Heat the oven to 375°F. Peel and halve the pears lengthwise. Using a melon baller or a paring knife, cut out the stems and seeds.
Set the pears in a 10-inch ovenproof skillet. Sprinkle with the sugar and dot with the butter. Roast the pears, turning them every 10 minutes, until they’re soft and the sugar and fruit juices have caramelized in the pan, 35 to 55 minutes. Transfer the pears to a cutting board and let cool slightly before slicing thinly.
Meanwhile, set the skillet on the stove over medium-high heat. Add the cream and bring it to a simmer. Stir with a wooden spoon until the caramel in the pan dissolves into the cream to make a smooth sauce. Simmer to thicken slightly, 3 to 5 minutes. To serve, pool some of the caramel sauce on a plate. Spread a few pear slices in a fan shape over the sauce.
nutrition information (per serving):
based on 14 servings;
sat fat g
Photo: Scott Phillips