Advertisement
6 to 8
servings.Easy
Published 1989
The sauce must be made with light cream; heavy cream will break when you deglaze the caramel from the pear-baking pan.
Prepare the pastry as described.
To make the filling, spread 1 tablespoon of the butter into a 1-quart baking dish, add the pears rounded side up, cover them with the sugar, and bake in a preheated 350°F oven until the sugar has caramelized lightly. Turn the pears over and finish baking until the caramel is brown but not black, or the sauce will be bi