Oh so yummy! The perfect fall dessert. And save the caramel sauce left for ice cream. One of those “fancy” desserts that isn’t really that hard – and you can event make it the day before.
Ingredients:
- 10 – 12 pears, peeled, but not cored – they don’t have to be ripe.
- 1 bottle red wine (750 ml)
- 2c water
- 1c sugar
Directions:
- Trim bottom of pears so they stand up.
- Place pears in a large pan (or 2) on their sides.
- Add water, wine and sugar.
- Let simmer about 15 minutes.
- Turn the pears over.
- Simmer another 15 minutes or until quite soft.
- Remove with a slotted spoon and place in pan to cool.
Caramel Sauce Oceania
Ingredients:
1 ½ c sugar
¼ c water
1 ½ c heavy cream
5 Tab unsalted butter, room temperature (1/3 c)
Pinch of Fleur de Sel (sea salt)
Directions:
- Pour the sugar into a large saucepan.
- Stir in water.
- Bring to a simmer over medium heat, stirring to completely dissolve the sugar.
- Continue to simmer without stirring until the sugar has melted and is a rich amber, about 15 -25 minutes.
- Remove from heat.
- Slowly stir in the cream. Do not add too quickly or the caramel will bubble up and burn you.
- Stir in the butter and Fleur de sel.
Serves: about 2 cup
To serve: Place a puddle of caramel on the plate and stand the pear on top of sauce. Serve with knife and fork.
Notes: If the caramel seizes, return the pan to medium heat until it melts again.
Source: Taste of the World – The Food and Flavors of Oceania Cruises
