Poached Pears with Creamy Pecan Sauce

• 5 cups water, plus more as needed
• 1/2 cup packed light brown sugar
• 6 ripe but firm pears, such as Bosc or Anjou, peeled, halved lengthwise and cored
• 1 lemon
• 3/4 cup packed light brown sugar
• 1/2 cup water
• 1/2 cup heavy cream
• 1 cup toasted pecan halves
• Pinch kosher salt

1. To poach the pears: In a large pot, combine the water and sugar over medium-high heat.
2. Using a vegetable peeler, cut wide strips of lemon zest from the lemon and add to the pot along with the juice of the whole lemon.
3. Bring the mixture to a boil, stirring to dissolve the sugar, then reduce the heat to maintain a gentle simmer.
4. Submerge pears in the simmering liquid, adding more water, if necessary, to just cover the pears.
5. Cut a piece of parchment paper into a circle just large enough to cover the pot.
6. Ease the paper down into the pot until it is touching the surface of the liquid.
7. Simmer the pears until a knife inserted directly into a pear meets little resistance, about 30 minutes.
8. Remove the pot from the heat and cool the pears completely in the poaching liquid.
9. To make the sauce: In a saucepan, over high heat, combine the brown sugar and water and bring it to a boil.
10. Reduce heat to medium and simmer until the sauce is reduced, thicker and takes on a dark golden brown color, about 8 to 10 minutes.
11. Carefully stir in cream, reduce the heat to medium-low and simmer until very thick, 2 to 3 minutes more.
12. Stir in the toasted pecans and salt.
13. Serve 1 to 2 pear halves per person, drizzled with the creamy pecan caramel sauce.

water, brown sugar, lemon, brown sugar, water, heavy cream, pecan halves, kosher salt

Taken from www.foodnetwork.com/recipes/claire-robinson/poached-pears-with-creamy-pecan-sauce-recipe.html (may not work)