Jacques Pepin's Braised Pears in Caramel Sauce

• 6 medium-size pears, not too ripe
• 4 tablespoons sugar
• 13 stick sweet butter
• 1 cup heavy cream

1. Preheat oven to 425 degrees.
2. Peel pears and cut in half lengthwise.
3. Remove cores.
4. Place pear halves flat side down in single layer in 1 or 2 large baking or gratin dishes.
5. Sprinkle sugar over pears and dot with butter.
6. Place in oven and bake 35 minutes.
7. By this time sugar should have caramelized and pears should be tender when pierced with point of knife.
8. If pears are not tender continue cooking 5 to 10 minutes.
9. Pour cream over pears and return to oven.
10. Bake 10 to 15 minutes more, basting every 5 minutes with cream.
11. Cream should have reduced and thickened and turned nice ivory color.
12. If sauce seems to be separating, add a tablespoon or two of hot water.
13. Remove pears from oven, allow to cool slightly.
14. Serve directly from baking dish.

sugar, sweet butter, heavy cream

Taken from cooking.nytimes.com/recipes/2001 (may not work)