4 lg. semi ripe pears (preferably Bartlett)
2 tbsp. butter, unsalted
3/4 c. heavy cream
1/2 c. sugar plus 1 tbsp.
2 tbsp. water
Pinch of freshly grated nutmeg
Bowl of vanilla ice cream, optional

Peel the pears, cut in half, core and cut in 1/8 inch slices. In a 10 inch heavy iron skillet heat the butter. Add the pears and sauce over fairly high heat until lightly browned. Add a tablespoon of sugar and continue sauteing the pears until soft and caramelized or for about 4-5 minutes.

While the pears are sauteing heat the cream in a small saucepan. In another 2 quart heavy saucepan heat the sugar and water; but do not stir. Cook the sugar until it turns into a deep hazel nut caramel color. Remove from the heat and add the hot cream. Whisk the mixture until the cream and the caramel are well blended and the sauce is smooth. Add a pinch of nutmeg and when the pears are done add the cream to the skillet and mix into the pears. Transfer the pears to individual serving plates and serve with a side dish of vanilla ice cream.