Supper last eve was rounded off with the simplest of dishes – glimmering green conference pears halved, seeds scooped out gently and then placed carefully, flesh side down, into a frying pan in which around 80 gm unsalted butter and 2 or 3 tablespoons of brown sugar were nicely melted and unctuous.
I left them for around ten minutes on a low heat, then added a splash of brandy. Several minutes later I turned the pears and
popped a lid on the pan for ten minutes.
The result was the softest and most succulent of pears encrusted with a caramelised coating.
On to a plate – a drizzle of cream, and more of the buttery sugary brandy mix spooned over.
There can be fewer tastier simpler desserts.