I have wanted to make this recipe ever since I first read it on Smitten Kitchen, and it did not disappoint.
Procure yourself a vanilla bean and make these now!
I pretty much doubled the amount in her recipe (using 3 lbs of pears – 6 pears – and one whole vanilla bean), and found that they were ready right around 40 minutes.
I left the skins on and served them warm with vanilla ice cream.
These photos are pre-oven, obviously; the butter melted. Mmm, butter.
Some people had seconds. Some had thirds. Some ate them for breakfast the next morning.
What I’m reading: An Object of Beauty, Steve Martin
What I’m listening to: Long Gone Before Daylight, The Cardigans; Tattoo You, Rolling Stones; Torches, Foster the People