Cinnamon-roasted Pears With Dried Cherries And Caramel Sauce

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 6 ounces dried tart cherries
• 1/4 cup orange-flavored liqueur
• 6 tablespoons butter
• 1 teaspoon ground cinnamon
• 8 bosc pears, peeled,halved lengthwise,and cored
• 1 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/2 cup light corn syrup
• 1 cup heavy cream
• 1/4 teaspoon salt

Recipe

• 1 preheat oven to 350°f.
• 2 put cherries in small bowl.
• 3 heat orange liqueur almost to boiling.
• 4 pour hot liqueur over cherries.
• 5 set aside until liquid is absorbed.
• 6 in a small saucepan over low heat, melt butter.
• 7 stir in cinnamon.
• 8 arrange pears in an ungreased 13-inch x 9-inch baking dish, cut-side-up.
• 9 brush pears with some of the cinnamon butter.
• 10 spoon some softened cherries into each pear half.
• 11 bake pears, uncovered, 30 to 35 minutes, or until fork-tender, brushing occasionally with cinnamon butter.
• 12 (can be made up to 1 day ahead to this point if covered and refrigerated,before serving, bake at 325°f 15 minutes, or until heated through).
• 13 in a medium saucepan over medium heat, combine sugars, corn syrup, cream, and salt.
• 14 heat to boiling, reduce heat to low, and cook until mixture reaches 238°f* on a candy thermometer or until it forms a soft ball when a small amount is dropped into cold water.
• 15 (can be made up to 1 week ahead to this point if covered and refrigerated, warm over low heat before serving).
• 16 to serve, spoon some warm caramel sauce onto a small plate.
• 17 arrange 2 pear halves on top of sauce and drizzle with a bit more sauce.