Position a rack in the center of the oven and heat the oven to 375 degrees. Peel, halve, and core the pears. Smear the butter over the bottom of a 9x13-inch baking dish or small roasting pan. Set the pear halves cut side down in the dish.
Drizzle 1 tsp of honey over each pear half. Pour in the sweet wine. Roast for 40 minutes. Remove the dish from the oven and, using pot holders, tilt the dish so the juices pool in one corner. With a spoon, baste each pear with some of the juices.
Continue to roast until the juices cook down to a glazy consistency and the pears are very tender and take on a light toasted color, another 15 – 20 minutes. Lift up the cut side of a pear; it should look nicely caramelized. Turn off the oven and leave the pears in the oven to keep warm until serving time (the liquid will continue to thicken and the pears will brown a bit more).
If the juices have completely evaporated at serving time, add a Tb or two of hot water to the pan and swirl to recreate a syrupy glaze. Drizzle the glaze over each pear. Serve warm and pass a pitcher of heavy cream to pour overs.
If you want to get fancy, you can top the pears with ice cream, Devon cream, creme fraiche or mascarpone, but plain old heavy cream is awfully good. A scattering of toasted almonds would also be welcome.