Caramelized Bosc Pears with Hazelnut Butter

Name: Caramelized Bosc Pears with Hazelnut Butter
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 firm, ripe Bosc pears; 2 Tbsps granulated sugar; 177 milliliters hazelnuts, lightly toasted and skinned; 0 teaspoons cream of tartar or tablespoon of fresh lemon juice; 2 Tbsps olive oil; 1 teaspoons salt; 237 milliliters sugar; 2 Tbsps unsalted butter; 1 vanilla bean, split and scraped; 118 milliliters water

You can never have too many side dish recipes, so give Caramelized Bosc Pears with Hazelnut Butter a try. This recipe serves 6. One serving contains 366 calories, 3g of protein, and 18g of fat. Head to the store and pick up tablespoon of lemon juice, granulated sugar, hazelnuts, and a few other things to make it today. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes.

Instructions

Peel and halve the pears, leaving the stem intact on one of the halves. Set aside.

Ingredients you will need

Pear

To make the caramel, place the sugar, water and vanilla bean seeds in a nonreactive, shallow, wide, heavy-bottomed saucepan with a lid.

Ingredients you will need

Vanilla Bean

Caramel

Seeds

Sugar

Water

Equipment you will use

Sauce Pan

Add the cream of tartar or lemon juice and stir together until the sugar is completely moistened.

Ingredients you will need

Cream Of Tartar

Lemon Juice

Sugar

Heat the mixture over medium heat, covered, until the sugar has completely dissolved and the syrup begins to bubble.

Ingredients you will need

Sugar

Syrup

Remove the lid, increase the heat slightly and allow the syrup to boil undisturbed until it turns golden in color.

Ingredients you will need

Syrup

Add the butter and swirl until combined and color is uniform.

Ingredients you will need

Butter

Carefully place the pear halves in the caramel, cut side down. Cook over medium heat, occasionally basting the pears with caramel, until the sauce begins to attach itself to the pears and give them color, about 15 minutes. Carefully transfer the pear halves to a small sheet tray lined with foil or parchment paper and drizzle with the remaining caramel sauce. Cool at room temperature.

Ingredients you will need

Caramel Sauce

Caramel

Pear

Sauce

Equipment you will use

Baking Paper

Aluminum Foil

While the pears are cooling, make the hazelnut butter. Preheat the oven to 350 degrees F and spread the hazelnuts on a small pan. Toast the nuts until they are lightly golden and aromatic, about 8 minutes. Cool completely, set aside 1/4 cup and transfer the remaining 1/2 cup hazelnuts to a blender or food processor.

Ingredients you will need

Hazelnut Spread

Hazelnuts

Spread

Pear

Toast

Nuts

Equipment you will use

Food Processor

Blender

Oven

Frying Pan

Add the olive oil, sugar and salt and blend briefly on low speed. Gradually increase the speed until a smooth paste forms, adding water 1 tablespoon at a time to achieve the right consistency, slightly looser than peanut butter. (The hazelnut butter should coat the back of a spoon.)

Ingredients you will need

Hazelnut Spread

Peanut Butter