This was a very easy and tasty treat! I also added nutmeg to the recipe. I served the pears with ice cream drizzled with the sauce. Yummy!
Member since: Aug 20, 2010
ladybugpam August 23, 2010 REVIEW:
This recipe seemed like it needed a little something, so I added cardamom and nutmeg to it; I didn't measure, I just sprinkled them lightly over the whole dish before baking.
You must cook this dish MUCH longer than it says to! I cooked it for a little over half an hour in order to get them nicely browned and for the caramelizing of the butter and sugar to happen in the bottom of the pan. Of course you wouldn't forget to spoon that delicious caramel sauce over the pears before serving:)
rtapley October 1, 2007 REVIEW:
I modified this recipe in the following ways, and it got rave reviews from our brunch guests:
- I used dark brown sugar and added 1/4 tsp. of powdered cardamom to create a more caramelly-sweetly spicy sauce.
- I dredged the pear halves in the melted butter and put them, one half by one half, into a plastic bag that contained the sugar and spices. I GENTLY rolled the pears around inside the bag till the whole surface of the pear(s) was "breaded" in the sugar. This technique made a sort of creme-brulee type surface over the pear(s) that held the sugar/spices to the fruit very well.
- I added just a touch of whipped cream to the fruit just before serving - a dollop the size of a Hershey's kiss, to add a slight bit of creaminess without overwhelming the rest of the recipe.
Everybody gobbled up the results, so I can't recommend this recipe highly enough! Enjoy!
It's ok to cheat a little by using convenience foods in your cooking. Refrigerated crescent roll dough comes in very handy in recipes like cheddar spinach appetizer squares, mini pepperoni rolls, or simple bear claws.