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Charred Spiced Pears with Smoky Vanilla-Cherry Sauce
Charred Spiced Pears with Smoky Vanilla-Cherry Sauce
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Succulent torched pears topped with smoky vanilla-cherry sauce for a sweet and satisfying treat. Choose ripe pears for the best flavor.
Ingredients:
  • 1 vanilla bean
  • 1/2 cup brandy
  • 10 ounces frozen tart red cherries, thawed (2 cups)
  • 1/2 cup packed brown sugar
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1 tablespoon water
  • 2 teaspoons cornstarch
  • 4 ripe pears, halved lengthwise and cored
Instructions:
  • Place the vanilla bean on a foil-lined baking sheet set on a wire rack. Use a kitchen torch to toast the vanilla bean, turning occasionally, until lightly charred and starting to smoke, approximately 30 seconds. Allow it to cool for 5 minutes before splitting the vanilla bean lengthwise.
  • In a saucepan, marry vanilla bean and brandy. Simmer gently until brandy reduces to 2 tablespoons, in about 7 to 8 minutes on medium heat. While this simmers, puree cherries in a blender until smooth.
  • Combine brown sugar, ginger, allspice, and pepper in a shallow bowl. Add 3 tablespoons of the brown sugar mixture, puréed cherries, and salt to the brandy mixture in a saucepan. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until sugar is dissolved, around 3 minutes.
  • Remove the aromatic vanilla bean from the sauce and delicately extract the flavorful seeds. Incorporate the seeds into the sauce, then elegantly strain through a fine-mesh sieve before returning the perfected sauce to the saucepan.
  • Combine water and cornstarch in a bowl, then pour into the sauce. Bring to a boil, then simmer over medium-low heat, stirring constantly, until thickened, about 2 minutes. Remove from heat.
  • Coat the cut sides of the pears with the remaining brown sugar mixture. Place the pears on the baking sheet, cut sides up. Use a kitchen torch to caramelize the brown sugar on the surface of the pears for about 5 minutes. Serve the pears with the sauce. (The sauce can be chilled in an airtight container for up to 5 days.)

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