Butterscotch Pears
Indulge in the decadent simplicity of Butterscotch Pears—a dessert that combines the elegance of poached pears with the rich, buttery allure of homemade butterscotch sauce. Perfectly ripe Bosc or Anjou pears are gently poached until tender, then lavishly coated in a velvety sauce made from brown sugar, heavy cream, and a touch of vanilla. A hint of cinnamon adds warmth, while an optional sprinkle of chopped pecans or walnuts provides delightful crunch. This easy yet sophisticated recipe is ready in under 45 minutes and is ideal for impressing guests at dinner parties or enjoying a cozy indulgence at home. Serve them warm to let the luscious butterscotch drizzle take center stage, creating a dessert that's as beautiful as it is mouthwatering.
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Recipe Information
Ingredients
- 4 count Pears (firm, ripe, such as Bosc or Anjou)
- 4 tablespoons Unsalted butter
- 0.5 cup Brown sugar (packed)
- 0.5 cup Heavy cream
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Ground cinnamon
- 2 cups Water
- 2 tablespoons Lemon juice
- 0.25 cup Optional: Chopped nuts (such as pecans or walnuts) for garnish
Instructions
Peel the pears, leaving the stems intact, and core them from the bottom using a melon baller or small spoon. This will help them retain their shape while cooking.
In a large saucepan, combine water and lemon juice. Place the pears in the liquid to prevent browning as you prepare them.
In a medium saucepan, melt the butter over medium heat. Once melted, add the brown sugar and whisk until combined and bubbling, about 2 minutes.
Slowly pour in the heavy cream, whisking continuously, and bring the mixture to a simmer. Reduce the heat to low and add the vanilla extract and ground cinnamon. Stir well and simmer for another 1-2 minutes. Remove the butterscotch sauce from heat and set aside.
Drain the pears from the lemon water and place them in a pot large enough to hold all four pears without crowding. Add enough fresh water to cover the pears halfway and bring to a gentle simmer over medium heat.
Cover the pot and poach the pears for 15-20 minutes, turning them occasionally to ensure even cooking. The pears should be tender but not mushy when pierced with a knife.
Using a slotted spoon, transfer the poached pears to serving plates or bowls. Drizzle each pear generously with the warm butterscotch sauce.
If desired, sprinkle with chopped nuts for added texture and flavor. Serve warm for the best experience.
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 26 mg | 1% | |
| Total Carbohydrate | 58.1 g | 21% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 46.4 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 63 mg | 5% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 290 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
