Using melon baller or small spoon, scoop out core from 6 medium (6- to 7-ounce) ripe but firm Bosc pears, peeled, halved lengthwise and cut in half.

Melt 6 T (³/₄ stick) unsalted butter  in large ovenproof skillet over medium heat.

Whisk in ¼ c (packed) golden brown sugar and ¹/₈ t salt.

Arrange pears, cut side down, in skillet in single layer. Spoon some of sugar mixture over pears. Place skillet in oven; bake until pears are tender, basting once with syrup, about 30 minutes at 350°F.

Transfer pears, cut side up, to large shallow bowl, leaving syrup in skillet.

Mix 2 T Scotch and ½ t vanilla extract into syrup. Using oven mitts as aid, place hot skillet over medium-high heat (mixture may ignite). Cook until syrup is reduced by half, whisking often, about 2 minutes.

Spoon syrup over pears and serve.