Recipes & More
Roasted Pear Sundaes with Balsamic-Caramel Sauce

Here's a new twist on an old favorite. The addition of Aged Balsamic Vinegar adds a sweet tang to this luscious dessert. Fiorucci Aged Balsamic Vinegar is the choice for this treat for its great depth of flavor and complexity.

Ingredients:

  • 1 cup sugar
  • 3 Tablespoons water
  • ½ cup heavy cream
  • 2 Tablespoons Fiorucci Aged Balsamic Vinegar
  • 2 large, firm but ripe Bartlett pears, cored and cut into ¾-inch pieces
  • 2 Tablespoons unsalted butter, melted
  • Pinch of kosher salt
  • ¼ cup hazelnuts
  • 1 pint vanilla ice cream
Directions:
  1. Preheat the oven to 425° F. In a medium saucepan, combine the sugar and water. Boil over moderately high heat, without stirring, washing down any crystals that form on the side of the pan, until a deep amber caramel forms, 6 to 8 minutes. Remove from the heat and stir in the cream; the sauce will bubble up. Pour the caramel into a heatproof cup and let cool slightly. Stir in the balsamic vinegar; keep warm.
  2. Heat a rimmed baking sheet in the oven. In a bowl, toss the pears with the melted butter and salt. Spread the pears on the hot baking sheet and roast, stirring once, until golden around the edges and tender, 15 minutes; transfer to a plate to cool.
  3. Reduce the oven temperature to 350°. Spread the hazelnuts in a pie plate and toast for 7 minutes; transfer to a cutting board and coarsely chop.
  4. Spoon the pears into bowls and top with vanilla ice cream. Pour the balsamic-caramel sauce on top, sprinkle with the hazelnuts and serve.

Serves 4