MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Brandied Baked Pears
 Categories: Desserts, Fruits, Dairy, Booze
      Yield: 6 Servings

      6    Firm Bosc or Bartlett pears
    1/4 c  Packed light brown sugar
      2 tb Unsalted butter
    1/2 c  Water
    1/4 c  + 1 ts brandy
    1/4 c  Chilled heavy cream

  Special equipment: a melon-ball cutter

  Put oven rack in middle position and preheat oven to
  450 F/230 C.

  Peel and halve pears, leaving stems intact, then core with
  melon-ball cutter and toss with brown sugar in a large
  bowl.

  Melt butter in a 3 quart shallow baking dish in oven,
  about 1 minute, then add pears, turning to coat with
  butter. Add water to dish and bake pears, turning over
  occasionally, until tender and edges are caramelized, 30
  to 50 minutes, depending on ripeness of pears.

  Transfer pears with a slotted spoon to a plate, then add
  1/4 cup brandy to baking dish and stir with a heatproof
  rubber spatula to dissolve any caramelized juices. Return
  pears to dish.

  Whisk cream in a bowl just until thick (before soft peaks
  form), then whisk in remaining teaspoon brandy. Serve
  pears with brandy sauce and drizzle with brandied cream.

  Cooks' notes: Brandied baked pears can be baked 1 hour
  ahead and kept, loosely covered, at room temperature.
  Reheat, covered, in a 350 F/175 C oven until warm, 10 to
  15 minutes. Brandied cream can be made 1 hour ahead and
  chilled, covered. Stir before serving.

  Gourmet, December 2003

  MM Format by Dave Drum - 21 December 2003

  Uncle Dirty Dave's Archives

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