Roast firm pears until tender and golden at the edges, then spoon the warm juices over cream, yogurt or a slice of yesterday's cake.
Choose fruit that holds its shape
A firm pear can be disappointing in the fruit bowl and very good from the oven. Look for fruit that gives slightly near the stem but still feels solid through the middle. Very soft pears are better eaten as they are.
Halve the pears and scoop out the cores with a teaspoon. Leave the stems on if you like, and trim a thin slice from the rounded side if a half will not sit flat.
Watch the edges
Arrange the halves cut-side up in a shallow baking dish. Add a small knob of butter to each hollow, a little sugar and a splash of water in the bottom. Roast until the flesh yields to the tip of a knife and the edges begin to colour.
Spoon the juices over the pears partway through. If the dish looks dry before the fruit is tender, add another splash of water. A deep dish holds moisture; a shallow one gives the cut surfaces more room to brown.
Spoon over the juices
Leave the pears to settle for a few minutes, then serve warm with cream or plain yogurt. Scrape the amber juices from the dish over each portion. A few thyme leaves add a savoury note, but the pears need very little else.
Refrigerate any leftovers once cooled. They make a good breakfast over yogurt, or can be sliced onto toast with soft cheese. Keep the juices in the same container.
