Salt Roasted Pears with Caramel Sauce
Indulge in the exquisite balance of sweet and savory with this Salt Roasted Pears with Caramel Sauce recipe—a show-stopping dessert that's as elegant as it is easy to make. Juicy Bosc pears are roasted whole in a bed of coarse kosher salt, enhancing their natural sweetness while creating perfectly tender, aromatic fruit. Paired with a rich, buttery caramel sauce infused with vanilla and a hint of flaky sea salt, this dessert is a true celebration of fall flavors. With minimal prep time and a sophisticated presentation, these roasted pears are perfect for dinner parties or a cozy treat for yourself. Serve warm with a drizzle of caramel and optional whipped cream or vanilla ice cream for a decadent finish. Keywords: salt roasted pears, caramel sauce, roasted pears recipe, fall dessert, easy gourmet dessert.
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Recipe Information
Ingredients
- 4 whole Bosc pears
- 5 cups Coarse kosher salt
- 1 cup Granulated sugar
- 2 tablespoons Unsalted butter
- 0.5 cup Heavy cream
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Flaky sea salt
Instructions
Preheat your oven to 375°F (190°C).
Wash the pears and pat them dry. Do not peel or core them; the stem should also remain intact.
Pour the kosher salt into a baking dish, spreading it evenly to create a thick, even layer.
Nestle the pears upright into the salt bed, ensuring they are well-supported and not touching each other.
Roast the pears in the preheated oven for about 40–45 minutes, or until they are tender when pierced with a knife. The skin may slightly wrinkle, which is normal.
While the pears are roasting, prepare the caramel sauce. Begin by adding the granulated sugar to a medium saucepan over medium heat.
Allow the sugar to melt without stirring, swirling the pan occasionally to promote even cooking. Once the sugar is fully melted and amber in color, reduce the heat.
Carefully whisk in the butter until fully incorporated. Be cautious, as the mixture will bubble vigorously.
Slowly pour in the heavy cream while whisking continuously. Again, the mixture will bubble up, so take care.
Remove the saucepan from heat and stir in the vanilla extract and flaky sea salt. Let the caramel cool slightly before serving.
Once the pears are finished roasting, carefully remove them from the salt bed and gently brush off any excess salt from the exterior.
Serve the pears warm, drizzled generously with the caramel sauce. Optionally, garnish with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
1778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 462497 mg | 20109% | |
| Total Carbohydrate | 308.5 g | 112% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 268.5 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 839 mg | 18% | |
*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.
