Cinnamon Roasted Pears With Dried Cherries And Caramel Sauce
In responding to a recipe request here on zaar, i found this recipe on the readers digest website. The requester wanted a non-dairy caramel sauce and i will post that separately. The sauce in this recipe is not dairy-free. This recipe includes instructions if you want to make the pears one day ahead of time and the sauce up to one week ahead of time. I have not tried this, but it sounds delicious!!
Steps
Preheat oven to 350f.
Put cherries in small bowl.
Heat orange liqueur almost to boiling.
Pour hot liqueur over cherries.
Set aside until liquid is absorbed.
In a small saucepan over low heat , melt butter.
Stir in cinnamon.
Arrange pears in an ungreased 13-inch x 9-inch baking dish , cut-side-up.
Brush pears with some of the cinnamon butter.
Spoon some softened cherries into each pear half.
Bake pears , uncovered , 30 to 35 minutes , or until fork-tender , brushing occasionally with cinnamon butter.
In a medium saucepan over medium heat , combine sugars , corn syrup , cream , and salt.
Heat to boiling , reduce heat to low , and cook until mixture reaches 238f on a candy thermometer or until it forms a soft ball when a small amount is dropped into cold water.
To serve , spoon some warm caramel sauce onto a small plate.
Arrange 2 pear halves on top of sauce and drizzle with a bit more sauce.
Ingredients
dried tart cherries, orange-flavored liqueur, butter, ground cinnamon, bosc pears, light brown sugar, granulated sugar, light corn syrup, heavy cream, salt