• 4servings
  • 55minutes

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Nutrition Info . . .

MineralsCalcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter, cut into pieces

  2. 1/3 cup sugar

  3. 1/2 teaspoon ground ginger

  4. 1/8 teaspoon ground cloves

  5. 1/8 teaspoon ground nutmeg

  6. 4 firm, ripe Bartlett pears, (about 1 1/2 pounds), peeled, halved, and cored (stems left intact)

  7. 3 tablespoons heavy cream

  8. 1 cup frozen raspberries, thawed and drained

Instructions Jump to Ingredients ↑

  1. « » 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 through, until tender when pierced with the tip of a paring knife, about 25 minutes.

  2. 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.


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