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4 firm Anjou or Bartlett pears
1-2 bunches of baby greens or arugula, washed (about 7 cups)
|1. Adjust an oven rack to a low-middle position, place a baking sheet on the rack and preheat oven to 500.
2. For the pears: peel and halve each pear lengthwise. Remove the core with a melon baller. Set each half cut-side down and slice lengthwise into fifths. Put the slices in a large bowl and toss with the butter and sugar. Spread the pears in a single layer on the preheated baking sheet and roast until browned on the bottom (10 minutes or less). Flip each slice and roast until tender and deep golden brown, about 5 minutes longer. Remove from oven and set aside to cool.