Caramel-Baked Pears

2
Servings
10m
Prep Time
55m
Cook Time
1h 5m
Ready In


""This is really an excellent dessert! It is out of an old weight watchers cookbook called "Simple Goodness" It had only 5 points on the old program. Hope you enjoy.""

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (325.3 g)
  • Calories 277.1
  • Total Fat - 4.5 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 3.3 mg
  • Sodium - 88.2 mg
  • Total Carbohydrate - 58.6 g
  • Dietary Fiber - 8.2 g
  • Sugars - 49.7 g
  • Protein - 4.2 g
  • Calcium - 52.1 mg
  • Iron - 0.6 mg
  • Vitamin C - 55.6 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350°F.

Step 2

Combine first 3 ingredients in a small saucepan.

Step 3

Bring to a boil, and cook 3 minutes or until slightly thick.

Step 4

Remove pan from heat; set caramel mixture aside.

Step 5

Peel and core pears; cut pears in half lengthwise.

Step 6

Arrange pear halves, cut side up, in an 8 inch square baking dish; drizzle caramel mixture over pears.

Step 7

Cover and bake for 25 minutes.

Step 8

Uncover and bake an additional 25 minutes or until tender.

Step 9

Place 2 pear halves in each of 2 dessert dishes; spoon caramel mixture evenly over pears.

Step 10

Top each serving with 1 tablespoon yogurt and 1 tsp almonds.

Tips & Variations


No special items needed.

Tags : Desserts

Related

KATO BABY

Awesome dessert, quick and easy with excellent results. The pears were perfect, tender and flavorful, we loved the caramel. I garnished with raspberry yogurt and pieces of pecan as I was out of almonds. Thanks so much for sharing this winner Teresa. made FYC tag game.

review by:
(3 Mar 2018)

TwisSis RIP Forever in our Kitchen

Made for the FYC Tag Game - I'm late w/this, but I wanted to use the best fresh pears I could & had to wait longer than I expected. You're so right - This is an excellent dessert. Made as written until the end. I think I used a bit more yogurt than directed & I didn't have any almonds, so I used toasted coconut as the topper. We both liked this a lot, Teresa, so thx for sharing the recipe w/us.

(25 Nov 2016)