Cinnamon Roasted Pears with Walnut Brittle

ALL YOU NEED:
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• 3 pears, cored and sliced in half lengthwise (leave the stems)
• 1/4 cup of sugar
• 3 tablespoons of honey
• 1 teaspoon of real vanilla extract
• 3 cinnamon sticks
• 3/4 cup of water
• pinch of salt

1. Preheat your oven to 425 degrees F.

2. Place the pears, cut side down, in a large glass roasting pan. Pour in the water and vanilla extract.

3. Evenly distribute the cinnamon sticks in the pan. Then, drizzle the pears with honey and sprinkle evenly with sugar.

4. Roast the pears for about 20-30 minutes, basting every 10 minutes or so. They’ll be ready once they are soft, aromatic, and the juices they are cooking in begin to thicken.

5. Remove the pan from the oven and let sit while you prepare the walnut brittle and whipped cream.

FOR THE BRITTLE:

• 2 tablespoons of butter
• 1/4 cup of sugar
• 1/2 teaspoon of ground cinnamon
• 1/2 cup of walnuts

1. Place a sheet of parchment paper atop a wooden cutting board and set aside.

2. Add the sugar and butter to a small saucepan and melt over medium heat, stirring. Add the walnuts and cinnamon and using a wooden spoon, toss them in the butter until the sugar begins to caramelize a bit (dial down the heat if the walnuts look like they might begin to burn).

3. Transfer to the parchment-paper lined cutting board and let cool, then roughly chop the brittle. You’ll have crunchy bits of caramel mixed in with the walnut brittle.

FOR THE WHIPPED CREAM:

• 3/4 cup whipping cream
• 1 tablespoon of sugar
• 1 teaspoon of real vanilla extract

1. Add the whipping cream, sugar, and vanilla to the bowl of a stand mixer fitted with a whisk attachment. Beat until soft peaks begin to form.

To assemble: divide the roasted pears among plates. Add a scoop of whipped cream to each plate. Sprinkle with walnut brittle, and drizzle with the juices from the pears. Serve warm. Leftover walnut brittle makes a delicious snack.

Recipe adapted from www.turntablekitchen.com