Smooth glazed pears and almond sit atop creamy vanilla ice cream.
ingredients
directions
Preheat oven to 400 degrees F.
In small saucepan, warm pear juice with lemon juice; keep warm.
In 16-cup (4 L) deep heavy-bottomed saucepan, stir sugar with water over medium heat of burner that’s same size as pan; cook, stirring for about 4 minutes or until dissolved.
Increase heat to medium-high. Cover and bring to full rolling boil, about 1 minute.
Uncover and boil, without stirring, for about 6 minutes or until pale caramel colour. Remove from heat.
Holding an arm’s length away and averting face to avoid spatters, add pear juice mixture; stir with long handled spoon until blended and bubbles subside.
Boil for 10 minutes or until thickened and dark amber.
Transfer to 10-cup (2.5 L) shallow baking dish.
Peel, halve and core pears.
Place, cut side down, in caramel mixture; spoon sauce over top.
Bake in oven, basting every 10 minutes and turning over for last 10 minutes, for 35 minutes or until tender.
Sprinkle with almonds; serve with yogurt.