Bosc, Anjou or firm Bartletts, Roasted Caramel Pears from Beekman 1802 Heirloom Dessert Cookbook
Since Brent Ridge and Josh Kilmer-Purcell whole approach at Beekman 1802 is seasonal living, it only makes sense that The Beekman 1802 Heirloom Dessert Cookbook (Rodale, September 2013) chapters are built around seasons.
Today's recipe pick is from Fall chapter.
ROASTED CARAMEL PEARS
While decided not to use Bosc pears for poaching (page 156), we do like them when they're baked. Anjou pears or firm, unripe Bartletts would also work.
3 tablespoons unsalted butter
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/8 teaspoon ground cloves
1 vanilla bean, split lengthwise
4 Bosc pears (about 6 ounces each), peeled, halved, and cored
1/2 teaspoon salt
5 tablespoons heavy cream
Preheat the oven to 375°F. Place the butter in an 8 × 8-inch glass baking dish and place in the oven to melt while it preheats.
Remove the baking dish from the oven and stir the brown and granulated sugars and cloves into the melted butter. Scrape in the vanilla seeds into the dish and add the vanilla bean. Place the pears, cut sides down, on the sugar mixture and sprinkle the salt over the top.
Return the dish to the oven and bake for 30 minutes, then turn the pears over and bake for 15 minutes longer, or until they can easily be pierced with a knife. (Timing will vary depending on the type of pear and how ripe they are.) Let the pears cool in the sauce.
Lift the pears out of the sauce and place on dessert plates. Remove the vanilla bean (rinse and dry it and save for another use). Transfer the sauce to a large skillet, add 3 tablespoons of the cream, and cook over medium heat for 5 minutes, or until thick enough to coat a spoon and reduced to 3/4 cup. Spoon the sauce over the pears, drizzle with the remaining 2 tablespoons cream, and serve.
(* Recipe reproduced with permission from The Beekman 1802 Heirloom Dessert Cookbook by Brent Ridge and Josh Kilmer-Purcell-published by Rodale-September 2013- Photographer: Paulette Tavormina)