On a night when the Bremerton-Farmer’s-Market-to-table dinner included lettuce from Start Now, green beans from Pheasant Fields Farm, and corn picked the same day from Gregory Farm, I wanted to do something special with the Gregory Farm pears for dessert. I’ve never had pears with brandy sauce and thought I’d give it a whirl.
Melt 1 stick unsalted butter in pan. Add 1 cup sugar, 1/4 cup brandy, and a pinch of salt.
Stir until sugar is melted, the sauce gets shiny and smooth. Peel, quarter and core pears, pour sauce over them and serve.
This made a lot of sauce. Next time I’ll try halving the recipe: 1/2 stick butter, 1/2 cup sugar, 1/8 cup brandy.