I consider myself an equal opportunity dessert lover. If it’s sweet, I’m pretty much guaranteed to like it. But there’s something special about a homemade caramel. It’s so easy to whip up and plays so beautifully with seasonal fruits that you can use it all year round in so many ways.

Caramel is sometimes used to flavor soups, giving them a deep amber color and a touch of sweetness. And it shines in desserts. Hardened caramel breaks like a brittle and crushed up it makes a great topping for everything from ice cream to brownies.

When autumn rolls around, I love to make caramelized pears. The ripe fruit takes on a deep, warm richness that’s perfect for chilly evenings. Head to the farmers market or your local grocer for your favorite pears. I love Bartlett and Anjou for cooking.

1. Peel three pears.

2. Cut the pears into quarters by cutting the pear in half and half again. 

3. Cut out the core and slice each quarter in half one last time.
   
   
    

4. Put a dry nonstick pan over medium low heat. Many people make caramels with a little water in the pan but I always go for a dry pan.

5. Add in a cup of sugar and let it start to slowly dissolve. You’ll see the sugar start to turn brown and bubble along the edges. 
   
   
    

6. Pick up your pan and give it a swish to move the sugar around in the pan. Never stir a caramel. It will cause the sugar to crystallize, which will make it a lumpy mess.

7. When the sugar is dissolved and the melted sugar has turned a deep amber color, add the pears.
   
   
    

8. Swish the pan to coat the pears with the caramel. You may see some hard pieces of toffee form as the warm sugar reacts with the temperature of the pears.

9. Options: If you’d like, add a ¼ cup of dark rum or brandy or OJ (each adds it’s own special flavor, so experiment) or toss in other sweet autumn fruits like dates for extra richness.

10. Simmer a few more minutes, swishing the pan once or twice more, before removing from the heat.

You can make a big batch of caramelized pears and keep them in a sealed container in the fridge for up to a week. They’re gorgeous over ice cream or Greek yogurt or topped with fresh whipped cream and toasted nuts. Use on top of French toast for a special breakfast or drizzle a bit over pound cake for an extra touch of lusciousness.