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"   Oh, this picture does not do this dish justice. I made butterscotch sauce, and it was easy! The recipe, from Kitchen Simple by James Peterson, involves peeling and coring pears, covering them with sugar and butter, roasting them in the oven, then adding heavy cream to make a sauce. I chopped up the pears and we ate them with the sauce as an ice-cream topping (because it&amp;#039;s been around 90F around here), but they&amp;#039;re also awesome topped with whipped cream.    First I had to find an oven-proof and stovetop-safe cooking vessel that my pears fit in neatly. I used a small skillet. I cut 2 medium pears in half, then peeled and cored them. I put them in the skillet and sprinkled 3 tablespoons sugar over the top. Then I cut up 4 tablespoons butter and scattered that in the pan. I roasted the pears at 450F for 40 minutes.    After 40 minutes, then pears were tender and surrounded by a dark amber sauce. If your sauce hasn&amp;#039;t caramelized but the pears are done you can take the pears out of the pan, then heat the sauce on the stovetop until the sugar-syrup is dark.    I removed the pears from the skillet, then whisked in 1/4 cup heavy cream. Serve the pears with the sauce and some softly whipped cream. More pears: Poached Pears Pear-Ginger Bundt Cake Gail Simmons&amp;#039;s Pear and Walnut Tarte Tatin "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a42666/friday-bake-off-roast-pears-in-butterscotch-sauce-14811/>