My parents gave me some of their left-over Christmas Pears from Harry and David and Chelsea left them in her trunk to freeze and thaw for a couple of days, so...I wanted to use them still so I tried this fabulous recipe and was pleasantly surprise how delicious they were! If you have any hard, bartlett pears that works great too! Try it out, you'll be glad you did!Pears in Raspberry cream sauce:
3 Tblsp. butter
1/3 cup sugar
1/2 tea. ground ginger
2 dashes of ground nutmeg
1/2 tea. cinnamon
4 firm bartlett pear peeled, halved and cored
3 tblsp. heavy cream
1 cup frozen raspberries, thawed
Preheat oven to 375. In a ovenproof sauce pan combine butter, sugar, ginger, nutmeg and cinnamon. Cook just until butter is melted and then put in your pears cut side down. Bake with foil on top for about 25 mins, turning them over halfway through.
Lift pears onto serving dish and bring the remaining liquids to a boil *REMEMBER THE HANDLE ON YOUR SAUCE PAN IS FLAMING HOT!!! DO NOT TOUCH* because I totally did like 3 times! Add cream, and bring mixture to a boil. Thicken for about 1 minute. Take off heat and stir in raspberries. Spoon this delectable concoction onto your pears and then I top with home-made whipcream (heavy cream, 4-5 tblsp. sugar and 1 tea. vanilla and whip with mixer).
ENJOY!!
