Reviewed: Oct. 25, 2009

I followed the recipe exactly as written. The caramel sauce is way too sweet, even with the sour cream. The sauce probably needs less brown sugar and maybe some vanilla. I won't make this again.

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Loves to Cook

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Oct. 19, 2009

Yum! I used almonds, and substituted ricotta for sour cream, but I think either works fine. Threw in a handful of dried cranberries just to use them up and it was a nice combination. My sauce was a little runny and separated, so I'll adjust for that next time. Great taste all-in-all!

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rocks924

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Reviewed: Oct. 16, 2009

Basically, a baked pear...could have used some more spices, and the caramel sauce was not really caramel. I recommmend melting caramel squares to get a better flavor.

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AKWildflower

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Reviewed: Sep. 27, 2009

we pealed the skin when we halved and cored the pears. It was a tremendous hit! Not only was it easy to make, it made for a very elegant presentation.

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Bluebird

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Reviewed: Sep. 13, 2009

My dinner guests enjoyed this but next time I'll cut on the dark brown sugar because I found that the dark sugar brought out too much of a molasses-like-flavor and not the carmel flavor I was hoping for. And next time I'll try it with the sour cream. I didn't have sour cream so I used whip cream and found it too sweet. But overall, nice recipe that I'll probably make again with a few changes.

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Gida

Cooking Level: Intermediate

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Reviewed: Sep. 3, 2009

Yummy dessert! I used the Bartlett pears and they browned up beautifully, but also were a little bit too soft! I took the pears out of the oven about 10 minutes early, and finished it off with vanilla ice cream...and my husband was in heaven! Great, easy, easy, yummy recipe.

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indiemom

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Reviewed: Jun. 20, 2009

The dessert for non dessert eaters! Just the right amount of sweet to end a meal. I used toasted sliced almonds to garnish. Make sure the pan fits the amount of pears you use, mine was too big so the sauce was too thick and hard in places, but the sauce that was liquid was darn yummy!

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Cody

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Reviewed: Jun. 17, 2009

YUM! I used Bosc pears after reading the submitter's description (which I really appreciated - thanks!). I think some of the juicier pears may make the caramel sauce thinner, but you can also always reduce it once your pears are done baking if it's too thin for you. I left my pears whole and cored them from the bottom, then set them on the sour cream and dirzzled with the caramel sauce and added toasted walnut halves. Lovely and yummy. Thanks so much for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Jun. 2, 2009

This is a really good recipe, but you have to understand that it's very sweet. I reduced the sugar to half a cup and I still found that it hurt the back of my jaw from sweetness. Having said that, the sour cream does add the much needed acidity to cut the sweetness so I am giving it a 5 star rating.

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Debbie22

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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Reviewed: Feb. 3, 2009

5 star raves from everyone I have served this to. I have modified the recipe to add 1/2 cup of coconut rum dripped over the brown sugar and increased the pecans to 1 cup to fill in all the spaces in the pan.

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Wayne

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Reviewed: Jan. 2, 2009

I used a plain Greek yogurt as it is much thicker than regular yogurt in place of the sour cream. Very, very good.

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trishthedish725

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: El Cajon, California, USA

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Reviewed: Dec. 21, 2008

The sour cream is really nice on this! I would also try yogurt as well!

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flyfirefly

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Reviewed: Nov. 23, 2008

Perfect~ My friends mother from Spain made these while visiting and I couldn't wait to try these at home. They were delicious. I thickened the sauce a bit after baking to make it a little more "caramel" like.

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dawn marie

Cooking Level: Intermediate

Home Town: Newton, New Jersey, USA

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Reviewed: Nov. 22, 2008

I just made this tonight for myself and my 4 children we all loved it and will be making it again in the near future.

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sugarbabe326

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Reviewed: Nov. 11, 2008

This was great, and so easy. I omitted the nuts. When it came out of the oven, I removed the pears into bowls to serve, then mixed the sour cream in to the pan sauce to thicken the caramel, and poured it on top of the pears. It is the best caramel sauce I have ever made!

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RecipeRenegade

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Reviewed: Oct. 22, 2008

Loved this dessert! Not super sweet, but light and delicious!

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recipesampler

Living In: San Jose, California, USA

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Reviewed: Oct. 18, 2008

Very quick, easy and so good! My husband said that I should have doubled the recipe!! We will make this recipe again for sure!

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reah1125

Cooking Level: Intermediate

Living In: Erie, Pennsylvania, USA

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Reviewed: Oct. 10, 2008

okay this has always been an excellent easy dessert in the past however- tonight i totally messed it up! in the past i used butter, cut the pears in slices, and used an 8x8 pan, ignoring the directions for a single layer. tonight after i made an amazing dinner, i totally thought i was gonna top it all off with this dessert. but my husband had accidentally bought margarine so i went ahead and used it. also i put the pears in one layer in a larger pan. for some reason it came out all wrong, with this weird flavor... i think ill stick to butter and the little pan next time, it turned out perfect then.

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mybluskeyes

Cooking Level: Intermediate

Home Town: Vacaville, California, USA

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Reviewed: Aug. 23, 2008

substituted margarine for butter, almonds for pistachios, and added a sprinkle of cinnamon. this was sooo awesome! short and sweet.

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TRISTIA

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Aug. 16, 2008

This is good, but I think I added a bit too much sour cream, which is probably my fault. I ended up not eating most of the sour cream. I also baked for 20 min, as that is all my pears needed. As usual, I didn't really measure but I went easy on the brown sugar and butter. It was slightly sweet but not too sweet. Thanks!

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