Cinnamon-Poached Pears With Caramel

Marcus Nilsson

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Serves 8| Hands-On Time: 25m | Total Time: 1hr 30m

Ingredients

8 firm Anjou, Bartlett, or Bosc pears, stems attached
2 cinnamon sticks
1 2-inch piece fresh ginger, peeled and sliced
2 1/2 cups sugar
1/2 cup heavy cream
2 pints vanilla ice cream

Directions

Peel the pears. Using a melon baller, scoop out the core of each pear, starting from the bottom (leave the stem end intact).
In a Dutch oven or large pot, combine the cinnamon sticks, ginger, 2 cups of the sugar, and 8 cups water. Add the pears and bring to a boil, stirring gently to dissolve the sugar. Reduce heat, cover, and simmer gently until the pears just begin to soften, 10 to 15 minutes. Let cool in the cooking liquid (the pears will continue to cook as they cool).
Fifteen minutes before serving, make the caramel: In a medium saucepan, combine the remaining ½ cup of sugar and ½ cup water. Cook over medium heat, stirring just until the sugar has dissolved, 1 to 2 minutes.
Continue to cook, without stirring, until the syrup is a dark golden brown, 10 to 12 minutes more. Carefully add the cream (the mixture will sputter) and stir to combine. Serve the pears with the ice cream, drizzled with the caramel.

By Sarah Copeland, December 2011

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 549

Fat 13g
Sat Fat 8g
Cholesterol 49mg
Sodium 61mg
Protein 3g
Carbohydrate 111g
Sugar 97g
Fiber 7g
Iron 1mg
Calcium 121mg

What does this mean? See Nutrition 101.

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Quick Tip

The pears and caramel can be made up to 2 days in advance; refrigerate separately, covered. Bring the pears to room temperature and reheat the caramel before serving.