- 4 bosc pears
- 1 1/2 c granulated sugar
- 3/4 c heavy cream
- 3 tblsp. unsalted butter
- 1 tsp. high quality vanilla extract
- pinch of sea salt
- Preheat oven to 375 degrees. Slice off the bottoms of each pear so they stand up straight and place them on a parchment paper lined baking sheet. Bake pears for 15-20 minutes, depending on their thickness. They should be fork tender.
FOR THE SAUCE:
- In a medium sauce pan over medium heat add the sugar and 1/2 cup of cold water. Simmer without stiffing until the sugar turns a lighter bronze color, around 13-15 minutes. Heat the cream in a small sauce pan, but don’t boil it. When the caramel is ready whisk the warm cream over the medium heat until it’s nice and smooth, about 2 minutes whisking. Remove from the heat and whisk in the vanilla, salt, and butter. Pour the warm sauce over the pears and serve with ice cream.