Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Pears Braised in Cream

Firm pears are baked over butter and two kinds of sugar, then finished with heavy cream to create a warm, silky caramel-like sauce. This simple dessert is especially good served warm while the pears are tender and the cream sauce is still luscious.


Servings: 4
Prep Time: About 10 minutes
Cook Time: About 35 minutes

Ingredients:

  • 1½ tablespoons butter, divided
  • 1 tablespoon granulated sugar
  • 1 tablespoon packed brown sugar
  • 4 firm pears, peeled, cored and halved
  • ¾ cup heavy whipping cream

Instructions:

  1. Preheat the oven to 350°F.
  2. Rub the bottom of a 6 x 9-inch baking dish with 1 tablespoon of the butter.
  3. Sprinkle the granulated sugar and brown sugar evenly over the bottom of the dish.
  4. Arrange the pear halves cut-side down over the sugar mixture.
  5. Dot the pears with the remaining ½ tablespoon butter.
  6. Bake for 20 minutes.
  7. Pour the heavy cream into the baking dish. Carefully tilt the dish back and forth to combine the cream with the melted butter and sugar mixture.
  8. Return to the oven and bake for another 15 minutes, or until the pears are tender when pierced with a sharp knife.
  9. Serve the pears warm, spooning the creamy sauce from the baking dish over each serving.

Tip: Choose pears that are firm and only slightly ripe so they soften during baking without losing their shape.

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