• Cooking Time: 35 to 40
  • Servings:
  • Preparation Time:


Maybe it's my Yankee upbringing, but I've always been partial to fruit desserts. This recipe is from David Lebovitz' "Room for Dessert."

I don't always strain the caramel, since that is just more time between making and eating, but the spice chunks can be annoying. Sometimes I don't bother with the cream either, but it does make things that much smoother.


  • 15 whole cloves
  • 2 star anise
  • 2 cinnamon sticks
  • 1/2 tsp. black peppercorns
  • 4 pears (bosc, comice, or butter)
  • 4 tbsp. butter (1/2 stick)
  • 1/2 cup brown sugar, firmly packed
  • 1/2 cup Cognac, brandy or rum
  • 1/4 cup heavy cream


  • Preheat oven to 400 degrees.
  • Coarsely crush the spices with a mortar and pestle or break them up in a plastic bag by smashing them with a heavy pot, rolling pin, etc...
  • Peel and quarter the pears.
  • Core them, slicing away the fibrous parts in the center.
  • Cut the butter into small pieces and put it in an 8"x8" baking dish with the brown sugar.
  • Put the baking dish in the oven for a few minutes to melt the butter.
  • Remove, then place the pears in the baking dish, add the spices and the liquor and toss to coat.
  • Cover with foil and bake 35-40 minutes (time will depend on the firmness of the pears).
  • Remove the dish from the oven two or three times during baking to stir so the pears stay evenly coated.
  • The pears are ready when they can be easily pierced with the tip of a knife.
  • Remove them from the oven and pull them from the baking dish with a slotted spoon, reserving the liquid.
  • Scrape the juices and spices out of the dish into a saute pan.
  • Add the heavy cream to the liquid and cook over medium heat until the mixture turns a deep color, thickens and caramelizes.
  • Strain to remove the spice pieces and serve over the pears.

Categories: Dessert  Misc. Dessert  Oven  Stove 

Author Credit: David Lebovitz' "Room for Dessert."

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