If you want to get fancy, you can top the pears with ice cream, Devon cream, crème fraîche or mascarpone, but plain old heavy cream is awfully good, and has the virtue of simplicity. A scattering of toasted almonds would also be welcome.
A melon baller does a neat job of coring pears. Or use the smallest paring knife you have (I use a 2-1/2-inch blade), cutting with only the tip of the blade.
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This was very tasty and quite simple to make. I did have to roast the pears for longer than the recipe said, but the instructions were clear enough that I knew what to look for as far as them being done. Will happily make again.
Tried it with port instead of sweet white and it was nice. Be careful about the honey flavoring. You don't want a honey that is too fragrant/flavored or it will overpower the pears.
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