This is another recipe I wrote for Balance Garden. I had been going through a pear phase – roasting them in the pan with butter and maple syrup, then adding to my porridge for a rather sumptuous breakfast! – and thought they would be a perfect base for a dessert.
This miso caramel pan sauce is a cheat’s version of a real caramel, but so easy and completely delicious. And for those of you who have never tried the miso version, you’re missing out! It’s very similar to the usual salted caramel, but with a subtle unami kick.
I originally made the recipe dairy free but here I have given the option of butter and normal milk, if you prefer.
You can read the original article here.