Nutrition balance score
Unbalanced
Glycemic Index
54
Low
Glycemic Load
31
High
Nutrition per serving
Calories381.2 kcal (19%)
Total Fat17.1 g (24%)
Carbs57.4 g (22%)
Sugars48.9 g (54%)
Protein1.1 g (2%)
Sodium58.2 mg (3%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Preheat oven to 180C/350F and have a large baking tray ready. Peel and cut pears in half lengthways and remove the core with a melon baller and place in the baking tray cut side up.
Step 2
Drizzle the lemon over the pears so that they don't brown. Sprinkle butter, brown sugar, vanilla and salt over the pears and bake for 30 minutes. Gently turn them over and bake them cut side down for another 15-30 minutes depending on how ripe the pears are (mine were firm so needed the 30 minutes). You want them tender and cooked but not mushy.
Step 3
Spoon the pears out of the dish and drain the caramel sauce into a small saucepan. Heat until simmering and reduce the sauce with the cream until it becomes a nice pourable, viscous caramel. Serve the pears at the table with ice cream and an extra jug of sauce.
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