Oh it’s such a pearfect day….I’m glad I ate this with you!

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Oh it's such a pearfect day....I'm glad I ate this with you!

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.

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