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)
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.