Charred Spiced Pears with Smoky Vanilla-Cherry Sauce Recipe

Cook Time: 30 minutes

Ingredients

• 1 vanilla bean
• 1/2 cup brandy
• 10 ounces frozen tart red cherries, thawed
• 1/2 cup packed brown sugar
• 3/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 1 tablespoon water
• 2 teaspoons cornstarch
• 4 ripe pears, halved lengthwise and cored

Directions

1. Preheat your kitchen torch. Place a vanilla bean on a foil-lined baking sheet set on a wire rack. Use the kitchen torch to toast the vanilla bean, turning it occasionally, until it is lightly charred and starts to smoke, around 30 seconds. Let it cool for 5 minutes, then split it lengthwise.
2. In a medium saucepan, combine the split vanilla bean and brandy. Bring it to a simmer over medium-high heat. Once simmering, reduce the heat to medium and cook, stirring occasionally, for about 7 to 8 minutes until the brandy reduces to 2 tablespoons.
3. While the brandy reduces, blend the thawed cherries in a blender or food processor until smooth. In a shallow bowl, mix together the brown sugar, ground ginger, allspice, and black pepper.
4. For the sauce, add 3 tablespoons of the brown sugar mixture, the pured cherries, and salt to the brandy mixture in the saucepan. Bring it back to a boil, reduce the heat to medium, and let it simmer for about 3 minutes, stirring occasionally, until the sugar dissolves.
5. Remove the vanilla bean from the saucepan and scrape the seeds into the sauce. Discard the pod. Strain the sauce through a fine-mesh sieve to remove any solids. Return the strained sauce to the saucepan.
6. In a small bowl, whisk together water and cornstarch until smooth. Stir this mixture into the sauce, and bring it to a boil over medium heat. Reduce the heat to medium-low, and cook, stirring constantly, for about 2 minutes or until the sauce thickens. Remove from heat.
7. Dip the cut sides of the pears into the remaining brown sugar mixture, ensuring they are evenly coated. Arrange the pears, cut sides up, on a prepared baking sheet.
8. Using the kitchen torch, brown the sugared surface of the pears for about 5 minutes, or until golden and caramelized.
9. Serve the pears with the sauce. The sauce can be stored in an airtight in the refrigerator for up to 5 days.

Recipe Tip

When using a kitchen torch, always place a foil-lined pan on a wire rack to protect your work surface from the heat.

Nutrition Facts (per serving)

Calories	141
Total Fat	0g
Saturated Fat	0g
Cholesterol	0mg
Sodium	37mg
Total Carbohydrate	30g
Dietary Fiber	3g
Total Sugars	23g
Protein	1g
Vitamin C	7mg
Calcium	24mg
Iron	0mg
Potassium	184mg

History of the Dish: The combination of fruits and spices in desserts dates back to ancient times, with charred or caramelized fruits often making an appearance in Middle Eastern and European cuisines. The idea of pairing fruit with rich, spiced sauces is particularly popular in American dessert traditions, where a wide range of spices like ginger, cinnamon, and vanilla are used to enhance the natural sweetness of fruits. The concept of charred fruit is a modern twist, inspired by grilling and caramelization techniques in contemporary American cooking, where fire and smoke are used to intensify flavor and add complexity to sweet dishes like these charred pears.

Regional Variations: While this dessert has American roots, its elements can be traced to various global culinary traditions. The use of pears, a fruit native to Europe and Asia, is widespread in many European countries, particularly in French cuisine where pears are often paired with wine or brandy. The addition of cherries in the sauce brings a tart contrast to the sweetness of the pears, a pairing commonly seen in Central and Eastern European desserts. The smoky vanilla flavor is a distinctly American twist, inspired by the growing trend of infusing smoky flavors into both savory and sweet dishes.

Differences from Similar Dishes: Charred Spiced Pears with Smoky Vanilla-Cherry Sauce stands apart from other pear-based desserts due to the use of a kitchen torch to char the pears, which imparts a unique smoky flavor and a slightly crisp texture to the fruit. Unlike traditional poached pears or baked pear desserts, which typically rely on oven baking or simmering in liquid, this recipe introduces a more dynamic cooking method. The smoky vanilla-cherry sauce, with its depth of flavor from both the toasted vanilla bean and the brandy reduction, offers a rich contrast to the pears, making it a more adventurous take compared to simpler pear dishes.

Where It's Typically Served: This dessert is often served in upscale restaurants or at special dinner parties, especially during the fall and winter months when pears are in season. Its combination of rich flavors and the dramatic presentation of charred fruit makes it a perfect choice for a sophisticated finish to a meal. The smoky and spiced notes also make it a great option for festive occasions, such as Thanksgiving or Christmas, where indulgent and aromatic flavors are highly appreciated.

Fun Facts: The technique of using a kitchen torch for caramelizing sugar or charring food has become increasingly popular in home kitchens, particularly for those experimenting with modern cooking methods. The vanilla bean used in this recipe isn't just for flavor; it also plays a visual role as it is toasted until it releases its oils and fragrance. Vanilla itself is a highly prized ingredient, once considered so valuable that it was often used as currency in ancient civilizations. The pairing of cherries and brandy in this dish is also a nod to classic European flavor combinations, where alcohol is frequently used to enhance the natural sweetness of fruits.

FAQ about Charred Spiced Pears with Smoky Vanilla-Cherry Sauce Recipe