Caramelized Pears With Black Pepper-Caramel Sauce Recipe

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Caramelized Pears With Black Pepper-Caramel Sauce
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Ingredients
7
Count
Nutrition
166
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Remove seeds from pear halves with a large melon baller, and trim off 1/4 inch from the bottom of each pear half so it will stand upright on a plate. Place the water in a 12-inch nonstick skillet and pour the sugar into the center of the pan, taking care not to let the crystals adhere to the sides of the pan. bring to a boil over high heat, stirring occasionally, until the sugar is fully dissolved and the mixture is bubbling wildly. Add the pears to the skillet, cut-side down, cover, reduce the heat to medium-high, and cook until the pears are nearly tender (a paring knife inserted into the center of the pears feels slight resistance).
  2. Uncover, reduce the heat to medium, and cook until the sauce is golden brown and the cut sides of the pears are partly caramilzed, 3 to 5 minutes. Pour the heavy cream around the pears and cook, shaking the pan back and forth, until the sauce is a smooth, deep caramel color and the cut sides of the pears are beautifully golden 3 to 5 minutes.
  3. Remove the pan from the heat. Using tongs, carefully remove the pears from the pan and place cut-side up on a wire rack set over a trimmed baking sheet. Cool slightly. Season the sauce left in the pan with salt to taste and the crushed black pepper, then pour it into a liquid measuring cup.
  4. Carefully (the pears will still be hot) stand each pear half upright on an individual plate and arrange a wedge of the blue sheese beside it. Drizzle the plate and some of the pear with the caramel sauce. Serve immediately. (Alternatively, the pears can be stood upright on a large serving platter, and the warm caramel sauce and the blue cheese can be passed separately.).
  5. TECHNIQUE: Coring a Pear 1. Cut the fruit in half from stem to blossom end. Use a melon baller to cut around the central core with a circular motion. 2. Draw the melon baller from the central core to the top of the pear, removing the interior portion of the stem as you go.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 166.32 Kcal (696 kJ)
Calories from fat 82.61 Kcal
% Daily Value*
Total Fat 9.18g 14%
Cholesterol 29.08mg 10%
Sodium 231.49mg 10%
Potassium 81.34mg 2%
Total Carbs 18.54g 6%
Sugars 16.24g 65%
Dietary Fiber 0.89g 4%
Protein 3.25g 6%
Vitamin C 1.3mg 2%
Calcium 87.7mg 9%
Amount Per 100 g
Calories 198.18 Kcal (830 kJ)
Calories from fat 98.43 Kcal
% Daily Value*
Total Fat 10.94g 14%
Cholesterol 34.65mg 10%
Sodium 275.83mg 10%
Potassium 96.92mg 2%
Total Carbs 22.09g 6%
Sugars 19.36g 65%
Dietary Fiber 1.06g 4%
Protein 3.87g 6%
Vitamin C 1.6mg 2%
Calcium 104.5mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.9
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free

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