pear sea salt

Roasted Pears with Vanilla Ice Cream, Chocolate Sauce & Sea Salt

Any way you spin this dessert, it’s a crowd-pleaser. Add a little vanilla ice cream, bittersweet chocolate sauce, and Martha’s Vineyard Sea Salt, and you’re in heaven.

Roasted Pears with Vanilla Ice Cream, Chocolate Sauce & Sea Salt
Serves 3
Any way you spin this dessert, it’s a crowd-pleaser. Make the roasted pears alone for a delicious fall treat; dress them up with a little vanilla ice cream, bittersweet chocolate sauce, and Martha’s Vineyard Sea Salt, and you’re in heaven. In fact that chocolate sauce and sea salt combination is such a knock-out that I’m tempted to eat it any day of the week—on anything!
Print
217 calories
30 g
39 g
10 g
3 g
6 g
147 g
123 g
24 g
0 g
3 g
Nutrition Facts
Serving Size
147g
Servings
3
Amount Per Serving
Calories 217
Calories from Fat 88
% Daily Value *
Total Fat 10g
15%
Saturated Fat 6g
30%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Cholesterol 39mg
13%
Sodium 123mg
5%
Total Carbohydrates 30g
10%
Dietary Fiber 2g
10%
Sugars 24g
Protein 3g
Vitamin A
8%
Vitamin C
5%
Calcium
12%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 recipe Butter-Maple Roasted Pears (below), at room temperature or gently rewarmed if desired
  2. 1 pint vanilla ice cream
  3. 1 recipe Chocolate Sauce, gently rewarmed to loosen
  4. Martha’s Vineyard Sea Salt (for finishing)
Instructions
  1. Arrange one or two Roasted Pear halves in small, shallow dessert bowls. Use a melon scooper, a metal tablespoon, or other small spoon to portion a small scoop of vanilla ice cream on each pear half. Drizzle decoratively with warm Chocolate Sauce and sprinkle liberally with sea salt. Serve and eat right away.
beta
calories
217
fat
10g
protein
3g
carbs
30g
more
Martha's Vineyard Sea Salt https://www.mvseasalt.com/
Butter-Maple Roasted Pears
Yields 6
The pear halves should fit somewhat snugly into your baking dish. Follow the basting directions to keep the pan juices from getting too dark—and to color up the pears. (They will be more golden on the bottom and should feel tender when poked with a pairing knife.) I like to serve and eat the pears warm the day they are made, but I also eat them cold the next day. They can be reheated gently and will keep for 48 hours, but after that, texture will suffer.
Print
65 calories
8 g
10 g
4 g
0 g
2 g
39 g
27 g
6 g
0 g
1 g
Nutrition Facts
Serving Size
39g
Yields
6
Amount Per Serving
Calories 65
Calories from Fat 34
% Daily Value *
Total Fat 4g
6%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 10mg
3%
Sodium 27mg
1%
Total Carbohydrates 8g
3%
Dietary Fiber 1g
4%
Sugars 6g
Protein 0g
Vitamin A
3%
Vitamin C
2%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tablespoons unsalted butter, plus more for baking dish
  2. 3 medium (6 to 7 ounces each) or 4 small (4 ounces) firm-ripe pears, peeled, cored, and halved
  3. Martha’s Vineyard Sea Salt
  4. 2 tablespoons maple syrup
  5. 1 tablespoon finely chopped crystallized ginger (optional)
Instructions
  1. Heat the oven to 450°F. Choose a 1 1/2- to 2-quart shallow baking dish (oval is nice) that fits the pear halves comfortably but does not leave too much room around them. Butter it lightly. Arrange the pear halves, cut side up, in the baking dish. Sprinkle each with just a little sea salt.
  2. Melt the 2 tablespoons butter in a small saucepan over medium-low heat. Add the maple syrup, the crystallized ginger (if using), and a big pinch of salt. Cook, stirring, until the mixture is warm and fragrant. Remove from the heat.
  3. Spoon the maple butter in and over the pear halves.
  4. Roast the pears for 10 minutes. Use a basting brush to baste the pear halves with pan juices, and continue roasting for 10 minutes more. (If your pears are on the large side, continue cooking on this side for 5 minutes longer.) Gently turn the pears over, baste with some of the pan juices and cook for about 20 minutes longer, basting every few minutes. (When you baste, be sure to “wash” the bottom and edges of the pan with the pastry brush to prevent burning. If the pan is getting too dark, add 1 to 2 tablespoons of water to the pan and “wash” the pan juices again.) Cook until the pears are nicely browned all over and caramelized around the edges on the bottom (you can peek underneath with a very thin spatula). (They should also be tender when poked with a paring knife.) Let them cool for 5 to 10 minutes in the pan and then transfer to a plate or dish.
Notes
  1. (If you like, you can “deglaze” the baked-on pan drippings by pouring a little boiling water into the dish and scraping the bottom with a wooden spoon. You can serve the pears with this “sauce” and a little sea salt in lieu of the vanilla ice cream and chocolate sauce if you like.) Keep well covered in the fridge for up to two days.
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calories
65
fat
4g
protein
0g
carbs
8g
more
Martha's Vineyard Sea Salt https://www.mvseasalt.com/
Chocolate Sauce
Yields 1
Print
1241 calories
98 g
203 g
91 g
8 g
56 g
276 g
230 g
80 g
1 g
30 g
Nutrition Facts
Serving Size
276g
Yields
1
Amount Per Serving
Calories 1241
Calories from Fat 807
% Daily Value *
Total Fat 91g
140%
Saturated Fat 56g
278%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 27g
Cholesterol 203mg
68%
Sodium 230mg
10%
Total Carbohydrates 98g
33%
Dietary Fiber 8g
32%
Sugars 80g
Protein 8g
Vitamin A
43%
Vitamin C
1%
Calcium
15%
Iron
51%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 ounces bittersweet chocolate, chopped
  2. ½ cup heavy cream
  3. 2 tablespoons sugar
  4. 1 tablespoon unsalted butter
  5. Sea salt
  6. 1 teaspoon pure vanilla extract
Instructions
  1. Put the chopped chocolate in a heatproof bowl. Combine the cream, sugar, butter, and a good pinch of salt in a medium heavy saucepan over medium-high heat. Bring just to a boil, stirring constantly. Pour the hot cream mixture over the chopped chocolate and let stand for 1 minute. Stir until the chocolate is melted and smooth. Whisk in the vanilla.
Notes
  1. Cool and store covered in the fridge for up to a week.
beta
calories
1241
fat
91g
protein
8g
carbs
98g
more
Martha's Vineyard Sea Salt https://www.mvseasalt.com/