Reviewed: Mar. 3, 2013

I made this for my husband on Valentine's Day (3 weeks ago) and he's still bringing it up when he talks to people. It was super simple and the taste was amazing. I used both a Bartlett and a Bosc pair, and we both agreed the Bosc was better. I pealed them and used only 3/4 cup sugar. I was told if I just so happened to ever want to make that again...that would be ok! ;) Thanks!

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Reviewer:

DMBreen95

Cooking Level: Intermediate

Living In: Forest Lake, Minnesota, USA

Reviewed: Dec. 5, 2012

I really WANTED to like this recipe. So many stars and great reviews ... but it just tasted like sugar and pears. Nothing special. It was just ok.

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Reviewer:

ROBIN11034

Reviewed: Nov. 21, 2012

I cut the recipe in half so we could taste it before making for Thanksgiving. Should have made the whole recipe, we were all looking for more! I used Bosc pears, and topped with some crushed walnuts. Will double this for our dinner. It is definitely a keeper here!

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Reviewer:

misty

Cooking Level: Beginning

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

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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11 users found this review helpful