Very Spicy Baked Pears with Caramel

I’ve been living with a kitchen a fraction of the size of a normal kitchen for a number of years, so I’m always looking out for desserts that can be made with a minimum of fuss. And I’m happy when a dessert requires a minimal amount of counter space because between my imposing stand mixer and the half-eaten chocolate bars and other edibles scattered around my kitchen (and on my desk, and in my living room, and, I’m not embarrassed to say, sometimes even in the bathroom), I’m lucky to have enough space to peel a few pears. That’s a good thing, actually, because it means I can make this dessert all winter long, no matter what shape my kitchen counter is in. Once peeled, just pop the pears in the oven, and when they come out, strain out the liquid and use it as a base for one of the best—and easiest—caramel sauces imaginable.