Recipe by Helene G
This is a delicious, lovely to look at, easy to make dessert.
Top Review by Mrs Wood
What an awesome dessert!! My husband is a scotch drinker, and normally I don't like it, but it really adds something special to this dish!! If you like butterscoth, this is the recipe for you!! I used 8 of the small sugar-pears and it turned out just fine! Just didn't have to bake it as long! I also think this might be good as an pear upside down cake! Thanks for sharing!
- 4 ripe but firm pears
- 1⁄2 lemon
- 6 tablespoons butter, cut into pieces
- 1⁄4 cup sugar
- 1⁄4 cup firmly packed dark brown sugar
- 2⁄3 cup heavy cream
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon salt
- 1 tablespoon Scotch whisky (optional)
Directions See How It's Made
- Heat the oven to 375 degrees F.
- Peel the pears, cut them in half lengthwise and, using a melon baller, scoop out the cores.
- Rub them all over with the lemon half to prevent browning.
- In a large (10-inch), heavy-based, ovenproof skillet, melt the butter.
- Add the sugar and brown sugar and stir to dissolve.
- Arrange the pears in the pan, cut side down, in a single layer.
- Bake the pears uncovered, basting occasionally with the liquid in the pan, until they begin to soften and color slightly.
- Depending on the pears ripeness, baking time can range from 20 minutes to 1 hour.
- Remove the pears with a slotted spoon and set aside.
- Transfer the pan to a burner and boil the mixture left behind over medium-high heat until it reaches a rich, golden-brown color and smells like caramel, 2 to 5 minute Slowly whisk the cream into the caramel until smooth.
- Add the vanilla, salt, and Scotch, if using.
- Serve the sauce over the warm pears.