Instructions: Place sugar and 1 to 2 tablespoons water in saucepan and swirl (shake pan with circular motion) over moderately high heat until the sugar has dissolved completely. Then let the sugar boil, swirling the pan occasionally, until the syrup turns a light, nut brown. This will take 3 to 4 minutes. Remove saucepan from heat as soon as the desired color is reached; if you let it darken too much, it will have a bitter taste. Pour 1/3 cup of water into the preceding caramel and simmer, stirring, until the caramel has dissolved.

Use this sauce to coat the bottom of dessert plates, for example: coat a plate and place a poached pear on top.

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