Prep 30 mins
Cook 15 mins
Something different for breakfast.
- 4 pears, firm but ripe (medium-large size)
- 4 tablespoons unsalted butter
- 1⁄4 cup packed light brown sugar
- 1⁄8 teaspoon salt
- 1⁄4 cup whipping cream
- 1⁄2 teaspoon pure vanilla extract
- 2 teaspoons Bourbon or 2 teaspoons rum or 2 teaspoons Scotch whisky
- chopped walnuts or hickory nuts or pecans
- Preheat oven to 375°; peel pears and halve them vertically; with a melon baller or small spoon, scoop out the hard core of each.
- Melt butter in an 8- to 10-inch ovenproof skillet over medium heat.
- Stir in the brown sugar and salt; add in the pears in a single layer, cut sides down.
- Spoon some of the butter mixture over the pears.
- Transfer the skillet to the oven and bake the pears until soft, 15-20 minutes, basting once with the butter mixture while they bake.
- Remove the pears from the skillet and arrange them on a rimmed platter or in a large shallow bowl.
- Return the skillet to the stovetop; mix in the cream, vanilla, and bourbon; bring to a boil and reduce by about half, until very thick, stirring and keeping a close eye on the mixture.
- Pour the sauce over the pears; Garnish with nuts and serve warm.