Reviewed: Nov. 23, 2011

I served this as an alternative dessert for some vegetarian guests, and it was so good, I will absolutely use it again. Very easy to prepare, and very attractive! The only thing I would change to not to put the brandy in the whipped cream, to me it's a little too much. I will use a dash of vanilla in the cream next time. The pears are delicately flavored, and the brandy sauce is enough to compliment them without overpowering them.

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Reviewer:

cyndee

Reviewed: Oct. 16, 2011

I made this pretty much as written except for using vanilla yogurt. Also after baking for 25 min. I turned the pears and filled the core with the nut stuffing and baked for additional 5 minutes or so. The next time I am going to cut down on the sugar to 1 T. in the topping as it was a little too sweet for our taste. But, otherwise it was a good recipe and so easy to prepare. Has a nice presentation topped with the whipped cream and a sprinkling of cinnamon. Thanks Dakota!

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Reviewer:

Gotrecipe?

Home Town: Fort Myers, Florida, USA

Living In: Lowell, Florida, USA

Reviewed: Dec. 30, 2006

Yummy. However, one ground-up stick of cinnamon in that water-brown-sugar-lemon mix makes it even more unholy. I also served it with a scoop of vanilla ice cream and ignored the whipped cream concept. I love desserts with both hot and cold textures.

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Reviewer:

Camilla

Cooking Level: Expert

Reviewed: Dec. 6, 2006

Wow. Really nice! I tried both green and red pears (don't know their proper names). The green were a bit better---softer skin, I think. My teenaged boys gobbled them right up!

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12 users found this review helpful