These roasted pears with warm butterscotch sauce pull off the clever trick of being both light and decadent. They also make the kitchen smell wonderful while they’re cooking.
Until recently, I couldn’t have you the difference between butterscotch and caramel. But having Googled it, I now know that caramel is made with white sugar and butterscotch with brown.
I am powerless in the face of this butterscotch sauce. If I’d had the house to myself while preparing it, there would have been so much tasting involved I may not have had any left to serve.
Roasted pears with butterscotch sauce
For the pears:
- 1/2 a vanilla bean
- 2 Tb caster sugar
- 4 firm pears, halved and cored
- half a lemon, juiced
- 2 tsp butter
For the butterscotch sauce:
- 4 Tb butter
- 1/2 cup brown sugar
- 1/2 cup double cream
- a pinch of Maldon salt
- 1 tsp vanilla extract
- Preheat the oven to 375°F (190°C).
- Slice the vanilla bean in half. Scrape out the seeds and mix them with the caster sugar.
- Halve and core the pears, and brush the cut surfaces with lemon juice.
- Arrange the pears in a roasting tin, sprinkle with the vanilla sugar and dot with butter.
- Add the vanilla pod and a tablespoon of water to the roasting tin, put it in the oven and bake for about 30 minutes, or until the flesh of the pears can be easily pierced with a knife.
- To make the butterscotch sauce, melt the butter in a small pot over medium heat.
- Whisk in the brown sugar, double cream and salt and bring to a boil.
- Lower the heat slightly and cook for about five minutes, whisking occasionally. Remove from the heat and stir in the vanilla.
- If making the sauce in advance, reheat it gently before serving. Store any extra (ha!) in an airtight container in the fridge.