I made this as written and found it quick, easy, and very tasty. I just wish I would have had some ice cream to top it with. Thanks for sharing.
Easy, quick and good. I used golden raisins and did not have a problem. Next time I will try it with half or no sugar.
I had some fresh Bartlett pears to use up and decided to give this recipe a try because I've never had baked pears before and they sounded really good. The recipe was very easy to prepare, and since my pears were pretty soft, it took practically no time for them to bake. I didn't have any cloves so I had to omit those, and the only raisins I had on hand were golden raisins so I used those. I actually found that I liked the bites without raisins better because what I had seemed to taste kind of bitter to me once they were baked (I'm not sure if I would feel that way if I had had regular raisins or not though, so I may try that in the future). Thank you for posting!
I served this as a warm fruit side dish. I just left out the brown sugar (made it less dessert like) I used orange juice from the carton instead of fresh squeezed. Once the pears were baked nice and soft, I sliced them up and mixed them with the sauce in a serving dish. This is a great alternative to a cold fruit salad.
I made as recommended except I skipped the first teaspoon of sugar. The final tablespoon of brown sugar is necessary. And don't forget the good vanilla ice cream. Yumm!! I will definitely make this again.
Easy, tasty. I was looking for a recipe to use up some extra pears and this one worked well. I didn't have raisins so I used some frozen cranberries I had on hand. That worked well too. Thanks.
What a wonderful way to serve fresh pears! I made as directed adding just a little bit of extra sugar, as Mom always said, "a spoonful of sugar makes life a bit sweeter!" : ) I served with a scoop of vanilla ice cream. We enjoyed this recipe very much and I will be sure to make it again. Thanks for sharing this recipe, Sackville!
I tripled this recipe to make for Thanksgiving. Everyone loved it and it provided a healthy and more upscale fruit option among the jello salads on the table. The recipe is very easy, delicious and low in fat (just the butter to grease the pan) and calories. Notes: I prepared the sauce first and poured over each pear as I placed them in the pan to help prevent them turning brown. I also don't have a melon baller, but discovered that an ice cream scoop works great for coring pears. The recipe doesn't specify, but you should peel the pears.