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Salt-Roasted Pears with Caramel Sauce


Baking a Bosc in salt intensifies its flavor; the pear arrives at the table with just a dusting of the crystals and a topping of caramel sauce.

  • Servings: 6

Source: Martha Stewart Living, October 2006


  • 6 Bosc pears, (about 6 ounces each)
  • 1 1/2 pounds coarse salt
  • 1 cup sugar
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1/3 cup heavy cream


  1. 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.

  2. 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).

  3. 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.

Reviews Add a comment

  • TryinToCook2012
    24 DEC, 2012
    This is a fantastic, easy recipe that was a huge hit at the Thanksgiving dinner I attended. The pears taste amazing after being roasted. It's nice to have a light dessert option like this after eating a heavy meal. Cooking the pears is easy but the caramel is a little tricky - if it's your first time making caramel, look for some videos online that describe the process. The caramel can go from amber to burnt in 20 seconds.
  • luv2cook56
    20 JAN, 2011
    Made this dessert for my seven fish Christmas Eve dinner. Like every recipe I have made from Mad Hungry it was fantastic. Lucinda, you are rockin my culinary world.
  • zaxoma
    3 JAN, 2011
    Made these last night and they were perfect. Brushed off most of the salt (as indicated in recipe
  • pegyly
    23 DEC, 2010
    Can you reuse the salt?
  • Joit
    22 DEC, 2010
    I followed this recipe EXACTLY.. and it was horrible! Too..too salty. I threw the whole batch away. The carmel sauce was good.
  • ibbeachnana
    9 DEC, 2010
    How ripe do the pears need to be to roast them using this method