Roasted Pears with Sugared Hazelnuts and Creme Fraiche

Yes. This dessert. Beautiful, simple, and so freaking good. 
How wonderful it is when you all you need is a few simple ingredients to turn out something that is the best thing you've tasted in weeks. 
And P.S. - totally breakfast worthy as well.

Sometimes pictures speak louder than words. Please go make this. Soon. And share with those you love.
Oh, and you are forewarned.....the sugared hazelnuts are beyond addictive. I made a big batch and have been enjoying them sprinkled on my morning oatmeal, waffles, yogurt....and by the spoonful.

Roasted Pears with Sugared Hazelnuts and Creme Fraiche

Roasted pears adapted from Giada De Laurentiis

For sugared hazelnuts:

2 Tablespoons unsalted butter

2 cups chopped hazelnuts (or your favorite nut)

1/2 cup granulated cane sugar

2 teaspoons vanilla

For pears:
1/3 cup organic apple juice
1/3 cup firmly packed dark brown sugar
3 Tablespoons unsalted butter
3 firm Bartlett pears, peeled, halved, cored 

 

For serving:

Creme Fraiche mixed with granulated cane sugar or caster sugar to taste

Preheat the oven to 400F.

Make sugared hazelnuts:

Line a half sheet pan with parchment paper or a Silpat. Heat a large non-stick skillet over medium heat heat and add butter. When melted, add nuts and sugar. Cook, stirring continually, until sugar melts and turns golden. A few crystals is ok, it's not going to get really liquidy. Remove pan from heat, add vanilla and stir quickly. Dump out nuts onto prepared sheet pan and spread out evenly. Allow to cool.

 

Roast pears:
Arrange the pears cut side up in an 8-inch square glass baking dish. Whisk the apple juice and sugar in a small heavy saucepan over medium-high heat until the sugar dissolves. Whisk in the butter. Pour the sauce over the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices, about 30 minutes.

Serve:
Spoon some of the syrupy juice onto plates. Place pears on plate and top with a dollop of two of sweetened creme fraiche. Sprinkle generously with sugared hazelnuts. Drizzle with any juices and serve.