I’m sure it’s clear by now that I am a huge fan of snow and cold weather. So it should come as no surprise that I’m loving the recent winter weather. But I do kind of feel like I missed out on fall. October was so warm and now it’s suddenly 27 degrees and I’m wondering where all the 45-55 degree days went. But luckily for me I recently made these very fall like salt roasted pears with caramel. This dish feels like the best of October to me. It’s hearty, kind of healthy, delicious, and it really couldn’t be any easier, especially if you decide to buy the caramel. Just start out with some ripe pears.
Place them in a dish filled with salt. And bake.
Truthfully, I kind of want to roast everything in salt now. I don’t really know how it works, but these pears were soft, sweet, and juicy on the inside with just a hint of salt on the outside. That combined with the gooey sweet goodness of caramel made for one delicious dessert. A dessert that’s fancy enough for a dinner party- or dare I say Thanksgiving, but also casual and easy enough for a weeknight at home. You really can’t go wrong.
Salt roasted pears with caramel sauce
Makes: 4-6 servings
Ingredients
- 4-6 ripe Bosc pears
- 1½ lbs kosher salt
- Caramel Sauce (or this one)*
Directions
Preheat the oven to 350 degrees.
Place the pears in a a ceramic or cast iron dish and cover with salt, but leave the stems sticking out. Bake for 60-75 minutes, or until the pears are fork tender.
Meanwhile make (or buy) your favorite caramel sauce.
Once the pears are cooked, carefully remove from the salt and brush off the majority of the salt. Place on a serving plate, pour caramel sauce on top, and dig in.
Notes
Adapted from Martha Stewart
*Use any caramel sauce you love
