This is the simplest summer dessert, and so versatile-you can change up the pears to peaches, plums, apricots, or even nectarines if you wish. The trick is to roast them until tender and then serve with the best quality ice cream possible. I chose to make vanilla bean ice cream, which turned out to be the best we'd ever had. To things even more over the top, drizzle with chocolate sauce.
Adapted from John Bishop
unsalted butter, melted (about ¼ cup)
Gently peel the pears and then cut in half. Toss with melted butter and place, cut side down, in a tin lined with parchment paper. Roast at 375 F for about an hour until golden brown on the bottom. Remove from the oven and let cool.
Serve the two halves with a scoop of ice cream and a drizzle of chocolate sauce, if desired.