Roasted Pears with Caramel Sauce

"Perfect autumn recipe. Easy, easy - and delicious. It took a 9X13 pan to fit the pears - I used 8 TBL. butter and a bit more sugar. I chopped up a bit of crystallized ginger and fresh grated nutmeg (..." See moreidea from "30 minute meals" on the food network - they had used canned pears for their recipe). Because my fruit was very ripe (I used bartlett pears) I reduced the first cooking time by 10 minutes. Even then the fruit was just beginning to fall apart. I served the pears with vanilla ice cream instead of sour cream. The only minor complaint was eating the skin of the pear - they didn't like the texture. I will make this dessert again for my family and for company."

"I can't get over how much butter and sugar this recipe calls for! I cut both the butter and sugar to 2 tbsp. each, peeled and cut my pears into fans so the syrup could penetrate, sprinkled them with ..." See morea little lemon juice before roasting, and basted them a couple of times while roasting for 30 minutes. The Bosc pears held up very well. As soon as I removed the pears from the oven, I poured 2 oz. Amaretto over them and let the liqueur mix into the caramel. Delicious!"

"YUM! I used Bosc pears after reading the submitter's description (which I really appreciated - thanks!). I think some of the juicier pears may make the caramel sauce thinner, but you can also always r..." See moreeduce it once your pears are done baking if it's too thin for you. I left my pears whole and cored them from the bottom, then set them on the sour cream and dirzzled with the caramel sauce and added toasted walnut halves. Lovely and yummy. Thanks so much for the recipe!"