Be sure the pears are firm, underripe. Cooking time depends upon the degree of ripeness, so test for doneness by removing from the oven after 30 minutes and pricking the pears with a toothpick; the fruit should be easily penetrated, but not too hard.
Presoak a clay pot, top and bottom, in water for 10 minutes.
Peel the pears and cut in half lengthwise, then place in the presoaked pot, cut side down, and sprinkle with the lemon juice. Combine the honey and white wine in a warmed bowl and pour over the pears.
Cover the pot and place it in a cold oven.
Set the oven temperature at 450 degrees.
Cook for approximately 45 minutes (depending on the degree of ripeness of the pears) .
Serve with the sour cream.
Top with a puree of sweetened raspberries or apricot sauce. Just before serving, add heated Kirsch or brandy.
© 1974 All rights reserved. Published by Echo Point.