The ease of preparation and elegant simplicity make this dessert spectacular. That little bit of sugar and cream bakes into a lovely light caramel sauce which is just delectable when spooned over the baked pears. This is divine, and I would definitely serve this as a finish to an elegant dinner (heck, any dinner, even beans and franks!). ***UPDATE 11.5.18*** This recipe ceases to amaze me. How can anything taste this good with so little effort? Pears are inexpensive right now, so today I knew it was time to make this again. We enjoy these pears warm or chilled,
Do not cover after adding the cream or you will have a curdled pudding. And if you are using a different type of pear, add at least another 1/2 hour to baking depending on ripeness. Stay the course until the pears are tender...they release their full sugar potential. Truly amazing and simple recipe.
Simply divine! I used plain old green pears, peeled off the skin and followed the instructions. It took much longer in the oven, probably because of the type of pear. Covered for half an hour and then uncovered and baked another 15 minutes. It looks so elegant too!
FANTASTICALLY SIMPLE and unbelievably delicious. We had a dinner guest at short notice so this became my quick desert. The previous reviewers were right on target. Delicious! I used the d'Anjou pears sitting on our counter (left the peel on) and the half and half in the fridge. I'm sure it would be even more decadent with cream but beggars can't be choosers! I was so excited with the outcome: silky caramel sauce tender and sweet pears mmmmmmmm. Our guest was thrilled with this simply elegant dessert for his birthday away from home. I will share this with SO many people and make it many times again. Thanks Kaboom!
After reading all of the reviews and seeing how simple this was to make - I had to try it - it was amazing! agreed for any other pear you must bake a little longer I also added a teaspoon of good vanilla to the cream when I put it in. I told my boyfriend we were going to have this for dessert - after serving him a pear, he told me he had not thought the dessert would be that good - but he was pleasantly surprised and asked for a second one - to that one we added some roasted salted pecans for salty caramel and texture - a great addition!
Delicious. Mine didn't turn out looking like they had caramel sauce on them like the photo but they tasted great. I doubled the recipe for the number of people I was serving and added 1 tsp cinnamon and 1/2 tsp nutmeg for a lightly spiced flavor.
Very good, altho my cream didn't carmelize much. Maybe I should have baked longer? My pears were tender in the time specified. Used Bosc pears and half and half. Also added a half teaspoon of vanilla to the cream. Baked two pears in a 7 x 11 dish. I will make this again. We almost always have fruit after dinner, and altho this dish has more calories than plain fruit, was a nice treat.
This is wonderful! It took all of 3 minutes to wash and core my pears. I used red pears and left the skin on, rubbing it with butter made it very tender. I can't remember ever making such a simple dessert that presented so well and tasted as good. I will use a larger pan next time so get here is more contact with the cream, the caramel custard will get browner. Thanks, kaboom!
Let me start by saying I do not like pears, but when reading this recipe I felt compelled to try it. Am I glad I did! Didn't change a thing other than to sprinkle a bit of cinnamon on top along with the sugar, but just a personal taste preference. Once they came out of the oven, I took one to my hubby and walked back to the kitchen to get mine. All I heard in the other room was "Wow!" Once I took a bite I knew what he meant! 2 weeks later I made these for dinner guests and they loved them as well. Great dessert that is light and elegant.
Tried it tonight. Not worth doing this was good but not worth time and trouble.
