Roasted Pears With Coconut Butterscotch Sauce

• 4 Bosc pears, peeled, cored and quartered lengthwise
• 4 tablespoons unsalted butter
• 1 1/4 cups dark brown sugar
• Fine sea salt
• Black pepper
• 1/4 cup unsweetened, shredded coconut
• 2 cups coconut milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon finely grated lemon zest
• Dark chocolate squares, for serving

1. Preheat the oven to 500 degrees.
2. In a bowl, toss together the pears, butter, 1/4 cup brown sugar, pinch salt and pepper.
3. Roast on baking sheet, tossing occasionally, until pears are tender and golden, 15 to 20 minutes.
4. In a small skillet over medium heat, toast the coconut until golden.
5. In a separate skillet, combine 1 cup brown sugar and 6 tablespoons water.
6. Cook over medium heat until sugar melts and loses its sandlike consistency (there can still be a few sugar granules).
7. Whisk in the coconut milk and a pinch of salt.
8. Increase heat to medium-high and simmer until sauce reaches a consistency between that of heavy cream and butterscotch sauce; this could take 10 minutes or longer.
9. Remove from heat and stir in the vanilla and lemon zest.
10. Spoon sauce over pears and garnish with toasted coconut.
11. Serve with the chocolate on the side.

unsalted butter, brown sugar, salt, black pepper, coconut, coconut milk, vanilla, lemon zest, chocolate squares

Taken from cooking.nytimes.com/recipes/1013875 (may not work)