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Caramel Dipped Pears

Source of Recipe

From "Gather At Home" by Monika Hibbs


Recipe Introduction

"Have you ever wondered why pears are often part of holiday decor? Berries harvested in the summer won't last through the fall chill, but pears picked at the tail end of the season will keep into the colder months�a reminder of a bountiful harvest. Send goodwill and sweetness to your loved ones with these Caramel Dipped Pears. Dipping the pears in caramel and toppings is fun for your family, too�and you'll have even more fun if you cut up a gooey dipped pear to sample along the way. Bosc pears are crisp, woody, and not as sweet as other varieties, complementing the caramel perfectly. I can't help but hum 'The Twelve Days of Christmas' while I prepare these beautiful treats."

List of Ingredients

◦ � cup lightly toasted sliced almonds, or nut of choice
◦ 1 cup whipping cream
◦ 1 � cups granulated sugar
◦ � cup water
◦ ⅓ cup unsalted butter, room temperature
◦ 2 teaspoons pure vanilla extract
◦ 6 Bosc pears, washed and dried
◦ Large flake sea salt (optional)


Recipe

Line a baking sheet with parchment paper and lightly grease the parchment paper.

Place the almonds in a shallow bowl. Since the caramel must be worked quickly after dipping the pears, it is important to have the nut topping prepared in advance.

In a small saucepan over medium heat, gently heat the cream until almost at a boil. Remove from the heat and set aside.

In a medium heavy-bottomed saucepan, add the sugar and water and stir gently. Attach a candy thermometer to the pot. Wash down the sides of the pot with a clean pastry brush to remove any sugar crystals. Cook over medium heat for 5 to 7 minutes, until a light amber color starts to form. Pour in the cream and reduce the heat to medium-low. Continue to gently stir the mixture with a heatproof spatula until the caramel reaches 250� F. This should take about 8 to 10 minutes. Remove the pot from the heat and whisk in the butter and vanilla. Pour into a heatproof bowl and let cool for 2 minutes before dipping.

Dip each pear in the caramel sauce. Allow some of the excess caramel to drip off. Roll the bottom of each pear in the almonds, then transfer to the prepared baking sheet. Sprinkle with sea salt, if desired. Let cool at room temperature until the caramel has set.

Makes 6 dipped pears




❧ These pears are best eaten on the day they are made. However, they can be stored in an airtight container in the fridge for up to two days.