Sometimes I think we over think desserts. Yes, a fancy cookie or cake is a good thing, but too often we over look things like a simple fruit dessert.
This is the time of year for pears. They are at their peak right now and make a perfect snack or dessert.
One of the easiest pear desserts to make is baked pears. You simply bake them in a little water and sprinkle them with cinnamon. They are wonderful that way, but if you drizzle a little caramel sauce over them they are even better.
I think I could eat these every night for dessert during the fall and winter. I love them that much. So simple and yet so good!
Yield: 8 servings
Baked Pears With Caramel Sauce
An old fashioned fall dessert.
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- 8 pears, peeled, cut in half, and cored
- 1/3 cup water
- ½ – 1 teaspoon cinnamon
- 1/2 cup caramel sauce, I used an ice cream topping (read labels for a gluten free one or you could make homemade Dulce de Leche)
Instructions
- Place peeled and cut pears into a 9x13 pan. Pour water into pan. Sprinkle pears with cinnamon.
- Cover the pan with foil and bake at 400 for 25-30 minutes.
- Remove from oven and place pears on serving plates.
- Drizzle with caramel sauce.
- Serve and enjoy!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 181Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 85mgCarbohydrates: 43gFiber: 6gSugar: 33gProtein: 1g
Nutritional values are approximate and aren't always accurate.
Thanks for this idea! I have lots of canned pears that I need to use up. They could just be warmed and then drizzled with caramel. That would make a very quick and tasty dessert.
Lynn — This looks fantastic. (Cream would be great too if you can eat it and want to be extra-extravagant.)
Lynn,
Thank you! I used this recipe with the suggested Dulce de Leche sauce and it was so easy and tasted fantastic!!!
Would you recommend using pears that aren’t too ripe yet or does it matter?
If the pears are overripe they would work, but the texture would not be quite the same since you are cooking them. They would not be as firm, so I prefer to use a pear that is just ripe or slightly ripe and not on the side of overripe. I hope that helps and that you enjoy these.
I do eat these every night in fall and winter! So good. I LOVE them with caramel but here are a few of my variations- in place of the water use a TB of sugar and white wine. After it’s cooked take a few spoonfuls of the juice and mix in butter. Drizzle over pear. Or use cream. Or both.