Recipes

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.