Recipe: Peel the pears and remove the seeds with a sharp small knife. In a frying pan melt the butter and add the sugar. When the sugar starts bubbling and becomes light brown add the honey and Sambuca liquor (Sambuca is a liquor similar to Pernod), and set the liquor aflame. Add the pears to the pan and turn them around to get coated with the sauce. Cook the sweet sauce until it is thick and the pears are shiny and semi-soft. Serve the poached pears in dessert plates and pour some of the poaching sauce over them. Shake some powder sugar over each poached pear for decoration and serve.
