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Butterscotch Pears

 Butterscotch Pears
This grand finale simmers during dinner and impresses as soon as you bring it to the table. Serve as is, or with vanilla ice cream and a slice of pound cake. Leftover pear nectar is heavenly when added to sparkling wine or enjoyed on ice with breakfast. —Theresa Kreyche, Tustin, California
8 ServingsPrep: 20 min. Cook: 2 hours

Ingredients

  • 4 large firm pears
  • 1 tablespoon lemon juice
  • 1/4 cup packed brown sugar
  • 3 tablespoons butter, softened
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans
  • 1/2 cup pear nectar
  • 2 tablespoons honey

Directions

  • Cut pears in half lengthwise; remove cores. Brush pears with lemon
  • juice. In a small bowl, combine the brown sugar, butter, flour,
  • cinnamon and salt; stir in pecans. Spoon into pears; place in 4-qt.
  • slow cooker.
  • Combine pear nectar and honey; drizzle over pears. Cover and cook on
  • low for 2-3 hours or until heated through. Serve warm. Yield: 8
  • servings.
Nutritional Facts: 1 stuffed pear half equals 209 calories, 10 g fat (3 g saturated fat), 11 mg cholesterol, 109 mg sodium, 33 g carbohydrate, 4 g fiber, 1 g protein.