I parboiled them in plain water, cut them in half, stuffed the centres with a walnut piece and cream cheese. Layed them cut side down on silpat and poured caramel over them. Pretty.
Too bitter, though. The pith was super thin and I thought parboiling it would take care of whatever bitterness there was. Didn't work out. I had just made three to test, and ate them anyway because I had missed caramel so much. I know, I know. White sugar. But really, give me a break. I made the caramel with less than two tablespoons of sugar and it was so worth it.