Baked Pears with Dulce de Leche and Pecans

Baked Pears with Dulce de Leche and Pecans

Dulce de Leche

This rustic winter dish has been adapted from one of our favorite cookbooks, Chez Panisse Desserts. The original recipe requires the cook to make a thin caramel sauce, but we love the rich, creamy texture and full flavor our dulce de leche imparts to this dish. The added bonus: it makes this recipe ridiculously, with almost no prep or clean-up.

Be sure to choose a variety of pear that’s somewhat crisp, that will hold up well during baking. Authors Alice Waters and Lindsey Remolif Shere recommend Comice; if you’re unable to find them, French Butter, D’Anjou, and Warren pears are also excellent choices.

Recipe

Baked Pears with Dulce de Leche and Pecans

  • 3
    Comice Pears
  • 3 tbsps
    Unsalted Butter
  • 3 tbsps
    Sugar
  • 1 Jar
    Annabella Dulce de Leche
  • 1-2 tbsp
    Pecans
  1. Preheat oven to 375 degrees Fahrenheit. Halve, core, and peel the pears. Choose a flameproof dish, and put the pears in it, rounded side down. Cut the butter into bits and distribute over the pears. Sprinkle with the sugar and put the dish in the oven. Bake for 20 to 30 minutes, basting occasionally with the juices. The pears are ready when pierced in their thickest part with a sharp knife.
  2. Remove the pears from the dish, and while they’re still hot, put dime-size dollop of dulce de leche in the middle of each dessert plate (to serve as an anchor) and add a pear half on top, cut-side up. Place a large dollop of dulce de leche on each pear; the residual heat will warm it. Garish with the nuts, and serve immediately.Remove the pears from the dish, and while they’re still hot, put dime-size dollop of dulce de leche in the middle of each dessert plate (to serve as an anchor) and add a pear half on top, cut-side up. Place a large dollop of dulce de leche on each pear; the residual heat will warm it. Garish with the nuts, and serve immediately.
dulce-de-leche

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