Poached Pear with Caramel Sauce

Step 1

Peel the 4 pears, leaving the stems on. Slice the lemon in half and rub the cut sides over the pears to prevent browning.

Step 2

In a large pot, combine 4 cups water, 1 cup sugar, the juice of the lemon, 1 teaspoon vanilla, and 1 cinnamon stick. Bring to a boil over high heat, stirring until the sugar dissolves.

Step 3

Add the pears to the pot, reduce heat to low, and simmer gently until a knife pierces the thickest part with little resistance, about 25-30 minutes. Remove from heat and let cool in the syrup.

Step 4

While the pears cool, make the caramel: in a heavy saucepan, melt 2 tablespoons butter over medium heat. Add 1/2 cup sugar and stir constantly until it turns a deep amber color, about 5-7 minutes.

Step 5

Carefully whisk in 1/2 cup heavy cream (the mixture will bubble vigorously). Continue stirring until smooth, then remove from heat. Let cool slightly to thicken.

Step 6

Remove the pears from the syrup and pat dry. Place each pear upright on a serving plate.

Step 7

Spoon the warm caramel sauce over each pear, letting it cascade down the sides. Dust with powdered sugar if desired and serve immediately.