Ingredients: ¾ cup sugar 1 (750 ml) bottle dry white wine 1 cinnamon stick 2 tablespoons black peppercorns 1 (1-inch-wide) piece lemon zest 6 USA pears, such as Bosc, Concorde, or Anjou, with stems Vanilla Caramel Sauce (recipe follows) 1 cup Runner, Virginia, Spanish, or Valencia peanuts, toasted and chopped

Directions: Place sugar, wine, cinnamon stick, peppercorns, and lemon zest in a small deep pan and bring slowly to a boil. Meanwhile, peel pears, leaving stems and scooping out flower ends with a melon baller. Immediately immerse pears in syrup; stand upright, if possible. Set small heatproof plate on top to keep them completely immersed in syrup. Bring just to a boil and reduce to simmer. Cook until pears are tender when pierced with a knife, 30 to 40 minutes. Remove from syrup. Divide pears among 6 plates. Drizzle with Vanilla Caramel Sauce and sprinkle with chopped peanuts. Serve immediately. Makes 6 servings. (Recipe from USA-Grown Peanuts/USA Pears) Vanilla Caramel Sauce: 1 cup sugar ½ cup water 2 teaspoons freshly squeezed lemon juice ½ cup (1 stick) unsalted butter ¾ cup heavy cream 1 teaspoon vanilla In medium heavy-bottomed saucepan, heat sugar, water, and lemon juice over low heat until sugar dissolves. Bring syrup to a boil and continue to boil, without stirring, until it begins to turn golden around the edge. (It’s important not to stir because the syrup may crystallize.) Meanwhile, combine butter and heavy cream in a small saucepan. Heat until butter melts. When syrup begins to color, lower heat and continue boiling to a deep golden color. It will darken rapidly. Remove pan from heat and let cool for 30 seconds. Add butter and cream, being careful because syrup will bubble up in the pan. Place pan back over heat, stirring until caramel is completely dissolved. Add vanilla and stir to combine. Serve warm or at room temperature. *See more recipes in our dessert collection