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 halved it.

Roasted Pears with Lemon Cream and Maple Caramel Syrup

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 homemade 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.

Roasted Pears with Lemon Cream and Maple Caramel Syrup

Actually, 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. Sorghum has a more neutral flavor and is perfect for anyone who doesn’t care for maple flavors.  A while 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 and Maple Caramel Syrup

Roasted Pears with Lemon Cream & Maple Caramel Syrup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A show stopper dessert – and all the components can be made ahead!

• Author: Midwest Living
• Prep Time: 15 minutes
• Cook Time: 1 hour but there is an 8 hour chill for some components
• Total Time: working time is about 1 1/2 hours
• Yield: 8 servings 1x
• Category: Desserts Fruit
• Cuisine: American

Ingredients

Lemon-Cream:

• 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

Roasted Pears with Syrup:

• 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
• Garnish with Almond Praline

Cook Mode Prevent your screen from going dark

Instructions

Lemon-Cream:

To make Lemon-Cream: In a chilled medium bowl, beat lemon curd and sour cream or yogurt with an electric mixer until just combined. Add whipping cream and vanilla. Beat on medium-high speed for 5 minutes or until mixture is thickened and mounds. Chill, covered, for up to 8 hours.

Roasted Pears with Syrup:

Preheat oven to 400 degrees F. 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:

To serve, arrange pears on dessert plates or a rimmed platter. Drizzle with the remaining 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 the remaining syrup, cream, and nuts.

_________________________________

I’m posting Roasted Pears with Lemon Cream at Fiesta Friday no. 94 co-hosted by Judi @ cookingwithauntjuju and Stef @ The Kiwi Fruit.