- 4 ripe but firm Bartlett, Bosc, or D'Anjou pears (about 2 1/2 pounds), halved, cored
- 1/4 cup brandy
- 3 tablespoons honey
- 3 tablespoons water
- 2 tablespoons unsalted butter, cut into pieces
- 1 (3-inch) piece cinnamon
- 4 whole cloves
- Whipped cream or ice cream, for serving
Heat oven to 400 degrees F and arrange a rack in the middle.
Roast pears, basting every 5 to 10 minutes, until pears are knife tender in the thickest part and sauce is slightly syrupy, about 35 to 45 minutes. Serve with whipped cream or ice cream and spoon roasting juices over the top.