Roasted Pears With Coconut Butterscotch Sauce
Updated April 13, 2023
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4Bosc pears, peeled, cored and quartered lengthwise
- 4tablespoons unsalted butter
- 1ÂĽcups dark brown sugar
- Fine sea salt
- Black pepper
- ÂĽcup unsweetened, shredded coconut
- 2cups coconut milk
- 1teaspoon vanilla extract
- ½teaspoon finely grated lemon zest
- Dark chocolate squares, for serving
Nutritional analysis per serving (8 servings)
353 calories; 21 grams fat; 17 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 42 grams carbohydrates; 4 grams dietary fiber; 33 grams sugars; 2 grams protein; 437 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 500 degrees. In a bowl, toss together the pears, butter, ÂĽ cup brown sugar, pinch salt and pepper. Roast on baking sheet, tossing occasionally, until pears are tender and golden, 15 to 20 minutes.
- Step 2
In a small skillet over medium heat, toast the coconut until golden.
- Step 3
In a separate skillet, combine 1 cup brown sugar and 6 tablespoons water. Cook over medium heat until sugar melts and loses its sandlike consistency (there can still be a few sugar granules). Whisk in the coconut milk and a pinch of salt. Increase heat to medium-high and simmer until sauce reaches a consistency between that of heavy cream and butterscotch sauce; this could take 10 minutes or longer. Remove from heat and stir in the vanilla and lemon zest. Spoon sauce over pears and garnish with toasted coconut. Serve with the chocolate on the side.
Private Notes
Comments
Take the sauce off the heat after 15 - 20 minutes! It won't get a heavy consistency until it begins to cool, which I learned the hard way.
I made this again with olive oil instead of butter and that eliminated the smoking problem. I also substituted chopped toasted pecans for the toasted coconut because I have some anti-coconut family members. (I stayed mum about the coconut milk, and they were none the wiser.) The recipe worked fine with both substitutions.
Wondering if the coconut milk listed is the type from a can, or from a box?
The roasted pears are delicious. But the sauce is too sweet and cloying, and a poor companion to the cooked pear flavor.
A beautiful, crowd-pleasing recipe, especially with salted caramel gelato.
Made this recipe as stated for my dinner club and it was the perfect fit for the vegan, gluten-free, dairy-free folks that attend. We were all delightly surprised by the robust floor of this dish!