Broiled Pears with Warm Caramel Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

Classic Home Desserts

By Richard Sax

Published 1994

  • About

An amazingly quick fruit dessert, with full, mellow flavor. If you want to make it even quicker, serve it without the sauce.


  • Warm Caramel Sauce
  • 2 large, firm-ripe pears, preferably Anjou or Bartlett
  • Fresh lemon juice


  1. Preheat the broiler, with the rack about 4 inches from the heat. Line a baking sheet with foil; butter the foil lightly. Warm the caramel sauce.
  2. Peel the pears. Halve them lengthwise and carefully remove their stems and cores. Rub all of the exposed surfaces with lemon