There’s something about that first brisk nip in the air that shouts to my appetite that fall is on the way. And when that happens I think about baking. And when that happens I think about cinnamon, fall fruits, and caramel – not necessarily in that order. Put them together and you get a Baked, Stuffed French Toast filled with Roasted Pears and topped with a Salted Caramel Sauce. (That in and of itself is quite a mouthful. I will have to put more work into the title of this recipe for fear of boring you to tears before you even read it) My friend Ann-Marie is coming to visit for a few days next week. She is a tiny little thing, but has an appetite like a lumberjack. This should do the trick. Come along with me and we’ll make a batch together. First we’ll wash up some Bartlett Pears. These guys are just ripe, but feel free to use pears that are a little under-ripe and firm if you want.
This is an easy recipe to assemble, and in that vein we shall not peel the pears. Just cut down from the stem end, then slice like this:
See there? Easy as pie. You’ll need about 10 good sized pears for this recipe. Slice 8 and save 2 for later to slice for the top. Lay them out on a foil-lined baking sheet and drizzle with a little Canola or other neutral oil and some Agave, Honey, or Sugar. Your call.
Roast them until softened, a little caramelized, and it smells so good you can barely stand it.