Bay-baked pears with chocolate ice cream

Preparation info
  • Serves


    • Difficulty


Appears in
A Simple Table

By Michele Cranston

Published 2016

  • About

In this dessert, the pears do all the hard work. As they are roasting, their flesh is melding with the magical combination of butter, bay leaf, brown sugar and Marsala—and then they just sit back while we cover them in cream and serve with chocolate ice cream. In winter, desserts don’t get much easier.


  • 6 small pears, such as corella or josephine
  • 40 g ( oz


Preheat the oven to 180°C (350°F). Halve the pears, then use a teaspoon to scoop out the cores. Place the pears, skin side up, on a cutting board. Using a sharp knife, cut a thin slice from the top of the rounded side of each pear (this will give them a flat surface to sit on).