Cinnamon Roasted Pears with Dried Cherries and Caramel Sauce
Delight your senses with these Cinnamon Roasted Pears with Dried Cherries and Caramel Sauce—a show-stopping dessert that combines warm, comforting flavors with an elegant presentation. Juicy Bosc or Anjou pears are roasted to tender perfection, infused with a cinnamon-butter glaze, and studded with sweet-tart dried cherries for a pop of flavor. The luscious homemade caramel sauce, with its rich amber hue and touch of vanilla, elevates this simple baked fruit to gourmet status. Perfect for dinner parties or a cozy night in, this recipe is quick to prepare and guaranteed to impress. Serve these caramelized pears warm, paired with whipped cream or vanilla ice cream for an indulgent finishing touch that's hard to resist.
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Recipe Information
Ingredients
- 4 whole pears (Bosc or Anjou)
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 2 tablespoons brown sugar
- 1 cup dried cherries
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup granulated sugar
- 1 pinch sea salt
Instructions
Preheat your oven to 375°F (190°C).
Peel the pears, slice them in half lengthwise, and remove the cores using a spoon or melon baller.
Place the pear halves cut-side up in a baking dish.
In a small saucepan, melt the butter over low heat. Stir in the ground cinnamon and brown sugar until combined.
Drizzle the cinnamon-butter mixture evenly over the pears, ensuring each half is coated.
Sprinkle the dried cherries around and on top of the pears in the baking dish.
Cover the dish with aluminum foil and bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes until the pears are fork-tender and caramelized on the edges.
While the pears are baking, prepare the caramel sauce. In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly with a wooden spoon until fully melted.
Once the sugar is melted and turns a deep amber color, carefully whisk in the heavy cream. Be cautious, as the mixture may bubble vigorously.
Add the vanilla extract and a pinch of sea salt, then whisk until smooth. Remove from heat and set aside.
Remove the roasted pears from the oven and let them cool slightly.
Serve each pear half with a drizzle of caramel sauce and a sprinkle of the warm dried cherries. Optionally, garnish with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
2422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.8 g | 134% | |
| Saturated Fat | 62.0 g | 310% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 262 mg | 11% | |
| Total Carbohydrate | 368.6 g | 134% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 325.0 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 965 mg | 21% | |
*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.
