Pear Brown Sugar Caramel Syrup
Pear Brown Sugar Caramel Syrup out of this world fantastic on ice cream, gingerbread or in place of maple syrup for pancakes.
- Total Time: 15 minutes
- Yield: 1 1/4 cup + pears 1x
- Category: Breakfast & Brunch
- Cuisine: American
Ingredients
- 2 tablespoons butter
- 2 pears, peeled and sliced into 1″ slices
- 2 cups packed brown sugar
- 1/2 cup water or maybe a little more – amount depends on how much juice the pears give off
- 1 teaspoon vanilla or 1/4 teaspoon almond extract, optional
- a good pinch salt, optional
Instructions
Add butter to a saucepan or skillet over medium heat. Add pears and allow to soften, turning once. Sprinkle with brown sugar and once the sugar starts to melt, turn pears now and then. Add the water, standing back, it will sputter and spurt. Stir until the hardened sugar dissolves and mixture simmers.
Continue to simmer, and when pears have reached the desired tenderness, remove with a slotted spoon. Continue to simmer until syrup is reduced to about a cup and 1/4. Syrup will thicken a bit more when it’s removed from the heat and cools a bit and when refrigerated, will thicken up even more.
How much water to add and how thick the syrup should be are subjective. If the mixture seems to thin, simmer longer. If upon cooling, it becomes too thick, gently heat back up and it will thin out again.