This rustic winter dish has been adapted from one of our favorite cookbooks, Chez Panisse Desserts. The original recipe requires the cook to make a thin caramel sauce, but we love the rich, creamy texture and full flavor our dulce de leche imparts to this dish. The added bonus: it makes this recipe ridiculously, with almost no prep or clean-up.
Be sure to choose a variety of pear that’s somewhat crisp, that will hold up well during baking. Authors Alice Waters and Lindsey Remolif Shere recommend Comice; if you’re unable to find them, French Butter, D’Anjou, and Warren pears are also excellent choices.