Here at The Oaks Victorian Inn we serve a 3 course breakfast by candlelight. The first course is a grain/bread offering such as homemade granola with yogurt, mixed berry scones, muffins or sweet potato zucchini bread with cranberries. Our second course is always a fresh fruit creation. Pears in orange caramel sauce is a guest favorite. Bernie keeps telling me not to let our guests how easy it is to make so don’t tell him that I am sharing the recipe.
Pears in Orange Caramel Sauce
4 sticks of cinnamon
8 sprigs of mint or 4 slices of kiwi
½ cup brown sugar
¼ cup (½ stick) butter
¼ cup orange juice
Melt the butter in a small sauce pan. Stir in the brown sugar and orange juice. Simmer to desired thickness.
Peel the pear. Slice off the bottom and the stem. Cut down the center and remove the core. Place one of the halves facedown on a dessert size microwave safe plate. Break the cinnamon stick in half and place it under the pear where the stem used to be. Microwave the pear from 45 seconds to a minute or so dependent on the ripeness of the pear. The more ripe the less microwave time. When there is just a little juice released on the plate it‘s tender. If you have mint available stick it under the cinnamon stick for a pretty presentation. If mint is not available cut a slice of kiwi in half for a leaf and place it by the cinnamon stick. Do not microwave the mint or kiwi. Drizzle a tablespoon of sauce over the pear and serve.