4 large d'anjou pears
1 cup raw brown sugar
1 tablespoon toasted pine nuts
1 large orange, juice and zest
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Preheat oven to 350 F
Cut pears in half, remove skin and core. Combine orange juice, zest, cinnamon, and nutmeg. Arrange pears in a single layer in a prepared casserole dish and pour the sauce over the top and add pine nuts. Cover and bake for 1 hour or until the sauce has caramelized and pears are soft.
Serve warm with fresh whip cream
