16 pears, unpeeled, cored and sliced lengthwise in wedges (use all of one variety or combine such different varieties as D'Anjous, Red D'Anjous, Boscs and Bartletts)
Juice of two lemons
2 T. butter
4 T. light brown sugar
In a large bowl dilute lemon juice with several cups of water. Place pears into lemon water to prevent browning. Drain pears and pat dry with paper towels. Melt butter in a sauté pan. Add the pears and cook over medium heat about ten minutes. Sprinkle brown sugar over the pears and cook until juices decrease. Watch that pears glaze and not burn. Sprinkle with the lemon juice and cook a few more moments. Serve warm as a side dish for a holiday meal.