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  • Stacey Burton

    Salt Roasted Pears with Cajeta Cajeta from David Lebovitz's The Perfect Scoop makes about 1 1/4 cup cajeta 4 cups (1 L) goat milk 1 cup (200 gr) sugar 1/4 tspn baking soda 2 Tbspn light corn syrup large pinch of salt 1 cinnamon stick 1. In a dutch oven or a large, heavy-bottomed pot, combine the goat's milk, sugar, baking soda, corn syrup, and salt. Break up the cinnamon stick in a few large pieces and add them to the milk. 2. Bring the milk to a boil over high heat. When the mixture begins to foam, start stirring. Reduce heat to medium high, keeping the milk at a low rolling boil while stirring. Cook for about 20 minutes, until the milk thickens and turns a beige color. 3. Reduce heat to low and continue to stir the milk, scraping the bottom of the pot, cooking until it turns a deep orange caramel brown, about 15 more minutes. 4. Remove the pot from heat and let cool. Salt Roasted Pears adapted from Martha Stewart 5-6 forelle pears, firm but ripe 1 lb coarse sea salt cajeta 1. Preheat oven to 350 degrees F. 2. Pour a thin layer of salt to cover the bottom of a deep dish. Nestle the forelle pears vertically into the salt, and cover the pears with more salt until only a bit of the tops show through. 3. Bake for 35-45 minutes, depending on the size of the pears, until the pears are fork-tender. Remove from oven and let cool briefly. Lift the pears out and brush off the excess salt. 4. Warm the cajeta briefly and pour over the pears.

  • Lauren Knightsbridge

    Salt roasted pear with dulce de leche. Salt roasted Bosc pears have a lovely texture & subtle sweetness! I love them in salads too!

  • The Lassie

    Caramel pear

  • Alice Rose

    Salt Roasted Pears with Cajeta recipe.

  • Chad Syme

    Salt Roasted Pears with Cajeta | Via: Desserts for Breakfast

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