50 g butter, chopped, plus extra to grease
6 Beurre Bosc pears, halved, cored, stem attached
¼ cup brown sugar, plus 2 tbsp extra
1 tsp vanilla bean paste
125 ml thickened cream
2 Tbsp golden syrup
- Preheat oven to 200°C fan-forced (220°C conventional). Grease the base of a 26cm round roasting pan with butter.
- Arrange pears in roasting pan in a single layer, cut side up. Scatter with butter and brown sugar, then drizzle over vanilla. Roast, uncovered, for 25 minutes, turn over and roast for a further 15 minutes or until pears are almost tender.
- Gently remove pears from pan and set aside. Add cream, golden syrup and extra brown sugar to pan and whisk until combined. Return to oven for a further 15 minutes, or until sauce is golden brown and caramelised, then return pears to the dish. Serve hot