Pears, almonds & salted caramel #Drool.

Sometimes you want to be in the South West of France.
Sometimes you want to live the life of Mimi Thorisson.
Sometimes you need pears drizzled with salted butter caramel.
Sometimes you want to dream.

You need for 4-6 fashionista and 24 models

4 pears cut into quarters
60 g coarsely chopped almonds
30 g salted butter
For the salted-butter caramel sauce
100 g/ 1/2 cup sugar
120 ml/ 1/2 cup cream (slightly warmed)
50 g/ 3 tabs salted butter (at room temperature)

•    Pull on  your favourite puff sleeve frock
•    Slip on gorgeous Gucci flats
•    Chop up the pears into quarters.
•    In a sauté pan, melt the butter on a medium heat.
•    When the butter starts to slightly sizzle, sauté the pears on each side until golden, about 4-5 minutes.
•    Add the almonds mid-way and continue to cook for 2-3 minutes, until almonds are golden as a Gucci buckle.
•    Now melt the sugar in a saucepan on a medium heat.
•    Do not stir until it has nearly all melted (it should be golden/amber-coloured like an Hermes cuff.
•    Take away from the heat, stir with a wooden spoon and gently pour in the cream.
•    Stir well, add butter,  and continue to stir.
•    Return to a low heat for 5-10 seconds , stirring constantly.
•    If there are sugar lumps, continue stirring until it melts.
•    Leave to cool.
•    To serve: Place pears on a plate, scatter the almonds and drizzle the caramel.
•    Serve immediately while warm.
•    I die !

Adulterated from the divine Manger blog by Mimi Thorisson.
You can read more about her fabulous book A Kitchen in France here.