Salt Baked Pears Recipes

BAKED PEARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut top quarter of pears off; create a well by scooping out the core, being careful not to puncture the bottom of the pear. Arrange pears in a shallow baking dish.
• Drizzle maple syrup over pears. Place 1 tablespoon brown sugar and 1 tablespoon butter in each pear; sprinkle with cinnamon.
• Bake in preheated oven until pears are easily pierced with a fork, 35 to 50 minutes. Serve with ice cream.

SALT-ROASTED PEARS WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350 degrees. Arrange the pears upright in an 8-inch ceramic dish that is 4 inches deep. Cover pears with salt, allowing stems to stick out. Bake until pears are tender when pricked with a fork, 60 to 75 minutes.
• Meanwhile, heat sugar and 2 tablespoons water in a small saucepan over medium heat until sugar has dissolved. Cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush several times to prevent crystals from forming. Let boil, swirling pan occasionally, until medium amber. Remove from heat, and carefully stir in butter and cream (the caramel will steam and spatter).
• Remove pears from the salt, allowing a small amount to cling to each pear. Place each pear on a serving plate. Pour caramel sauce over top, and serve.

SALT-BAKED PEARS

Steps:

• Preheat oven to 275.
• In a large mixing bowl, whisk the egg whites until frothy and tripled in volume.
• Stir in kosher salt, and mix well with a stiff whisk until slightly clumpy.
• When too difficult to whisk, use your hands to blend the salt mixture until it becomes uniformly wet, heavy and slightly sticky. In other words, like the worst snow-shoveling day of your life.
• With a sharp knife, trim a sliver, as needed, from the bottom of each pear so they stand upright on their own.
• Pack the salt mixture around each whole pear, including the bottom, to create a thin and even encasement.
• Gently place the pears on a lined baking sheet and bake until golden, about 45 minutes. Use a cake tester to test for doneness, piercing through the very top of the pear at the stem. We like the pears a little al dente - cooked through but with some tooth. We don't want applesauce.
• Pears can be held warm in the oven at the lowest possible setting until ready to serve.
• To serve, crack the salt crust and discard. Take care to brush off any clinging salt with a clean dish towel, and serve the roasted pear with wet black walnuts (see recipe).

SAUCY SPICED PEARS

Steps:

• In a large cast-iron or other heavy skillet, combine the first nine ingredients and, if desired, cayenne. Cook over medium-high heat until butter is melted, 1-2 minutes, stirring occasionally., Add pears; bring to a boil. Reduce heat to medium; cook, uncovered, until sauce is slightly thickened and pears are crisp-tender, 3-4 minutes, stirring occasionally. Cool slightly. If desired, top with mint.

BAKED PEARS

Steps:

• Core pears but do not peel.
• Place in greased 9" square pan.
• Combine oats, sugar, spices and butter until crumbly.
• Stuff pears letting excess fall into pan.
• Pour 3/4 cup apple juice into pan.
• Bake at 350 degrees for one hour, basting after 30 minutes. Add more juice if necessary.
• Cool 30 minutes before serving.

BAKED PEARS

Steps:

• Preheat oven to 350°. Place pear halves, cut side up, in a shallow 1-qt. baking dish. Place butter in the center of each; drizzle with lemon juice. , Combine sugar and cinnamon; sprinkle over pears. Top with marmalade. Bake, covered, until heated through, 15-20 minutes.

CREAMY BAKED PEARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch baking dish with 1 tablespoon butter. Sprinkle 1 tablespoon sugar into buttered dish.
• Rub remaining 1 tablespoon butter over pear halves; arrange pears cut sides down in prepared baking dish and sprinkle with remaining 1 tablespoon sugar.
• Bake in preheated oven for 10 minutes. Pour cream over pears and continue baking until tender, about 20 minutes more.

BAKED PEARS WITH BROWN SUGAR AND BUTTER

Steps:

• Prep: Preheat oven to 400F. Line a 10"x7" or a 9"x9" baking dish with parchment paper if you prefer easier cleanup, or spray it with nonstick spray. If doubling the recipe use a 9"x13" baking dish or any other rimmed baking dish that will fit pears snugly to each other (see Note 1 at the bottom).
• Peel & Core: If using a firm pear variety like Bosc, peel them. Remove the core with a melon baller or a small spoon. Leave the stems on for better visual appeal. If you're using softer pears like Anjou, keep the skin on to help them keep the shape as they bake.
• Add toppings: Set the pears cut side up inside the pan. Drizzle with lemon juice to prevent browning. Sprinkle with brown sugar mixed with nutmeg and cinnamon (if using). Arrange the cubed pieces of butter on top of the pears. Drizzle with vanilla extract.
• Bake for 30 minutes cut side up. Turn the pears cut side down. Spoon the caramel over the tops to prevent browning. Bake for another 20-50 minutes or until the pears are soft, and the caramel is thickened. The pears will shrink consierably if baked until the caramel is very thick.Bosc pears will take the longest to achieve the candied translucent look and caramelized taste. Other more delicate pear varieties will take less time to soften (Note 2 & 3).
• Serve warm with vanilla ice cream, yogurt, sour cream, or a sprinkle of roasted walnuts or sliced almonds. Spoon the caramel over the pears.

BUTTERSCOTCH BAKED PEARS

Steps:

• Preheat oven to 350°F. Using melon baller or small spoon, scoop out core from each pear half. Melt butter in large ovenproof skillet over medium heat. Whisk in brown sugar and salt. Arrange pears, cut side down, in skillet in single layer. Spoon some of sugar mixture over pears. Place skillet in oven; bake until pears are tender, basting once with syrup, about 30 minutes. Transfer pears, cut side up, to large shallow bowl, leaving syrup in skillet. Mix Scotch and vanilla extract into syrup. Using oven mitts as aid, place hot skillet over medium-high heat (mixture may ignite). Cook until syrup is reduced by half, whisking often, about 2 minutes. Spoon syrup over pears and serve.

SALT ROASTED PEARS WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350°.
• Arrange the pears upright in an 8" ceramic dish that is 4 inches deep. Cover pears with salt, allowing stems to stick out. Bake until pears are tender when pricked with a fork, 60 to 75 minutes.
• Meanwhile, heat sugar and 2 tablespoons water in a small saucepan over medium heat until sugar has dissolved. Cook, without stirring, until syrup comes to a boil, brushing down sides of pan with a wet pastry brush a couple of times to prevent crystals from forming. Let boil, swirling the pan occasionally, until medium amber. Remove from heat, and carefully stir in butter and cream (watch out for steaming and splattering!).
• Remove pears from the salt, letting a small amount to cling to each pear. Place each pear on a serving plate. Pour caramel sauce over top, and serve. Enjoy!