Caramel Glazed Pears
- Total Time
- 1 hour 15 minutes
- Rating
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Ingredients
- 6cups fruity white wine, like Riesling (about 1½ bottles)
- 1vanilla bean
- 2strips lemon rind
- 4Bosc pears
- 2cups sugar
- 1cup water
- About 1 cup creme fraiche
For the Pears
For the Glaze
Nutritional analysis per serving (4 servings)
859 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 141 grams carbohydrates; 6 grams dietary fiber; 124 grams sugars; 2 grams protein; 37 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
Combine the wine, vanilla bean and lemon rind in a large saucepan. Peel the pears carefully with a vegetable peeler and pull out the blossom end with the tip of the peeler so the pears will be able to stand up. Leave the stem attached. As you peel the pears, drop them in the wine.
- Step 2
Bring the wine to simmer and cook the pears until they are tender but not mushy, about 30 to 40 minutes. Remove the pears from the syrup and set them aside. Boil poaching liquid to a fourth of a cup.
- Step 3
Stand the pears up on a baking sheet. Fill a shallow pan with cold water for cooling the caramel and set aside.
- Step 4
Heat the sugar and one cup of water in a small saucepan without stirring until it turns a deep honey color. Remove the saucepan from the heat and dip the bottom in the pan of cold water to stop the caramel from coloring any further. Pour the hot caramel over each pear, covering it completely. If the caramel hardens while you are working, reheat it.
- Step 5
Place a spoonful of poaching liquid on each of four plates. Top with a pear and garnish with a dollop of creme fraiche.
Private Notes