Recipe courtesy of Tori Ritchie

Foil-wrapped Pears with Caramel Sauce

  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 20 min
  • Cook: 1 hr
  • Yield: 2 servings
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2 tablespoons butter, at room temperature

2 tablespoons packed brown sugar

Generous pinch ground cinnamon

1 comice or anjou pear

1 navel orange, halved


  1. Blend together butter, brown sugar, and cinnamon in a small bowl. Cut pear in half and remove core with a melon baller; cut off stem and blossom end. Do not peel pear.
  2. Place each half pear, cored side up, on a large square of doubled heavy-duty foil. Scoop up half the butter-sugar mixture and form into a ball with your hands; press into cored pear cavity. Gather foil up around pear half and squeeze juice from 1 orange half over pear. Close foil around pear. Repeat with other pear half.
  3. Place foil-wrapped pears in a preheated 350 degree oven and bake until very soft, about 1 hour. Or place on a grate over a burned-down campfire and cook until soft, moving packet often with tongs so fruit doesn't scorch, 45 minutes to 1 hour.
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