Put the pears in a heavy saucepan with a lid. Add the sugar, a tablespoon of water, and a sprig of rosemary. Cover, and cook gently until the pears are tender.
Transfer them to individual bowls or a serving bowl, and spike each with rosemary through the fatter part of the pear. Remove the rosemary sprig from the pan, and add the cream. Bring to the boil, and cook until the caramel thickens. Pour over, or around, the pears. Sage or lavender can be used in place of rosemary.
© 2000 Frances Bissell. All rights reserved.