Monday, May 24, 2010

Baked Pears with Raspberry Sauce

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.


  1. Hey, Valerie. If you try this recipe, would you take a picture of it and post it for me. It really was delicious and makes a lovely presentation.

  2. I hope your fingers have recovered and that the burns weren't too bad.

  3. My immediate first aid worked great. I ran cold water over them for a long time and then kept them on an ice pack for a few hours. No blisters or anything. Yeah.