Ingredients
4 Bartlett or Anjou pears, peeled and cored
1 tablespoon unsalted butter
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 cup brandy
Preparation
Cut pears into 1-inch cubes. Melt butter in a medium saute pan over medium-high heat. Add pears and saute until they start to brown. Add sugar and cinnamon and cook 5 minutes more, stirring often.
From a measuring cup (never the bottle), pour brandy over pears. Ignite with a match and cook until flames die down.
Place a school of Pear Ice Cream and Pear Sorbet in each of 4 bowls. Divide warm compote among bowls and serve.
