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1
To poach the pears: In a large pot, combine the water and sugar over medium-high heat.
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2
Using a vegetable peeler, cut wide strips of lemon zest from the lemon and add to the pot along with the juice of the whole lemon.
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3
Bring the mixture to a boil, stirring to dissolve the sugar, then reduce the heat to maintain a gentle simmer.
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4
Submerge pears in the simmering liquid, adding more water, if necessary, to just cover the pears.
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5
Cut a piece of parchment paper into a circle just large enough to cover the pot.
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6
Ease the paper down into the pot until it is touching the surface of the liquid.
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7
Simmer the pears until a knife inserted directly into a pear meets little resistance, about 30 minutes.
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8
Remove the pot from the heat and cool the pears completely in the poaching liquid.
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9
To make the sauce: In a saucepan, over high heat, combine the brown sugar and water and bring it to a boil.
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10
Reduce heat to medium and simmer until the sauce is reduced, thicker and takes on a dark golden brown color, about 8 to 10 minutes.
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11
Carefully stir in cream, reduce the heat to medium-low and simmer until very thick, 2 to 3 minutes more.
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12
Stir in the toasted pecans and salt.
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13
Serve 1 to 2 pear halves per person, drizzled with the creamy pecan caramel sauce.
