Maple Roasted Pears with Bourbon Sauce

Light and crustless, this gluten-free pear-pecan-pie-like dessert is perfect after a big or small meal. This recipe can be made in advance to make it a great choice for entertaining.

8 ripe pears, halved and cored
¼ cup apple cider (60 mL)
3 Tbsp. pure maple syrup (45 mL)
4 tsp. butter, melted (20 mL)
1 Tbsp. lemon juice, freshly squeezed (15 mL)
1 cup 35% whipping cream (250 mL)
¾ cup whole milk (175 mL)
1/3 cup brown sugar, firmly packed (75 mL)
4 egg yolks
pinch kosher or sea salt
2 Tbsp. bourbon (30 mL)
1 tsp. pure vanilla extract (5 mL)

Preheat the oven to 350°F (180°C, Gas Mark 4).

Spread the pecan pieces on a baking sheet and toast until just beginning to smell nutty and get a little darker, 10-15 minutes.

In a large ovenproof skillet, melt the butter over medium heat. Add the brown sugar and maple syrup and cook over moderate heat, stirring, until the sugar is dissolved, about 2 minutes. Add the pears, cut side down. Spoon the sauce over the pears to coat, then bake for 30 minutes, basting with the pan sauce every 8-10 minutes.

Return the skillet to the stovetop, minding the hot handle. Carefully transfer the pears to a plate. Place the skillet over low heat, then stir into the pan sauce the bourbon and salt; let simmer to thicken, about 2 minutes. Cool to further thicken, if desired.

To serve, decoratively drizzle a little bourbon sauce onto 6 dessert plates. Add a dollop of whipped cream, top with a pear half, drizzle the pear with more bourbon sauce, sprinkle with toasted pecan pieces and a pinch of flaky or kosher salt, then serve immediately.

Makes 8 servings.