Mmmm, yummy ... Caramel pears with raisins

(Cross-posted on Flickr)

All amounts (except for the pears) are approximate.

2 bosc pears, peeled, halved and cored
3/4 cup apple juice

1/4 cup (1/2 of a quarter stick) of butter
Juice of 1/2 a lemon
Juice of 1/2 orange or 1 tangerine (or 1/4 cup bottled orange juice)
2 tbsp sugar
2 tbsp honey
1/2 tsp nutmeg
1/2 tsp cinnamon
2 tbsp raisins (optional)

Cook pears in apple juice for 20 minutes or until tender (i.e. when you can easily push through them using a fork. Remove pears and set aside.

Add remaining ingredients to pan. Simmer and stir until mixture thickens (Should take between 10 and 15 minutes). It will get very bubbly -- almost foamy -- as it reduces.

Add pears to bubbling mixture and coat well. Continue to let sauce reduce (about another five minutes).

Transfer pears to a serving bowl. Top with ice cream, whipped cream, or my personal favorite: marscapone cheese with a little bit of honey and vanilla extract stirred in.

Eat while pears and sauce are still warm ... or not, but the sauce is much stickier when it's cold.