Pears in Caramel Cream

Four ingredients, 25 minutes, and a dessert that looks like it came from a French bistro. Quartered pears dusted with sugar and dotted with butter roast at high heat until the sugar turns deep brown and bubbly. A cup of heavy cream poured over the hot caramel finishes the sauce right in the pan.

The high oven temperature is what makes this work. At 475°F (245°C), the sugar melts and caramelizes around the pears in just 15 minutes. Lower heat would dry the fruit out before the sugar browns. The butter helps the sugar melt evenly and prevents it from crystallizing.

Basting several times during those 15 minutes coats the pears in the developing caramel, building layers of golden, sticky sweetness on every surface.

When the cream hits the hot caramelized sugar, it bubbles and sizzles into an instant caramel sauce. Two more minutes in the oven melds everything together. Serve it hot, straight from the pan.

Chef Tips

• Use firm pears like Bosc or Anjou. Ripe, soft pears turn to mush at this high temperature. You want fruit that holds its shape.
• Watch the sugar carefully after the 10-minute mark. It goes from golden to burnt fast at this temperature.
• Warm the cream slightly before pouring it over the hot caramel. Cold cream hitting hot sugar can cause it to seize and clump.

Variations

• Add a split vanilla bean to the pan before baking for a fragrant, more complex caramel.
• Sprinkle toasted almonds or crushed walnuts over the finished dish for crunch.
• Serve over a scoop of vanilla ice cream for a hot-cold contrast that makes the caramel sauce even more luxurious.