Put a medium-sized skillet or sauté pan on medium heat. You'll need a lid for the pan or one a bit larger. Add the butter.

When butter is melted, sprinkle over the sugar and cinnamon. Swirl to mix.

Begin coring, peeling, and roughly chopping the pears, adding each to the pan as you finish so they don't start to brown.

When all the pears are in the pan, add the pecans and stir. Cook until pears are soft (fork-tender) but not yet mushy.

Warm the rum in the microwave until steaming but not boiling.

Get ready to flambé: Have the lid next to the pan. Remove all possible flammable items from the vicinity. Tie your hair back. Have a match ready to go.

Pour the warm rum over the pear mixture. Cover for about 30 seconds. Uncover, set the lid down. Light the match. Hold the pan off the stove and light the mixture, keeping your body parts out of the way.

Wait until the alcohol burns off, then stir one last time.

Serve warm if possible, on its own or over any one of the following: vanilla ice cream, cheesecake, blondies, pumpkin pie.