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 | ingredients |
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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 firm, ripe Bartlett pears, (about 1 1/2 pounds), peeled, halved, and cored (stems left intact)
3 tablespoons heavy cream
1 cup frozen raspberries, thawed and drained
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 | Baked Pears with Raspberry Sauce |
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Serves 4 | Prep time: 20 minutes | Total time: 55 minutes |
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- 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.
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