Roasted Pear Sundaes with Balsamic-Caramel Sauce

By mirandavoegeli

Ingredients

• 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

Details

Servings 4
Adapted from foodandwine.com

Preparation

Step 1

Preheat the oven to 425. In a medium saucepan, combine the sugar and water. 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. Remove from the heat and stir in the cream; the sauce will bubble up. Pour the caramel into a heatproof cup and let cool slightly. Stir in the balsamic vinegar; keep warm.

Heat a rimmed baking sheet in the oven. In a bowl, toss the pears with the melted butter and salt. 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.

Reduce the oven temperature to 350. Spread the hazelnuts in a pie plate and toast for 7 minutes; transfer to a cutting board and coarsely chop.

Spoon the pears into bowls and top with vanilla ice cream. Pour the balsamic-caramel sauce on top, sprinkle with the hazelnuts and serve.