Baked Balsamic Praline Pears

Balsamic vinegar is key in making this a truly sophisticated dessert; try Fig Infused Balsamic Vinegar from Wildly Delicious Fine Foods. Any pears will do, with the exception of the too juicy Bartlett. A scoop of gourmet ice cream—such as Brown Butter Praline from High Road Craft, Brown Butter Almond Brittle from Jeni’s Ice Cream or Bourbon Butter Pecan from Ciao Bella will take this pretty winter dish from special to spectacular.—Courtesy of the Dalai Planet Kitchen of Marcia Barager

Serves: 4-6

Cooking Time: 15 minutes

2 or 3 firm Bosc and/or red Anjou pears
¼ cup melted butter
8 oz. jar caramel sauce (such as Vanilla Bean Caramel Sauce from HappyGoat)
2 Tbsp. balsamic vinegar
½ gallon vanilla ice cream
pecan halves for garnish (optional)

1. Place cookie sheet in oven. Heat oven to 350 F. Chill wine glasses for serving.

2. Slice pears about ½-inch thick, with skin.

3. In a medium bowl, toss pear slices with melted butter until coated. Arrange slices on the hot, ungreased cookie sheet.

4. Bake, turning once, until pear slices start to brown and warp, about 10 minutes.

5. In a small saucepan over medium-low heat, warm the caramel sauce until it starts to bubble, about 2 minutes. (Or microwave the sauce in a microwave-safe bowl for 2 minutes on high.) Cool for 1–2 minutes, then add balsamic vinegar.

6. To serve: Add 1–2 pear slices per wine glass, top with a small scoop of ice cream, and drizzle with the balsamic sauce. Sprinkle with pecan halves, as desired.

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