Ingredients

The following ingredients have 6 Servings
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter (at room temperature and cut up into pieces)
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 5 bosc pears
  • 1/2 cup grinded salted pistachios

Instruction

  • In a medium sauce pan over medium heat melt sugar while stirring constantly until a brownish liquid forms.
  • When sugar has completely melted, add the butter and stir until well combined.
  • Carefully while still stirring add the heavy cream, once all the cream has been added let the mixture boil without stirring for one minute.
  • Remove from heat, stir in salt and let it cool a little.
  • Dip bosc pears into warm caramel sauce, scraping off any excess from the bottom with a spoon. While the coating is still warm, coat with preferred garnishes: nuts, chopped chocolate or sprinkles. Refrigerate right away for the garnishes and coating to stick to the pears.
  • I used crushed pistachios and only dipped the bottoms of the pears, it’s a personal preference.