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Description
Enjoy this simple and elegant fall dessert as is, or serve the pears with pound cake, ice cream, yogurt, or softly whipped cream. They're even delicious as part of a cheese course. Bosc and Bartlett pears have an especially pretty shape, but you can use any variety except Comice (they're too juicy) as long as they're firm-ripe. And you can opt to make the caramel cranberry sauce with red or white wine. The recipe is a Yummly original created by Jill Silverman Hough.
Ingredients
Directions
- Preheat oven to 400°F.
- Use a melon baller to make a hole in the bottom of each pear, then dig deeper to scoop out core. Peel pears and cut a thin slice off the bottoms so they stand flat.
- Use the tip of a paring knife to split the vanilla bean in half lengthwise, then run the back of the knife along each half to scrape out the vanilla seeds. Set the seeds and scraped pod aside.
NutritionView More
| Calories360Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium5mg0% |
| Potassium310mg9% |
| Protein0g0% |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate71g24% |
| Dietary Fiber7g28% |
| Sugars57g114% |
| Vitamin A6% |
| Vitamin C20% |
| Calcium4% |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Recipe Tags
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