Homemade Caramel Pears
Caramel fruit is an unusual dessert with an unforgettable flavor! Homemade caramel-dipped fruit is original, a little extravagant, and not what you'd expect. Everyone knows caramel apples—but what about pears? These sweet, juicy, fragrant gifts of autumn, paired with a crisp creamy caramel, deliver a whole range of flavors that'll keep you coming back to this recipe again and again.
Katya
Recipe author
Homemade Caramel Pears
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 3 %
1 g
Fats 23 %
8 g
Carbohydrates 74 %
26 g
201 kcal
GI:
23
/
0
/
77
- Pour the sugar into a heavy-bottomed pot or saucepan and start heating it over low heat. Don't stir the sugar as it melts, or it may clump and the finished caramel won't be smooth. When the sugar begins to bubble gently, pour in the cream in a thin stream. The mixture will bubble up vigorously; keep stirring until the cream is fully combined with the melted sugar. Add the butter. Don't worry about the lumps that form—keep cooking over low heat and stirring constantly. In just a few minutes the silky caramel will become completely smooth. Stir in the cardamom and salt, mix once more, and let the caramel cool slightly and set up. Wash the pears and pat them dry. Leaving the stem in place, carefully remove the core and seeds from the blossom end. You can do this with a corer, a metal tube, or a knife. The key is to work carefully and not damage the stem—otherwise you'll have to replace it with a skewer and the dessert won't look as nice. Holding the stem, slowly and gently dip each pear into the caramel sauce until it's fully coated. You can dip the fruit several times for a thicker layer and a sweeter pear. Set the fully coated pears on a rack and leave them until completely dry. If you place a plate underneath, you can reuse the caramel that drips off. You can finish the pears with a small sprinkle of sea salt, if you like—that's optional.
- Once the caramel on the pears has hardened and fully cooled, you can serve the dessert as a main or additional sweet course. Any leftover caramel keeps in the refrigerator for a week. Enjoy!
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Pear - 42 kcal/100g
- Dried pear - 246 kcal/100g
- Canned pears - 76 kcal/100g
- Cardamom - 311 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Sea salt - 0 kcal/100g
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