roasted pears

i made this on a random weekday night.  it was delicious.  the caramel hadnt really formed a thick sauce though.  we just had it with ice cream. we also didnt have the cognac so i just whipped the cream with whiskey

Caramel Roasted Pears with Gingersnaps & Cognac Whipped Cream Recipe

Caramel Pears
4 T (60g) unsalted Butter
1 c (180g) packed Brown Sugar
4 firm but ripe Pears, halved & cored
Whipped Cream
2 c (470 ml) Heavy Whipping Cream
1 t (5ml) Vanilla Extract
2 T (30ml) Domaine de Canton (Ginger Cognac), or any cognac or brandy
2 T (15g) Powdered Sugar
3 T (45ml) Domaine de Canton (Ginger Cognac), or any cognac or brandy for topping finished pears
16-24 sm Gingersnap Cookies
Preheat oven to 400° F

1. Make Roasted Pears and Caramel Sauce. Melt butter in approx 9″x13″ baking dish in oven until butter begins to slightly brown and has a nutty aroma. Spread brown sugar over butter, then lay pears, cut side down, on top of the brown sugar. Return to oven and bake for approx. 30-40 min, or until pears are soft and sauce is thickened to coat the back of a spoon well. Set aside to cool to your desired serving temp. (Can be served still warm or room temp. – both are fantastic)

2. Make Whipped Cream. Combine whipped cream ingredients in a mixer and whisk on high speed until it reaches the soft peaks stage. Set aside in refrigerator until ready to serve.

3. Serving. Plate pears with a nice spooning of caramel sauce. Spoon the 3 T of Domaine de Canton over the pears, and serve with whipped cream and gingersnap cookies.