Charred Spiced Pears With Smoky Vanilla Cherry Sauce Smoky

Sweet and savory flavors meld together in this show-stopping dessert, where tender, spiced pears meet a rich, smoky vanilla cherry sauce. The perfect harmony of warmth and freshness, this recipe is sure to impress at any gathering or special occasion.

Ready Time

2 hrs

Yields

6 servings

Ingredients

For the pears:
4 ripe but firm pears, such as Bartlett or Anjou
1/4 cup granulated sugar
2 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground ginger
1/4 tsp cayenne pepper
1/4 tsp salt
2 tbsp unsalted butter, melted
For the sauce:
1 cup cherry jam
1 cup heavy cream
2 tbsp smoky syrup (see note)
1 tsp vanilla extract
Pinch of salt
1/2 cup pitted cherries, fresh or frozen

Instructions

Preheat your oven to 400°F (200°C).

Peel, core, and halve the pears, then place them in a large bowl.

In a small bowl, mix together the sugar, cinnamon, cardamom, ginger, cayenne pepper, and salt.

Sprinkle this spice mixture evenly over the pears, tossing to coat.

Arrange the pears on a baking sheet lined with parchment paper, cut-side up.

Drizzle the melted butter over the pears, making sure they’re all coated.

Roast the pears in the preheated oven for about 25-30 minutes, or until they’re tender and caramelized, flipping them halfway through.

While the pears are roasting, prepare the sauce.

In a blender or food processor, puree the cherry jam, heavy cream, smoky syrup, vanilla extract, and a pinch of salt until smooth.

Strain the sauce through a fine-mesh sieve into a bowl to remove any seeds or pulp.

Stir in the pitted cherries.

Once the pears are done, let them cool slightly.

To assemble, place a pear half on each of six plates or glasses, then spoon the smoky vanilla cherry sauce over the top.

Serve warm, or at room temperature, garnished with additional cherries if desired.

Notes

For a deeper flavor, use a mix of cherry jam and a splash of bourbon or rum if you prefer a boozy twist. Smoky syrup can be substituted with a combination of equal parts water and liquid smoke or a drizzle of balsamic glaze for a similar flavor.

To make ahead, roast the pears up to a day in advance and store them at room temperature, then assemble just before serving.

For a pretty presentation, garnish with a sprinkle of cinnamon or a pinch of sea salt, and extra cherries if you like. Pears can be substituted with apples or quince for a different flavor profile, adjusting the roasting time as needed.

Cherries can be substituted with raspberries or blueberries, but adjust the amount of sugar in the jam accordingly.