Roasted Pear with Sour Cream and Walnuts

Roasted pear is a luscious and sophisticated dessert yet it is extremely easy to make — especially if you are looking for a show stopper and are short of time. The process involves baking pears in a combination of butter and brown sugar. You can add things like vanilla or red wine to the pan if you would like. However, these basic ingredients — butter and brown sugar — will do the trick. After 40 minutes of roasting you will have a blissful syrup that will finish your dessert beautifully.

I like serving my roasted pear with sour cream but mascarpone or vanilla ice-cream are fantastic additions as well. Try adding a dab of dulce-de-leche under the cream for a very pleasant surprise. Make sure not to skimp on the nuts as they complete this beautiful dessert.

Here is what you are going to need for this delicate and glorious dessert:

Serves four

4 TBS unsalted butter
1 cup (200 grams) light brown sugar
4 pears – washed, halved and cored
2 tsp. sour cream
2 TBS chopped walnuts

Heat the oven to 400 degrees F (200 C).

Place the 4 TBS of butter in an oven proof dish. Place the dish in the oven and melt the butter. Remove it from the oven.

Spread the brown sugar evenly on top of the melted butter. Place the pears, fruit side down, onto the sugar. Place the dish into the oven for 30 minutes.

Remove the pears from the oven – being careful not to burn yourself, flip them over. Spoon some of the syrup on the pears and return the pan to the oven for another 10 minutes.

Place 2 pear halves on a plate and add a ½ tsp. of sour cream in the center. Drizzle with extra syrup and ½ TBS of chopped walnuts. Serve and enjoy!

1 whole pear – CALORIES 377.41; FAT 14.48 grs (sat 7.70; mono 3.39; poly 2.16); PROTEIN 1.48 grs ; FIBER 5.73 grs; CARBS 62.49 grs; CHOLESTEROL 31.50 mg; IRON 0.70 mg; SODIUM 15.71 mg; CALCIUM 55.40 mg

Print the Roasted Pears Recipe Here


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My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

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