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1
Core pears from the bottom.
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2
Pare them without removing stems.
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3
Brush well with the lemon juice to prevent discoloration.
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4
Bring water to boiling in large skillet.
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5
Place pears in skillet.
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6
Lower the heat and simmer, turning and basting pears occasionally, till hard-tender, 8 to 10 min.
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7
Transfer the pears and liquid to a deep bowl; make sure pears are completely submerged.
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8
Chill till well chilled.
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9
Prepare Caramel Sauce: Heat the cream in a small saucepan just till bubbles form around the edge; don't let boil.
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10
Heat the sugar in a large, heavy skillet over medium-high heat, stirring constantly.
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11
When sugar begins to heat, reduce heat to low and continue to stir constantly, till the sugar is dissolved and the mix is light brown.
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12
Slowly add in the hot cream, stirring constantly till sauce is smooth.
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13
(If some of the sugar crystallizes, cook, stirring constantly, till the crystals dissolves.)
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14
Remove from the heat.
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15
Stir in the vanilla.
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16
To serve, drain the pears thoroughly.
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17
Place on individual serving plates.
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18
Spoon the warm sauce over the pears.
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19
Garnish with the almonds.
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20
NOTE: For advance preparation, make the caramel sauce ahead.
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21
Reheat very slowly over low heat, stirring constantly till warm.
