Roasted Pears with Royal Cinnamon Maple Caramel
Laura Sorkin
Ingredients
2 pears, ripe but not too soft
2 Tbsp butter
2 tsp granulated sugar
1/3 cup Runamok Royal Cinnamon Infused Maple Syrup
1/3 cup heavy cream
Vanilla ice cream (optional)
Directions
Preheat oven to 375.
Peel the pears and cut them in half. Remove the cores with a melon baller or pairing knife. Slice the pears starting an inch down from the stem, keeping them still attached (if a slice comes off, just roast it next to the pear in the pan and add it at the end).
Find a pan that fits all four halves snugly but in one layer. Put the butter in the pan and heat on the stove until melted. Place the pear halves in and fan the slices gently. Baste with the melted butter and then sprinkle the sugar on them evenly.
Place the pan in the oven and roast for about 10 minutes or until they have just begun to brown. Remove from the oven, take the pears out with a spatula and set aside.
Pour the maple syrup into the pan and heat to a boil. Add the cream and stir, cooking another 5 minutes until the sauce has thickened.
To serve, put the two pear halves on a plate and drizzle with the warm maple caramel sauce. Add a dollop of vanilla ice cream if you like. Serves 2.