Pear, Baked Caramel w Berry Sauce Serves 6

Sprinkle 1 c sugar in a large, heavy skillet. Cook over medium heat, stirring constantly w wooden spoon, until sugar melts and turns light brown. Quickly pour hot caramel evenly into 6 (4 oz) ramekins, tilting each to coat; set aside. Peel, core, and chop pears. Combine pear, remaining 1/2 c sugar, vanilla, lemon rind, and salt in medium saucepan. Cook over medium heat 40 min or until pear is very tender. Remove from heat, and let cool 5 min. Stir in butter, flour, and eggs. Spoon pear mix evenly into ramekins, pressing down lightly. Place ramekins in a 13×9 inch pan. Add hot water to a depth of 1″. Bake at 350 for 30-35 min or until a knife comes clean. Drizzle Raspberry Sauce onto individual dessert plates; loosen edges of pear caramels w knife, and invert onto plates. (Note: to make ahead, cool ramekins to room temp, cover and chill. Remove from frig; let stand 30 min. Bake at 350 for 10 min.

Sugar 1.5c
Pears 4 firm, ripe Bosc
Vanilla 0.5 tsp
Lemon Zest 2 tsp
Salt 0.25 tsp
Butter 0.5c unsalted
Flour 1 T
Egg 2 large, lightly beaten