Hello 2013! I’m starting things off with a sweet bang! I know, it’s the new year. We should all be eating salad and pushing 30 days juice cleanses. However, I’m really in no mood. I just want to sit down with a bowl of these pears and eat them for lunch. Is that too much to ask?
When I bought these little beauties I had no plan for them. I just thought they were adorable and therefor had to buy them. Am I the only one who does that? I’m a sucker for an adorable little piece of fruit. You should have seen all the citrus I almost bought today. Then I realized that I didn’t need a bag of key limes, a bag of blood oranges and a bag of meyer lemons. What is one girl supposed to do with all that citrus?
How did I get onto citrus when I was talking about pears?
Ok, back to the pears. They were adorable. I bought them. I had no plan. That is when I decided to just dip the bad boys in caramel, sprinkle it with a little raw sugar and see how it turned out. Awesome. The answer is awesome.
Caramel Dipped Forelle Pears
Yield: 8 dipped pears
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
8 forelle pears (these are small pears, you can substitute larger pears if wanted)
1/3 cup water
1/4 cup light corn syrup
1 1/2 cups brown sugar
1 cup heavy cream
1/4 cup unsalted butter
1/2 tsp salt
1/2 cup raw sugar
Place a sheet of parchment paper or a silpat on a large flat surface.
In a large saucepan, combine water, corn syrup and brown sugar. Bring to a boil over high heat, then continue to boil until caramel turns a light amber color.
While sugar cooks, combine cream and butter in a microwave-safe bowl and cook for 1-2 minutes on high heat, until butter is melted. Set aside.
When sugar is a light amber color, pour in cream mixture. Caramel will bubble up vigorously. Stir until bubbles subside slightly, then stir in salt. Attach a candy thermometer to the side of the pan and continue to cook, stirring regularly with a silicone spatula, until caramel reaches 260F.
Pour caramel into a bowl and stir regularly with a spatula for 4-5 minutes, until caramel cools slightly.
Using the stems of the pears (or you can add a stick if wanted) dip it into the caramel. Giving it a little swirl to make sure it's all covered. Let the extra caramel drip off the pear and set onto parchment paper and sprinkle with raw sugar. Let the pear set up before you attempt to eat.