1 kg ripe pears
4.4oz. unsalted butter
5.3oz. super fine sugar (caster sugar)
1 â€“ 2 tablespoons Poire William brandy (or a combination of pear nectar and brandy should work) (optional)
Vanilla ice cream
Quarter, core and peel the pears.
In a baking pan or large heavy frying pan, melt 100g of the butter over a low heat. Sprinkle in 3.8oz. of the sugar, swirling it around so that the whole pan is coated.
Remove from the heat and place the pears in the pan. Return to a moderate heat and cook for 10 minutes. Turn pear quarters, and dot each with the rest of the butter and sprinkle with the rest of the sugar. Cook over a low heat for a further 10 â€“ 15 minutes until the pears are golden and caramelized. Keep warm.
If desired sprinkle the pears with the liqueur at the last minute.
Serve with vanilla ice cream.