Baked Pears with Butterscotch Sauce

My husband is on his way home from a seven month deployment in Afghanistan as I type these words.  We are all so very excited.  The anticipation of his return has left me a little antsy to say the least.  So, in between cleaning the same things over and over, coloring my hair, painting my toe nails, and the dozens of other things that must be done before he gets home I keep finding myself in the kitchen to relieve a little stress.

These pretty little pears were just the thing the too!  They were so much easier to make than I had anticipated and turned out beautiful and delicious.  My 11 year old son, Seth, said that these were the best thing that I've ever made.  That little devil can be so sweet sometimes.

Let's Get Started:

Baked Pears with Butterscotch Sauce

4 ripe but firm pears
1/2 lemon
3 oz. (6 Tbs.) butter, cut into pieces
1/4 cup sugar
1/4 cup firmly packed dark brown sugar
2/3 cup heavy cream
1 tsp. vanilla extract
1/2 tsp. salt
1 Tbs. Scotch whisky (optional)

Heat the oven to 375°F.

Cut pears in half lengthwise and, using a melon baller or spoon, scoop out the cores.

Rub them all over with the lemon half to prevent browning.

In a large (10-inch), heavy-based, ovenproof skillet, melt the butter over medium-low heat. Add the sugar and brown sugar and stir to dissolve.

Arrange the pears in the pan, cut side down, in a single layer.

Bake the pears uncovered, basting occasionally with the liquid in the pan, until they begin to soften and color slightly. Depending on the pears’ ripeness, baking time can range from 20 minutes to 1 hour (mine only took about 25 minutes).

 Remove the pears with a slotted spoon and set aside.

Transfer the pan to a burner and boil the mixture left behind over medium-high heat until it reaches a rich, golden-brown color and smells like caramel, 2 to 5 minutes. Slowly whisk the cream into the caramel until smooth. Add the vanilla, salt, and Scotch, if using. Serve the sauce over the warm pears.

Print Here