- 6 large, firm Bartlett pears
- One-half cup sugar
- One-fourth cup (one-half stick) butter
- Hot water
- Ginger Sauce 
- Wash the pears. Cut most of the core of each, starting from the stem end, but do not cut through the blossom end.
- Gradually blend the sugar with the butter, and spoon into the cavities of the pears, filling them. Stand the stuffed pear in a baking dish, spacing so that they do not touch. Pour one-half inch of hot water into the dish, cover, and bake for 1 hour or until tender, basting several times with the water in the pan. Uncover 15 minutes before the baking time is up. Serve with Ginger Sauce.