Reviewed: May 6, 2008

Did not have as much flavor as I expected. It was ok but nothing impressive. I thought it tasted a little too buttery. I used cashews in my recipe which was good but I do not think I will make it again. Also instead of sour cream I used vanilla yogurt.

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Julia

	Cooking Level: Intermediate
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Reviewed: Feb. 23, 2008

This is a good recipe, but it's better if you peel the pears. I cut down on the butter because it turns out kinda greasy, instead of caramel-y.

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milkandhoney

	Cooking Level: Intermediate Living In: Media, Pennsylvania, USA
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Reviewed: Feb. 21, 2008

Fantastic. You couldn't find an easier dessert to make, and it's still delicious and elegant. I served it to dinner guests who raved. It's better if the pears are nice and ripe already, but it's still good even if the pears you use are a bit on the firm side. Lovely.

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Jessica

	Cooking Level: Intermediate
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Reviewed: Feb. 20, 2008

We loved it, especially the way the sour cream complimented the sweetness of the caramel sauce. I kept thinking about this dish the next day and wishing I had made extra. Awesome recipe! Thank You.

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Susie

	Cooking Level: Expert Living In: Midland, Texas, USA
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Reviewed: Jan. 27, 2008

I added walnuts in the last 10 minutes of cooking. This is a quick and yummy desert!

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SANDRINEQ

	Cooking Level: Intermediate Home Town: Antibes, Provence-Alpes-Côte D'azur, France Living In: Phoenix, Arizona, USA
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Reviewed: Dec. 27, 2007

These came out so beautifully. Definately worth the messy cleanup!!

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Sara Deckard

	Cooking Level: Expert Home Town: Pittsburgh, Pennsylvania, USA Living In: Tacoma, Washington, USA
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Reviewed: Dec. 9, 2007

You know, this is really good! It's a bit of a misleader to say "Caramel Sauce" as it isn't thick as that suggests, but rather runny. However, I don't really think it matters. I used very ripe pears, so I cut down the baking time by 10 minutes. The pistachios are GORGEOUS with this recipe.

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APCOOKING

	Cooking Level: Intermediate Home Town: Marmora, Ontario, Canada Living In: Ottawa, Ontario, Canada
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Reviewed: Dec. 6, 2007

Fast, easy and delicious! I did peel the pears, which were very ripe. I baked for 20 mins because of the ripeness of the pears so the sauce was a bit thin but complimented the pears extreemly well.

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Heather dutch cook

	Cooking Level: Expert Living In: Utrecht, Utrecht, Netherlands
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Reviewed: Dec. 2, 2007

These were okay, not as flavorful as I anticipated which the fruit is likely responsible for. I used Seckel pears, which I think may have been too juicy as my caramel didn't really thicken up as it cooled. A nice change from apples, though

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FIREFIGHTERSWIFE

	Cooking Level: Expert Home Town: Warrenville, Illinois, USA Living In: Lockport, Illinois, USA
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Reviewed: Nov. 30, 2007

I had two pears large that were ripened and seached for a nice recipe. This is so so easy and absolutely delish! I used SPLENDA Brown sugar (my husband is pre-diabetic) adjusting the measurement to package directions, and reduced the oven temp to 375 as one reviewer mentioned...This is a keeper!

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ILENEG


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Reviewed: Nov. 15, 2007

This is simply not good. I just ruined my pears by doing this to them. In the future, I think I would use a soft pear and just saute' with butter, brown sugar & cinnamon in a sauce pan, then top w/ whipped cream.

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Ashley in KC


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Reviewed: Oct. 7, 2007

Excellent. Tastes like ten times the work that it really is.

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LEXY1


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Reviewed: Sep. 16, 2007

Followed previous reviewers advice (375 degree oven, added crystalized ginger and pear liqueur, cut brown sugar in half). Very yummy and also impressive presentation. Used pistachios and glad I did...nice flavor compliment.

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DOTCOOKS

	Cooking Level: Intermediate Living In: Allen, Texas, USA
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Reviewed: Aug. 22, 2007

Very delicious recipe.

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Cash


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Reviewed: Aug. 19, 2007

I can't rave enough about how simple and elegant this dessert is. Fantastic! As others suggested, turn down the temperature to 375 or the caramel will start to burn. I also used the melon baller to scoop out the pits and look more professional. The sour cream was elegant, and I don't even like sour cream! Try it! I will make this again with a tiny hint of nutmeg.

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TRISHICAT

	Cooking Level: Intermediate Home Town: Martinsville, New Jersey, USA Living In: Clifton, New Jersey, USA
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Reviewed: Apr. 4, 2007

I thought the sour cream would be too tart with this dessert, but it actually added a wonderful creaminess. I would definately recommend it for cool summer or fall nights when you feel like putting the bit of extra effort forth for dessert.

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Caitlin

	Cooking Level: Expert Living In: Salt Lake City, Utah, USA
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