(Slightly adapted from Stonewall Kitchen)
4 oz Fat Toad Farm Goat’s Milk Caramel (we suggest our Salted Bourbon, Cinnamon or Original Caramel)
4 large Bosc pears
3 cups champagne
1 cup water
1 cup sugar
1 cinnamon stick (if using Fat Toad Farm Cinnamon Caramel)
1. In a large pot mix the wine, water, sugar and cinnamon stick. Bring to a boil over high heat, reduce and simmer for 10 minutes, stirring occasionally.
2. Cut the bottom of each pear slightly, so it will stand up straight. Core pears be working a small knife up into the fruit from the bottom.
3. Place the pears in the simmering sugar syrup on their sides and cook approximately 30-45 minutes. Turn the pears every 10 minutes until the pears are tender. Remove pears with a slotted spoon. Refrigerate until ready to serve.
4. Just before serving, warm caramel on stove top or in microwave. Spoon several tablespoons of sauce over each pear and serve.