Roasted Pear Sundaes with Balsamic-Caramel Sauce

1. 1

   Preheat the oven to 425.

2. 2

   In a medium saucepan, combine the sugar and water.

3. 3

   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.

4. 4

   Remove from the heat and stir in the cream; the sauce will bubble up.

5. 5

   Pour the caramel into a heatproof cup and let cool slightly.

6. 6

   Stir in the balsamic vinegar; keep warm.

7. 7

   Heat a rimmed baking sheet in the oven.

8. 8

   In a bowl, toss the pears with the melted butter and salt.

9. 9

   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.

10. 10

    Reduce the oven temperature to 350.

11. 11

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

12. 12

    Spoon the pears into bowls and top with vanilla ice cream.

13. 13

    Pour the balsamic-caramel sauce on top, sprinkle with the hazelnuts and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.