Delectible Baked Pears

Marcia McCance


This is a plain and simple but very tasty recipe. You may also enjoy it with a little cinnamon or cloves, or any spice you like, sprinkled in the syrup -- but not too much. It is meant to be a delicate experience of the pears.

The stem makes them look elegant in the dish with the cream... and also makes them easier to handle during preparation.

This was one of my mom's personal favorites.

★★★★★ 1 vote


not overly ripe pear per person
bowl of ice water with a little lemon juice


1 c
3/4 c
juice of 1/2 of a lemon


1 pt
heavy cream, cold


1Peel not overly ripe pears without removing the stem and drop in ice water to which a little lemon juice has been added and set aside
2In a sauce pan, add 1C sugar, 3/4C water, and the juice of 1/2 of a lemon and cook for 5 minutes to make syrup

This should be enough syrup for about 5 or 6 pears.
3Stand pears in a baking dish that fits the number of pears you are making, stem side up, and cover with the syrup and cook at 350 until tender but not mushy.

(time will vary depending on number of pears being prepared)
4Chill in refrigerator for at least 1 hour or more.
5To serve stand individual pear in small pretty dish, stem side up, with a little of the syrup. Pour a little cold heavy cream over top, just before serving.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, Heirloom
Hashtags: #baked, #pears