The freshness of the fruit pairs beautifully with the caramel sweetness, and dulce de leche is essentially liquid caramel. This Latin American sauce is somewhat similar to boiled condensed milk, but thinner and with a distinct flavor. According to one version, it was created by accident—a maid simply forgot some milk and sugar on the stove, and it boiled down to caramel. Dulce de leche is a wonderful complement to tender, lightly roasted pears. Moreover, it's very versatile: leftover sauce can be drizzled over ice cream, waffles, muffins, or used as a filling for cakes and pastries.

Ingredients:

• 4 large, moderately firm pears (preferably Bere Bosc or Anjou)
• 2 tbsp (30 g) butter
• 1 tbsp molasses
• 1 lemon, squeeze out the juice
• 2 cups non-alcoholic apple cider, separated
• Dark chocolate shavings, for decoration
• Special equipment: a large cast iron skillet that can hold 8 pear halves

• 500 ml whole milk
• 450 g of granulated sugar

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Preparation:

Step 1
• In a large cast-iron skillet, add the butter and molasses and begin to melt over low heat. Meanwhile, place the pears on a flat surface, peel them, and cut them in half lengthwise. Using a small spoon, scoop out the center of each pear half, removing the seeds and tough fibers. Sprinkle the pears with lemon juice.
Step 2
• Once the butter and molasses have melted, add the pears and cook for 2 minutes, then turn them over. Add about 1 cup of cider to the pan and cook the pears until they begin to soften, 10-15 minutes. Add more cider if necessary to prevent burning. Cooking time depends on the size and ripeness of the pears. Ripeer or smaller pears will cook faster.
Step 3
• Place the sugar and milk in a small saucepan over medium-low heat. Whisk until the sugar dissolves, then simmer gently for about 1 hour, stirring frequently, until the mixture has reduced by almost half. The mixture should be thick and lightly caramelized.
  
  Pour a little dulce de leche onto each plate and top with the pears. Sprinkle with salt and garnish with chocolate shavings.
Step 4

• Homemade Dulce de Leche

  
  Add the milk and sugar to a medium, heavy-bottomed saucepan. Stir thoroughly to combine. Place the saucepan over medium heat and bring to a boil. Reduce the heat and simmer, stirring occasionally. The milk and sugar will become runny and, after a while, will cook together and turn a light brown color. Continue cooking, stirring occasionally, until the sauce turns golden brown. This process will take about 25-35 minutes. Transfer to a bowl or jar to cool.

Recipe author - Alex Guarnaschelli (Alex Guarnaschelli) - famous chef, production manager, TV presenter, culinary writer