Step 1

Heat oven to 400°F. Place pear halves, cut sides down, on a cutting board and, without cutting all the way through to the bottoms, thinly slice (hasselback style). Arrange, cut sides down, in a 9- by 13-in. baking dish.

Step 2

In a small bowl, whisk together coconut oil and cinnamon. Brush all over pears, making sure to get mixture between slices. Cover baking dish with foil and bake 10 minutes. Remove foil and continue baking until pears are tender, 10 to 15 minutes more. Let cool 5 minutes.

Step 3

Meanwhile, prepare caramel: In a small saucepan, combine sugar and 1⁄2 cup water and cook on low, stirring to dissolve sugar before it boils. Brush down sides of pan with a pastry brush dipped in ice water to wash sugar crystals back in.

Step 4

Increase heat to medium and simmer until mixture is amber in color and reaches 285°F on a candy thermometer, 10 to 15 minutes.

Step 5

Remove from heat and whisk in coconut cream, a little at a time, until fully combined (mixture will bubble up a bit). Let cool to room temperature, then stir in salt. Transfer half of caramel to a measuring cup, reserving the rest for another use.

Step 6

Spoon off 3 Tbsp roasted pear juices and stir into caramel, then fold in pecans. When ready to serve, drizzle pecan caramelover pears.