Pastry for 4 – 6 pears
2 ½ cups flour
2 tbsp brown sugar
½ tsp salt
1/3 to 1/2 cup ice water + 2tbsp white vinegar added (Only enough liquid to make a dough form.)
1 tsp vanilla extract
Using a food processor or a pastry blender cut cold butter into flour, brown sugar and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible. Pour vanilla into cold water then pour over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.
Divide dough into 4 to 6 balls, flatten and wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out into circles large enough to wrap around the pears.
2 cups sugar
2/3 cup butter cut in small cubes
4 tbsp water
1 cup whipping cream
Begin by mixing the sugar and water in a large saucepan. NOTE: I use a large saucepan of about 3-4 quarts or larger because the sugar foams up when you add the butter and cream so make sure you have a large enough pot.
Boil the sugar and water over medium heat until the mixture begins to turn a light amber color. It is very easy to burn this mixture which can happen very quickly once the proper color is achieved, so have your butter and cream at the ready, as timing is crucial for this recipe.
When the color is right, quickly add the butter and stir quickly until the butter is melted. Remove from the heat immediately and pour in the whipping cream, stirring constantly until the sauce is uniformly smooth.
Prepare the pears by mixing together:
Chill the prepared pears for a half hour before baking in a preheated 375 degree F oven on a parchment lined baking sheet for about 25- 30 minutes or until golden brown. Serve warm with caramel sauce.