Reviewed: Apr. 22, 2012

My husband and I went to Lancaster for Easter. At the bed and breakfast we stayed in, our hosts made roasted pears for breakfast which my husband loved. We tried this recipe with a few minor alterations. We used light brown sugar, drizzled the pears with lemon juice, added 1 1/4 tspn of vanilla and peeled, cored and halved the pears. We roasted them at 350 degrees and cut the bake time down 10 minutes. The last 10 minutes we added chopped almonds and basted the pears and almonds with the caramel syrup. It was wonderful! I ate mine as is, but my DH ate his with Cherry Vanilla Ice Cream. I will use a little less sugar next time but this is a keeper. I feel its a 5 start review, since I changed the recipe, I can not give it anything less.

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Reviewer:

panynj

Cooking Level: Expert

Home Town: Manhattan, New York, USA

Living In: Lafayette, New Jersey, USA

Reviewed: Dec. 29, 2011

Sugar and butter could easily be cut by half. Anjous turned out too soft after baking 40 minutes. The pears can be served the next day slightly chilled. Bartletts firmed up overnight and had some definite pear flavor. The coagulated butter can be removed before reheating the sauce; a shot of vanilla/brandy/sherry would have provided a counterpoint to the sweetness.

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Reviewer:

jsSeattle

Reviewed: Sep. 27, 2011

I thought this was a wonderful recipe! I added 2 tsp of vanilla, used light brown sugar (that's all I had), squeezed lemon juice over the pears, and when I turned them over I sprinkled them with cinnamon. Served with cool whip and toasted pecans. It turned out delicious!

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Reviewer:

kitchengoddess81

Cooking Level: Intermediate

Reviewed: May 6, 2011

400 degrees caused the surrounding carmelized syrup to burn. Great flavor overall. I like serving mine with vanilla ice cream.

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Reviewer:

melodie

Cooking Level: Intermediate

Reviewed: Apr. 12, 2011

Delicious and easy – a perfect recipe for a dinner party. I used bosc pears and toasted walnuts, and I thought the sour cream was the perfect balance for the caramel sauce. Loved it.

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Reviewer:

Deb C

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Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Dec. 26, 2010

These were super easy and tasty! My pears were really ripe so I decreased the brown sugar to 3/4 cup and also sprinkled some cinnamon down before adding the pears.

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Reviewer:

AshleyBolling

Cooking Level: Intermediate

Home Town: Branson, Missouri, USA

Reviewed: Nov. 10, 2010

Delicious. Don't leave in the oven much longer than recommended or the butter and sugar burn ;)

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Reviewer:

Noms

Cooking Level: Intermediate

Reviewed: Oct. 22, 2010

This was *very* sweet for me, but I loved it. I made some alterations. I soaked some old (ok, dried out but I wanted to use them up) raisins in Brandy. I tossed them into the pan when I turned the pears over. I also used almonds instead of pistachios because I had a handful leftover. I'm thinking this may become a go to dessert for me for unexpected company. The sauce is basic and the variations are unlimited. Any fruit/ Nut that goes together will work in this.

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Reviewer:

LaraHiggins

Cooking Level: Intermediate

Home Town: Flemington, New Jersey, USA

Living In: Salem, Oregon, USA

Reviewed: Oct. 4, 2010

This is a fabulous fall dessert. I used Sunnybird's prep using peeled, cored & whole pears with stems. I made them the day before my dinner party and then put them back in a low oven during dinner to reheat. Delicious and elegant. The sour cream was a great addition and the pistachios a very nice surprise too.

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