove from the oven, take the pears out with a spatula and set aside. Pour the maple syrup into the pan and heat to a boil. Add the cream and stir, cooking about another five minutes until the sauce has thickened.
To serve, put two pear halves on a plate and drizzle with the warm maple caramel sauce. Add a dollop of vanilla ice cream if you like. Serves 2.
