4 Bartlett or Bosc pears
1 cup granulated sugar
1/2 cup hazelnut liqueur
1/4 cup coarsely chopped toasted hazelnuts

Preparation Instructions:

Peel and cut pears in half lengthwise, scoop out cores. Set aside. Sprinkle sugar over bottom of shallow Dutch oven large enough to hold pears in single layer; cook over medium-high heat, swirling pan to melt and colour sugar evenly, for 5 minutes or until golden.

Carefully add pears, cut side down; cover and roast in 400 degree oven for 20 minutes or until tender. (Make Ahead: Let cool, cover and refrigerate for up to 1 day; reheat in 300 degree oven for 15 minutes or until warmed.)

With slotted spoon, transfer pears to platter, cut side up. Stir liqueur and hazelnuts into pan; bring to boil over medium-high heat, stirring, for 3 minutes or until slightly thickened. Pour over pears. Makes 8 servings.