Baked Caramel Pears

Ingredients

• 1/2 c water
  
• 1 tsp vanilla extract
  
• 1/2 c light brown sugar substitute
  
• 4 ripe pears (Anjou or Bosc)
  
• 1/4 c caramel dessert topping

In a small pan, combine brown sugar, water and vanilla extract. Simmer until brown sugar is dissolved.

Carefully peel pears. Remove cores with apple corer. Slice a piece from the bottom of each pear so pear will stand. Arrange pears in a shallow baking dish. Pour brown sugar mixture over each pear. Cover dish with aluminum foil. Bake at 425ºF (220 C) for 30 minutes, or until pears are tender, occasionally basting pears with syrup in dish. Serve with warmed caramel topping.

Yield: Approximately 4 servings; 190 cals (795 kilojoules); 0 g fat; 50 g carbs per serving.
Serving size = 1 pear plus 1 T. topping