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The Circle B Kitchen has been blogging since September, 2009.  We have loads of recipes and thoughts on food to share in the coming weeks and months, so come back and check in often!  We love hearing from you and hope you'll leave a comment or shoot an email our way.  Whether you have questions about a recipe or the site in general, please let us know...    Contact me at      pberry@circle-B-kitchen.com

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Foil-Wrapped Pears with Caramel Sauce

Our first bite of these pears engendered shared looks of disbelief, followed by a sort of awe-inspired silence as we sopped up every last little bit of caramel-y pear and toasted almond.  I’ve made these a couple of times since then, and I have to say that there’s just something that happens to these pears and the caramel sauce they create that is just unbelievable.  The pears become so unctuous and creamy as they roast, and the brown sugar and butter create this amazing caramel sauce that, well, you really must make these.

I’m not sure how I came across this recipe, but it’s from Tori Ritchie of Food Network fame.   I must find a way to thank her.  The original recipe did not call for the crème fraiche or the toasted almonds, but they’re a must.  The last time I made these, I didn’t have any crème fraiche, so I drained some plain yogurt (in my handy dandy drainer) and after it was quite thick and creamy, I stirred in a little sugar and vanilla.  It was fabulous with the pears.   

Here’s the best part…these are easier to make than tying your shoes.  Really.  For 2 people, just take 1 pear (the less ripe, the better).


Cut it in half and scoop out the core (I used a melon baller).

Mix together 2 tablespoons of softened butter with 2 tablespoons of brown sugar and a pinch or two of cinnamon.  Place this mixture in the center of each pear and wrap tightly in foil.  

Make sure there are no leaks so you won’t lose all that caramel sauce. 

Place on a baking sheet and bake for 1 hour at 350 degrees.  Let cool about 10 minutes. 


Unwrap and place the pear on a serving plate, pour the caramel sauce all over, top with crème fraiche and toasted almonds.  Amazingly amazing.  Here's the recipe...

Foil-Wrapped Pears with Caramel Sauce
For a printable recipe, click here


Adapted from Tori Ritchie
Yield: 2 servings   

2 tablespoons butter, at room temperature
2 tablespoons packed brown sugar
Generous pinch ground cinnamon
1 comice or anjou pear  (not ripe)
Crème Fraiche

Toasted, chopped almonds

Blend together butter, brown sugar, and cinnamon in a small bowl. Cut pear in half and remove core with a melon baller; cut off stem and blossom end. Do not peel pear.

Place each half pear, cored side up, on a large square of doubled heavy-duty foil (or parchment paper). Scoop up half the butter-sugar mixture and form into a ball with your hands; press into cored pear cavity.  Close foil around pear. Repeat with other pear half.

Place foil-wrapped pears in a preheated 350 degree oven and bake until very soft, about 1 hour. Let cool about 10 minutes, open the foil and place each pear on a plate.  Pour all that lovely caramel sauce over the top and serve with a dollop of crème fraiche and the toasted almonds.

Reader Comments (5)

These look amazing, I've never seen pears prepared this way. Can't wait to try these -- what a perfect way to use those pears that I buy for something then forget about!

February 11, 2010 | Unregistered CommenterAndrea

These look absolutely sinful!! I will definately be trying these. Writing down the recipe right now! Thank you for sharing.

February 11, 2010 | Unregistered CommenterCarol

Made them as a tester for tonight's dinner - YUM! Much better when just warm, not hot and not cold. Instead of creme fraiche, I used a thimblefull of good quality ice cream and subbed pecans for almonds. The caramel sauce was so good, I'd double the amt of butter vs brown sugar. But that's just me... I'm a caramel freak.

February 14, 2010 | Unregistered CommenterAnnieK

Wow. Just WOW! I made these to finish off our New Years Eve dinner ... and will make them again and again and again! We had them with vanilla ice cream and toasted chopped (smashed) hazelnuts. I could only get Bartlett pears which are a little small, so we had one each :) And I love your descriptive text ... you are bang on! And yes they are easier to make than tying your shoes LOL! Happy New Year and THANKS for sharing!

December 31, 2015 | Unregistered CommenterCathy

You're so welcome, Cathy!!! I had to laugh because we had these for our New Years party too! With vanilla ice cream! So good! Happy New Year!

January 1, 2016 | Registered CommenterPatrice Berry

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