{"id":942,"date":"2011-09-18T00:28:58","date_gmt":"2011-09-18T07:28:58","guid":{"rendered":"http:\/\/blogs.kqed.org\/essentialpepin\/?p=942"},"modified":"2011-09-18T00:28:58","modified_gmt":"2011-09-18T07:28:58","slug":"braised-pears-in-a-caramel-sauce","status":"publish","type":"post","link":"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/18\/braised-pears-in-a-caramel-sauce\/","title":{"rendered":"Braised Pears in a Caramel Sauce"},"content":{"rendered":"<p>Episode 112: <a href=\"http:\/\/blogs.kqed.org\/essentialpepin\/2011\/09\/10\/episode-112-fruit-fete\/\">Fruit Fete<\/a><br \/>\nRecipe: <strong>Braised Pears in a Caramel Sauce<\/strong><\/p>\n<p>Sprinkling pears with sugar helps draw out their juices and makes a natural caramel. Depending on the ripeness of the pears, you may need to modify the cooking time so they are tender at the same time as the juice and sugar have caramelized. <\/p>\n<p><a href=\"http:\/\/ww2.kqed.org\/essentialpepin\/wp-content\/uploads\/sites\/56\/2011\/09\/braised-pears1000.jpg\" title=\"Braised Pears in a Caramel Sauce\" rel=\"lightbox\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/ww2.kqed.org\/essentialpepin\/wp-content\/uploads\/sites\/56\/2011\/09\/braised-pears560.jpg\" alt=\"Braised Pears in a Caramel Sauce\" title=\"Braised Pears in a Caramel Sauce\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-946\" srcset=\"https:\/\/ww2.kqed.org\/app\/uploads\/sites\/56\/2011\/09\/braised-pears560.jpg 560w, https:\/\/ww2.kqed.org\/app\/uploads\/sites\/56\/2011\/09\/braised-pears560-160x107.jpg 160w\" sizes=\"auto, (max-width: 560px) 100vw, 560px\" \/><\/a><\/p>\n<p><strong>Serves 6<\/strong><\/p>\n<p>6 medium Anjou or Bartlett pears (not too ripe)<br \/>\n1\/4 cup sugar<br \/>\n1 cup heavy cream<br \/>\n2 tablespoons crushed pistachios<\/p>\n<p>Preheat the oven to 425 degrees.<\/p>\n<p>Peel the pears, split them lengthwise, and remove the cores. Arrange the flat side down in one layer in a large gratin dish. Sprinkle the sugar on top.<\/p>\n<p>Bake for about 35 minutes. By this time, the sugar should have dissolved in the pear juices and cooked into a caramel and the pears should be tender when pierced with the point of a knife. If the pears are still hard, cook for another 5 or 10 minutes. If the sugar is caramelized but the pears are not cooked, add 1\/2 cup water to prevent the caramel from burning during this extra cooking period. On the other hand, if the pears are cooked through before the syrup is caramelized, remove the fruit to a plate and reduce the juice on top of the stove until it caramelizes.<\/p>\n<p>Add the cream to the dish and bake for 10 to 15 minutes longer, basting the pears every 5 minutes. The sauce should have reduced and thickened and be a nice ivory color. (Cooking the caramel with the cream will form a rich and delicious sauce.) Let cool. The sauce will thicken.<\/p>\n<p>Serve the pears cool at room temperature, with the sauce on top, sprinkled with the pistachios.<\/p>\n<p><em>Copyright \u00a9 2011 by Jacques P\u00e9pin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sprinkling pears with sugar helps draw out their juices and makes a natural caramel. <\/p>\n","protected":false},"author":5014,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[35,38,3],"tags":[71],"coauthors":[],"class_list":["post-942","post","type-post","status-publish","format-standard","hentry","category-dessert","category-fruit","category-recipes","tag-braised-pears-in-a-caramel-sauce"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.13 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Braised Pears in a Caramel Sauce | Essential Pepin<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/18\/braised-pears-in-a-caramel-sauce\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Braised Pears in a Caramel Sauce | Essential Pepin\" \/>\n<meta property=\"og:description\" content=\"Sprinkling pears with sugar helps draw out their juices and makes a natural caramel.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/18\/braised-pears-in-a-caramel-sauce\/\" \/>\n<meta property=\"og:site_name\" content=\"Essential Pepin\" \/>\n<meta property=\"article:author\" content=\"bayareabites\" \/>\n<meta property=\"article:published_time\" content=\"2011-09-18T07:28:58+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/ww2.kqed.org\/essentialpepin\/wp-content\/uploads\/sites\/56\/2011\/09\/braised-pears560.jpg\" \/>\n<meta name=\"author\" content=\"Wendy Goodfriend\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Wendy Goodfriend\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/18\/braised-pears-in-a-caramel-sauce\/\",\"url\":\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/18\/braised-pears-in-a-caramel-sauce\/\",\"name\":\"Braised Pears in a Caramel Sauce | Essential Pepin\",\"isPartOf\":{\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/#website\"},\"datePublished\":\"2011-09-18T07:28:58+00:00\",\"dateModified\":\"2011-09-18T07:28:58+00:00\",\"author\":{\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/#\/schema\/person\/ef368989aa6d3064b62f1efe1ad84b9d\"},\"breadcrumb\":{\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/18\/braised-pears-in-a-caramel-sauce\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/18\/braised-pears-in-a-caramel-sauce\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/18\/braised-pears-in-a-caramel-sauce\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/ww2.kqed.org\/essentialpepin\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Braised Pears in a Caramel Sauce\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/#website\",\"url\":\"https:\/\/ww2.kqed.org\/essentialpepin\/\",\"name\":\"Essential Pepin\",\"description\":\"Jacques Pepin&#039;s Essential Recipes\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/ww2.kqed.org\/essentialpepin\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/#\/schema\/person\/ef368989aa6d3064b62f1efe1ad84b9d\",\"name\":\"Wendy Goodfriend\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/#\/schema\/person\/image\/b12f4accea1a9681e83cc5dca87af7ff\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/dfba64372339cc34cf17e446e6f18fa8?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/dfba64372339cc34cf17e446e6f18fa8?s=96&d=mm&r=g\",\"caption\":\"Wendy Goodfriend\"},\"description\":\"I was the Senior Digital Producer for KQED Food up until July, 2018.\u00a0 Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! 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