It’s pear season….Boscs and Bartletts and Seckels and more!  For a simple winter dessert, I like to slice pears in half, leaving the stems, seeds and all, and roast them with maple syrup and butter.  The dish is made even better when you pair the pears with creamy Camembert or top them with a dollop of creme fraiche and serve them with a glass of Port.

• 1/4 cup unsalted butter
• 3 tablespoons maple syrup (preferably grade B or dark amber)
• 6 medium-size Seckel pears, stems left on
• Fleur de Sel & freshly ground pepper

Preheat the oven to 400°F.  Cut the pears in half lengthwise.

Brown the butter in a small saucepan over medium heat.  Remove the pan from the heat, add the maple syrup and mix well.

Toss the pears in a large bowl with the maple/butter mixture and season with salt and pepper.  Place the pears, cut side down, on a sheet pan lined with a silpat mat and roast for 20 minutes, until the pears are soft and caramelized.

Let cool briefly before serving.

Serves 6