Sauteed Pears with Pumpkin Seed Praline Cream

• 2 large bosc pears, ripe but fir , peeled, cored and sliced
• 1 tablespoon butter
• 1/2 vanilla bean, scraped
• 1/4 cup port
• 1 tablespoon lemon juice
• 1 cup whipping cream, whipped to soft peaks
• 1 tablespoon icing sugar
• Ground pumpkin seed praline, recipe follows
• 1/2 cup sugar
• 1/4 cup pumpkin seeds, shelled

1. Saute pears in butter for about 3 to 4 minutes or until just soft and golden.
2. Add the vanilla, port and lemon juice.
3. Toss for a couple of minutes just to reduce sauce a little.
4. Remove from heat.
5. Whip cream with icing sugar until peaks begin to form.
6. Fold in the ground praline.
7. Serve over warm pears.
8. In a medium saucepan with heavy bottom on high, heat sugar until melted and starting to turn amber.
9. Add the pumpkin seeds and continue to cook for about 2 minutes or until sugar turns a rich brown caramel color.
10. Be cautious because seeds will pop.
11. Tilt pan to blend sugar, do not stir.
12. Ensure that you have a baking sheet lined with parchment paper ready as mixture is very hot.
13. Remove from heat immediately and pour onto baking sheet.
14. Let cool completely.
15. Transfer to food processor and grind.

bosc pears, butter, vanilla bean, port, lemon juice, whipping cream, icing sugar, ground pumpkin, sugar, pumpkin seeds

Taken from www.foodnetwork.com/recipes/sauteed-pears-with-pumpkin-seed-praline-cream-recipe.html (may not work)