This elegant yet simple dish was first served to me at The Elms, a charming bed and breakfast in Napa Valley that has since closed its doors. The baked pears were presented as a delicate first course while guests waited for the main breakfast to arrive. With their soft texture, buttery caramel sauce, and nutty garnish, they left a lasting impression—and the gracious owner was kind enough to share the recipe. These pears have since become one of my go-to dishes for fall and holiday brunches, though they are equally lovely served as dessert. The recipe is wonderfully adaptable, making it easy to scale for any number of guests.
INGREDIENTS:
Pears (allow 1/2 pear per person)
Brown sugar (about 1 tablespoon per pear half)
Butter (about 1 tablespoon per pear half)
Heavy cream (about 1 tablespoon per pear half)
Toasted hazelnuts or walnuts, chopped
Fresh mint sprigs (for garnish)
METHOD:
Preheat oven to 350°F.
Peel pears and cut in half. Remove stems and cores neatly using a melon baller.
Arrange pear halves cut-side down in a baking dish. Sprinkle each with brown sugar and dot with butter. Bake for 30 minutes.
Remove dish briefly from oven. Add cream directly to the pan (about 1 tablespoon per pear half) and stir gently to combine with juices and melted sugar, forming a caramel sauce. Spoon sauce over pears.
Return to oven and bake another 10–15 minutes, basting occasionally, until pears are tender and caramelized.
Transfer pears to individual plates. Spoon over a little sauce. Garnish with toasted hazelnuts or walnuts and a mint sprig for a “leaf.” Serve warm.
For a thicker caramel, strain sauce into a small pan and reduce over medium heat before spooning over pears.
YIELD: Serves as many guests as desired (1/2 pear per serving).
