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Ingredients
- 3 large ripe Comice pears
- 3 tablespoons unsalted butter
- 3 tablespoons sugar
- 23 cup heavy cream
- 2 tablespoons chopped toasted almonds or pecans
Method
- Preheat oven to 375 degrees.
- Peel, halve and core the pears.
- Place them, cut side up, in a flameproof baking dish large enough to hold them in a single layer.
- Dot the pears with the butter, sprinkle with sugar, and place in the oven.
- Bake for 20 to 30 minutes, basting occasionally with the juices, until the pears are tender when pierced in the thickest part with a sharp knife.
- Remove the pears from the baking dish, and transfer them to a plate.
- Pour any juice back into the baking dish, and add any undissolved sugar from the pear cavities.
- Set the baking dish over high heat on top of the stove, and cook, stirring constantly, until the juices become thick, bubbly and turn a light caramel color.
- Pour in the cream, and bring to a boil.
- Cook until the sauce is smooth and a rich brown.
- Transfer the pears to 6 shallow bowls; spoon caramel over each.
- Sprinkle with the nuts, and serve.
