Categories: Desserts

Ingredients

• 4 ripe Bosc or Anjuou pears
• 2 tbsp. unsalted butter
• 6 tbsp sugar
• 1 vanilla bean, split lengthwise
• 1/3 cup brandy
• 1/2 pound pecorino cheese

Directions

1. Preheat oven to 350. Halve and peel pears and carefully removed the seeds and core.

2. Melt the butter in a large cast iron skillet over medium heat. Arrange the pears, cut side down in the skillet so they just touch one another. Sprinkle the sugar over pears and butter. Cook tilting the pan back and forth gently from time to time until the sugar dissolves and melts into a golden caramel, about 4 minutes. Scrape the vanilla seeds into thje pan and add the pod. Reduce the heat, add brandy and cook a few minutes more. Be aware that the brandy may ignite but he flames will die down quickly.

3. Carefully turn the pears over and transfer to the oven. They should be deep golden brown. Roast until the pears are fork tender, about 10 minutes, depending on the ripeness of the pears. Serve with thick slices of pecorino and caramel sauce.

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