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Categories:Viewed: 111 - Published at: 3 years ago
Ingredients
- 2 tablespoons butter cut into pieces
- 1/3 cup sugar
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 4 bartlett pears firm, ripe, about 1 1/2 pounds, peeled, halved, and cored, stems left intact
- 3 tablespoons heavy cream
- 1 cup frozen raspberries thawed and drained
Method
- Preheat oven to 375 degrees. In an ovenproof skillet, combine butter, sugar, ginger, cloves, and nutmeg. Add pears, cut side down; cover with foil. Bake, turning pears over halfway through, until tender when pierced with the tip of a paring knife, about 25 minutes.
- Lift pear halves with a slotted spoon, allowing any juices to drip back into skillet, and divide among four serving plates. Bring liquid in skillet to a boil over medium heat. Add cream; cook until slightly thickened, 1 minute. Stir in raspberries. Spoon sauce over pears; serve.
