Photo: Peter Frank Edwards; Styling: Rachael Burrow, Linda Hirst
4 small, firm pears, peeled and halved
1 cup dry white wine, such as Chablis
1/2 cup sugar
1 cinnamon stick
4 teaspoons light brown sugar
How to Make It
Place first 4 ingredients in a medium saucepot with water to cover; bring to a simmer over medium-heat. Reduce heat to low, and cook 15 minutes or until pears are easily pierced with a knife. Drain pears; discard cinnamon stick. Transfer pears, cut sides up, to a heat-safe baking dish, and pat tops dry. Sprinkle with brown sugar. Use a torch to caramelize the sugar, or place under the broiler preheated to high 1 minute or until sugar is dark brown and melted.