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!
- 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
- Preheat your oven to the temperature indicated on the croissant directions.
- 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.
- 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.
- Continue cooking the pears, stirring occasionally until they are soft and the caramel sauce reaches the consistency of ketchup. Set aside to cool.
- 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.
- Finally, beat the egg with a tablespoon of water. Brush this over the top of the croissants to promote browning.
- Bake the croissants for the time indicated on the package plus 2 minutes. Cool and serve.