Pears in butterscotch sauce

blog pears caramel

The word “butterscotch” reminded me of the following scene taking place when my son was growing up; I’d say “what type of cake would you like for your birthday?”, and his answer would always be “Butterscotch”. Every year. 

 These days, both he and I would probably prefer this light and sweet dessert to a three-layered cake covered in frosting. The pears were just so pretty, I had to get them and the greengrocer told me they were “imported” to justify their price. In any case, pretty they were, tasty, not so much. So poaching them in syrup was the best option, and serving them with a dollop of butterscotch sauce and a few toasted almonds. 

gently simmer


  • 6 pears with the stem on, peeled and doused with a few drops of lemon juice
  • 3 cups of water
  • 1 cup of sugar or use 1 cup of syrup or jam or honey (I used an orange syrup I had made)
  • 1 cup of butterscotch topping or homemade caramel
  • 1/2 cup almonds, toasted in the oven for 15 minutes (@325F)

1. Place the pears in a saucepan with the water and sugar or syrup or jam. Bring to a simmer and gently cook for about 30 minutes or until tender. Cool a bit then remove the pears and cook the remaining syrup down to about 1 cup. Cool. 

2. Pour the butterscotch topping on a plate. Set the pears on the sauce, sprinkle some almonds and serve with the extra syrup on the side. (The syrup can be kept in the fridge and used to dress a fruit salad)



Related Posts with Thumbnails
Print This Post Print This Post


  1. Posted April 24, 2014 at 12:50 pm | Permalink

    These pears look so fresh and juicy. I love pears, but unfortunately I am allergic to them unless they have been boiled, so I will give it a try!

  2. Posted April 24, 2014 at 1:10 pm | Permalink




  3. Posted April 24, 2014 at 3:58 pm | Permalink

    They are beautiful pears and only a pear would want to hear it has a lovely pear shape :) A delicious way to serve them, Joumana, especially since their shape was the only fine attribute.

  4. Sylva
    Posted April 25, 2014 at 9:29 am | Permalink

    This is absolutely stunning!

  5. Posted April 26, 2014 at 9:28 am | Permalink

    Pears can be so tricky and poaching them is an excellent way to salvage a sub-par pear. Love the addition of caramel and almonds, what’s not to love?

  6. Posted April 26, 2014 at 8:09 pm | Permalink

    I love that story with your son and butterscotch. Mine is stuck on strawberry. What a beautiful dessert and like Steve said those over ripe ones deserve such a wonderful treatment.


    Devaki @ weavethousandflavors

  7. Posted April 28, 2014 at 5:58 pm | Permalink

    What a beautiful and sweet dessert! Adds such elegance.

  8. Posted April 29, 2014 at 9:30 am | Permalink

    Do you know that I have never poached pears? And my husband loves pears! I can only imagine how good these are with the butterscotch or caramel sauce. And you are right, as much as we love a cake, this is such a cleaner, fresher dessert for spring. And elegant for a dinner party.

  9. Posted May 7, 2014 at 3:52 am | Permalink

    Poached pears is something I never make, and whenever I come across a recipe I think to myself I should, because they are delicious and a little break from the ordinary. So thank you for reminding me again

Post a Comment

Your email is never published nor shared. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>