GRAND MARNIER & VANILLA BEAN ROASTED PEARS

1/8 cup granulated sugar
1/2 vanilla bean
4 ripe but firm small red Asian pears (2 to 2 1/2 pounds)
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter, cut into small pieces

2 tablespoons of Grand Marnier
 Crème fraîche or French vanilla ice cream (optional)

Preheat oven to 375° F.

In a small bowl, place sugar and using a small paring knife, split the half of the vanilla bean down the middle and scrape the bean’s insides into the bowl of sugar. Mix well until the sugar has a speckled look. Reserve the emptied out pod.

Peel the pears, cut them in half lengthwise, and remove the cores. Arrange the pears in a non-stick cake pan or a glass baking dish sprayed with a release spray. Drizzle them with the lemon juice and generously coat them with vanilla sugar and pieces of butter. Add the vanilla pod and 2 tablespoons of water to the dish. Sprinkle all pieces of pears with the Grand Marnier. Roast the pears for 30 minutes, spooning the pan juices over the tops occasionally. Turn the pears and continue to roast, basting once or twice more, until tender 25 to 30 minutes longer. Divide the pear halves among 8 serving dishes. Serve with a dollop of Crème fraîche or a scoop of ice cream, if desired.

Yield: Makes 8 servings