Core and chop pears

Puree in blender or food processor with salt and water until smooth

Combine sugar with 3/4 cup water in a saucepan.

Place over medium-high heat and simmer for 15-20 minutes, until sugar darkens to a medium brown. The caramel can turn from perfect to burnt in a NY second, so keep your eye on it (not that I know...)

Don't stir the caramel, instead gently swirling the pot

Once the syrup has reached a medium brown stage, remove it from the heat and add the pear puree. It will bubble...so be cautious

Stir well to combine the sugar and pear puree and return the pot to medium-high heat. Make sure you are getting the bottom of the pot as you stir.

Continue to stir until the sauce reaches a temperature of 225˚. 

Test a dollop on a chilled plate. It should stick together when you push the dollop

Remove from heat and add 2 TB of brandy, adding more in 1 tsp increments if it is too thick.