Reviewed: Sep. 7, 2009

i love this recipe, i used asain pear and had to cut the sugar down- my kids say they're too sweet :) We had them for dessert, but i think this would be great on a cold morning too.

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sandy sanders

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Reviewed: Aug. 22, 2009

For this to be good you definitely have to watch the pears and type of pear you get. Mine turned out to be a 3 recipe but if you do it right, it could be a 4. First, the ripeness: don't let your pears get too mushy! Second, the sweetness: I used anjou pears (the most common grocery store variety) but the flavor didn't come through and it wasn't quite sweet enough.

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Heidi

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jul. 28, 2009

I made this recipe with alterations although I used canned pears instead of fresh. It was good but the flavor wasn't as strong as I would have liked. I will probably add some more ginger and maybe some nutmeg. I also used it as a filling for crepes for breakfast and probably will either add cream or cottage cheese to keep the filling in the crepe. Otherwise I will likely make this again.

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Erin Haussler

Cooking Level: Intermediate

Home Town: Santa Maria, California, USA

Living In: North Bend, Washington, USA

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Reviewed: Jan. 4, 2009

I made this exactly as written and it was a lovely accompaniment to roast chicken and potatoes. However, it only took about 15 minutes of cooking time total. Pears vary a lot, so I think you need to taste them for sweetness and ripeness and adjust the sugar and cooking time accordingly. I used Bosc pears that were ripe but still firm. The ginger was subtle but still gave it some warmth and spiciness. I will definitely make again - the recipe is fine as is, but it can lend itself to a lot of variation. To dress it up, I will probably add a pinch of ground clove and some dried currants, cranberries, or raisins, and garnish with crumbled feta or bleu cheese. I needed a side dish for dinner and noticed that I had some pears that needed to be eaten, so this fit the bill perfectly.

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WENSMITH

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: Falcon, Colorado, USA

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Reviewed: Sep. 24, 2008

I'm not giving this a five, because I didn't follow the recipe. I used red pears, not the ripest, and it still didn't take quite so long for them to soften up. Instead of water, I used tea - a spiced holiday tea that I happened to have. I then added sliced fresh ginger halfway through cooking. I chilled the pears and ate them with some warm vanilla sauce (very simple - just cornstarch, sugar, water, vanilla and butter). Very tasty! I highly recommend it.

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MARFYC

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Sep. 22, 2008

This is a quick and yummy recipe to use up some ripe pears. I really recommend it for a nice, light mid-week dessert. With some whipped cream or ice cream, it could be made into a fancier dessert for company. It has much more flavour than I expected and was so easy!

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Northern Mom

Cooking Level: Intermediate

Home Town: Kingston, Ontario, Canada

Living In: North Bay, Ontario, Canada

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Reviewed: Jun. 16, 2008

I thought this was pretty good. I also used 1 tsp ginger and 0.5 tsp cinnamon like keebler78 suggested. I served with low fat vanilla ice cream and pecans. This was easy and healthy, but I think the kind of pear you buy probably makes a big difference. I used Bosc pears, and they were only so-so. Whether that was because of the brand or because of the poor quality of Meijer produce, I couldn't say. I think this recipe would definitely be deserving of 4 stars if better pears were used.

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Jolie

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Reviewed: May 24, 2008

OMG! I love this recipe. I did make a few minor changes tho. I used 1 tsp ground ginger and added 1/2 tsp ground cinnimon cooked and served with ice cream. Delicious!!

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keebler78

Cooking Level: Beginning

Home Town: Mckinney, Texas, USA

Living In: Stephenville, Texas, USA

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Reviewed: Dec. 10, 2007

I really like the simplicity of this recipe. However, there are a few things that should be tweaked. The sugar can be reduced by at least half - probably even more. I also noted that it only took about 10 minutes for the pears to soften in my skillet. I had planned to serve this with ice cream and pecans, but it was so tasty by itself, I ate it as is. A great low fat and fresh fruit treat!

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