James Peterson

Pear-Butterscotch Sauce

Preparation info
  • Yield:

    12

    Servings
    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

This sauce is the natural outcome of caramelizing pears with sugar and butter. Pear-Butterscotch Sauce could be described as an integral dessert sauce. Pears prepared in this way are much more exciting than poached pears.

Ingredients

pears 6 6

Method

  1. Preheat the oven to 375°F (190°C). Peel the pears, cut them in half lengthwise, and remove the cores with a paring knife. Rub them with the lemon.
  2. Spread the pear halves, round side down, in a single layer in a heavy-bottomed pot. Do not leave any sect