Roasted Pear Sundaes with Balsamic-Caramel Sauce

• 1 cup sugar
• 3 tablespoons water
• 1/2 cup heavy cream
• 2 tablespoons aged balsamic vinegar
• 2 large, firm but ripe Bartlett pears, cored and cut into 3/4-inch pieces
• 2 tablespoons unsalted butter, melted
• Pinch of kosher salt
• 1/4 cup hazelnuts
• 1 pint vanilla ice cream

1. Preheat the oven to 425.
2. In a medium saucepan, combine the sugar and water.
3. Boil over moderately high heat, without stirring, washing down any crystals that form on the side of the pan, until a deep amber caramel forms, 6 to 8 minutes.
4. Remove from the heat and stir in the cream; the sauce will bubble up.
5. Pour the caramel into a heatproof cup and let cool slightly.
6. Stir in the balsamic vinegar; keep warm.
7. Heat a rimmed baking sheet in the oven.
8. In a bowl, toss the pears with the melted butter and salt.
9. Spread the pears on the hot baking sheet and roast, stirring once, until golden around the edges and tender, 15 minutes; transfer to a plate to cool.
10. Reduce the oven temperature to 350.
11. Spread the hazelnuts in a pie plate and toast for 7 minutes; transfer to a cutting board and coarsely chop.
12. Spoon the pears into bowls and top with vanilla ice cream.
13. Pour the balsamic-caramel sauce on top, sprinkle with the hazelnuts and serve.

sugar, water, heavy cream, aged balsamic vinegar, bartlett, unsalted butter, kosher salt, hazelnuts, vanilla ice cream

Taken from www.foodandwine.com/recipes/roasted-pear-sundaes-balsamic-caramel-sauce (may not work)