While I was home last weekend I decided to take advantage of one of the northwest’s seasonal fruits, the sweet and juicy pear. Rather than make traditional caramel apples for my family and friends, I decided to use bosc pears because their coloring blends perfectly with caramel and makes quite the dark gold display. I also used dark corn syrup in the caramel sauce to give it a nice rich toffee flavor and added some salt to help contrast the sweetness of the pears. And since it is near Halloween, I switched out the popsicles sticks with creepy dead branches to give them what I referred to as a “Tim Burton-y effect“. The result was a slightly eerie, very juicy, and incredibly delicious fall treat.
I also wanted to announce that, after much heeing and hawing, I have finally opened an Etsy shop with prints of some of the photographs from Adventures in Cooking. The photos displayed are the ones I currently have in stock, but I can have prints of any photograph made from any of my posts, just email me at evamariekosmas at gmail dot com and let me know your request! I am very excited to share these prints with all of you!
Dark Caramel Pears
- 6 Bosc Pears
- 1/2 Cup Butter
- 1 Cup Brown Sugar tightly packed
- 1/2 Cup Dark Corn Syrup
- 1 Cup Sweetened Condensed Milk
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Salt
- 6 Wooden Popsicle Sticks
- 6 Decorative Dead Branches optional
- 1 16 Ounce Mason Jar or other tall wide-mouthed glass (optional)
- Wax Paper
- Place a popsicle stick into the top center of each pear. Set them aside. Lay out a sheet of wax paper on a flat surface. In a small pot bring the butter, brown sugar, dark corn syrup, and sweetened condensed milk to a boil over medium heat, stirring every few minutes. Continue cooking until the temperature of the mixture reaches 250 degrees Fahrenheit with a candy thermometer, stirring every minute or two. Remove the pan from the heat and stir in the vanilla extract and salt.
- To dip the pears in the caramel, you can either hold the pear slightly sideways and turn it over the caramel until it is covered, or fill a large mason jar or glass about 2/3 full with the caramel sauce and dip the pear in it vertically, leaving about 2 inches of headspace on the pear. Hold the pear over the caramel sauce for 20-30 seconds, allowing the excess caramel to drip off. Then place the pear on the sheet of wax paper and allow it to cool to room temperature. Before serving, grab the un-carameled top of the pear and pull out the popsicle stick, then replace it with the decorative branch (optional).