Caramel pear turnovers

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These turnovers highlight one of the stars of the late summer/early fall growing season: the pear.

Caramel pear turnovers

Yields 4 turnovers

As the weather cools off, fruit come into season. During the fall, apples, cherries and pears are all at their peak.

Of course, when fruit is in season, it's a good time to enjoy it plain without any sauces, cooking, dips, etc. required. Still, just like a pear in season is better than one eaten later, take some pears you picked and bake them in these turnovers. They'll probably be better than if you used out-of-season fruit, too.

So, go ahead, try them! They're easy to make and dripping with rich, gooey caramel and all those perfectly ripe pears. Besides, you deserve a little dessert after all that fresh fruit you've been eating!

Ingredients:

  • 2 sticks butter
  • 6 pears, peeled, cored, and diced
  • 8 tablespoons brown sugar
  • 2 tablespoons heavy cream
  • 4 tablespoons lemon-lime soda
  • Cooking spray
  • 1 can croissants
  • 1 egg

Directions:

  1. Preheat your oven to the temperature indicated on the croissant directions.
  2. Melt both sticks of butter in a skillet over medium-high heat, then add the pears and sauté them until they turn soft, about 12 minutes.
  3. Next, add the brown sugar and stir it until a caramel starts to form. Once the sauce begins to thicken add the cream and lemon-lime soda.
  4. Continue cooking the pears, stirring occasionally until they are soft and the caramel sauce reaches the consistency of ketchup. Set aside to cool.
  5. Spray a baking sheet with cooking spray, then spread out four croissants on the sheet. Spoon a fourth of the mixture on one croissant and top with a second croissant. Use a fork to crimp the edges.
  6. Finally, beat the egg with a tablespoon of water. Brush this over the top of the croissants to promote browning.
  7. Bake the croissants for the time indicated on the package plus 2 minutes. Cool and serve.

Want more desserts?

Poached cinnamon pears
Creamy lemon curd parfaits
Fresh fig gelato with orange and cinnamon