Editor's note: The recipe and introductory text below are from The Skinny: How to Fit into Your Little Black Dress Forever by Melissa Clark and Robin Aronson.
Roasting the pears in chestnut honey gives this dish a nice robust flavor, but if you don't have any around or don't feel like seeking it out at a specialty store, regular honey works well too. The sprinkling of cinnamon on top is a classic with the pears, but feel free to flavor this dish any way you'd like — our variation using black pepper and thyme lends the pears an unexpected sweet and savory twist.
Be sure to use firm Bosc pears here. Other varieties tend to fall apart.
