Directions

1. Heat the oven to 350 degrees.

2. Wash and dry the pears. (*Use the Bosc variety of pears because they will hold their shape during both the caramelization and roasting processes.) Remove those pesky produce stickers. Cut each pear in half from top to bottom as evenly as you can. You now have 8 pear halves. Turn with flat-side up and sprinkle generously with 2 to 3 tablespoons of sugar.

Warm a large sauté pan over medium heat. If you have a pan large enough to hold all the pear halves-great! Otherwise, you will have to caramelize the pears in 2 batches.

3. Melt 3 to 4 tablespoons butter in the sauté pan over medium heat. Carefully add the pears, flat side down. Use a spatula or large spoon to help you to not splatter hot fat on your fingers. Increase the heat to a bare sizzle. Sprinkle another 2 to 3 tablespoons of sugar over the pears in the pan.

Cook for about 6 to 8 minutes or until the flat surfaces start to brown (caramelize). If your pan is ovenproof, slide the whole pan directly into the pre-heated oven. Otherwise, remove each pear half to a buttered sheet pan. Cook, flat-side down, until the pears yield to the point of a knife, 15 to 20 minutes. Remove roasted pears to a plate or sheet pan, flat-side up and allow to cool. Save the pan, don’t wash it yet! We will make the chocolate sauce in the ‘pear-pan’ that has yummy sugar and butter residues.

4. In a separate pan, toast the sliced almonds for 5 to 8 minutes or until lightly browned. Let cool.

5. In a small bowl, cream the goat cheese with the back of a large spoon. Add 2 to 3 tablespoons granulated sugar, or to your taste. Mix in 2 tablespoons toasted and cooled almonds.

Set aside to stuff the pears.

6. Make the chocolate sauce. Pour the heavy cream into the pan used to sauté the pears. Whisk the caramelized sugar and butter into the cream. Reduce cream by one-third or until it coats the back of a spoon. Break up the chocolate by hand or chop. Off heat, whisk the chocolate into the hot cream mixture. The residual heat will melt the chocolate.

7. Use a teaspoon or a melon baller and scoop out the core of each pear half. Fill each half with a dollop of the sweetened goat cheese mixture. (Divide the mixture evenly between the 8 pear halves.) Plate each pear individually or together on a large platter. Drizzle with the still-warm chocolate sauce and sprinkle with extra toasted almonds. Pour the extra chocolate sauce into a serving bowl and bring to the table for your guests to add more to their pears.