Zutaten für Cinnamon Roasted Pears With Dried Cherries And Caramel Sauce
- Dried Tart Cherries
- Orange Flavored Liqueur
- 4 tablespoons (1/2 stick) unsalted butter
- Ground Cinnamon
- Bosc Pears
- Light Brown Sugar
- Granulated Sugar
- Light Corn Syrup
- Heavy Cream
- Pinch of salt
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Zubereitung von Cinnamon Roasted Pears With Dried Cherries And Caramel Sauce
- Preheat oven to 350°F (175°C).
- Place 1/2 cup dried cherries in a small bowl.
- Heat 2 tablespoons of orange liqueur (e.g., Grand Marnier or Cointreau) in a small saucepan almost to boiling.
- Pour hot liqueur over the cherries; set aside until the liquid is absorbed (about 10-15 minutes).
- In a small saucepan over low heat, melt 4 tablespoons (1/2 stick) unsalted butter.
- Stir in 1 teaspoon ground cinnamon.
- Arrange 4 ripe but firm pears, halved and cored, cut-side up, in an ungreased 13x9 inch baking dish.
- Brush pears with half of the cinnamon butter.
- Spoon the softened cherries into the cavities of each pear half.
- Bake pears, uncovered, for 30-35 minutes, or until fork-tender, brushing occasionally with remaining cinnamon butter.
- While pears bake, prepare the caramel sauce: In a medium saucepan over medium heat, combine 1 cup granulated sugar, 1/2 cup light corn syrup, 1/2 cup heavy cream, and a pinch of salt.
- Bring to a boil, reduce heat to low, and cook to 238°F (114°C) on a candy thermometer (soft ball stage – or until a small amount dropped into cold water forms a soft ball).
- To serve, spoon some warm caramel sauce onto a plate.
- Arrange 2 pear halves on top of the sauce and drizzle with additional caramel sauce.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
226g
Fat
61g
Carbs
26g
