SERVES 6
TOTAL TIME: 35 minutes
Select ripe but firm pears for this recipe. If the sauce bubbles up at any point after adding the cream in step 3, remove it from the heat momentarily until the bubbling subsides. Serve with ice cream. See the photos that follow the recipe.
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½ |
cup water |
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⅔ |
cup (4⅔ ounces) sugar |
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3 |
Bosc or Bartlett pears, halved and cored |
|
⅔ |
cup heavy cream |
|
|
Pinch salt |
1. Pour water into 12-inch nonstick skillet, then pour sugar into center of skillet (being careful not to let it hit sides of skillet). Bring to boil over high heat and cook, stirring occasionally, until sugar is fully dissolved and liquid is bubbling, about 1 minute.
2. Add pears to skillet, cut side down. Cover, reduce heat to medium, and cook until pears are almost tender, and fork inserted into center meets slight resistance, 13 to 16 minutes.
3. Uncover, increase heat to medium-high, and cook until sauce is deep amber–colored and cut sides of pears are golden brown, about 5 minutes. Pour cream around pears and let bubbling subside. Cook, shaking skillet until sauce is smooth and just combined, about 1 minute longer.
4. Off heat, transfer pears to platter. Stir salt into sauce and drizzle over pears. Serve.