Already since 1800, caramel and pears are a popular combination in the Netherlands. I love hard caramel apples, so this recipe is made with stewed pears and hard caramel. However, if you prefer a soft caramel sauce, you can add 120ml of cream and 80 grams of butter (room temperature) to the caramel.
- Cooking pan
- Wooden spoon
- 8 Pears
- 500 ml Apple Juice
- ½ Lemon
- 1 Cinnamon Stick
- 1 Clove
- 200 gram Sugar
- 120 ml Cream for soft caramel sauce
- 80 gram Butter for soft caramel sauce
- Vanilla Ice Cream
- Coconut Flakes
- Peel the pears, and add them, and the peel, to the cooking pan. Add the apple juice, cinnamon stick, clove, peel of half a lemon and juice of half a lemon. Cook the pears until soft (for about 20-25 minutes).
- Drain the pears, and let them cool down.
- In the meanwhile, add the sugar and 4 tablespoons of water to a baking pan (not non-stick). Pour some water in a small bowl and use this to brush the sides of the pan clean. This is to make sure that the caramel doesn't crystallize. Make the caramel on a low-medium heat.
- *If you prefer a soft caramel sauce, you can slice the butter in small cubes. When the caramel is brown, directly add some cubes of butter and stir this with a wooden spoon until mixed. When all the butter is incorporated, you can slowly add the cream (little by little).
- Divide a thin layer of oil on a baking paper. Place this baking paper in a deep dish, and place the pears in this dish. However, make sure that the pears are seperated and don't touch each other.
- When the caramel is brown, use a spoon to gently pour some caramel on the pears. Be careful because this mixture is very hot. You can also dip the pears in the caramel, and place them on the baking paper to let them cool down.
- Serve with ice cream and coconut flakes.