Another example of the versatility of pears. 4 not-quite-ripe pears 3 TB unsalted butter 3 TB sugar 1 tsp cinnamon 1/2c Marsala (can use Madeira or a sweet port) Peel, core, and quarter the pears. Melt the butter in a non-stick saute pan and when the foam has subsided add the pears. Cook for about 10 min over medium heat, stirring and turning once in a while, until the pears are partially browned. Add the sugar and cinnamon and stir to mix. Add the Marsala and simmer for a few minutes, stirring, until the wine has reduced to a syrupy glaze.