Roasted Pears with Caramel Sauce

Roasted Pears with Caramel Sauce

USA WEEKEND columnist Pam Anderson 0

"This golden, glossy delight could not be easier to make. All major varieties of pears - Bartlett, Bosc, red, Anjou - work equally well. However, Bosc roasts up slightly firmer than the others."

Ingredients {{adjustedServings}} servings 512 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 512 kcal
  • 26%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 82.9g
  • 27%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

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  1. Adjust oven rack to center position and heat oven to 400 degrees. Place butter in a baking pan large enough to hold the pears in a single layer: set in the heating oven until it melts.
  2. Sprinkle sugar over melted butter, then place pears, cut side down, on top. Bake until tender, about 30 minutes.
  3. Remove pan from oven, turn pears over and baste with pan sauce. Return to oven; bake until golden and glossy, about 10 minutes longer.
  4. Let cool slightly. Transfer pears to dessert plates or bowls. Top each with dollop of sour cream, drizzle with caramel pan sauce, sprinkle with nuts and serve.
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  • Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews 75

  1. 94 Ratings


I can't get over how much butter and sugar this recipe calls for! I cut both the butter and sugar to 2 tbsp. each, peeled and cut my pears into fans so the syrup could penetrate, sprinkled them with a little lemon juice before roasting, and basted them a couple of times while roasting for 30 minutes. The Bosc pears held up very well. As soon as I removed the pears from the oven, I poured 2 oz. Amaretto over them and let the liqueur mix into the caramel. Delicious!


Perfect autumn recipe. Easy, easy - and delicious. It took a 9X13 pan to fit the pears - I used 8 TBL. butter and a bit more sugar. I chopped up a bit of crystallized ginger and fresh grated nutmeg (idea from "30 minute meals" on the food network - they had used canned pears for their recipe). Because my fruit was very ripe (I used bartlett pears) I reduced the first cooking time by 10 minutes. Even then the fruit was just beginning to fall apart. I served the pears with vanilla ice cream instead of sour cream. The only minor complaint was eating the skin of the pear - they didn't like the texture. I will make this dessert again for my family and for company.


YUM! I used Bosc pears after reading the submitter's description (which I really appreciated - thanks!). I think some of the juicier pears may make the caramel sauce thinner, but you can also always reduce it once your pears are done baking if it's too thin for you. I left my pears whole and cored them from the bottom, then set them on the sour cream and dirzzled with the caramel sauce and added toasted walnut halves. Lovely and yummy. Thanks so much for the recipe!