Caramelized Pears with Hazelnuts
Source of Recipe
Gooseberry Patch - Farmhouse Cookbook
List of Ingredients
4 tablespoons unsalted butter
4 large pears (ripe) cored and peeled, cut into eighths
1/3 cup dark rum
1/2 teaspoon ground cinnamon
3 tablespoons dark brown sugar
minced zest of 1 lemon
2 tablespoons lemon juice, freshly squeezed
2 pints vanilla ice cream (2 to 3 pints)
1/2 cup hazelnuts, toasted and skinned and coarsely chopped *see noteRecipe
1. Preheat the oven to 375*.
2. Melt the butter in a large skillet over medium-high heat. Add the pears
in a single layer, and cook, stirring occasionally, until they are golden,
about 10 to 12 minutes. Transfer the pears to a dish or platter, and keep
warm in a low (200* F) oven.
3. Add rum, cinnamon, and brown sugar to the skillet, and cook until the
mixture has thickened, about 6 minutes. Stir in the lemon zest and juice.
then return the pears to the skillet, and stir until they are coated with the
sauce.
4. Remove the skillet from the heat. Divide the ice cream among six shallow
bowls, and spoon the pears over it. Sprinkle with the hazelnuts, and serve
immediately.
NOTES: To toast hazelnuts, preheat the oven to 350* F. Place the nuts in a
baking pan large enough to hold them in a single layer, and toast, stirring
once, until they give off a toasted aroma, about 10 minutes. Wrap the nuts
in a kitchen towel and rub them between your hands to remove the skin.
Posted by: Kristina (CozyKitchen)
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