5 small-medium firm pears (bosc), remove stems, halved and cored
1 vanilla bean
1 cup caster sugar
1/2 cup brown sugar
½ tsp cinnamon
1/4 cup honey
1/4 cup bourbon (optional
125g butter, melted
¼ tbsp salt
Bulla Vanilla ice cream to serve
Preheat oven to 190°C.
With a melon ball, remove the core from the pears and put them into a large mixing bowl.
Slice the vanilla bean in half and scrape out the seeds, then place into the bowl with the pears. Add the sugars, cinnamon, honey and bourbon, if using, into the bowl.
Melt butter in small saucepan and stir in with the pears.
In a lined baking dish, pour in the pears and the sauce, ensuring the pears are completely covered in sauce, and sprinkle the salt on top.
Bake for 30-40 minutes, basting the pears every 15 minutes with the caramel sauce, or until the pears are deep golden brown and the the flesh of the fruit is soft and pulling away from the skins. Baking time may vary based on the size of the fruit.
Remove from the oven and immediately place the pears on a platter, spooning over the caramel sauce. Garnish with reserved vanilla beans and cinnamon stick. Sprinkle lightly with flaked sea salt and serve with whipped cream or a scoop of vanilla ice cream.