Pan Roasted Pears with Caramel Sauce

Super easy, quick, dessert – I mean I had everything on hand and could also see doing this with two apples as well. Sometimes the simple things are just the best. I could have this for dessert, but would also enjoy for breakfast. Next time – this just occured to me – toast an English muffin and spoon the pears/sauce over it for a nice crunch, mostly healthy, breakfast. Yep. The English muffin would soak up all the caramel sauce. Just another excuse to make it again – like I needed one.D&D_2462

3 pears, peeled and sliced
3 tablespoons unsalted butter
pinch of Maldon
1/2 cup brown sugar
1/2 cup sour cream
garnish – whipped cream, or nothing at all, maybe some chopped nuts
finishing salt

Melt butter in large skillet on medium heat. Saute pears for several minutes, turning over with tongs or lifter (a what??) during the process.  Remove pears gently from pan once they are of desired doneness.

Add sugar to butter in pan and cook until melted, while stirring. Reduce heat to low.

Gradually stir in sour cream; cook 1 minute stirring occasionally.

Add pear pieces to caramel sauce and cook just until pears are heated through.

Spoon pears and caramel sauce into four dessert dishes.

Top with whatever kind garnish suits you – for me, it was unnecessary, excepting a little black lava finishing salt – now that was pretty and tasty too.

Source: Mennonite Girls Can Cook

July – August 2016 – butter & eggs usage

9 July 2016 – Pear Bleu Cheese Turnovers – 1 large egg

And here is where is gets really sad –  nothing else until …

6 August 2016 – Creamed Corn – 3 Tbs butter

7 August 2016 – Chicken Salad & Egg Salad – 8 large eggs (boiled)

10 August 2016 – Red Onion, Asparagus Fettuccini White Wine, Orange Juice, Butter Sauce – 4 Tbs butterD&D_1533

17 August 2016 – Roasted Mushrooms – 2 Tbs butter

26 August 2016 – Chocolate Chip Butterscotch Chip Sour Cream Cake – 5 Tbs butter – 1 large egg

16 August 2016 – Brownie Cups – 16 Tbs butter – 4 large eggs

Well, I will give myself this excuse that summer is not terribly conducive to baking – or cooking – honestly. I can just skip dinner at this time of year.

My sad baking/cooking summer

It has been a bit of a challenging summer. Not feeling creative and hot and humid as what I imagine hell to be. That said, I have done little and this will just prove it and I hope will be a kick in the right direction for fall baking.

9 July 2016 – Pear and Bleu Cheese Pastry – 1 egg

6 August 2026 – Creamed Corn – 3 Tbs butter

7 August 2016 – Chicken Salad – 8 eggs and some of them were for the pup.

10 August 2016 – Asparagus, Red Onion, Fettuccini with orange juice, white wine, butter sauce  – 4 Tbs butter D&D_1533

17 August 2016 – Butter-Roasted Mushrooms – 2 Tbs butter

26 August 2016 – Sour Cream Chocolate Chip & Butterscotch Chip Cake – 5 Tbs butter – 1 egg

26 August 2016 – Brownie Cakes – 16 Tbs butter – 4 eggs

29 August 2016 – Thomas’ California Cheese Bread – 6 Tbs


So an underwhelming total of 14 large eggs and 36 Tbs of unsalted butter.

Pear and Bleu Cheese Turnovers

I was always a big fan of turnovers. My Dad’s Mom made amazing fried apple pies –  which is a turnover – mostly. She made them with dried apples – not sure why they were made with dried apples but then she fried them in a  – I am not sure what that thing was called – I think it might be an electric skillet. Maybe? Not sure.

D&D_1492That said, when my grandmama came down from Rockingham North Carolina, she made those fried apple pies and they were (are) sublime. My Mom loved them – which was kind of cool because she was a great cook/bakery herself. Sometimes old recipes are the best. Indeed, mostly they are.

I have found a variation of  (chausson aux pommes “apple slippers”*) the fried apple pies that grandmama made and it totally works for me, but I think this new recipe might be just a little bit more interesting. I mean – pears – and then bleu cheese is involved. Although, I think Granny Smith apples would work well too.

1 sheet of puff pastry
1 good sized not over ripe Anjou pear, peeled, cored, and diced
2 tsp fresh lemon juice
1/3 cup dried cranberries
1/3 cup bleu cheese, crumbled
1 egg, for egg wash, beaten with 1 Tbs water
Raw sugar, for sprinkling

Preheat oven to 375 degrees. Line baking sheet with parchment. Combine pears, lemon juice, cranberries, and bleu cheese in a bowl and set aside.

On a lightly floured surface, roll a sheet of puff pastry into a square, about 11 x 11 inches. Trim back to a 10 x 10 inch square. Using a pizza wheel, cut into 9 smaller squares – oh, lord, math is involved – ugh. Place a tablespoon of filling in the center of each square. Brush two edges with egg wash and fold pastry into a triangle. Press edges to seal. Transfer to baking sheet and chill 20 minutes.

Once chilled, brush triangles with egg wash and sprinkle with raw sugar and make a couple of slits for the steam to escape. Bake 25 minutes until puffed and golden brown. Serve warm.

* The French make everything sound so much better, damn them. It is also Bastille Day.

Source: Baking Obsession

Butter Usage – by month (January 2016)

6 January – 12 Tbs – Butter Cookies

7 January – 1 Tbs – Grilled Cheese Sandwich

9 January – 16 Tbs – Shortbread Squares

13 January – 4 Tbs  – Pear Cheddar Crisp

16 January – 8 Tbs – Browniest Cookies

16 January – 12 Tbs – Caramel Chocolate Chip Cookie Bars

18 January – 16 Tbs – Sugar Cookies

26 January – 8 Tbs – Sour Cream Pecan Sandies

27 January – 3 Tbs – Mac n Cheese – Wednesday Night Cooking School

31 January – 8 Tbs – Lemon Crisps

88 Tbs = 11 sticks = 2.25 pounds

Not great, but not horrible. I’m sure I can do better.

Pear and Cheddar Crisp

6 cups peeled and sliced Bosc pears- about 5 pears
1 tablespoon fresh lemon juice
1/2 cup light brown sugar, packed
3 tablespoons cornstarch
3/4 teaspoon ground cinnamon
1/2 cup shredded sharp Cheddar cheese
1/2 cup all-purpose flour
1/2 cup light brown sugar, packed
1/4 cup unsalted butter

Preheat oven to 400 degrees. Butter a 2 quart casserole dish. Okay – how do you decide what is a 2 quart casserole dish — it is 8 cups, but … annoying. Just give me a measurement of the dish – I mean really – ugh.

Toss pears with lemon juice in a bowl. Combine 1/2 cup light brown sugar, cornstarch, and cinnamon together in a separate bowl. Add sugar mixture to pears; toss to coat. Transfer to the prepared casserole dish – totally sprayed this with cooking spray. Sprinkle pear mixture with Cheddar cheese.

Combine flour and 1/2 cup light brown sugar in a food processor; pulse to mix. Cut butter into flour mixture until crumb consistency. Sprinkle topping over Cheddar cheese layer.

Bake in the preheated oven until top is golden brown, about 45 minutes.


Interesting that the original recipe said this was an odd combination – Really? No. This was really good, granted, I made a couple modifications, but I think that is allowable based on taste. I have a couple of quibbles though.

D&D_1145This did not work in the cheese flavor department, which was really disappointing because I love pears (or apples) with cheddar. Will have to figure out how to do that better. And, this is no criticism, but I want a little more crunch in the “crisp” part and I think either walnuts, or maybe almonds should work for that.

A 2 quart dish is an 8 cup dish, and according to conversion charts can be a 9 inch round cake pan (thank you again William Sonoma). That is what I used and to be honest, I think something slightly smaller in size, to make it a bit thicker would have been good. Notes for next time. And there will be a next time. I have two Bosc pears and a Granny Smith apple and I think I will be doing this again.