Last night I took a braising and roasting class at Charleston Cooks, and these were my two favorite things that we made. I'm going to try adapting them to be a little more paleo and see how that goes. Below is the recipe for the pears, and the turkey recipe will be posted soon (adapted to chicken!).
Roasted Pears with Vanilla Caramel Sauce
Pears
3 Comice, Bartlett, or Anjou pears
2 tablespoons of melted butt
2 tablespoons vanilla extract
1. Preheat oven to 425 and line baking sheet.
2. Cut pears in half or quarters, scooping seeds and stem out with a spoon or melon baller.
3. Brush entire pear with butter and bake cut side down for 15 minutes.
4. Brush with vanilla, flip over, and roast another 10 minutes. Serve with caramel sauce (or ice cream!).
Vanilla Caramel Sauce
2 vanilla beans OR vanilla extract
2 cups packed dark brown sugar
1 1/2 cups heavy cream (I'm going to try subbing coconut milk)
1/2 cup unsalted butter
1/2 cup dark corn syrup
1. Split vanilla beans in half lengthwise and scoop out seeds. Combine all ingredients (including pods) in a large sauce pan.
2. Stir over medium heat until sugar dissolves and butter melts, about 3 minutes.
3. Increase heat to medium-high and boil without stirring until thick enough to coat a spoon (about 7 minutes).
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