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Adjustable stand — hold cookbook or tablet at eye level while cooking
Light brown sugar — chocolate chip cookies, brown butter, sauces
Dark brown sugar — gingerbread, barbecue sauce, baked beans, toffee
French copper — ultimate heat response, professional standard
Deep-sided chef pan — sauté, braise, deglaze in one vessel
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Light brown sugar — chocolate chip cookies, brown butter, sauces
Dark brown sugar — gingerbread, barbecue sauce, baked beans, toffee
French copper — ultimate heat response, professional standard
Deep-sided chef pan — sauté, braise, deglaze in one vessel
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Sprinkle lemon juice over pears. Melt sugar and butter in a large nonstick skillet over medium heat, stirring occasionally, 2 minutes or until melted and smooth. Reduce heat to low; add pears, and cook, stirring often, 6 to 8 minutes or until pears are tender. Whisk together cornstarch and 1 tsp. water. Stir into pear mixture, and cook 1 minute or until thickened. Remove from heat, and stir in vanilla extract. Serve with vanilla ice cream and gingersnaps.