Name: Roasted Pears with Cider–Caramel Sauce (Reduced Sugar)
Total time: 1 h
Ingredients: 3 tablespoons unsalted butter; 4 ripe but firm pear (7 ounces each), peeled, halved, and cored; 1 cup apple cider; ½ teaspoon cornstarch; ¼ cup dried cranberries , chopped; 1 cinnamon stick; 2 star anise pod; 1 (2-inch) piece ginger , peeled and lightly crushed; ⅛ teaspoon salt; 2 tablespoons chopped toasted and skinned hazelnuts

Why This Recipe Works

Roasted pears can easily become a raft for a sticky-sweet caramel sauce that overpowers the flavor of the pears. Plus, the pears are often either colorless and mushy or burned and crunchy. We knew we had our work cut out for us if we wanted to achieve our goal: a low-sugar recipe for crisp-tender, beautifully caramelized roasted pears. By starting our fruit over the direct heat of the stovetop we were able to evaporate some of the juices that would otherwise inhibit proper browning. We finished the pears in the oven so that the gentle, ambient heat would cook the pears while continuing to brown the outsides. Once the pears were cooked through, we made a simple, flavorful sauce for them using apple cider. The cider picked up the flavorful browned bits left behind by the pears, and we boosted flavor further using ginger, cinnamon, and star anise—no extra sugar needed. Finally, a sprinkling of dried cranberries added a tart-sweet element, while chopped hazelnuts provided welcome crunch and nuttiness.

Before You Begin

We recommend using firm pears, such as Bartlett or Bosc, in this recipe. Other nuts, such as almonds, pecans, or walnuts, can be substituted for the hazelnuts.

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. Melt 2 tablespoons butter in 12-inch ovensafe skillet over medium-high heat. Place pear halves cut side down in skillet and cook until pears just begin to brown, about 3 minutes.

Transfer skillet to oven and roast pears for 15 minutes. Using tongs, carefully flip pears cut side up and continue to roast until tip of paring knife easily pierces fruit, about 10 minutes.

Carefully remove skillet from oven (skillet handle will be hot) and transfer pears to platter. Whisk cider and cornstarch together in bowl. Return skillet to medium-high heat and add cider mixture, cranberries, cinnamon, star anise, ginger, and salt. Simmer vigorously, scraping up any browned bits with spoon, until sauce is thickened slightly and measures ¾ cup, 5 to 7 minutes.

Off heat, discard cinnamon, star anise, and ginger and stir in remaining 1 tablespoon butter. Spoon sauce over pears, sprinkle with hazelnuts, and serve.