The Musette: [More] Baked Caramel Pears

I’m always looking for new ways to turn fresh fruit into dessert for my beloved. For example, I frequently poach pears in “vin chaud.” But seriously these baked pears are the best – but then I would day that wouldn’t I? These pears are baked with simple ingredients, just butter, sugar, lemon juice, and spices, until soft and tender and full of caramel goodness.

If you’re looking for gluten-free dessert options then look no further, these caramel pears are glorious!  Translucent, speckled with vanilla seeds, and covered in delicious caramel that was created from the pear juices, brown sugar and butter. My other half loves them.

Ingredients (serves 8)

  • 4 large firm pears
  • 55g (1/4 cup) light brown sugar
  • 1/4 tsp cinnamon 
  • 1/8 tsp nutmeg
  • organic lemon, juice only
  • 4 tbsp unsalted butter, cut into small cubes
  • 1/8 tsp fine sea salt
  • 1/2 tsp vanilla extract


1. Pre-heat oven to 180°C /fan 160°C/gas mark 4/350°F. Carefully peel the pears to retain their shape. Remove the cores but, if possible,  leave the stems on. Arrange the pear in a buttered and lined baking dish, cut side up. They should fit snugly into the dish.

2. Drizzle with lemon juice (to prevent them turning brown) and vanilla extract, then sprinkle with sugar, spices, and a pinch of salt, then dot with the cubed butter.

3. Bake in the oven for 30 minutes. Then, turn the pears cut side down, spoon the caramel over the top and bake for another 30 minutes or so, until soft.

4. Serve the caramel pears with a drizzle of the sauce hat has pooled around them. pears. Or with a dollop of yogurt, creme fraiche, vanilla ice cream and a sprinkling of toasted chopped walnuts or sliced almonds.

5. My beloved also likes to eat them with his morning porridge (oatmeal).

Caramelized pears in a baking dish, with edges browned from the caramel.

Sheree’s Handy Hints

1.Use a baking dish that is just big enough to fit the pears. If the pears are spread too far apart from each other, the juices will evaporate quicker and there will not be enough liquid to form the unctious caramel.

2. The longer the pears are baked the thicker the caramel. For a thinner caramel sauce, bake for a total of 45 minutes to 1 hour. For a thicker caramel, bake up to 1 hour 30 minutes – your choice!

3. If using softer varieties of pears baking them too long will turn them mushy. To avoid this, bake only until the pears are soft. Then, remove the pears and continue cooking the caramel down until thickened.

4. For a vegan version, use vegan butter.

22 Comments on “The Musette: [More] Baked Caramel Pears

  1. Pingback: ReBlogging ‘The Musette: [More] Baked Caramel Pears’ – Link Below | Relationship Insights by Yernasia Quorelios

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