Caramelized Pears with Blue Cheese and Black Pepper-Caramel Sauce
Any type of pear can be used in this recipe, as long as it is firm.
Serves 6
1/3 cup water
2/3 cup sugar (4 3/4 ounces)
3 ripe but firm pears , halved, seeds removed with a large melon baller, and
1/4 inch trimmed off the bottom of each pear half so it will stand upright
2/3 cups heavy cream
table salt
1/4 teaspoon whole black peppercorns , roughly crushed
3 ounces blue cheese (strong such as Stilton), cut into 6 attractive wedges
1. Place the water in a 12-inch nonstick skillet and pour the sugar into
the center of the pan, taking care not to let the crystals adhere to the sides
of the pan. Bring to a boil over high heat, stirring occasionally, until the
sugar is fully dissolved and the mixture is bubbling wildly. Add the pears to
the skillet, cut-side down, cover, reduce the heat to medium-high, and cook
until the pears are nearly tender (a paring knife inserted into the center of
the pears feels slight resistance).
2. Uncover, reduce the heat to medium, and cook until the sauce is golden
brown and the cut sides of the pears are partly caramelized, 3 to 5 minutes.
Pour the heavy cream around the pears and cook, shaking the pan back and
forth, until the sauce is a smooth, deep caramel color and the cut sides of
the pears are beautifully golden, 3 to 5 minutes.
3. Remove the pan from the heat. Using tongs, carefully remove the pears
from the pan and place cut-side up on a wire rack set over a trimmed baking
sheet. Cool slightly. Season the sauce left in the pan with salt to taste and
the crushed black pepper, then pour it into a liquid measuring cup.
4. Carefully (the pears will still be hot) stand each pear half upright on
an individual plate and arrange a wedge of the blue sheese beside it. Drizzle
the plate and some of the pear with the caramel sauce. Serve immediately.
(Alternatively, the pears can be stood upright on a large serving platter, and
the warm caramel sauce and the blue cheese can be passed separately.)
~ Mary
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