Description
Tender baked pears filled with a sweet caramel and pistachio mixture, perfect for a warm dessert.
Ingredients
Scale
- 4 ripe but firm Bosc pears, halved and cored
- 1/4 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1/4 cup heavy cream
- 1/2 cup shelled pistachios, chopped
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: vanilla ice cream or whipped cream for serving
Instructions
- Preheat oven to 375°F (190°C).
- In a small saucepan, melt butter over medium heat. Add brown sugar and stir until dissolved.
- Stir in heavy cream, vanilla extract, and salt. Bring to a gentle simmer for 1-2 minutes, then remove from heat.
- Place pear halves cut-side up in a baking dish. Spoon the caramel mixture over each pear half.
- Sprinkle chopped pistachios evenly over the caramel-coated pears.
- Bake for 20-25 minutes, until pears are tender when pierced with a fork.
- Serve warm with a drizzle of remaining caramel from the dish and optional ice cream or whipped cream.
Notes
For extra flavor, toast the pistachios lightly before chopping. This recipe can be doubled easily.
Nutrition
- Calories: 320 kcal
- Sugar: 30 g
- Fat: 19 g
- Carbohydrates: 38 g
- Protein: 4 g