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Roasted Pears with Caramel Sauce
Reviews:
March 12, 2007

My pears were pretty ripe (I used Bosc) so I decreased teh cooking time to about 20 minutes total & i didn't bother to peel them. I cut the temp back to 375 because the caramel smelled like it might be starting to burn...next time I will start it out at 375. The caramel was still a bit "crystally" so you might want to start it first if you are decreasing teh cooking time for the pears. I served it w/ a scoop of sweetened whipped cream (that I added a tsp of almond extract too) instead of sour cream & garnished w/ chopped toasted almonds. Very enjoyable...will have again many times!

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