Fifteen minutes before baking, place rack in center of oven and preheat to 450 degrees. Have a 9 inch pie plate ready. Peel the pears, cut them in half lengthwise and remove the core with a melon baller. Arrange them in the pie plate so the tops are pointing to the center. Stir the brandy, sugar, and butter together in a small dish. Brush over the pears. Bake until the pears are tender, about 22 minutes, brushing them once or twice with the syrup in the bottom of the dish. Brush them generously with the syrup, then broil, 6 inches from the heat, until glazes, 4 to 6 minutes. Serve hot or at room temperature with a dollop of creme fraiche or sour cream.{$7e}(Original recipe for 4)
