cooking.nytimes.com

Roasted Pears With Coconut Butterscotch Sauce

5.0(146)

Treat yourself this weekend with oven-roasted pears smothered in a thick, nearly candied butterscotch sauce.

by Melissa Clark·published 2011-10-19

Sauces And Gravies, Dessert

Servings

(6–8)

Total time

45 min

Calories / serving

353 kcal

Ingredients (10)

serves

Instructions (3 steps)

01Preheat the oven to 500 degrees. In a bowl, toss together the pears, butter, 1/4 cup brown sugar, pinch salt and pepper. Roast on baking sheet, tossing occasionally, until pears are tender and golden, 15 to 20 minutes.
02In a small skillet over medium heat, toast the coconut until golden.
03In a separate skillet, combine 1 cup brown sugar and 6 tablespoons water. Cook over medium heat until sugar melts and loses its sandlike consistency (there can still be a few sugar granules). Whisk in the coconut milk and a pinch of salt. Increase heat to medium-high and simmer until sauce reaches a consistency between that of heavy cream and butterscotch sauce; this could take 10 minutes or longer. Remove from heat and stir in the vanilla and lemon zest. Spoon sauce over pears and garnish with toasted coconut. Serve with the chocolate on the side.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.