2tablespoons(32 grams) pear purée reserved from Pear-Rosemary Bundt Cake
1tablespoon(21 grams) honey
¼teaspoonkosher salt
1 to 2tablespoons(15 to 30 grams) pear eau de vie
Instructions
In a small saucepan, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Remove from heat.
In a medium bowl, combine confectioners’ sugar, pear purée, honey, and salt. Add browned butter to sugar mixture, whisking until combined. Whisk in just enough eau de vie to make a pourable glaze.
Notes
*Whenever we make browned butter, we like to double up the batch and keep some in the refrigerator. Nothing elevates a humble slice of toast like browned butter, and it’s also fantastic for mounting sauces and drizzling on popcorn.