Warm Amaretto Bosc Pears & Ice Cream with Sea Salt Caramel and Toasted Pecans



  • 2 Stemilt Bosc pears
  • 2 tbsp unsalted butter
  • 1/4 cup golden brown sugar, packed
  • 1/4 cup Amaretto Disaronno
  • 1/4 cup chopped pecans, toasted
  • 4 scoops vanilla bean ice cream
  • 4 tsp store-bought sea salt caramel sauce

This Bosc pear dessert looks elegant and decadent, but comes together effortlessly.

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  • Yield
    4 servings servings
  • Prep time
  • Cook time
  • Total time
  • Cuisine
    European, American
  • In Category


  1. Melt butter in a large skillet over medium high heat.
  2. Add brown sugar and warm through until completely dissolved; then carefully add in Amaretto liqueur.
  3. Add pears to pan, reduce to low heat and baste pan juices over fruit intermittently with a spoon.
  4. After approximately 3 minutes, turn fruit to opposite fleshed side and continue cooking for another 5 to 7 minutes.
  5. Remove from heat to cool slightly.
  6. Meanwhile scoop ice cream into bowls and top with “just warm” pears, drizzle with Amaretto pan sauce and sea salt caramel, and top with a sprinkle of nuts.
  7. Serve immediately.

Nutritional Information

Per Serving

  • Calories: 485
  • Fat Content: 30.9g
  • Cholesterol Content: 55mg
  • Sodium Content: 99mg
  • Carbohydrate Content: 51.9g
  • Fiber Content: 5.6g
  • Sugar Content: 31.3g
  • Protein Content: 4.8g