Rating: 3.42 stars
26 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 7
  • 2 star values: 6
  • 1 star values: 1

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.

Martha Stewart Living, October 2006

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Recipe Summary test

Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

  • 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.

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Reviews (7)

26 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 7
  • 2 star values: 6
  • 1 star values: 1
Rating: 5 stars
12/31/2017
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!
Rating: Unrated
12/24/2012
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.
Rating: Unrated
01/20/2011
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.
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Rating: Unrated
01/03/2011
Made these last night and they were perfect. Brushed off most of the salt (as indicated in recipe
Rating: Unrated
12/23/2010
Can you reuse the salt?
Rating: Unrated
12/22/2010
I followed this recipe EXACTLY.. and it was horrible! Too..too salty. I threw the whole batch away. The carmel sauce was good.
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Rating: Unrated
12/09/2010
How ripe do the pears need to be to roast them using this method