This is a real autumnal dessert and a favourite of mine on a Sunday afternoon after a roast. I like to eat it with lightly whipped cream, flavoured with alittle nutmeg and icing sugar.
Preheat oven to 180°C/350°F/Gas Mark 4. Cut the bottom off each pear, just so that they will stand upright. Peel them if desired. Using a melon bailer or apple corer, remove the core and seeds, leaving a space about the size of a large walnut.