Photo: Roasted Pears with Honeyed Cinnamon and Cloves Recipe
Ingredients
- 4 ripe but firm Bartlett, Bosc, or D'Anjou pears (about 2 1/2 pounds), halved, cored
- 1/4 cup brandy
- 3 tablespoons honey
- 3 tablespoons water
- 2 tablespoons unsalted butter, cut into pieces
- 1 (3-inch) piece cinnamon
- 4 whole cloves
- Whipped cream or ice cream, for serving
Directions
Heat oven to 400 degrees F and arrange a rack in the middle.
Place pears cut side down in a 3-quart baking dish. Drizzle pears with honey, water, dot with butter, and add brandy, cinnamon stick and cloves.
Roast pears, basting every 5 to 10 minutes, until pears are knife tender in the thickest part and sauce is slightly syrupy, about 35 to 45 minutes. Serve with whipped cream or ice cream and spoon roasting juices over the top.
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By toekneejc_12882200
monroe, 62
on December 29, 2010
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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.
By sarah_12489234
charlottesville, 86
on December 27, 2009
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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.
By mollywx3_12487708
York, 78
on December 27, 2009
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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.
Read all 13 reviews