I’m excited to share today’s recipe with you because it’s more than just a dessert—this baked pears & rosemary caramel recipe inspired a lip balm flavor! That’s right, we launched a collaboration with our friends at Poppy & Pout based on three fall desserts that I developed just for you. We love Poppy & Pout because they’re just great people who created an all-natural lip balm company out of my home state of Idaho. If you want to snag the limited-edition collaboration, get your set here!
There’s something so warm and comforting about baked pears. Especially when they’re paired with a woodsy-spiced caramel sauce that flips everything you knew about caramel sauces on its head. My spiced rosemary caramel is dairy-free and beyond delicious. Be sure to make this for friends and family with food restrictions—they will be thrilled. Thrilled, I tell you.
Watch the Video
Does making a caramel sauce make you nervous? Not to fear! I show you the step-by-step in this video. (Spoiler: it’s easier than you think.)
Make the Rosemary Caramel Sauce
I really think this is the best caramel sauce I’ve ever had, dairy-free or otherwise. Make it and prove me wrong! Other than the amazing flavor, the best part about this caramel sauce is that it’s not fussy. The whole “no stirring allowed” bit? Throw that out the window. You don’t have to helplessly stare it into submission while you wait for it to turn the perfect shade of amber. This one is a lot more forgiving and it will turn out perfectly.
We’ll start with a can of coconut cream in a saucepan. I’m using Mae Ploy brand. You can use a full-fat coconut milk too, just make sure it’s not a light version. We’ll add brown sugar for that toffee-like flavor, plus a cinnamon stick, lemon juice, and some herbs and spices. Allspice berries and whole cloves give it a nice sweet and peppery flavor, and sprigs of fresh rosemary which really make this special. Finally, I add a vanilla bean, freshly ground nutmeg, and good quality sea salt. Adjust the heat so that sauce goes onto a simmer for around 20-30 minutes, stirring occasionally so it doesn’t burn on the bottom.
The caramel will reduce and turn a little darker. Once you can take a spoon and drizzle the caramel into a loose ribbon, cut off the heat, and strain it into a heatproof bowl. The consistency should be pretty thick, since the pears will release juice and thin it out slightly.
Prep the Pears
I like to use Bosc pears in this recipe. They’re perfect for baking as they are a more firm, dense fruit. Also, you don’t have to worry about them being perfectly ripe, like other pears. This variety has a complex, honey-sweetness even before they are fully softened.
Inspect the pears for any imperfections (I only use the “good” half if I see any), remove the stems, and cut the pears in half. Remove the interior seeds with a knife, serrated spoon, or melon baller. Add the halved pears into a baking dish.
Make the Toasted Walnut Topping
Into a dry saute pan, add a sprig of rosemary and some walnuts with a little sea salt, and toast gently over medium heat for a few minutes. Set it aside to cool, and then rougly chop the walnuts.
Bake the Pears & Rosemary Caramel
Drizzle the caramel sauce over the pears, cover the dish with aluminum foil, and place the dish into the oven at 375 convection setting for 20-30 minutes. Take the foil off and let it cook for another 10 minutes or so. The smell of the caramel sauce alone is going to change your whole outlook on food alternatives…
Serve It Up
To plate the dessert, I scoop out a halved pear and drizzle it with more caramel sauce and sprinkle with the chopped walnuts. And let me tell you, this dish is special. I wish you could smell it in your kitchen right now. Go ahead and make it and let me know what you think! And if you want to enjoy this scent any time of day, be sure to grab the new lip balm set from Poppy & Pout!
Baked Pears & Rosemary Caramel
Ingredients:
- 6 Bosc pears
For the Caramel Sauce
- 19 oz coconut cream or full fat coconut milk
- 2 cups brown sugar
- 1 split vanilla bean
- 1 stick cinnamon
- 3 whole cloves
- 6 whole allspice berries
- 1/8 tsp ground nutmeg
- 1 tbsp fresh lemon juice
- 4 sprigs rosemary
- 1/4 tsp salt
Topping
- 2/3 cup walnuts
- 1 sprig rosemary
- pinch salt
Directions:
Prep the pears
- Preheat oven to 375 degrees. Cut the pears in half, removing top stems and scooping out any seeds in the center. Arrange in a casserole dish with the cut sides facing up.
Make the caramel sauce
- To a medium saucepan, add all of the caramel ingredients. Place over medium high heat for 20-30 minutes until reduced by 1/3.
Bake the pears
- Pour the caramel sauce over the pears, cover the dish with foil and place in the oven for 30 minutes (if using the convection setting). Remove the foil and cook for another 10-15 minutes until done
Toast the walnuts
- To a low-sided pan, add the walnuts, rosemary and pinch of salt. Toast on medium until fragrant, remove from the pan (discard the rosemary) and roughly chop.
Serve
- Plate each serving with two slices of pear, a drizzle of the caramel sauce from inside the pan, and some of the toasted walnuts on top. Garnish with fresh rosemary if desired. Serve warm.
Made this for my vegan son over Thanksgiving and IT WAS FABULOUS. Everyone loved it. Set some of the caramel sauce aside for over ice cream later. You were right, it is special. Thanks for sharing!
If I’m not using a convection oven how long should I cook the pears?
Typically you can expect it to be 25-50% longer without convection. So if it’s 10 minutes with convection, it would be 12-15 minutes without.
This looks and sounds amazing. Could it be made a day in advance and reheated for a few minutes? Thanks!
Sure. I’d put the dish in the oven on the lowest heat you have for about 15-20 minutes before serving so the pears are fully warmed through.
Hi! This looks amazing. I have only made caramel sauce a few times, so I wouldn’t say I know the ins and outs. Is it possible to cut down the sugar content in this recipe?