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    Grilled Pears with Caramel Sauce

    Source of Recipe

    ww recipes

    List of Ingredients

    For the caramel sauce:
    1/2 cup (125 ml) sugar
    1/2 cup (125 ml) heavy cream
    1/4 cup (60 ml) butter
    1/2 tsp (2 ml) vanilla extract

    4-6 ripe pears, quartered and cored
    4-6 slices pound cake
    Powdered (confectioner's) sugar


    Place the sugar in a small heavy saucepan over moderate heat and cook
    without touching the sugar but gently swirling the pan until the sugar
    is melted and dark brown, about 8 to 10 minutes. Note: Use extreme
    caution because the sugar is very hot. Meanwhile, bring the cream and
    butter to a simmer in a different pan. Add the cream mixture to the
    sugar carefully because it will bubble violently and the sugar will
    stiffen. Stir in the vanilla and continue cooking until the sugar
    melts again and the sauce becomes smooth. Set the sauce aside.
    Sprinkle the pear quarters and slices of pound cake generously with
    powdered sugar. Grill over hot coals or under a preheated broiler,
    turning once, until the pears are tender, 5 to 7 minutes, and the
    pound cake is lightly toasted, about 1 minute. Place the pears on top
    of the pound cake and drizzle with the caramel sauce. Serves 4 to 6.




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