Foil-Wrapped Pears with Caramel Sauce

Circle B Kitchen

Adapted from Tori Ritchie

Yield: 2 servings

2 tablespoons butter, at room temperature

2 tablespoons packed brown sugar

Generous pinch ground cinnamon

1 comice or anjou pear (not ripe)

Creme Fraiche

Toasted, chopped almonds

Blend together butter, brown sugar, and cinnamon in a small bowl. Cut pear in half and remove core with a melon baller; cut off stem and blossom end. Do not peel pear.

Place each half pear, cored side up, on a large square of doubled heavy-duty foil (or parchment paper). Scoop up half the butter-sugar mixture and form into a ball with your hands; press into cored pear cavity. Close foil around pear. Repeat with other pear half.

Place foil-wrapped pears in a preheated 350 degree oven and bake until very soft, about 1 hour. Let cool about 10 minutes, open the foil and place each pear on a plate. Pour all that lovely caramel sauce over the top and serve with a dollop of crème fraiche and the toasted almonds.