If you are looking for an elegant dessert that isn't a lot of work, then you should try this recipe. You can use bartlett pears instead of bosc but keep in mind that they are a little sweeter.
4 bosc pears, cut into halves
4 tablespoons butter, melted
1/3 cup brown sugar
1 teaspoon ground cinnamon
Preheat oven to 375 degrees F.
Brush some of the butter in the bottom of a baking dish or pie pan. Place the pear halves cut side down in the baking dish.
Brush the pears with the remaining butter and sprinkle with brown sugar and cinnamon.
Bake at 375 degrees F for 10-15 minutes or until the pears have browned and are soft.
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reviews & comments
November 25, 2016
Served this at Thanksgiving for those who didn't want pie. Huge hit! In fact, I underestimated how many people might want the pear dessert instead and should have made more. I'll be making this more often now because it's incredibly easy. Hard to get good pears for eating so this is also a good way to use up those.
April 25, 2011
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!
August 23, 2010
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:)
October 1, 2007
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!