The flavor combo of pear and caramel is glorious. In fact I was just talking to my mom on the phone about it last night. She’s on vacation in Washington and stumbled upon a small little chocolate shop and was offered a sample taste of a rich pear caramel sauce. Upon swooning when she tasted it, she told the owner of the shop that it reminded her of a sauce made near her home in Montana, King’s Cupboard Pear Cinnamon Caramel Sauce from Red Lodge. The owners response surprised Mom, the sauce was in fact the same sauce from King’s Cupboard that the Washington chocolate shop found to be so delicious and high-quality that they bottled it and sold it under their own label!
Similarly, today in my own kitchen, I was surprised to discover a swooningly delicious pear caramel sauce from a rather astonishing source.
|She refused to wear a shirt today|
Magic Pear Grumble (Adapted from recipe by Heidi E.Y. Stemple)
2/3 c white flour
1/3 c whole wheat flour
2/3 c sugar (scant)
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/8 tsp. salt
1/8 tsp. ground cloves
1/2 c milk (fat-free is fine)
6 ripe pears, peeled, cored and diced
1/2 c packed light brown sugar
3 1/2 tblsp butter, cut in chunks
3/4 c boiling water
1. Preheat oven to 375 degrees.
2. In large bowl, whisk together dry ingredients.
3. Add milk and whisk until smooth. Batter will be thick.
4. Fold in pears.
5. Pour batter into ungreased baking dish.
6. Place brown sugar and butter in a heat-proof bowl and pour boiling water over; stir until melted.
7. Pour hot water mixture over batter in baking dish. Do not mix.
8. Bake for 45 minutes. Do not overbake, grumble will be syrupy.