INGREDIENTS:

9 Bosc pears (Halved and stems left on)

1 Cup pecans (finely chopped)

3 Tbsp butter

1/2 Cup brown sugar

1/4 Cup heavy cream

Pomegranate seeds

INSTRUCTIONS:

1. Carefully remove the center of each pear in order to get them ready to be stuffed. I like to go around the whole pear’s center (including the upper part of it) and set them aside.

2. In a medium sized pan melt the butter over medium heat, add the chopped pecans and brown sugar. Give them a good stir until the sugar starts to melt.

3. Add the heavy cream while stirring constantly and it reaches a caramel sauce consistency.

4. Remove from heat and let it cool completely.

5. Stuff the pears with it and bake for 15 minutes or until completely soften and slightly browned at 350ºF.

6. Serve immediately and top with pomegranate seeds. ENJOY!