60 gm butter 6 tablespoons sugar 4 ripe pears, peeled, halved and cored 1/2 cup cream 1/2 teaspoon vanilla essence 2 tablespoons kirsch
Melt half the butter in a shallow ovenproof serving dish, just big enough to hold the pear halves in one layer. Sprinkle the dish with half the sugar. Place the pears cut side down in the dish. Sprinkle with the remaining sugar and top each pear with a piece of butter. Bake uncovered in a pre-heated hot oven (220°C.) for 20 minutes, basting the pears several times with the pan juices.
Mix together the cream, vanilla and kirsch. Pour over the pears and bake for a further 20 minutes until the cream mixture is slightly thickened. Serve warm, garnished with a sprig of mint.