50g butter, chopped - plus extra to grease
6 beurre bosc pears, halved, cored with stem attached
1/4 cup brown sugar, plus 2 Tbsp extra
1 tsp vanilla bean paste
125ml thickened cream
2 Tbsp golden syrup
Preheat oven to 20 degrees Celsius fan-forced or 220 degrees Celsius for conventional. Grease the base of a 25cm round roasting pan with butter.
Arrange pears in roasting pan in a single layer, cut side up. Scatter with butter and brown sugar, then drizzle over vanilla. Roasted - uncovered- for 25 minutes. Turn over and roast for a further 15 minutes or until pears appear almost tender.
Gently remove pears from pan and set aside. Add cream, golden syrup and extra brown sugar to pan and whisk until combined. return to oven for a further 15 minutes, or until sauce is golden brown and caramelised. Then return pears to dish. Serve hot.