Hasselback Pears with Caramel Nut Crunch
The Hasselback technique, while quite simple, results in an elegant presentation. More commonly seen with potatoes, it works equally well with pears and apples.
Serves: 4Prep: 15 minutesCook: 35 minutesTotal: 50 minutesDifficulty: Medium
- 2 large firm pears
- 2 tablespoons packed brown sugar
- 2 tablespoons butter, melted
- 1⁄2 teaspoon Kroger® Ground Cinnamon
- 2 tablespoons praline pecans, chopped
- 1⁄4 cup salted caramel ice cream topping
- Vanilla ice cream or sweetened whipped cream
- Heat oven to 400°F. Spray 8”x8” baking dish with cooking spray.
- Cut pears in half lengthwise from stem to core. Using melon baller, scoop core from pear. Peel pears, if desired. Place one pear half, flat side down, on cutting board. To keep from cutting through pear, place 2 chopsticks or skewers along lengthwise sides of pear half. Starting at one edge, cut most (but not all) of the way through each pear half at ⅛” intervals. Repeat with remaining halves.
- Place pear halves, flat sides down, in baking dish. In small bowl, stir together brown sugar, butter and cinnamon.
- Brush evenly over pears. Cover with aluminum foil. Bake 25 minutes or until pears are almost tender. Baste pears with accumulated juices. Bake uncovered 5-10 minutes longer or just until pears are tender. Baste again with juice. Cool at least 10 minutes.
- Spoon 1 tablespoon caramel topping onto each of 4 dessert plates. Carefully place one pear on each plate, fanning pears using back of spoon. Sprinkle with pecans.
- Serve with ice cream or sweetened whipped cream.