Pears are a wonderful Fall fruit that often get overshadowed by apples, so I was pleased to find a hundred-year-old recipe for Baked Pears. The pear halves were easy to make and very tasty. The Baked Pears were coated with a buttery brown sugar sauce.
I was surprised how little sauce this recipe made – just enough to coat the pear halves. There was not enough to spoon extra over the pears when serving. I did not really miss the extra sauce, but extra sauce would have made a nice presentation.
Here’s the original recipe:
I skipped the whipped cream when I made this recipe.
Here’s the recipe updated for modern cooks:
8 pears (Use pears that are ripe, but still firm.)
1/2 cup brown sugar
2 tablespoons butter
whipped cream (optional)
Preheat oven to 350° F. Cut the pears in half lengthwise, and then core the pears. Arrange the pear halves in a large baking dish (such as a lasagna dish or a rectangular cake pan). Sprinkle each pear (2 halves) with one tablespoon sugar, and dot each half with 2 or 3 small pieces of butter. Place in oven and bake until tender (about 30-35 minutes). Increase heat (425° F.) to lightly brown the pears. (The pears can be browned using the broiler, if a dish is used that can go under the broiler.)
Remove from oven. Best when served warm. If desired, serve with whipped cream.
Smaller versions of this recipe could easily be made. For each pear, just use a tablespoon of brown sugar, and a little butter.