Instructions: Preheat oven to 500. Place a cookie sheet in the oven (on the lower middle rack) to preheat. I covered mine with foil. While things get hot, peel the pears. Slice in halve lengthwise. Place cut side down and cut into fifths. Remove core. (Original recipe said to do this before slicing. I found it easier to do after). Toss with melted butter and sugar. Place slices on hot cookie sheet and roast for about 10 minutes or until caramelized. Turn over and roast 5 - 8 more minutes until soft and caramelized on both sides.

Serves 4 - 8

NOTES : You need firm pears for this.

This was tonights dinner - it was very good. Worthy of company for a casual meal. The soup recipe originally came off the Mastercook list. The cornbread is a repost - but I changed it to use applesauce this time. The salad was inspired by a recipe for Orange, Fennel and Arugula Salad originally posted by Reggie.

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