Roasted Pear Sundaes with Balsamic-Caramel Sauce

High-quality balsamic vinegar is dense and complex, so a little goes a long way in this sweet-tangy caramel sauce, which is also great drizzled over fresh fruit.

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  • Servings: 4

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  • 1 cup sugar
  • 3 tablespoons water
  • 1/2 cup heavy cream
  • 2 tablespoons aged balsamic vinegar
  • 2 large, firm but ripe Bartlett pears, cored and cut into 3/4-inch pieces
  • 2 tablespoons unsalted butter, melted
  • Pinch of kosher salt
  • 1/4 cup hazelnuts
  • 1 pint vanilla ice cream

How to make this recipe

  1. Preheat the oven to 425°. In a medium saucepan, combine the sugar and water. Boil over moderately high heat, without stirring, washing down any crystals that form on the side of the pan, until a deep amber caramel forms, 6 to 8 minutes. Remove from the heat and stir in the cream; the sauce will bubble up. Pour the caramel into a heatproof cup and let cool slightly. Stir in the balsamic vinegar; keep warm.

  2. Heat a rimmed baking sheet in the oven. In a bowl, toss the pears with the melted butter and salt. Spread the pears on the hot baking sheet and roast, stirring once, until golden around the edges and tender, 15 minutes; transfer to a plate to cool.

  3. Reduce the oven temperature to 350°. Spread the hazelnuts in a pie plate and toast for 7 minutes; transfer to a cutting board and coarsely chop.

  4. Spoon the pears into bowls and top with vanilla ice cream. Pour the balsamic-caramel sauce on top, sprinkle with the hazelnuts and serve.

Contributed By Photo ©Tina Rupp Published December 2006

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