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Reviewed: Feb. 25, 2008

This is tasty, but I altered it substantially. I combined honey, white wine, ginger, nutmeg, cinnamon and a black tea bag and cooked until wine reduced. The added flavor of black tea gives a nice herbal quality to the dish.

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Jennifer

	Cooking Level: Intermediate Home Town: Olympia, Washington, USA Living In: Seattle, Washington, USA
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Reviewed: Aug. 12, 2007

My boyfriend and I enjoyed the pears, but I felt the recipe was lacking. The pears were still crunchy after an hour and the specified amount of honey and butter didn't give enough syrup to continue basting it through the cooking. The flavor was nice, but nothing too intense. The sauce that was left was REALLY good over ice cream and I'm going to try to make some kind of ginger, cinnamon syrup for ice cream in the future. I may make this again because it tasted pretty good, but only if I happen to have a few pears laying around. I wouldn't go out of my way to make this.

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Samantha~

	Cooking Level: Intermediate Home Town: Whitehall, Pennsylvania, USA
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Reviewed: May 6, 2006

I know it wasn't intended as a dessert but that's how we had it and it was great. My changes were to use fresh ginger because that's what we use in our house and I sprinkled some raw cashews on for a bit of crunch. The pears melted in our mouths for a sweet, yet light finish. Thanks!

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CMHGUPTA

	Cooking Level: Expert Home Town: Milwaukee, Wisconsin, USA Living In: Orlando, Florida, USA
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Reviewed: Feb. 7, 2006

This was very good and as it said very elegant. My family would have turned up their noses at the lavender flowers, so I left them off. I couldn't find the pears it called for so I just regular ones.

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BUGGYX2

	Cooking Level: Intermediate Living In: Knoxville, Tennessee, USA
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Baked Pear

Reviewer:

Jennifer

Reviewer:

Samantha~

Reviewer:

CMHGUPTA

Reviewer:

BUGGYX2