3 pears, peeled, cored and sliced in half lengthwise (leave the stems)
1/4 cup granulated sugar
3 tablespoons honey
1 teaspoon vanilla extract
1/8 teaspoon salt
3/4 cup water
3 cinnamon sticks
Walnut brittle
1/4 cup granulated sugar
2 tablespoons unsalted butter
1/2 cup California walnuts
1/2 teaspoon ground cinnamon
Whipped Cream
3/4 cup whipping cream
1 tablespoon granulated sugar
1 teaspoon vanilla extract
PREPARATION
Roasted Pears
Preheat oven to 425°F.
Place the pears cut side down in a large glass roasting pan.
In a small bowl combine sugar, honey, vanilla extract, salt and water.
Pour 3/4 of the sugar/honey mixture over pears, reserving 1/4 for basting. Evenly distribute the cinnamon sticks in the pan.
Roast the pears for about 20-30 minutes, basting with the reserved sugar and honey mixture every 10 minutes. They’ll be ready once they are soft, aromatic, and the juices they are cooking in begin to thicken. Remove from the oven and let sit while preparing the walnut brittle and whipped cream.
Walnut Brittle
Place a sheet of parchment paper atop a cutting board and set aside.
Add 1/4 cup sugar and butter to a small saucepan and melt over medium heat, stirring occasionally. Add the walnuts and cinnamon, and using a spoon, toss them in the butter until the sugar begins to turn light golden brown (dial down the heat if the walnuts look like they might begin to burn).
Transfer immediately onto parchment lined cutting board and separate the nuts right away. Using two spatulas will make this task go faster.
Once the coating hardens (5-7 minutes), roughly chop the brittle. You’ll have crunchy bits of caramel mixed in with the walnut brittle.
Whipped Cream
In the bowl of a stand mixer or using an electric mixer, add the whipping cream, sugar and vanilla extract. Beat until soft peaks begin to form.
Assembly
Place a pear half on a plate and add a scoop of whipped cream. Sprinkle with walnut brittle, and drizzle with the juices from the pears. Serve warm. (Leftover walnut brittle makes a delicious snack.)
