Instructions: Preheat oven to 400 degrees. Butter a 13-by-9 inch glass baking dish. (For a nice presentation, use a decorative ceramic dish).

Stir butter, cane syrup, pear nectar, vanilla, bourbon and orange juice in a small saucepan over medium-low heat until the butter melts. Increase heat and boil until the mixture is slightly reduced, about 5 minutes. Remove from heat, then whisk in the cinnamon, nutmeg and salt. Set aside.

Arrange one-third of the sweet potato slices in the buttered dish. Top with half of the pear slices, then one-third of the sweet potato slices. Arrange the remaining slices of sweet potato and pear on top, alternating sweet potato and pear slices, overlapping slightly. Sprinkle lightly with salt, if desired, then pour the cane syrup mixture over. Cover dish tightly with aluminum foil.

Bake until the sweet potatoes are nearly tender, about an hour. Uncover and bake until sweet potatoes are completely tender, basting occasionally with the syrup, for about 20 to 30 minutes longer; check with a toothpick or knife point to make sure the sweet potatoes are completely tender.

This can be made 1 day ahead. Cool, cover with foil and refrigerate. Reheat, covered, in a 350-degree oven for about 30 minutes; spoon the syrup over the sweet potatoes and pears and serve hot.

Note: Cane syrup or golden syrup can be found in some grocery stores and specialty stores such as Burlingame Grocery. Its usually shelved near the sugar or syrups.

Note: Pear nectar can be found in the juice or Mexican food section of some supermarkets.

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