I loved this dessert recipe! But Stephen and Derek wouldn't even try it because the spices made it smell like "potpourri" or one of my "smelly candles". Kind of strange, I thought. They both love pumpkin pie and applesauce oatmeal cookies. They noticed the spices because they had to finish making the sauce for me. See note below.
2 tablespoons butter, cut into pieces
1/3 cup sugar
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
4 firm, ripe Bartlett pears, peeled, halved, and cored (stems left intact)
3 tablespoons heavy cream
1 cup frozen raspberries, thawed and drained
Preheat oven to 375 degrees. In an ovenproof skillet, combine butter, sugar, ginger, cloves and nutmeg. Add pears, cut side down; cover with foil. Bake, turning pears over halfway though, until tender when pieced with the tip of a paring knife, about 25 minutes.
Remember that the skillet handle is hot. It just came from the oven! This is why Stephen and Derek finished making the sauce for me. I was administering first aid to my burned fingers.
Lift pear halves with a slotted spoon, allowing any juices to drip back into skillet, and divide among four serving plates. Bring liquid in skillet to a boil over medium heat. Add cream; cook until slightly thickened, 1 minute. Stir in raspberries. Spoon sauce over pears; serve. Serves 4.