Baked Pears with Raspberry Sauce


Prep time: 20 Minutes

Total time: 55 Minutes

Yield: Serves 4



  • 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


  1. 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.
  2. 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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