• Cooking Time: 20
  • Servings: 6
  • Preparation Time: 30



  • 6 ripe Barlett Pears (you determine quantity, this recipe is for 6)
  • Somebody's Mother's Caramel Sauce
  • Dulce de Leche ice cream
  • cinnamon
  • raspberries
  • brandy
  • fresh mint


  • Cut the thin ends off of each pear (about a 1/2 inch down). Peel the skin with a peeler about half-way down around the whole pear. Using a long, thin paring knife, carefully core the center of the pears, but don't cut through to the bottom. Ripe Barletts are wonderfully tender and the centers will scoop out easily.
  • Marinate the pears in brandy in the refrigerator for about an hour, occasionally 'basting' them with the brandy.
  • Dust the pears with cinnamon and bake in an 8-inch square baking pan at 350 degrees for about 10 to 12 minutes.
  • While the pears are baking, cook 1 cup of sugar and 1 cup water somewhat slowly, stirring continuously until it becomes a thick syrup. Add about 1/2 cup raspberries and cook one or two more minutes. Remove from heat.
  • Remove pears from oven and fill the centers about halfway with Somebody's Mother's Caramel Sauce and the raspberry syrup. Return to oven and bake for an additional 7-8 minutes. Let the pears cool.
  • Before serving, fill the pears with Dulce de Leche ice cream. Drizzle caramel sauce over the top and garnish with a fresh raspberry and a sprig of fresh mint.

Categories: Christmas  Misc. Dessert 

Author Credit: Somebody's Mother's Chocolate Sauce

Website Credit:

© 2006-2017 BakeSpace, Inc. All Rights Reserved