Photo by Alex Lau, Styling by Rebecca Jurkevich
Amaretto is great if you have it, but, if not, substitute with any other brown liquor and it will work out just fine.
Ingredients
4 servings
¼ cup light brown sugar
Pinch of kosher salt
7 tablespoons unsalted butter, divided
2 large pears, peeled, halved, cored
2 tablespoons amaretto liqueur
1 tablespoon pear or other brandy
Plain yogurt and crushed amaretti cookies (for serving)
Step 1
Stir brown sugar, salt, 6 Tbsp. butter, and 2 Tbsp. water in a medium skillet over medium heat until smooth. Bring to a boil; add pears, cut side down, and cook, swirling often, until browned, 5–7 minutes. Turn pears and remove skillet from heat (leave flame on). Add amaretto and brandy; tilt skillet toward flame to ignite. Cook, shaking skillet, until flames extinguish, then stir in remaining 1 Tbsp. butter and 2 Tbsp. water until caramel is smooth.
Step 2
Spoon yogurt onto a platter and give it a swoosh to spread it out. Spoon pears and caramel over and serve topped with crushed cookies.
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