These memorable baked pears were served at a now-closed bed and breakfast called The Elms in Napa Valley. They were presented as the first course while we waited for the breakfast main dish to be served. The B & B owner was gracious enough to share this simple recipe with me. This is one of my favorite dishes for fall and holiday brunches and the recipe is easily adjustable for any number of guests. These baked pears are equally delicious served for dessert!
INGREDIENTS:
Pears
Brown Sugar
Butter
Cream
Toasted hazelnuts or walnuts, chopped
METHOD:
Allow 1/2 pear per person.
Peel and cut pears in half, and remove stem and seeds neatly with a melon baller.
Arrange pears flat side down in a baking dish.
Sprinkle lightly with brown sugar and dot with butter. (Use about 1 tablespoon per pear half of each brown sugar and butter.) Bake at 350°F for 30 minutes. Add a little cream to the pan and stir to combine with pan juices to make a sauce. (Use about 1 tablespoon per pear half.) Spoon sauce over pears. Bake for another 10-15 minutes.
Remove pears from the baking dish and arrange pears on individual serving dishes. Spoon a tablespoon of sauce over each pear.* Garnish the stem top of the pears with a sprig of mint for “leaves.” Serve warm with a sprinkle of toasted, chopped hazelnuts or walnuts.
*After removing pears from the baking dish, you can strain the caramel sauce in the pan through a fine mesh strainer into a small pan and further reduce it on the stovetop, if a thicker caramel sauce is desired.
