Caramel poached pears

Poached pears, I love that and I prepare them very regularly. It’s in vanilla syrup, which I prepare most often. It’s so simple and good. Covered with salted butter caramel or chocolate, this dessert is divine.

This time I wanted a caramel flavored syrup. It gives a delicious little taste and a nice color to pears. I used this syrup to make a small sauce. I have it for this simply let reduce.
It is a dessert that is very popular at the end of a somewhat heavy meal. For more indulgence, you can accompany it with whipped cream or ice cream (caramel, of course!)

Caramel poached pears:

8 pears (Williams)
250g sugar
1 liter of water

In a large saucepan, make a dry caramel.
Cover the bottom with a layer of sugar and let caramelize over medium heat.
Add the remaining sugar little by little to the places where it has already melted. Do not stir with a spoon, just slightly swirl the pan.

When all the sugar is caramelized, add the lukewarm water little by little.

Let simmer for 5 minutes.

Peel the pears, leaving the stem.
Remove the core. Slightly lemon them as you go.

Add the pears to the syrup and cook for 15 minutes at a low boil. Flip them halfway through cooking.

Let the pears cool in the syrup. It is best to prepare them the day before.

Remove the pears from the cold syrup.

Put it back on the heat and let reduce until it has a syrupy consistency. It may take 20 to 30 minutes. Be careful at the end.

Serve the pears with this cooled syrup, whipped cream and small cakes.

Sweet whipped cream:

150 g full cream
50g mascarpone
1 tbsp vanilla sugar

Whisk everything.

To finish: if dry caramel scares you, you can prepare it traditionally, adding a little water to the sugar.
Caramel is really very easy to make. A good saucepan that conducts heat perfectly is ideal.
But above all, it is essential never to stir it with a spoon. And of course, we are careful when adding water. There may be projections.

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