This was supposed to be a compote for the top of our pancakes last week. The result of too much butter is a delicious sauce. This is probably one of the best mistakes I have made in the kitchen in a long time. The hubs loved it, as did I. The toddler would have loved it, but no way was she getting any of this sugary mess poured over her pancakes. Do as I say, not as I do, right?
3 ripe pears, any kind, cut into 1/2" chunks
1 cup brown sugar
1/2 stick butter
5 tbsp cinnamon
Combine pears, sugar, butter, and cinnamon in a medium saucepan. Cover and place over medium-low heat. Once the butter and sugar start to melt, uncover and reduce heat to low. Cook for 20-30 minutes, stirring occasionally, until the pears break down and a thick syrup forms.
We used this as a pancake topping the first night and a filling for dessert crepes the next day. I am also envisioning this over a couple scoops of vanilla bean ice cream. Eat your heart out ... and maybe go for a run before making it. :)