Reviewed: Nov. 1, 2009

I didn't really follow the recipe, but it gave me some good guidelines for making baked pears. I made 3 pears with 6 tsp margarine, 2 Tbs. lemon juice, and 2 Tbs. agave nectar. I used a 9x13 casserole, which spread the sauce out and helped to carmelize it. I also flipped the pears after about 15 minutes. Then I sliced them when they were cooked. Really good topping for pancakes or pumpkin pie.

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Reviewer:

Kris

Cooking Level: Intermediate

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Reviewed: Jul. 19, 2009

I did not use the marmalade but followed the recipe otherwise. When serving, I allowed the pears to cool just a little then served with vanilla ice cream in the scooped out part. They were good but not excellent. I liked it because it is like a healthy dessert if I don't add the ice cream.

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HOLLYHOLLY

Cooking Level: Intermediate

Home Town: Hesperia, California, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jun. 5, 2009

Very tasty! I served it warm with some ice cream and a little drizzle of honey.

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cddinner

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Reviewed: Feb. 27, 2009

This was an alright recipe but I think it would be helped by slicing the pears thin so that the flavor could get further into the pear. I made the recipe as written and the flavor was good on the surface of the pear halves but lacked down in the part near the skin. It was a good starter recipe though, so thank you!

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JenniferO

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Reviewed: Feb. 25, 2009

Four Plus Stars. It's not something you could put into rotation, but WOWZA!!! Unexpected good! Left the "skins" on, cut the butter down, used a bit less sugar and more cinnamon. (Bake time was about an hour) Instead of orange marmalade, I used Strawberry Polaner for half of them, and left the rest plain. You absolutely must top these with some vanilla ice cream - really upped the experience!

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Feb. 14, 2009

This one is in my menu rotation- a nice change from the usual vegetable with every meal. Getting my kids to eat veggies is mission impossible- but they gobble up the baked pears.

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BETTYH88

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Reviewed: Oct. 19, 2008

I cut the butter in half and baked these much longer since I wanted tender pears. Very delicious, and quite healthy for a dessert.

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BATCAVES

Cooking Level: Expert

Home Town: Vinton, Louisiana, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: Feb. 25, 2008

I used Splenda instead of sugar and baked for about 25 minutes in a covered casserole. Wow! It doesn't get any better than that. I think any other addition such as ice cream would be to sweet. Thanks!

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IBINYON

Cooking Level: Expert

Home Town: Shreveport, Louisiana, USA

Living In: Southlake, Texas, USA

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Reviewed: Jan. 7, 2008

Love this recipe. I made this for a quick dessert on Christmas day, as well as tonight. I love this simplicity of this recipe, as you could tweak your taste buds. I used Orange marmalade once and tonight, I tried one half with strawberry jam--YUM. Thanks for the recipe, easy to do and my 4 yr old LOVES these pears. *UPDATE* made this recipe three more times, I love this dessert, it's so yummy and healthy too!

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ISLANDGIRL05

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

Living In: New York, New York, USA

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Reviewed: Jan. 2, 2008

I baked for 35 minutes, and honestly, they could have used about 10 more. I suppose it depends on how firm you like them. I served with hot custard, and they were delicious!

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BGALES

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Reviewed: Oct. 20, 2007

This was perfect for a last-minute dessert I had to make for dinner, but I think under other circumstances I'd go for something else as it was a little too simple.

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Liati

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Reviewed: Sep. 30, 2007

Absolutely delicious with a good vanilla ice cream!! Will definitely make again!!

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Carol K.

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Reviewed: Jun. 14, 2007

These weren't bad, but were a little firmer than I expected, and not as hot as I thought they'd be. I served them with icecream, and I wanted them steaming hot so they'd be good with the icecream. Next time I'll bake them longer than the recommended time in the recipe.

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