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Salt-Roasted Pears with Caramel Sauce

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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.

Source: Martha Stewart Living, October 2006
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How would you rate this recipe?
25
  • 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.
    Reply
  • 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.
    Reply
  • zaxoma
    3 JAN, 2011
    Made these last night and they were perfect. Brushed off most of the salt (as indicated in recipe
    Reply
  • pegyly
    23 DEC, 2010
    Can you reuse the salt?
    Reply
  • 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.
    Reply
  • ibbeachnana
    9 DEC, 2010
    How ripe do the pears need to be to roast them using this method
    Reply

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