Salted Caramel Pecan Pears
Try substituting apples for the pears. Or, if you are in a hurry, just serve the pears with the caramel and you have a lovely little fondue.
Ingredients
- 1 cup (250 mL) sugar
- 6 tbsp (90 mL) salted butter
- 1/2 cup (125 mL) 35% whipping cream
- 1/2 tsp (2 mL) vanilla
- 1/2 tsp (2 mL) coarse salt
- 2 large, ripe, firm pears
- 1/2 cup (125 mL) fi nely chopped toasted pecans or hazelnuts
Preparation
Step 1
1 In a heavy-bottom saucepan, melt sugar over medium heat, stirring constantly, until it reaches a rich copper colour, about 18 minutes.
2 Immediately stir in all the butter until it has completely melted; remove from heat. Slowly pour in the cream (carefully, as the mixture will splatter slightly), vanilla and salt. Stir until well blended. Let cool.
3 Slice each pear into 8 wedges, removing the seeds and core. Pour pecans into a shallow dish. Dip each pear wedge into the caramel until completely covered and then toss it in the pecans, turning, to evenly coat. Transfer the pears to a parchment-lined baking sheet. Repeat with all the pear wedges.
4 Let pears set in the refrigerator for 30 minutes or up to 1 day. Transfer the remaining caramel to a dish, cover and refrigerate until ready to use. Warm sauce in microwave for about 30 seconds and serve with pear wedges.
Makes 16 pieces (8 servings)