Caramelized Pears with Crème Fraîche

by Mugnaini on April 15, 2013 in Desserts

Caramelized Pears with Crème Fraîche

Serves 6
Bake oven environment


  • 2 tablespoons unsalted butter
  • 3 tablespoons sugar
  • 3 pears, peeled and quartered lengthwise (firm varieties of pears such as Comice or Anjou work better than the softer Bartlett)
  • 1/2 teaspoon orange zest
  • 1/4 cup Cointreau, or any other orange-flavored liqueur
  • 3 mint leaves, chiffonade
  • 1/2 cup crème fraîche


In a sauté pan large enough to hold the pears in a single layer, melt the butter and sugar together, stirring occasionally to caramelize. Add the pears and cook for 6 minutes, turning gently as they brown. Add the zest, Cointreau, and mint and continue to cook for 3–4 minutes more, or until heated through. Pears should be tender when pierced and the caramel mixture is golden. To serve, drizzle with crème fraîche.

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