Equipment
Ingredients
Roasted Pears
- 4 pear, peeled, cored, and quartered lengthwise
- 60 g butter, melted
- 50 g brown sugar
- 1 g salt, fine
- 1 g black pepper, ground
Coconut Butterscotch Sauce
- 225 g brown sugar
- 90 ml water
- 480 ml coconut milk, full fat
- 1 g salt
- 5 ml vanilla extract
- 3 g lemon zest, finely grated
Garnish
- 30 g shredded coconut
- 40 g dark chocolate, broken into squares
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 495 kcal
- Protein
- 2 g
- Carbohydrates
- 65 g
- Fat
- 27 g
- Fiber
- 6 g
- Sugar
- 56 g
- Sodium
- 202 mg
- Saturated Fat
- 21 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 19 mg
- Potassium
- 425 mg
- Calcium
- 64 mg
- Iron
- 2.2 mg
- Magnesium
- 48 mg
- Phosphorus
- 104 mg
- Zinc
- 0.8 mg
- Vitamin A
- 60 mcg
- Vitamin C
- 8 mg
- Vitamin E
- 0.5 mg
- Vitamin K
- 7 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.04 mg
- Niacin
- 0.8 mg
- Folate
- 20 mcg
- Water
- 159 g
- Alcohol
- 0 g
- Caffeine
- 2 mg
Sources: USDA FoodData Central
Method
Preheat your oven to 260°C (500°F).
In a mixing bowl, combine the quartered pears with melted butter, 50g of brown sugar, a pinch of salt, and a pinch of black pepper. Toss until the pears are evenly coated.
Arrange the pears on a baking sheet. Roast for 15 to 20 minutes, turning them occasionally, until they become tender and the edges turn golden.
Place the shredded coconut in a small skillet over medium heat. Stir frequently until the coconut is toasted and aromatic.
In a medium skillet, mix the remaining 225g of brown sugar with 90ml of water. Heat over medium setting while stirring until the sugar completely dissolves.
Pour the coconut milk and a pinch of salt into the sugar mixture. Increase the heat to medium-high and bring to a simmer.
Continue simmering the sauce for at least 10 minutes until it reduces and reaches the thickness of heavy cream.
Remove the skillet from the heat. Whisk in the vanilla extract and grated lemon zest.
Plate the roasted pears and pour the warm butterscotch sauce over them. Top with toasted coconut and serve with dark chocolate on the side.
Chef's Notes
- For the pears, choose varieties that hold their shape well when cooked, such as Bosc, Anjou, or Bartlett. Avoid overripe pears, as they can become mushy.
- When toasting the coconut, keep a close eye on it as it can go from perfectly golden to burnt very quickly. A consistent stirring is key.
- To achieve the perfect butterscotch sauce consistency, aim for a thickness that coats the back of a spoon. If it's too thin, continue simmering; if too thick, a splash of water or coconut milk can help thin it out.
- The lemon zest adds a bright counterpoint to the rich sweetness of the butterscotch. Ensure it's finely grated to distribute the flavor evenly.
- For an extra layer of flavor and texture, consider adding a pinch of cinnamon or nutmeg to the pear roasting mixture.
Storage
Refrigerator: 3 days — Store sauce and pears separately for best texture.
Reheating: Warm sauce gently in a saucepan over low heat; microwave pears until just warm.
Troubleshooting
Butterscotch sauce is too thin
Cause: Insufficient reduction time or low heat
Fix: Continue simmering for an additional 5-10 minutes until the desired thickness is achieved
Prevention: Ensure a steady simmer is maintained during the reduction phase
Pears are mushy
Cause: Overcooking or using overripe pears
Fix: Cannot be fixed; serve as a compote instead
Prevention: Use firm-ripe pears and check for tenderness at the 15-minute mark
Cultural Context
While roasted fruit desserts have a long history across many cultures, this specific preparation with coconut milk and butterscotch sauce leans into modern dessert trends that often draw inspiration from tropical flavors and dairy-free alternatives. It offers a contemporary twist on a classic comfort food, making it a popular choice for home cooks seeking elegant yet approachable desserts.
