- prep 30 min cook 35 min
- serves 8
The sweet-spicy taste of pears roasted in cinnamon butter goes well with the tartness of the cherries. If you are pressed for time, use store-bought caramel sauce.
- 6 ounces dried tart cherries
- 1/4 cup orange-flavored liqueur
- 6 tablespoons butter
- 1 teaspoon cinnamon
- 8 Bosc pears, peeled, halved lengthwise and cored
- 1 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup light corn syrup
- 1 cup heavy cream
- 1/4 teaspoon salt
How to make it 1 hour, 5 minutes
*Note: If you live in a high-altitude area, reduce the goal temperature by two degrees for every 1000 feet above sea level. For example, if you live at 5000 feet, this caramel sauce will reach the soft ball stage at around 228°F.
Nutritional Information(per serving)
- Calories: 512
- Fat: 21g
- Saturated Fat: 7g
- Cholesterol: 67mg
- Sodium: 206mg
- Carbs: 85g
- Protein: 4g
- Fiber: 6g
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