Cinnamon-Roasted Pears With Dried Cherries and Caramel Sauce

• 6 ounces dried tart cherries
• 14 cup orange-flavored liqueur
• 6 tablespoons butter
• 1 teaspoon ground cinnamon
• 8 bosc pears, peeled,halved lengthwise,and cored
• 1 cup packed light brown sugar
• 14 cup granulated sugar
• 12 cup light corn syrup
• 1 cup heavy cream
• 14 teaspoon salt

1. Preheat oven to 350F.
2. Put cherries in small bowl.
3. Heat orange liqueur almost to boiling.
4. Pour hot liqueur over cherries.
5. Set aside until liquid is absorbed.
6. In a small saucepan over low heat, melt butter.
7. Stir in cinnamon.
8. Arrange pears in an ungreased 13-inch x 9-inch baking dish, cut-side-up.
9. Brush pears with some of the cinnamon butter.
10. Spoon some softened cherries into each pear half.
11. Bake pears, uncovered, 30 to 35 minutes, or until fork-tender, brushing occasionally with cinnamon butter.
12. (Can be made up to 1 day ahead to this point if covered and refrigerated,before serving, bake at 325F 15 minutes, or until heated through).
13. In a medium saucepan over medium heat, combine sugars, corn syrup, cream, and salt.
14. Heat to boiling, reduce heat to low, and cook until mixture reaches 238F* on a candy thermometer or until it forms a soft ball when a small amount is dropped into cold water.
15. (Can be made up to 1 week ahead to this point if covered and refrigerated, warm over low heat before serving).
16. To serve, spoon some warm caramel sauce onto a small plate.
17. Arrange 2 pear halves on top of sauce and drizzle with a bit more sauce.

tart cherries, orangeflavored liqueur, butter, ground cinnamon, brown sugar, sugar, light corn syrup, heavy cream, salt

Taken from www.food.com/recipe/cinnamon-roasted-pears-with-dried-cherries-and-caramel-sauce-108429 (may not work)