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 simply poured over ice. —Theresa Kreyche, Tustin, California
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
Reviews
We had this delicious dessert tonight. I love that I can put them in the slow cooker and forget about them. I let the pears cook 3 hours and they were delicious and not mushy. I did use Bartlett pears. I also used Splenda brown sugar and you would never know it. Otherwise, I followed the recipe exactly. Hubby requested this dessert again. I agree. I highly recommend this recipe as a Volunteer Field Editor.
This is a super simple, wonderfully delicious treat! I was unsure what kind of pear to use, so I tried an Anjou pear and a Red pear. I don't have a slow cooker so I baked the pears in a casserole dish covered by aluminum foil at somewhere between 175 and 180 degrees. The Anjou pear was ready at the two hour mark, while the red pear took longer. I am so excited about the results that I am thinking of all the people that would enjoy this and the look on their faces when they find out how simple it is. This would especially be great for Thanksgiving, because you wouldn't require the oven or stove top and you wouldn't have to spend all day working on it!
This recipe has the right amount of everything and really lets the pear taste come through. Sweet but not too heavy.
Nice healthy dessert recipe. Everyone enjoyed and it was simple to put together.