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Caramelized Pears With Blue Cheese and Caramel Sauce

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“I saw this recipe prepared on a PBS show (I'll include it when I can remember the name!!) and made it, changing only a couple of details to suit my guests' tastes. The original called for 1/4 tsp. of roughly crushed black peppercorns added to the sauce and to use Stilton cheese. I'm going to try it for myself again using the recipe as originally written, but I can't imagine it will be too much better than this was.”

Ingredients Nutrition


  1. Place the water in a 12-inch nonstick skillet and pour the sugar into the center of the pan, taking care not to let the crystals adhere to the sides of the pan.
  2. Bring to a boil over high heat, stirring occasionally, until the sugar is fully dissolved and the mixture is bubbling wildly.
  3. Add the pears to the skillet, cut-side down, cover, reduce the heat to medium-high, and cook until the pears are nearly tender (a paring knife inserted into the center of the pears feels slight resistance), 13 to 15 minutes.
  4. Uncover, reduce the heat to medium, and cook until the sauce is golden brown and the cut sides of the pears are partly caramelized, 3 to 5 minutes.
  5. Pour the salt and heavy cream around the pears and cook, shaking the pan back and forth, until the sauce is a smooth, deep caramel color and the cut sides of the pears are beautifully golden, 3 to 5 minutes.
  6. Remove the pan from the heat and using tongs, carefully remove the pears from the pan and place cut-side up on a wire rack set over a rimmed baking sheet.
  7. Cool slightly.
  8. Pour the sauce remaining in the pan into a liquid measuring cup.
  9. Carefully (the pears will still be hot) stand each pear half upright on an individual plate and arrange a wedge of the blue cheese beside it.
  10. Drizzle the plate and some of the pear with the caramel sauce.
  11. Serve immediately.

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