Roasted Pears With Coconut Butterscotch Sauce
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:6 to 8 servings
- 4Bosc pears, peeled, cored and quartered lengthwise
- 4tablespoons unsalted butter
- 1¼cups dark brown sugar
- Fine sea salt
- Black pepper
- ¼cup unsweetened, shredded coconut
- 2cups coconut milk
- 1teaspoon vanilla extract
- ½teaspoon finely grated lemon zest
- Dark chocolate squares, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
353 calories; 21 grams fat; 17 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 42 grams carbohydrates; 4 grams dietary fiber; 33 grams sugars; 2 grams protein; 437 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat the oven to 500 degrees. In a bowl, toss together the pears, butter, ¼ cup brown sugar, pinch salt and pepper. Roast on baking sheet, tossing occasionally, until pears are tender and golden, 15 to 20 minutes.
- Step 2
In a small skillet over medium heat, toast the coconut until golden.
- Step 3
In a separate skillet, combine 1 cup brown sugar and 6 tablespoons water. Cook over medium heat until sugar melts and loses its sandlike consistency (there can still be a few sugar granules). Whisk in the coconut milk and a pinch of salt. Increase heat to medium-high and simmer until sauce reaches a consistency between that of heavy cream and butterscotch sauce; this could take 10 minutes or longer. Remove from heat and stir in the vanilla and lemon zest. Spoon sauce over pears and garnish with toasted coconut. Serve with the chocolate on the side.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Nancy
I made this again with olive oil instead of butter and that eliminated the smoking problem. I also substituted chopped toasted pecans for the toasted coconut because I have some anti-coconut family members. (I stayed mum about the coconut milk, and they were none the wiser.) The recipe worked fine with both substitutions.
Anna
Take the sauce off the heat after 15 - 20 minutes! It won't get a heavy consistency until it begins to cool, which I learned the hard way.
Chantelle
So delicious! The toasted coconut almost made it seem like it was breaded with panko. Lovely texture to the pears. I added some cardamom and ginger to the pear mix before baking, and fresh vanilla bean scrapings instead of extract to the butterscotch. Thank you for the dark chocolate recommendation - I had made dark chocolate bark with fresh pomegranates a few days before and it was a super combo to have the fresh tart red seeds along with it all.
Betsy
Ghee, instead of butter, would not change the flavor or appearance, but would eliminate the smoking problem. LOVE, the idea of a hint of cardamom here!
Leslie
I served this with vanilla ice cream instead of chocolate. You do not need either one. Rich and delicious on its own
Maria
Wondering if the coconut milk listed is the type from a can, or from a box?
Kris
A beautiful, crowd-pleasing recipe, especially with salted caramel gelato.
Cathy Cherewick
Made this recipe as stated for my dinner club and it was the perfect fit for the vegan, gluten-free, dairy-free folks that attend. We were all delightly surprised by the robust floor of this dish!
sara
What type of coconut milk did you use?
Lisa
Delicious. Planning to make this with gingerbread and serve all of it warm with whipped cream at some point this fall/winter. So good!
ack
I did this with olive oil and just a pick of cardamom on the pears and it was lovely!
Maria
Wondering if the coconut milk listed is the type from a can, or from a box?
Chantelle
Vanilla Ice Cream!
Betsy
Ghee, instead of butter, would not change the flavor or appearance, but would eliminate the smoking problem. LOVE, the idea of a hint of cardamom here!
tj
Amazing everyone loved it!
Anna
Take the sauce off the heat after 15 - 20 minutes! It won't get a heavy consistency until it begins to cool, which I learned the hard way.
Chantelle
So delicious! The toasted coconut almost made it seem like it was breaded with panko. Lovely texture to the pears. I added some cardamom and ginger to the pear mix before baking, and fresh vanilla bean scrapings instead of extract to the butterscotch. Thank you for the dark chocolate recommendation - I had made dark chocolate bark with fresh pomegranates a few days before and it was a super combo to have the fresh tart red seeds along with it all.
Nancy
We liked this, but the sauce was a bit too sweet for my taste. (My husband just asks, "Is there such a thing as too sweet?) I used sweetened coconut on top, so perhaps I created the sweetness problem. The roasting pears smoked liked crazy and filled my kitchen with smoke. The NYT picture shows the burned butter on the roasting pan, which is exactly what caused the smoke. I'd roast on a higher rack next time to see if that reduces the smoking.
Nancy
I made this again with olive oil instead of butter and that eliminated the smoking problem. I also substituted chopped toasted pecans for the toasted coconut because I have some anti-coconut family members. (I stayed mum about the coconut milk, and they were none the wiser.) The recipe worked fine with both substitutions.
Anno
Awesome (even with all of that sugar.*) beyond cynical resistance!
*and serious;did you really think "BROWN = HEALTHY" ?!?
Leslie
I served this with vanilla ice cream instead of chocolate. You do not need either one. Rich and delicious on its own
Private notes are only visible to you.
Advertisement
