Recipe by Lonnie Starks
"So simple but so delicious."
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white sugar, divided
Bosc pears, halved and cored
heavy whipping cream
The ease of preparation and elegant simplicity make this dessert spectacular. That little bit of sugar and cream bakes into a lovely light caramel sauce which is just delectable when spooned over the baked pears. This is divine, and I would definitely serve this as a finish to an elegant dinner (heck, any dinner, even beans and franks!).
Tried it tonight. Not worth doing this, was good but not worth time and trouble.
Do not cover after adding the cream or you will have a curdled pudding. And if you are using a different type of pear, add at least another 1/2 hour to baking depending on ripeness. Stay the course until the pears are tender...they release their full sugar potential. Truly amazing and simple recipe.
Simply divine! I used plain old green pears, peeled off the skin and followed the instructions. It took much longer in the oven, probably because of the type of pear. Covered for half an hour and then uncovered and baked another 15 minutes. It looks so elegant too!
FANTASTICALLY SIMPLE and unbelievably delicious. We had a dinner guest at short notice, so this became my quick desert. The previous reviewers were right on target. Delicious! I used the d'Anjou pears sitting on our counter (left the peel on) and the half and half in the fridge. I'm sure it would be even more decadent with cream, but beggars can't be choosers! I was so excited with the outcome: silky caramel sauce, tender and sweet pears, mmmmmmmm. Our guest was thrilled with this simply elegant dessert for his birthday away from home. I will share this with SO many people and make it many times again. Thanks Kaboom!
Delicious. Mine didn't turn out looking like they had caramel sauce on them like the photo, but they tasted great. I doubled the recipe for the number of people I was serving and added 1 tsp cinnamon and 1/2 tsp nutmeg for a lightly spiced flavor.
This was a delicious dessert. Although it was covered in heavy cream, it still felt very light. I followed the recipe except I didn't quite use 1 tbsp of butter on the bottom of the pan, I just made sure it was coated very well. I ended up baking mine for an additional 10 minutes to get them tender.
After reading all of the reviews and seeing how simple this was to make - I had to try it - it was amazing! agreed for any other pear you must bake a little longer I also added a teaspoon of good vanilla to the cream when I put it in. I told my boyfriend we were going to have this for dessert - after serving him a pear, he told me he had not thought the dessert would be that good - but he was pleasantly surprised and asked for a second one - to that one we added some roasted salted pecans for salty caramel and texture - a great addition!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Baked Pears
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 102
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