This is a true winter dessert, and one of my favorites.

You will need:

• A kilo of coarse salt
• a deep oven pan (at least 7cm/2.5″ deep) sometimes called a “roasting pan”
• pears
• brown sugar
• butter
• cream

1.

Heat oven to 350F/180C.

Arrange the pears stems-up in the pan. Cover pears with salt, allowing just the stems to stick out. Bake until pears are tender when pricked with a fork, 60 to 75 minutes.

2.

While pears are cooking, heat 1 cup brown sugar and 2 tablespoons water in a small saucepan over medium heat until sugar has dissolved.

Cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush several times to prevent crystals from forming.

Let boil, swirling pan occasionally, until medium amber.

Cut 2 tbsp butter into small pieces.

Remove from heat, and carefully stir in the butter and 1/3 cup heavy cream (the caramel will steam and spatter).

3.

Remove pears from the salt, allowing a small amount to cling to each pear.

Place each pear on a small dessert plate.

Pour caramel sauce over top, and serve.