Baked Caramel Pears

• 3 large ripe Comice pears
• 3 tablespoons unsalted butter
• 3 tablespoons sugar
• 23 cup heavy cream
• 2 tablespoons chopped toasted almonds or pecans

1. Preheat oven to 375 degrees.
2. Peel, halve and core the pears.
3. Place them, cut side up, in a flameproof baking dish large enough to hold them in a single layer.
4. Dot the pears with the butter, sprinkle with sugar, and place in the oven.
5. Bake for 20 to 30 minutes, basting occasionally with the juices, until the pears are tender when pierced in the thickest part with a sharp knife.
6. Remove the pears from the baking dish, and transfer them to a plate.
7. Pour any juice back into the baking dish, and add any undissolved sugar from the pear cavities.
8. Set the baking dish over high heat on top of the stove, and cook, stirring constantly, until the juices become thick, bubbly and turn a light caramel color.
9. Pour in the cream, and bring to a boil.
10. Cook until the sauce is smooth and a rich brown.
11. Transfer the pears to 6 shallow bowls; spoon caramel over each.
12. Sprinkle with the nuts, and serve.

pears, unsalted butter, sugar, heavy cream, almonds

Taken from cooking.nytimes.com/recipes/1184 (may not work)