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Pdf3 tablespoons water
3 tablespoons sugar
1 large ripe but firm Bartlett or Bosc pear, halved and cored
⅓ cup heavy cream
Pour water into 10-inch nonstick skillet, then pour sugar into center of skillet (don't let it hit skillet sides). Gently stir sugar with clean spatula to wet it thoroughly. Bring to boil over medium-high heat and cook, without stirring, until sugar has dissolved completely and liquid is bubbling, about 1 minute.
Add pear halves to skillet, cut side down. Reduce heat to medium, cover, and cook until pear halves are almost tender and fork inserted into center meets slight resistance, 13 to 15 minutes, reducing heat as needed to prevent caramel from getting too dark.
Uncover, reduce heat to medium-low, and continue to
cook until sauce is golden brown and cut sides of pear are beginning to brown, 2 to 3 minutes. Pour cream around pear halves and let bubbling subside. Cook, shaking skillet until sauce is smooth and has deep caramel color, 2 to 3 minutes.
Off heat, transfer pear halves to individual plates. Season sauce with salt to taste, then drizzle over pears. Serve.