Caramel Roasted Pears Recipe Perfect One-Dish Dinners Cookbook Promo Video

by White on Rice Couple on September 27, 2010

Thank you to Pam, Maggy and Sharon Anderson of Three Many Cooks for sharing with us a copy of Pam’s amazing new Perfect One-Dish Dinners cookbook. We recently spent two days with them to produce and film the cookbook promo video for Perfect One-Dish Dinners. They swallowed us up into their loving, fun household and it was a joy to grab the cameras, capture their laughter, and to share meals and time with them. When we first sat down and talked the them, and Pam started to share a bit of her past, we got goosebumps. They are an inspiring, loving and strong line of women and it was a pleasure to share a bit of their story.

Please visit their beautiful blog to watch the video! ThreeManyCooks.com



Pam’s latest cookbook, Perfect One-Dish Dinners is based on the belief in being able to host a food-is-so-good-everyone-gets-delightfully-stuffed get-together and the host still has the pleasure and luxury to enjoy the gathering rather than be chained to the kitchen.

This parallels how we have changed in the WORC household when hosting friends.  A decade-plus ago, we’d kill ourselves for days preparing to have a handful of friends over. The food was awesome, but the workload was a bitch.

Over the years we started getting smarter about our dish choices and the logistics of hosting. The food stayed awesome, but the work became much easier and less complicated. Now it seems effortless to host 20 people in the garden, and a big part of that is by having many recipes in our repertoire which are uncomplicated in preparation but still invitingly delicious.

These are the sort of dishes which fill Pam’s latest cookbook, “Perfect One-Dish Dinners.” Uncomplicated, often served in their cooking vessels, yet definitely not simpleton or boring dishes.  Beautiful all-season stews and mains like Osso Bucco, braised Salmon, blue cheese stuffed Beef Tenderloin, and Spicy Coconut Shrimp stew.  Those by themselves are rock stars, but then when you add in the apps, salads, and desserts like the Smoked Trout Pate, Baked Camembert with Cranberry-Orange Relish, Baby Spinach with Fennel, Oranges, and Red Onion, and the Vanilla-Raspberry Trifle,  you’ve made the meal overwhelmingly impressive and still effortless to create.

Originally for this post we were going to write about Pam’s Gingersnap-Caramel Pear Parfaits.  We didn’t ever make it to the parfait part.  Coming out of the oven, the pears and caramel were too luscious and enticing, and we ate them on the spot. So instead of a parfait, we simply have Caramel Roasted Pears served with Gingersnaps and a Ginger-Cognac (Domaine de Canton) laced Whipped Cream. If you don’t have any Domaine de Canton, any cognac or brandy are fine substitutes.  Of course a pear brandy would be a rock-star substitute as well.

The simplicity in making the Caramel Baked Pears is “Shut-up!” shouting worthy.  Melt some butter in a baking dish, add a hefty layer of brown sugar.  Halve & core the pears then place them on the brown sugar, cut side down.  Bake 30-40 minutes and serve with whipped cream, a fresh “perfume” of the Domaine de Canton, and gingersnaps.  That’s it.

As the pears bake and soften, the brown sugar caramelizes with the butter and juices from the pears. As soon as the dish is pulled out of the oven, you’ll have pure heaven on your hands. Allow the pears to cool and layer them into a parfait if you can hold yourself back that long.  We couldn’t.

-Todd

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Caramel Roasted Pears with Gingersnaps & Cognac Whipped Cream Recipe
Adapted from Pam Anderson’s “Perfect One-Dish Dinners” cookbook recipe for Gingersnap-Caramel Pear Parfaits.

Substitute brandy or cognac for the Domaine de Canton if you don’t have any.  Or go virgin and just use a little more vanilla extract in the whipped cream and leave off the drizzling of alcohol on the finished pears.  The longer you bake the pears, the thicker the caramel gets.  If you over bake, and the caramel is too thick, re-warm the caramel and mix in a bit of water to thin out the caramel sauce. Serves up to 6-8.

Caramel Pears
4 T (60g) unsalted Butter
1 c (180g) packed Brown Sugar
4 firm but ripe Pears, halved & cored

Whipped Cream
2 c (470 ml) Heavy Whipping Cream
1 t (5ml) Vanilla Extract
2 T  (30ml) Domaine de Canton (Ginger Cognac), or any cognac or brandy
2 T (15g) Powdered Sugar

3 T  (45ml) Domaine de Canton (Ginger Cognac), or any cognac or brandy for topping finished pears

16-24 sm Gingersnap Cookies

Preheat oven to 400° F

1. Make Roasted Pears and Caramel Sauce. Melt butter in approx 9″x13″ baking dish in oven until butter begins to slightly brown and has a nutty aroma.  Spread brown sugar over butter, then lay pears, cut side down, on top of the brown sugar.  Return to oven and bake for approx. 30-40 min, or until pears are soft and sauce is thickened to coat the back of a spoon well. Set aside to cool to your desired serving temp. (Can be served still warm or room temp. – both are fantastic)

2.  Make Whipped Cream. Combine whipped cream ingredients in a mixer and whisk on high speed until it reaches the soft peaks stage. Set aside in refrigerator until ready to serve.

3. Serving. Plate pears with a nice spooning of caramel sauce.  Spoon the 3 T of Domaine de Canton over the pears, and serve with whipped cream and gingersnap cookies.

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{ 25 comments… read them below or add one }

1 Lisa@The Cutting Edge of Ordinary September 27, 2010 at 3:37 am

Gorgeous photos! Just gorgeous! I can practically taste those pears. What a beautiful video too! Thanks for sharing Pam with us. Another site for me to bookmark!

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2 The Blue-Eyed Bakers September 27, 2010 at 4:05 am

What a gorgeous fall dish…those pears look positively perfect. And the cognac whipped cream sounds rather fabulous too.

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3 Phoo-d September 27, 2010 at 5:54 am

This sounds and looks nothing short of heavenly. What a perfect fall dessert! I’ll be keeping my eyes open for fresh pears to give this a try.

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4 Sues September 27, 2010 at 5:56 am

This looks like the most perfect fall dessert ever! I always say I want to bake with pears more and never do. Maybe I’ll have to change that this year!

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5 Grant @ Grampa's Honey September 27, 2010 at 6:51 am

Beautiful recipe – and well done video. Good work!

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6 Maria September 27, 2010 at 7:22 am

I have already watched the video a couple of times this morning. Such an amazing story. The video is fantastic. Great job at capturing their love, inspiration, and laughs. I loved it! I have the book and love it even more after watching your video. Thank you!

I can’t wait to make this recipe. The pears are gorgeous!

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7 bunkycooks September 27, 2010 at 7:34 am

This is one of the prettiest posts I have seen! Your photos truly are stunning. I totally agree with you about entertaining and making it simpler. Life is too short to spend all that time slaving in the kitchen. These pears are a great example of an incredibly easy and delightful dessert. I am looking forward to seeing the video.

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8 Alison @ Ingredients, Inc. September 27, 2010 at 7:45 am

This looks amazing! Great video too!!

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9 philandlauren September 27, 2010 at 8:00 am

love roasted pears, esp. this time of year. It’s a simple dessert and too often people poach them which is okay but not as good for my money. Nice.

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10 TheKitchenWitch September 27, 2010 at 8:37 am

Both the cookbook and the recipe look and sound tremendous! I took a peek at the video and it looks like textbook Todd and Diane brilliance! Well done.

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11 Prerna@IndianSimmer September 27, 2010 at 8:56 am

Great recipes and gorgeous photographs! I can actually taste the pears and smell the caramel through those photographs.

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12 Jen @ How To: Simplify September 27, 2010 at 9:56 am

Awesome recipe and beautiful photos! I love Pam’s new book! It is filled with so many fantastic dishes, appetizers, dessert and pairings! By the way, nice job on the video! It’s absolutely amazing!

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13 John K. September 27, 2010 at 10:07 am

Beautiful photos as always. Awesome video. You folks amaze me! You are living my dream….good for you….such talent!

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14 matt September 27, 2010 at 10:12 am

oh man, what perfect work. You guys are pure inspiration. Love the photography, the video. Everything. I totally agree with you about food for large numbers of people. Somehow with the simpler stuff the parties seem better too – more relaxed.. Maybe that is just because the kitchen is more relaxed, but anyhow I prefer it that way!

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15 Matt September 27, 2010 at 1:30 pm

*jawdrop* *inhale*

What a perfect video you guys created for that family. Now I have another blog to go about reading.

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16 Fuji Mama September 27, 2010 at 7:26 pm

That video is absolutely beautiful! I’ve only met Maggy in person, but from knowing her, and what I know about her mom and sister, you guys captured them PERFECTLY! What a beautiful tribute to a loving family, a talented mom, and a yummy book. And those pears? That is one the recipes I’ve marked to make first in my copy of the book!

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17 Jac September 28, 2010 at 9:28 am

Did you say “Domaine de Canton laced whipped cream”?! *faint*

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18 Shaina September 28, 2010 at 9:09 pm

I may have tried to lick the screen. That was a rude awakening. I can’t wait to meet Maggy at BHF, and you did a lovely job on the video, as always!

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19 Elizabeth September 29, 2010 at 8:23 am

Wow those do look gorgeous. I have roasted pears on the menu for dinner tonight, with a lovely salad though. I think having them for dessert may be a better option now!

Beautiful video! Absolutely beautiful!

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20 Winnie September 29, 2010 at 9:58 am

Stop it! This is too beautiful! And I MUST try that ginger-cognac laced whipped cream asap :)

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21 Jennifer @ Maple n Cornbread September 29, 2010 at 12:25 pm

Stunning!!!! These look over the top and a perfect autumn dessert!

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22 Shanna ~ My Favorite Everything September 29, 2010 at 2:09 pm

love the recipe, love the photography, love the video, & cant wait to see you again in SF next week!

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23 marla {family fresh cooking} September 30, 2010 at 4:52 am

The whole idea of “shut up” might be hard for me, but I can certainly get distracted long enough to let these pears roast away in that caramel sauce. I had the wonderful opportunity to meet Pam & Maggy when they were here in the OC. Hit it off immediately-you are right wonderful women indeed. The book is wonderful. Lucky you to spend time with them back East-your video captures them perfectly!

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24 Brooke@foodwoolf October 3, 2010 at 7:26 pm

Yeah, I’m with you. I wouldn’t have made it to the parfait part either. Those pears look a-ma-zing. What a delightful fall dish!

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25 Taz October 16, 2010 at 3:01 pm

Beautiful pictures, caramel pears are so good. My favourite thing about them is that they’re so deceptively simple to make!

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