- 1/4 cup (1/2 stick) unsalted butter
- 3 firm but ripe Bosc pears or other pears, peeled, halved lengthwise, cored
- 3 1/2 tablespoons mild honey (such as orange blossom or clover)
- 4 ounces artisanal cheese, sliced or crumbled, room temperature
- 3 tablespoons pine nuts
- Pinch of fine sea salt
Cook unsalted butter in large nonstick skillet over medium-high heat until beginning to brown. Add pear halves, cut side down, to skillet. Drizzle honey over pears and swirl pan slightly to blend butter and honey. Reduce heat to medium, cover, and cook until pears are tender when pierced with paring knife, swirling skillet occasionally and adding a few tablespoons water to skillet if caramel sauce turns deep amber before pears are tender, about 12 minutes.
Transfer pears, cut side up, to serving platter. Top pears with cheese. Return skillet with caramel sauce to medium-high heat; add pine nuts to skillet and sprinkle lightly with sea salt. Cook until sauce in skillet is brown and bubbling, about 2 minutes. Spoon sauce over pears and serve.
Bon Appétit, February 2008, Deborah Madison