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Cinnamon-Roasted Pears With Dried Cherries and Caramel Sauce
recipe image
Prep Time: 30 Minutes
Cook Time: 35 Minutes
Ready In: 65 Minutes
Servings: 8
The requester wanted a non-dairy caramel sauce and I will post that separately. The sauce in this recipe is NOT dairy-free. This recipe includes instructions if you want to make the pears one day ahead of time and the sauce up to one week ahead of time. I have not tried this, but it sounds delicious.
6 ounces dried tart cherries
1/4 cup orange-flavored liqueur
6 tablespoons butter
1 teaspoon ground cinnamon
8 bosc pears, peeled,halved lengthwise,and cored
1 cup packed light brown sugar
1/4 cup granulated sugar
1/2 cup light corn syrup
1 cup heavy cream
1/4 teaspoon salt
1. Preheat oven to 350°F.
2. Put cherries in small bowl.
3. Heat orange liqueur almost to boiling.
4. Pour hot liqueur over cherries.
5. Set aside until liquid is absorbed.
6. In a small saucepan over low heat, melt butter.
7. Stir in cinnamon.
8. Arrange pears in an ungreased 13-inch x 9-inch baking dish, cut-side-up.
9. Brush pears with some of the cinnamon butter.
10. Spoon some softened cherries into each pear half.
11. Bake pears, uncovered, 30 to 35 minutes, or until fork-tender, brushing occasionally with cinnamon butter.
12. (Can be made up to 1 day ahead to this point if covered and refrigerated,before serving, bake at 325°F 15 minutes, or until heated through).
13. In a medium saucepan over medium heat, combine sugars, corn syrup, cream, and salt.
14. Heat to boiling, reduce heat to low, and cook until mixture reaches 238°F* on a candy thermometer or until it forms a soft ball when a small amount is dropped into cold water.
15. (Can be made up to 1 week ahead to this point if covered and refrigerated, warm over low heat before serving).
16. To serve, spoon some warm caramel sauce onto a small plate.
17. Arrange 2 pear halves on top of sauce and drizzle with a bit more sauce.