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Baked Pears & Rosemary Caramel

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6 servings

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

Instructions

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.