Butterscotch Poached Pears

Butterscotch Poached Pears
Servings: 6 Prep 10 mins Cook 20 mins

Ingredients

Butterscotch Sauce:
  • 1 cup packed light-brown sugar
  • 1/4 cup unsalted butter
  • 1/4 cup light corn syrup
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream
  • 2 teaspoons vanilla extract
Poached Pears:
  • 1 bottle (750 ml) white wine
  • 1 1/2 cups granulated sugar
  • 12 (2-inch) strip lemon peel
  • 2 tablespoons lemon juice
  • 1 whole cinnamon stick
  • 6 whole cloves
  • 6 firm ripe Bosc pears

Make It

Sauce:

1. In small saucepan, combine sugar, butter, syrup, salt. Over medium-low heat, stir until blended, 3 minutes. Over medium-high heat, bring to gentle boil; boil 2 minutes, without stirring. Remove from heat; stir in cream and vanilla. Let cool. Cover; refrigerate until thickened, 1 hour.

Poached Pears:

2. In large saucepan, bring wine, sugar, peel, juice, cinnamon, cloves to boiling; boil until sugar is dissolved, 5 minutes. Peel pears, leaving stem on. Core from bottom. Add pears to pan; cover; simmer 10 to 15 minutes or until tender. Cool to room temperature. Refrigerate pears in liquid until cold, 4 hours. (Can be prepared day ahead.)

3. Spoon sauce on each plate; add pear. Pass extra sauce.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 425, Fat, total (g): 16, chol. (mg): 48, sat. fat (g): 9, carb. (g): 72, fiber (g): 3, pro. (g): 1, sodium (mg): 133, Percent Daily Values are based on a 2,000 calorie diet.