Roasted Pears with Honeyed Cinnamon and Cloves

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Thought the pears were fantastic. We do not use any type of alcohol in our household. I used Apple Juice instead. It turned out very good. Also, sweetened the whipped cream with honey as suggested on the show. It was great.

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I love this recipe for its simplicity, taste, and healthfulness. Okay, so it's not a health food exactly, but so much better for you than a piece of cake! And, in my opinion, tastier than a piece of cake. I served this with home-made whipped cream sweetened with honey, as suggested on the show and it was a hit at a party. I used D'Anjou pears and they were beautiful and yummy.

I was concerned by reviewers who had "fire balls" and explosions. I cleared everyone out of the kitchen before opening my oven and I was extremely careful and stood to the side when opening it. But I had no problems at all. Either way, this issue needs to be addressed in the written recipe so that it is safe for everyone to make it. That is the only reason I am giving this recipe 4 stars instead of 5.

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I can not believe that a professional would suggest this recipe without warning your viewers of the very real danger of cooking with alcohol. My mother, a seasoned cook, just made this and now has singed hair, burned eyebrows, and is very shaken up. Why in the world would you not suggest that viewers burn off the alcohol in the brandy or at least warn them of the possibility of a fire ball shooting out of their oven when they open it to turn the pears? I could not be more disappointed and angry with the Food Network.

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Loved this recipe, I used red ajou pears but the results were good, next time I will try the bartlett. The kids ate it up and I felt better because it included a serving of fruit.

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This recipe looked fantastic but I was hesitant after reading about exploding ovens. After some digging on the internet, I found an article regarding oven explosions and roasting with alcohol. Simmering the brandy first for 2 min or so will remove a lot of the alcohol and make it less likely to explode in oven. I also took the precaution of opening the oven every couple minutes for the first 15-20 min.

That being said, the pears turned out to be just wonderful. They are a perfectly light dessert or accompaniment to french toast, etc. Will definitely make these again.

Note: Because I simmered brandy, I did start off using more and just measured out 1/4 C after simmering.

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I should have read the reviews before making this dish. I popped the dish in the oven and after a few minutes I went to turn the pears and as I opened the oven door, a fire ball whooshed right past me. Thankfully, my grandchildren, who were visiting, were no where near the oven at the time. WOW! Talk about a bangin' recipe. Common sense should have told me to burn the alcohol off first. I am a fireman's daughter and I know these things - what was I thinking? What was Aida thinking? She just got lucky that this has never happened to her. And it is not a problem with anyone's oven. My oven is brand new and was installed by professionals and is a very good oven. It is a matter of science, not faulty ovens. In fact, the better the oven, the more likely this is to happen. Even though todays ovens are vented, they are so well sealed and heat so efficeiently and quickly that the vapors do not have anywhere to go and as soon as they are hit with oxygen - BAM! This problem can be solved by lighting the Brandy before you pop it in the oven and once the flames have extinguished themselves, then place in the oven to bake or omitt the alcohol altogether and only use Brandy flavoring without alcohol. BEWARE! Although this was a delicious dish, FoodNet had better be prepared to have their pants sued off of them.

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I was a little scared to make this at first, but I went ahead and made it anyway and boy was it DELICIOUS!!!

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I tried the recipe today and also experienced an unexpected and very volatile explosion when I opened the oven door. I am bewildered and slightly bald as well. I would appreciate an explanation. No. I do not recommend anyone try this recipe. Very dangerous and painful.

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I made these for dessert, and they were sinfully delicious! And no oven explosions! (I have an electric oven. Since we didn't have any plain brandy on hand, I used B&B (Benedictine & Brandy and it worked just fine. Will definitely make this again - and it was so easy!

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10 minutes into the baking time my husband opened the oven door to baste the pears and a HUGE fireball errupted from the oven. Fortunately he only singed his hair but it could have been really bad.

Obviously it's the volatile alcohol vapor from the brandy that explodes but I'm wondering if it's the type of oven. We have a Kitchenaide electric oven and we think the seal is so good on the oven that the vapors could not escape during baking. I'm not sure what the solution would be. Maybe if the brandy, butter, honey and spices were heated first in a sauce pan on the stove???

The bummer is the dish is really good - but I'm scared to death to try it again...