6 handsome Anjou pears
Granulated sugar
Butter
1 c. heavy cream

Peel the pears. They must not be too ripe or they will break up in the cooking. Cut them into quarters, remove the cores, and place the pieces rather closely together in a shallow baking dish. Sprinkle them very plentifully with a layer of granulated sugar and put a piece of butter, about 1 teaspoon, on each pear quarter. Preheat the oven to its very highest point and place the dish of pears in the oven until the sugar is burned a good brown, basting once or twice with the juice that will exude from the fruit. When the sugar is well caramelized, pour in the cream, blend it with the sugar, and serve hot. This makes a lovely caramel cream.