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.
- 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)