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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Reviewer:

mauigirl.. Intermediate not a

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Lahaina, Hawaii, USA

Reviewed: Sep. 10, 2010

this was so yummy! I added a scoop of vanilla ice cream on top and made it fabulous!!

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Reviewer:

Moe

Cooking Level: Beginning

Reviewed: Jul. 24, 2010

Super easy to put together and is ready when dinner is! Keep in mind, the caramel sauce is only a carrier of flavour and can be added to several fruits. I had some fresh pineapple that I threw in with the pears the last time. Also, if you take the fruit out and put into bowls and place the sauce back into the oven for another few minutes, it will make a thicker sauce so you can pour it over cool pears. Excellent quick dessert!

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Reviewer:

Lorrie

Cooking Level: Expert

Reviewed: Jun. 11, 2010

Easy and impressive. This would make a great dinner party dessert. I topped with whipped cream.

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Reviewer:

SAS4U

Cooking Level: Intermediate

Reviewed: Feb. 17, 2010

Delicious! The sour cream added just the right touch. When I make it again, I'll probably cut back on the butter and sugar, as I had quite a bit of left over caramel sauce that was wasted this time around. Probably 1/2 to 3/4 of the amounts would suffice.

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Reviewer:

rachel

Cooking Level: Beginning

Home Town: Tulsa, Oklahoma, USA

Reviewed: Feb. 1, 2010

Very good. I peeled the pears before baking because I didn't want to have to eat the tough skins on my pears. The recipe is quite simple and could be used with apples or pears or a combination.

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Reviewer:

jcwiakala

Reviewed: Jan. 4, 2010

I ended up coring the pear with an apple corer. Then just layered the pieces all over the pan. We served over homemade vanilla ice cream instead of sour cream. I will definitely make this again. It was outstanding!

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Reviewer:

Doolittlenomnoms

Cooking Level: Expert

Home Town: Rapid City, South Dakota, USA

Living In: Wisconsin Rapids, Wisconsin, USA

Reviewed: Dec. 19, 2009

Wow! Delicious and easy to make. We like them with a bit of vanilla ice cream. YUM!

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Reviewer:

rosalini

Reviewed: Dec. 9, 2009

I have made this several times. The first time, I made it as directed and it came out perfectly. In other times, I followed others suggestions on ways to reduce fat and calories and the sauce would break and separate. This weekend, I used the full amount of sugar and butter. I actually pressed the sugar into the butter until no butter was visible and them I place the pears on top. The sauce came together beautifully and the pears were perfectly cooked. I shake my head at reviews that call the sauce too thin. Given that it is only butter and sugar, it SHOULD be thin! If you want a thicker caramel, you will have to add milk, cream, or evaporated milk and it would be a different recipe. I love pistachios with this but usually use ice cream instead of sour cream. It's a lovely dessert.

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