For once I don’t have too much to say about a recipe – only that I became utterly enamored with the idea of this when I was leafing through a Midwest Magazine. I was wowed! Perfect for fall, perfect for Thanksgiving and perfect for me! The recipe makes eight servings, but for these photos, I made a smaller version.
I love that the components can be made ahead; really most of them have to be made ahead! I also like recipes like this that can be all home-made or partially store-bought.
Yeah, I’m a masochist in the kitchen, I swear, but it all pays off when someone moans, groans or lavishes praise, so it’s home-made all the way for me! But if you’re pressed for time, buy a praline of some sort from the store and purchase a lemon curd.
I also like recipes like this that are downright delicious in a simple form and can be added to if/when someone sees fit. The pears on their own with the Maple Caramel sauce are fantastic.
Actually and no one who hasn’t tasted them would even miss the Lemon Cream and the Almond Praline garnish. But add either one and the whole thing goes to the next level. Add the other and you have an absolute show stopper of a dessert that will wow your family and/or guests! The flavor of the pears with the lemon cream! Oooh, la la!
I want to note that I’ve made this with both the maple syrup (use the good stuff) and with Sorghum. Awhile back, you might remember, I posted a recipe for Sweet Sorghum Vinaigrette. It’s amazing! But I’m not one to leave you high and dry with an ingredient, and you get a pretty big jar of Sorghum for not much money; I simply swapped out the maple syrup with Sorghum and it was just as fantastic as the original.
All in all, the recipe was reasonable to make! Fabulously frugalized from Midwest Living with common ingredients transformed. Just make sure you have a use for the bit of whipping cream and any Lemon Curd left over. I’m gonna shut up now and enjoy my dessert…I hope you’ll try it and enjoy it just as much!
Roasted Pears with Lemon Cream & Maple Caramel Sauce
- 1/2 cup lemon curd (See recipe or use a jarred variety)
- 1/2 cup sour cream or Greek yogurt
- 3/4 cup whipping cream, chilled
- 1/2 teaspoon vanilla
- 1/2 of a lemon
- 8 medium Bosc pears
- 1 1/2 cups apple juice
- 2/3 cup maple syrup or sorghum syrup
- 2/3 cup packed brown sugar
- 4 tablespoons butter
- 3/4 teaspoon ground cinnamon
- 6 whole cloves
- Pinch salt
Preheat oven to 400 degrees . Squeeze lemon into a large bowl half full of cool water. Peel pears, leaving stems, and cut a thin slice off bottoms. (Submerge pears upright in water as you work.)
In a saucepan, combine apple juice, maple syrup or sorghum, brown sugar, butter, cinnamon, cloves and salt. Cook and stir over medium-high heat until butter melts and sugar is dissolved, about 5 minutes.
Pat pears dry and arrange upright in a 3-quart baking dish. Pour syrup over pears. Roast for 45 to 50 minutes or until tender (a knife should go in with little resistance) and beginning to brown, basting with syrup occasionally. (If syrup thickens too much, add water to pan.)
If not serving immediately, pears can sit at room temperature, covered, for up to 3 hours. Rewarm slightly before serving.
To Serve and Garnish:
- Almond Praline, broken into shards or crumbled. (See recipe.)
To serve, arrange pears on dessert plates or a rimmed platter. Drizzle with the syrup and allow to pool or drizzle with part of the syrup and pass the rest. Dollop Lemon Cream around pears. (Gently stir first if necessary.) Sprinkle with Almond Praline. If desired, pass remaining syrup, cream and nuts.
The Components of the dessert!
Tonight, I’ll be linking up to Throwback Thursday No 15, Thanksgiving Edition, of which I am now (Yay!) a cohost! Stop over and see all the great recipes and party ideas (Push the little blue rectangle) and check out the other co-hosts, too: Quinn of Dad Whats for Dinner & Alli of Tornadough who started it all and Meaghan from 4 Sons are Us. See ya there!
I’m also dropping by to Angie’s Fiesta Friday no. 94! I’ve already seen some of the great recipes featured there this week! Wow! Thank you, Angie, for putting on this extravaganza! Also thanks to the co-hosts, Judi @ cookingwithauntjuju and Stef @ The Kiwi Fruit!
I’ll bring this by to Freedom Fridays, too, hosted by Love Bakes Good Cake (that’s so true, isn’t it?) She’s teamed up with My Turn for us and With a Blast to bring you the best “no rules” party around!
I’ll also be linking to Saucy Saturdays No 20 – a food and craft link party extraordinaire!!
This recipe was featured on Fiesta Friday! Thanks guys!