- Cooking Time: 35 to 40
- Preparation Time:
BackstoryMaybe 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.