From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.


  • 3 large ripe firm Bartlett pears, peeled, cored and split lengthwise

  • 2 Tablespoons brown sugar

  • 2 Tablespoons dark rum

  • 1/2 teaspoon lemon juice

  • 1 Tablespoon unsalted butter

  • 13 square caramels

  • 1 teaspoon dark rum

  • Cooking juices from pears

  • Vanilla ice cream


  • 3/4 cup sugar

  • 3/4 cup water

  • 1 to 2 teaspoons rose water


1.  Preheat oven to 400 degrees.  In an 8-inch square baking pan, arrange pears, cut side down with tops pointing toward center.  Set aside.
2.  Combine brown sugar, 2 Tablespoons rum, lemon juice and butter in microwaveable dish.  Heat on high in microwave until butter is melted, about 30 seconds.  Brush mixture over pears.
3.  Bake, uncovered, until pears are just tender, 20-25 minutes, brushing with pan juices 2 times during baking.  Reserve pan juices.  (Pears can be baked 1 day ahead, covered and refrigerated; let come to room temperature before reheating.)
4.  Melt caramels with 1 teaspoon rum and pan juices in deep microwaveable dish on medium (50 percent power) in microwave for 1 – 1-1/2 minutes, stirring twice.  Watch carefully to avoid scorching.  Stir until smooth.
5.  Cut pear halves lengthwise into quarters.  Pour sauce evenly over pears. Bake uncovered at 300 degrees until heated through, about 12 minutes. Spoon caramel sauce over pears once during reheating.
6.  To serve, arrange 3 pear quarters in individual dessert dishes.  Top with scoops of vanilla ice cream.  Spoon caramel sauce over ice cream.


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