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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.

Source: Martha Stewart Living, October 2006



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How would you rate this recipe?
  • MS11309450
    31 DEC, 2017
    I've made this recipe several times, always with great results and rave reviews. You do need to use pears that are at least somewhat ripe, and also I find that they need to roast about 90 minutes. Taking these to a New Year's Eve dinner party tonight!
  • 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

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